A nice fall cookie here – crisp on the outside, soft on the inside, but not cakey. The flavor isn’t overly sweet – they’re the kind of cookie you want more than one of. Don’t think you can omit the maple flavor if you’re using maple syrup; if you’ve ever baked with maple syrup you know that for the most part, once baked, the flavor comes through as generically sweet and the maple disappears. I actually had to buy the “maple flavoring” but it was inexpensive and right in the baking aisle at my local Giant.
A quick word on the icing. I do think it’s worth making, but mentally prepare to tweak the consistency as needed. Adding water or maple syrup will thin it, and powdered sugar will thicken it. If it’s not to your liking its super easy to change, so go confidently.
Oh and if you don’t think your kids will like the nuts, don’t omit them, just chop them nice and fine. They add a rich flavor that will be missed if you leave them out.
Maple Pecan Cookies
makes 3-4 dozen
1/2 c. unsalted butter, softened
1 c. light or dark brown sugar (I prefer dark here, but light will work)
2 1/3 c. all purpose flour
1 tsp. baking soda
3/4 tsp. kosher salt
1 large egg, room temperature
1/3 c. maple syrup
1 tsp. vanilla
1 tsp. maple flavoring
1 c. finely chopped pecans
Icing
2 tbsp. unsalted butter, melted
1 tbsp. water
1 tbsp. maple syrup
1/2 tsp. cinnamon
1 c. powdered sugar
- Preheat oven to 350 degrees.
- Cream butter and sugar with electric mixer until light and fluffy.
- Meanwhile, whisk flour, baking soda and salt together in medium mixing bowl until combined.
- Add egg, maple syrup, vanilla and maple flavoring to creamed mixture and beat until smooth.
- Add dry ingredients to bowl and beat until almost combined. Add pecans and beat until completely combined (but careful not to overmix).
- Scoop with small cookie scoop (about 1 tbsp. amounts) onto silpat or parchment lined baking sheet. Bake for 12-14 minutes or until light golden brown. Cool on wire rack.
- Meanwhile, make icing. Add water or powdered sugar until mixture is thick enough to drizzle and hold it’s place (which is different from my photo – mine was too thin for my liking since I didn’t take my own advice).
- Drizzle cooled cookies with icing. Let set and store, covered, at room temperature.
