Description
A cozy, fall-inspired treat that brings together the warm sweetness of pure maple syrup and the buttery crunch of toasted pecans. Perfect for sharing during the holidays or enjoying with a cup of coffee on a chilly afternoon, these cookies capture the comforting flavors of the season in every golden-brown bite.
Ingredients
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2 ½ cups all-purpose flour
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1 teaspoon baking soda
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½ teaspoon baking powder
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½ teaspoon salt
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1 teaspoon ground cinnamon
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1 cup unsalted butter, softened
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1 cup packed brown sugar
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½ cup granulated sugar
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¼ cup pure maple syrup
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1 large egg
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2 teaspoons pure vanilla extract
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1 ½ cups chopped pecans, lightly toasted
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Optional: ½ cup crushed pecan pralines or candied pecans for extra crunch
Instructions
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Preheat oven to 350°F (175°C). Spread chopped pecans on a baking sheet and toast for 6–8 minutes, until fragrant and slightly golden. Let them cool completely.
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In a medium bowl, whisk together flour, baking soda, baking powder, salt, and cinnamon. Set aside.
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In a large bowl, cream together the softened butter, brown sugar, and granulated sugar with a mixer until light and fluffy, about 2–3 minutes.
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Add the egg, maple syrup, and vanilla extract, and mix until well combined.
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Gradually add the dry ingredients to the wet mixture, stirring until just combined. Avoid overmixing to keep the cookies tender.
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Fold in the toasted pecans (and candied pecans if using) with a spatula until evenly distributed.
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Chill the dough for 30–60 minutes for best texture and flavor.
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Line baking sheets with parchment paper. Scoop tablespoon-sized portions of dough and place them 2 inches apart.
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Bake for 10–12 minutes, or until the edges are golden brown and centers are slightly soft.
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Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
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Toasting the pecans enhances their nutty flavor and gives the cookies their signature crunch.
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Use pure maple syrup for authentic flavor—avoid pancake syrups or artificial blends.
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For crispier cookies, bake for an extra 1–2 minutes until deep golden brown.
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Store cookies in an airtight container at room temperature for up to 5 days, or freeze for up to 3 months.
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Add white chocolate chips, dried cranberries, or toffee bits for a creative twist.
- Prep Time: 20 minutes
- Cook Time: 12 minutes per batch