Maple Pecan Cookies have all the flavors of fall

Ginna Parsons, Northeast Mississippi Daily Journal, Tupelo
·2 min read

Sep. 21—How can you see a recipe for Maple Pecan Cookies and not think of fall? I made these on Sunday and they turned out beautifully. The flavor reminds me of butter pecan ice cream.

I started checking my cookies at 10 minutes. They'll continue to cook on the cookie sheet when you remove it from the oven, so don't let them go too long.

I shared a batch of these with the newsroom Monday morning, and they were gobbled up quickly, so I know this recipe is gold!

MAPLE PECAN COOKIES

COOKIES

1 stick unsalted butter, softened

1 cup packed brown sugar

1 egg

1/4 cup pure maple syrup

1 teaspoon vanilla extract

1 teaspoon pure maple extract

1 3/4 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon salt

1 cup chopped pecans

MAPLE GLAZE

1/2 tablespoon salted butter, softened

3 tablespoons pure maple syrup

1/2 cup powdered sugar, sifted

Cream together the butter and sugar until light and creamy. Add egg, maple syrup, vanilla and maple extract and beat until combined. Add flour, baking soda and salt and beat on low speed until you have a soft dough. Fold in chopped pecans. Cover and refrigerate 1 hour or overnight.

Drop cookie dough by tablespoons onto a parchment-paper lined cookie sheet, a couple of inches apart (12 cookies per sheet). Bake at 350 degrees for 10 to 14 minutes, until the edges are golden, and the middles look mostly set. Let the cookies rest on the pan for 5 minutes, then transfer them to a cooling rack.

For the icing, whisk together butter, maple syrup, powdered sugar. Thin with milk if needed. Drizzle icing over the cooled cookies. Sprinkle with finely chopped pecans, if desired. Makes 2 dozen.