Iced Maple Pecan Cookies
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Enjoy the cozy flavors of Fall with these Iced Maple Pecan Cookies. Chewy maple and brown sugar cookies, packed with chopped pecans, and finished with a drizzle of sweet maple icing! They’re truly the perfect fall cookie.
Fall is just around the corner, and while pumpkin pie may be all the rage, we’re here to advocate for a much different fall flavor: maple and pecan! This underrated combination is one of those flavors that once you try it…you’ll never want the “regular” version again, as evidenced by the popularity of our maple pecan scones and cinnamon maple pecan pie. 😉
These cookies are a simple celebration of maple and pecan. With their chewy texture and delightful flavor, they’re sure to become a new favorite!
Why These Maple Pecan Cookies Are A Must-Try:
- Chewy and Delicious: These cookies have a perfect chewy texture that’s simply irresistible.
- Packed with Flavor: The rich maple syrup and nutty pecans create a flavor explosion in every bite.
- Easy to Make: This recipe is straightforward and requires minimal effort, making it perfect for bakers of all levels.
- A Sweet Fall Treat: The maple and pecan flavors are classic fall tastes that will warm you up on chilly days.
- Perfect for Gift-Giving: These cookies make a wonderful gift or addition to your holiday cookie box for friends and family.
Start By Reducing The Maple Syrup
When testing this recipe, we originally thought “the more the maple syrup, the better!”, but this was simply not the case. By using only maple syrup and a little bit of brown sugar, the cookies had too much liquid and baked more cake-like than cookie-like. The secret to the intense maple flavor without too much liquid? Reducing the maple syrup down!
By heating the syrup and reducing it down, we are intensifying it’s flavor to create a richer, more flavorful cookie.
Mix It Up Like A Regular Cookie!
Once the syrup is cooled, now we can get to mixing. This is the same base as our brown butter chocolate chip cookies, as we love the soft, chewiness of those cookies.
Start by whisking the melted butter, granulated and brown sugars, maple syrup, and salt. Mix in the eggs and vanilla. Then, fold in your dry ingredients followed by the chopped pecans.
How Do I Get My Cookies Perfectly Round?
To ensure your cookies are perfectly round, we recommend using a large cookie scoop. This will help you create consistent-sized dough balls!
But for an extra touch of perfection, try our “scooting” method. Once you’ve baked the cookies, gently use a large biscuit cutter to “scoot” the hot cookies around until they form a perfect circle. This little trick will give your cookies a professional, uniform look!
⊹ Quick Tip! ⊹
Remember, be careful when “scooting” the cookies! It needs to be done right after they come out of the oven, which means the pan (and the cookies!) will be extremely hot.
The Icing On The Cake…err Cookies!
Our 2 ingredient maple icing is the perfect finishing touch to these cookies. Just combine powdered sugar (also known as confectioners sugar) and maple syrup. Then, simply whisk until smooth and drizzle desired amounts over the cookies!
If you’d like, you could even dip the tops of the cookies into the icing and finish with a sprinkling of toasted pecans.
Our Top 5 Cookie Success Tips
After writing, baking, and eating 100+ cookie recipes, we’ve learned all the top tips for baking the perfect cookie. Here are a few of our top tips:
- Don’t over-mix the cookie dough! Whipping too much air into the dough will change the texture of your cookies and could cause them to collapse as they bake.
- Temperature is KING. If you see one of our recipes that calls for room temperature eggs, butter, or any dairy ingredient, make sure you take the time to bring these ingredients to room temperature! We don’t just do that for fun, I promise. Room temperature ingredients emulsify much easier into a batter (or in this case, dough!).
- Use parchment paper or silicone baking mat. Coating your sheet pan with nonstick spray or butter leads to excess spread, as well as causing the bottoms to brown too fast/burn and creating a greasy bottom on each cookie!
- If you’re able, we recommend baking 1 batch of cookies at a time on the center rack!
- Never place cookie dough onto a hot baking sheet. When baking in batches, let the baking sheets cool to room temperature first.
More Fall Cookie Recipes:
When you make these Iced Maple Pecan Cookies, leave a comment down below! We love hearing from you and answering any questions you might have! Also, be sure to tag us on social media and hashtag it #BakersTable.
Happy baking!
x, Caylie
Iced Maple Pecan Cookies
Ingredients
Cookies
- 6 Tablespoons maple syrup
- ⅔ cup unsalted butter, melted
- 6 Tablespoons granulated sugar
- 9 Tablespoons brown sugar
- ¼ teaspoon salt
- 1 large egg, room temperature
- ¾ teaspoon vanilla extract
- 1½ cups all purpose flour
- ⅓ teaspoon baking soda
- 1¾ cups pecans, chopped
Glaze (optional)
- 1 cup powdered sugar, sifted
- 6 Tablespoons maple syrup
Instructions
Cookies
- Heat oven to 350℉/177℃.
- Line sheet pans with parchment paper.
- Pour maple syrup into a small saucepan, like a butter warmer, or in a 1½-2 cup microwave safe bowl.
- Cook maple syrup over low heat on the stove, or in short bursts in the microwave, until it is thick and reduced by at least half. (Be careful! The maple syrup bubbles up!) Set aside.
- In a medium bowl, whisk granulated sugar, brown sugar, maple syrup, salt, and butter together.
- Whisk in the egg and vanilla.
- Add flour and baking soda.
- Stir until combined.
- Fold in pecans.
- Use a 3 Tablespoon scoop to portion dough onto prepared pans. (We did 4 cookies per 12-inch x 18-inch pan.)
- Bake for 12 minutes, until just starting to color on the edges.
Glaze (optional)
- Combine powdered sugar and maple syrup in a small bowl.
- Whisk until smooth.
- Drizzle over cooled cookies.
Notes + Tips!
Storing Your Maple Pecan Cookies
To keep your cookies fresh and delicious, store them in an airtight container at room temperature for up to 3 days. For longer storage, place the cooled cookies in a freezer-safe container or bag and freeze for up to 3 months.Tips for the Perfect Maple Pecan Cookies
- Patience is Key: Remember that maple syrup takes time to reduce, so be patient during the cooking process.
- Quality Ingredients: Be sure to use real maple syrup and not maple flavored syrup or sugar free syrups in this recipe.
- Don’t Overmix: Over-mixing the dough can result in tough cookies. Mix just until the ingredients are combined!
- Cool Completely: Allow the cookies to cool completely before adding the icing. This will prevent the icing from melting.
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