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Maple Pecan Cookies

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.
Course Dessert
Prep Time 15 minutes
Cook Time 10 minutes
Servings 15 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

  1. Preheat oven to 350 F. Line a baking sheet with parchment paper.
  2. In a medium bowl, whisk together the flour, baking soda, salt, cinnamon and nutmeg. Set aside.
  3. 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.
  4. 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.
  5. 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.
  6. To make the cookies round, place a large circular around them and scoot them around while they are hot from the oven.
  7. Let the cookies cool for 5 to 10 minutes on the baking sheet and then transfer to a cooling rack.

Icing

  1. Cream together the softened cream cheese and butter until smooth, then mix in the powdered sugar and milk really well.
  2. 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.