Maple Pecan Cookies

I like to bake with seasonal ingredients, and fall is a wonderful time of year for maple. While browsing on Pinterest, I came across this recipe fromĀ Sally’s Baking Addiction, originally called maple brown sugar cookies. I amped up the pecans just a tad and decided that in my version, they definitely deserved equal billing with the maple.

These are life-changing cookies, my friends. I mean, out-of-this-world, stop-the-presses delicious. Amazing flavor, great texture, all topped with wildly tasty maple icing. Just be sure you use pure maple syrup when baking these, rather than pancake syrup. Pure maple syrup, while pricier, is absolutely worth the cost when it comes to flavor. It also lasts pretty much forever, not that it has a chance in my house.

Ingredients

  • 2 and 1/3 cups flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 8 tablespoons butter, softened
  • 1 cup packed dark brown sugar
  • 1 egg, at room temperature
  • 1/3 cup pure maple syrup
  • 1 teaspoon vanilla extract
  • 1 teaspoon maple extract
  • Heaping 1 cup pecans, chopped

For the icing

  • 2 tablespoons butter
  • 1/3 cup pure maple syrup
  • 1 cup powdered sugar, sifted
  • pinch of salt

Preparation

In a medium bowl, whisk together flour, baking soda, and salt; set aside.

In a mixing bowl, cream butter and brown sugar together until very fluffy, about 2-3 minutes. Add egg and beat to combine, then scrape down the bowl and add maple syrup, vanilla extract, and maple extract, beating to combine completely. Add flour mixture all at once, beating to completely combine; stir in pecans. Dough will be very soft. Chill for 2 hours.

Preheat oven to 350 degrees. Line 3 baking sheets with parchment paper. Remove dough from fridge; using a 2-inch cookie scoop, scoop dough and roll into balls, placing about 2 inches apart on your baking sheets.

Bake for 12 minutes, until edges are set but centers are still puffy. Lightly bang your baking sheet on the counter or your stove top to slightly deflate the cookies; allow to cool on the baking sheets for about 3 minutes, then remove to a wire rack to cool completely.

To make the icing, place powdered sugar in a medium bowl; set aside. Melt butter and maple syrup on low heat, stirring occasionally, until the butter melts. Pour into powdered sugar and whisk until smooth, then add a pinch of salt to taste. Drizzle over cookies; allow icing to harden before storing.

Makes about 25 cookies.

Chewy Maple Cookies

Looking for a cookie with subtle maple flavor? Look no further than this chewy maple cookie, a recipe I adapted from the King Arthur Flour Cookie Companion’s Vermont Maple Cookies. They’re crunchy at the edge, but soft and chewy in the middle, making for a wonderful textural experience.

Once you read this recipe, you’ll wonder: just where do I find maple sugar? You can order it online from various sources including King Arthur Flour and Amazon, but local specialty food shops may also be a good source. I got mine at a creamery near Deep Creek Lake in Maryland, which produces its own ice cream and cheese and offers locally made honey, syrup, jellies, and fortunately, maple sugar. Just a few things to note: the next time I make these, I’ll scoop smaller balls of dough; the cookies ended up much larger than I intended.

Ingredients

  • 1 cup unsalted butter
  • 1 cup plus 2 tablespoons pure maple sugar, divided
  • 1/2 plus 2 tablespoons cup granulated sugar, divided
  • 1 teaspoon cream of tartar
  • 1/2 teaspoon salt
  • 2 eggs
  • 1/2 teaspoon baking soda
  • 2 teaspoons maple extract
  • 2 3/4 cups flour

Preparation

In a mixing bowl fitted with the paddle attachment, cream butter, 1 cup maple sugar, 1/2 cup granulated sugar, cream of tartar, eggs, baking soda, and maple extract, scraping your bowl often. Add flour and beat until combined.

Cover dough and chill for about 30 minutes, until easier to handle. Meanwhile, preheat your oven to 400 degrees and line three baking sheets with parchment.

In a small bowl, combine remaining two tablespoons of maple sugar and granulated sugar. Using a 2-inch cookie scoop, scoop dough and roll into balls, then dip into maple sugar mixture to coat. Roll again to press the maple sugar mixture into the dough.

Place on prepared baking sheets about 2 inches apart; cookies spread a good deal when baking. Bake for 10-12 minutes, until cookies are light golden brown. Remove from oven and allow to cool on baking sheets for about 5 minutes, then remove to a wire rack to cool completely.

Store in an airtight container at room temperature for up to 3 days. Makes 27.

Maple Cookies

Fall is a great time for maple-themed baking, especially when you’re able to use real maple syrup. To me, real maple syrup is absolutely worth the price – which can be a bit steep – from a flavor perspective. The good news is that maple syrup can last for up to a year in the refrigerator, so you can definitely get your money’s worth and use it in many recipes.

I found this recipe over at Genius Kitchen, after an extensive search for a basic maple cookie recipe. When baked, they resemble peanut butter cookies and have a nice subtle maple flavor and one of the best cookie textures I’ve ever found. They’re very soft and chewy without being fragile or crumbling to pieces, and they keep very well for a few days after baking. This recipe also makes a very large batch, at 5 dozen!

Ingredients

  • 4 cups flour
  • 2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 1 cup butter, softened
  • 1 cup packed light brown sugar
  • 1 egg
  • 1 cup real maple syrup
  • 1 teaspoon vanilla extract
  • 1/3 cup sugar

Preparation

Preheat oven to 350 degrees. Line several baking sheets with parchment paper.

In a large bowl, combine flour, baking soda, and salt; set aside.

In a mixer fitted with a paddle attachment, cream together butter and brown sugar. Add egg, maple syrup, and vanilla extract and beat until very well combined.

Add flour mixture in three batches, mixing well and scraping the bowl between each addition, until completely combined.

Using a one-inch cookie scoop, scoop dough and roll into balls, then roll in sugar. Place on baking sheets about 2 inches apart and flatten with a fork.

Bake for 8-10 minutes, until edges are set; you don’t want the cookies to brown. Remove from oven and allow to cool on the baking sheets for about 5 minutes, then remove to a wire rack to cool completely.

Store in an airtight container at room temperature for 2-3 days.

Makes 5 dozen.