Maple Pecan Cookies with Maple Glaze
These thick and chewy maple pecan cookies combine buttery brown sugar dough, toasted pecans, and pure maple syrup for a rich, cozy flavor. Finished with a smooth maple glaze and optional pecan halves, these homemade cookies have soft centers, lightly crisp edges, and the perfect touch of sweetness.
Equipment
- Mixing bowls
- Measuring cups and spoons
- Kitchen scale (optional)
- Whisk
- Hand mixer or stand mixer
- Baking sheet
- Parchment paper
- Rubber Spatula
- Wire cooling rack
- Spoon or piping bag
Ingredients
For the Cookies
- 1 cup 110 g pecans, finely chopped
- 2 1/4 cups 280 g all-purpose flour
- 1 teaspoon cornstarch
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup 226 g unsalted butter, softened
- 3/4 cup 150 g dark brown sugar, packed
- 1/4 cup 50 g granulated sugar
- 1 large egg at room temperature
- 3 tablespoons pure maple syrup
- 1 teaspoon maple extract
For the Maple Glaze
- 1 1/2 cups 180 g powdered sugar
- 3 tablespoons pure maple syrup
- 1 tablespoon butter melted
- 1-2 tablespoons heavy cream or milk
- 24 pecan halves optional
Instructions
- Preheat the oven to 350°F (175°C). Spread the chopped pecans on a baking sheet and toast for 5-8 minutes until fragrant. Let them cool completely.
- In a medium bowl, whisk together the flour, cornstarch, baking soda, and salt.
- In a large bowl, beat the softened butter, brown sugar, and granulated sugar for 2-3 minutes until creamy.
- Add the egg, maple syrup, and maple extract. Beat until well combined.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined. Fold in the cooled toasted pecans.
- Cover the dough and refrigerate for 30 minutes.
- Line baking sheets with parchment paper. Divide the dough into 24 portions and roll them into balls. Arrange them about 2 inches apart.
- Bake for 10-12 minutes, until the edges are lightly golden and the centers remain slightly soft.
- Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
- To prepare the glaze, whisk together the powdered sugar, maple syrup, and melted butter. Add 1 tablespoon of cream or milk and mix until smooth. Add more liquid gradually if needed.
- Drizzle the glaze over the cooled cookies using a spoon or piping bag.
- Place a pecan half on each cookie while the glaze is still wet, if desired. Let the glaze set for 20–30 minutes before serving.
Notes
Nutritional Information (Per Cookie)
- Calories: 230 kcal
- Carbohydrates: 29 g
- Protein: 2 g
- Fat: 12 g
- Saturated Fat: 6 g
- Sugar: 19 g
- Fiber: 1 g
- Sodium: 85 mg
