I stole this recipe for Maple Pecan Cookies from brokenovencooking.com. These delicious cookies are perfect for fall baking. Flour, baking soda, salt, cinnamon and nutmeg are mixed together in a bowl. Then butter and brown sugar are creamed together before adding an egg and maple syrup. Next the dry ingredients are added with chopped pecans. The cookie dough is scooped out and baked. Once cooled the cookies are drizzled with an icing made with cream cheese, milk and powdered sugar. These cookies are so good, they might not make it to the cookie jar.
The ingredients for this recipe are: 2 ½ cups AP flour, 1 tsp baking soda, ¾ tsp salt, 1 tsp ground cinnamon, ½ tsp ground nutmeg, ½ cup + 1 tbsp butter, 1 cup dark brown sugar, 1 egg, room temperature, ½ cup pure maple syrup, 1 ½ cups chopped pecans, 1 tbsp cream cheese, 1 tbsp milk and ½ cup powdered sugar
In a medium bowl, whisk together the flour, baking soda, salt, cinnamon and nutmeg. Set aside.
Then in a large bowl, cream together the butter and brown sugar with an electric mixer for 1 to 2 minutes.
Stir in the egg, followed by the maple syrup.
Slowly add the dry ingredients into the wet ingredients just until the flour streaks are almost gone.
Scrape the sides of the bowl with a spatula. Stir in the chopped pecans.
Using a large cookie scoop, place dough balls onto cookie sheet. Refrigerate until ready to bake.
When ready to bake place on parchment line baking sheets about 3 inches apart.
Bake at 350 F for 10 to 14 minutes or until the edges start to turn light tan. The centers will still look a bit gooey. They will continue to bake outside of the oven on the baking sheet.
Cream together the softened cream cheese and butter until smooth, then mix in the powdered sugar and milk really well.
Drizzle the icing over the cooled cookies or dunk them in it.
Let the icing set before serving.
If you liked this recipe for Maple Pecan Cookies then you can also try Maple Brown Sugar Cookies, White Chocolate Snickerdoodle Blondies or Pecan Pie Cookies.
Maple Pecan Cookies
Ingredients
Cookie Dough
- 2 ½ cups AP flour
- 1 tsp baking soda
- ¾ tsp salt
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ½ cup butter room temperature
- 1 cup dark brown sugar packed
- 1 egg room temperature
- ½ cup pure maple syrup
- 1 ½ cups chopped pecans
Cream Cheese Icing
- 1 tbsp cream cheese room temperature
- 1 tbsp butter room temperature
- 1 tbsp milk
- ½ cup powdered sugar
Instructions
Cookies
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Preheat oven to 350 F. Line a baking sheet with parchment paper.
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In a medium bowl, whisk together the flour, baking soda, salt, cinnamon and nutmeg. Set aside.
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In a large bowl, cream together the butter and brown sugar with an electric mixer for 1 to 2 minutes. Stir in the egg, followed by the maple syrup.
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Slowly add the dry ingredients into the wet ingredients just until the flour streaks are almost gone. Scrape the sides of the bowl with a spatula. Stir in the chopped pecans.
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Using a large cookie scoop, place dough balls onto the baking sheet about 3 inches apart. Bake for 10 to 14 minutes or until the edges start to turn light tan. The centers will still look a bit gooey. They will continue to bake outside of the oven on the baking sheet.
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To make the cookies round, place a large circular around them and scoot them around while they are hot from the oven.
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Let the cookies cool for 5 to 10 minutes on the baking sheet and then transfer to a cooling rack.
Icing
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Cream together the softened cream cheese and butter until smooth, then mix in the powdered sugar and milk really well.
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Drizzle the icing over the cooled cookies or dunk them in it.
Recipe Notes
Store in an airtight container with a slice of bread at room temperature for 1 week.