Maple Pecan Cookies: A Symphony of Autumnal Flavors

These Maple Pecan Cookies are more than just a sweet treat; they’re a celebration of fall’s most iconic flavors. The rich, buttery shortbread base infused with toasted pecans pairs exquisitely with a luscious maple icing, creating a cookie that’s both comforting and sophisticated.

Why You’ll Love This Recipe

Real Maple Flavor: We use real maple syrup and maple sugar in the icing, ensuring an authentic and intensely maple-y experience.
Perfectly Crisp-Tender Texture: The shortbread cookie base is crisp around the edges and delightfully tender in the center, offering a satisfying bite every time.
Easy to Customize: Add a touch of maple extract for an extra flavor boost, or decorate with finely chopped pecans for a festive touch.
Make-Ahead Friendly: The dough can be made ahead of time and chilled, making these cookies perfect for holiday baking or spontaneous cravings.
Naturally Delicious: These cookies showcase the natural sweetness and complexity of maple and pecans, creating a dessert that’s both wholesome and indulgent.

Ingredients

Cookies:

8 tablespoons (112 grams) unsalted butter, room temperature
¼ cup (50 grams) granulated sugar
1 teaspoon vanilla extract (or maple extract for extra maple flavor)
¼ teaspoon kosher salt (or ½ teaspoon if using unsalted butter)
1 ½ cups (180 grams) all-purpose flour
⅓ cup (40 grams) pecans, finely chopped (toasted is best!)

Maple Icing:

2 tablespoons (28 grams) unsalted butter
⅓ cup maple syrup
3 tablespoons maple sugar
1 cup (120 grams) powdered sugar
1 pinch salt
Optional: maple sugar for dusting, very finely chopped pecans for decorating

Preparation

Step 1: Prepare the Pecans and Butter

Ensure the butter is at true room temperature (around 65°F). It should be soft enough to easily indent with your finger but not greasy. If you’re short on time, cut the butter into small cubes to speed up the softening process.
Preheat your oven to 250°F (120°C). Spread the pecan halves on a baking sheet and toast them for 5-15 minutes, until they are lightly golden brown and fragrant. Watch them carefully to prevent burning, as this can make them taste bitter. Remove from the oven and let cool completely. Once cooled, finely chop the pecans by hand or in a food processor.

Step 2: Make the Shortbread Cookie Dough

Cream the Butter and Sugar: In a stand mixer fitted with the paddle attachment (or using a wooden spoon/spatula if mixing by hand), cream together the softened butter and granulated sugar. Mix on medium speed (or vigorously by hand) until the mixture is light, fluffy, and well combined. Don’t worry about over-mixing at this stage.
Incorporate Vanilla and Salt: Add the vanilla extract (or maple extract, if using) and salt to the butter-sugar mixture. Scrape down the sides of the bowl as needed to ensure everything is evenly incorporated.
Add Flour and Pecans: Gradually add the all-purpose flour and chopped pecans to the mixture. Mix on low speed (or gently by hand) until just combined. Be careful not to overmix the dough, as this can result in tough cookies. Stir until crumbly and all dry patches of flour disappear.
Form the Dough into a Ball: Remove the dough from the mixer or bowl and place it on a clean counter. Gently knead (or “smush”) the dough by hand until it comes together into a cohesive ball. It may crack initially, but continue kneading until it forms a smooth ball.

Step 3: Cut Out and Bake the Cookies

Roll Out the Dough: On a lightly floured surface, roll out the dough to a thickness of about ¼ inch (6mm). If the dough is too soft to roll easily, wrap it in plastic wrap and chill it in the refrigerator for 15-20 minutes to firm it up.
Cut Out the Cookies: Using your favorite cookie cutters, cut out the cookies from the rolled-out dough. Place the cut-out cookies onto baking sheets lined with parchment paper. They don’t spread much during baking, so you can place them relatively close together.
Re-roll Scraps: Combine any dough scraps together, re-roll them, and continue to cut out cookies until all of the dough is used.
Chill the Cutouts: Place the baking sheets with the cut-out cookies in the refrigerator for 30 minutes to chill. This helps prevent the cookies from spreading excessively during baking.
Preheat and Bake: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
Bake the Cookies: Bake the chilled cookies for 8-12 minutes, or until they are golden brown around the edges but still slightly soft in the center.
Cool: Let the baked cookies cool on the baking sheets for 5 minutes before transferring them to a wire cooling rack to cool completely.

Step 4: Prepare the Maple Icing

Melt Butter and Maple Syrup: In a small saucepan on the stove or in a microwave-safe bowl, melt together the butter and maple syrup. Heat until the mixture is warm and smooth. (The warm temperature helps to create a runnier icing consistency for easier coating of the cookies.)
Dissolve Maple Sugar: Add the maple sugar to the melted butter-maple syrup mixture and stir until it is completely dissolved.
Incorporate Powdered Sugar: Remove the saucepan or bowl from the heat and gradually stir in the powdered sugar until the icing is smooth and creamy.
Add Maple Extract (Optional): If desired, add ¼ teaspoon of maple extract to enhance the maple flavor of the icing.
Adjust Consistency: If the icing is too thick, add a teaspoon of warm water or maple syrup at a time until you reach the desired consistency. If it’s too thin, add a tablespoon of powdered sugar at a time until it thickens.

Step 5: Ice and Decorate the Cookies

Dip the Cookies: Dip the top of each cooled cookie into the maple icing, allowing any excess icing to drip back into the bowl.
Decorate (Optional): While the icing is still wet, sprinkle the cookies with maple sugar or finely chopped pecans, if desired.
Let the Icing Harden: Place the iced cookies on a wire rack to allow the icing to harden completely. This can take anywhere from 15 minutes to an hour, depending on the temperature of your icing and the humidity of your environment.

COOKING Rating:

Easy

Serving Suggestions:

Enjoy these cookies with a warm cup of coffee, tea, or hot chocolate.
Serve them as part of a holiday dessert platter or gift them to friends and family.
Pair them with a scoop of vanilla ice cream for an extra decadent treat.
Crumble them over yogurt or oatmeal for a touch of maple-pecan goodness.

Tips:

Use high-quality maple syrup for the best flavor.
Toast the pecans before chopping to enhance their nutty flavor.
Don’t overmix the cookie dough, as this can result in tough cookies.
Chill the cut-out cookies before baking to prevent spreading.
Adjust the consistency of the icing to your liking by adding more or less liquid.
Store the iced cookies in an airtight container at room temperature for up to 3 days.

Prep Time:

30 minutes

Cook Time:

8-12 minutes

Total Time:

1 hour (including chilling time)

Nutritional Information:

(Note: Nutritional information is approximate and may vary depending on specific ingredients and serving size.)

Calories:

Approximately 200-250 per cookie

Protein:

Approximately 2-3 grams per cookie

Sodium:

Approximately 50-75mg per cookie

Conclusion

These Maple Pecan Cookies are a delightful indulgence that captures the essence of fall in every bite. The combination of buttery shortbread, toasted pecans, and luscious maple icing creates a symphony of flavors and textures that’s sure to impress. Whether you’re baking for the holidays, a special occasion, or simply a cozy night in, these cookies are guaranteed to be a crowd-pleaser. So, gather your ingredients, preheat your oven, and get ready to experience the magic of maple and pecans!

Questions and Answers about Maple Pecan Cookies:

Q1: Can I use a different type of nut instead of pecans?

A: Absolutely! While pecans are the classic choice for this recipe, you can easily substitute them with other nuts like walnuts, almonds, or even hazelnuts. Just make sure to toast them before chopping to bring out their flavor.

Q2: Can I make the dough ahead of time?

A: Yes, you can definitely make the dough ahead of time! In fact, chilling the dough is recommended to prevent the cookies from spreading too much during baking. Simply wrap the dough tightly in plastic wrap and store it in the refrigerator for up to 2 days. When you’re ready to bake, let the dough sit at room temperature for about 15-20 minutes to soften slightly before rolling it out.

Q3: Can I freeze the baked cookies?

A: Yes, you can freeze the baked cookies for longer storage. Make sure the cookies are completely cooled before freezing. Place them in a single layer on a baking sheet lined with parchment paper and freeze for about 30 minutes, or until they are firm. Then, transfer the frozen cookies to an airtight container or freezer bag. They can be stored in the freezer for up to 2-3 months. When you’re ready to eat them, let them thaw at room temperature for a few hours.

Q4: Can I make these cookies gluten-free?

A: Yes, you can adapt this recipe to be gluten-free by using a gluten-free all-purpose flour blend. Look for a blend that contains xanthan gum, which helps to bind the ingredients together. Keep in mind that the texture of the gluten-free cookies may be slightly different from the traditional version.

Q5: Can I use pancake syrup instead of real maple syrup?

A: While you can use pancake syrup in a pinch, I highly recommend using real maple syrup for the best flavor. Pancake syrup is typically made with corn syrup and artificial flavorings, and it won’t have the same depth of flavor or complexity as real maple syrup. Real maple syrup adds a distinctive sweetness and warmth to the icing that’s simply irreplaceable.