Ingredients
Ingredients for the cookies:
- 2 1/3 cups all-purpose flour
- 1 teaspoon baking soda
- ½ cup salted butter, room temperature (one stick)
- 1 cup dark brown sugar (light brown sugar can be used but will have less flavor)
- 1 egg, room temperature
- 1/3 cup pure maple syrup (not pancake syrup)
- 2 teaspoons maple extract
- 1 cup pecan pieces
Ingredients for the maple glaze:
- 2 Tablespoons salted butter
- 1/3 cup maple syrup
- 1 cup powdered sugar
Instructions
- Prepare dry ingredients: In a medium bowl, whisk together the all-purpose flour and baking soda until combined, then set this mixture aside.
- Cream butter and sugar: In a large mixing bowl, beat the room temperature salted butter and dark brown sugar together with a stand or hand mixer for about 1-2 minutes until smooth and creamy.
- Add egg: Beat in the room temperature egg on medium/high speed until fully incorporated, making sure to scrape the sides of the bowl as needed.
- Mix in maple flavors: Add pure maple syrup and maple extract to the wet mixture and mix to combine well.
- Combine dry and wet ingredients: Gradually mix the dry flour mixture into the wet ingredients on low/medium speed until just combined to avoid flour flying everywhere.
- Add pecans: Stir in pecan pieces on low speed until evenly dispersed throughout the dough.
- Scoop dough: Use a cookie scoop or tablespoon to portion approximately 1 ½ tablespoons of dough into rounded balls and arrange on lined baking sheets, spacing each cookie 2-3 inches apart, limiting to about 3 cookies per row to prevent crowding.
- Chill dough: Refrigerate the cookie dough on baking sheets for 2 hours to firm up. You may cover and chill longer for convenience, but do not skip chilling to prevent spreading during baking.
- Preheat oven: After chilling, preheat your oven to 350°F (175°C).
- Bake cookies: Bake one sheet at a time for 10-12 minutes or until the cookie edges are lightly golden and set, while the interiors remain soft.
- Cool cookies: Allow baked cookies to rest on the sheet for 5 minutes, then transfer to a wire rack to cool completely, during which the cookies will firm up.
- Create crackled effect (optional): For a rustic cracked appearance, gently slam the baking sheet on the counter a few times immediately after removing cookies from the oven.
- Make maple glaze: In a small saucepan, combine salted butter and maple syrup. Heat over medium until the butter melts fully.
- Add powdered sugar: Remove the saucepan from heat, then whisk in powdered sugar until the glaze is smooth and glossy.
- Glaze cookies: Drizzle the maple glaze evenly over cooled cookies and let the glaze set before serving or transporting.
Notes
- Use pure maple syrup, not imitation pancake syrup, for authentic maple flavor.
- Chilling the dough is essential to prevent cookies from spreading too thin and becoming greasy.
- Dark brown sugar provides a richer flavor than light brown sugar but either will work.
- The crackled effect on cookies is optional but adds a nice texture contrast and visual appeal.
- Glazed cookies should be allowed to fully set so the topping stays intact during transport or storage.
- Store cookies in an airtight container at room temperature for up to 5 days for best freshness.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
