Ingredients
Cookie Dough
- 8 Tablespoons salted butter (1 stick), at room temperature
- ½ Cup light brown sugar, packed
- ¼ Cup powdered sugar
- ¼ Cup maple syrup
- 1 Teaspoon vanilla extract
- 1 egg
- 2 ¼ Cups all-purpose flour, unbleached
- ½ Teaspoon baking powder
- ½ Teaspoon ground cinnamon
- ¼ Teaspoon salt
- 1 ¼ Cups pecans, chopped
Optional Glaze
- 1 Cup powdered sugar
- 2 Tablespoons milk or heavy cream
- Vanilla extract, to taste
Instructions
- Cream the Butter and Sugars: In a large mixing bowl, use a hand mixer to cream together the butter, light brown sugar, powdered sugar, and maple syrup until the mixture becomes light and fluffy.
- Add Vanilla and Egg: Mix in the vanilla extract and egg until fully incorporated, then set the mixture aside.
- Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, ground cinnamon, salt, and chopped pecans to distribute them evenly.
- Mix Dry Ingredients into Wet: Gradually add the dry ingredients to the butter mixture, mixing well after each addition. The dough will become thick, so use a Danish dough whisk or a sturdy mixing spoon.
- Chill the Dough: Once a dough ball forms and no dry flour remains, wrap it tightly in plastic wrap and refrigerate for at least 30 minutes to firm up.
- Preheat Oven: Preheat your oven to 350°F (175°C) while the dough chills.
- Roll out the Dough: Lightly flour a working surface, roll out the chilled dough to about ¼ inch thickness. If your kitchen is warm, work with half the dough at a time and keep the remainder refrigerated.
- Cut Cookies: Use a round cookie cutter to cut out the cookies and place them on a cookie sheet.
- Bake: Bake the cookies in the preheated oven for 10 to 12 minutes, or until the edges are set and slightly golden brown.
- Cool: Let the cookies cool on the baking sheet for 1 to 2 minutes, then transfer them to a cooling rack to cool completely.
- Repeat: Continue rolling, cutting, and baking until all dough is used up.
- Optional Glaze: Once cookies are completely cooled, whisk together the powdered sugar, milk or cream, and vanilla extract to make a glaze. Drizzle or spread it over the cookies and allow to set before serving.
Notes
- If your kitchen is warm, keep dough refrigerated until you are ready to roll it out to prevent sticking and softness.
- For crisper cookies, bake closer to 12 minutes; for softer cookies, remove closer to 10 minutes.
- Chilling the dough is essential for handling and helps the cookies keep their shape while baking.
- You can substitute maple syrup with honey for a different flavor profile.
- The glaze is optional but adds a nice sweetness and visual appeal to the cookies.
- Prep Time: 1 hour
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
