Maple Pecan Cookies

As we get closer to autumn, I crave deep-flavoured treats like spices, caramel, maple, or pumpkin. These Maple Pecan Cookies are one recipe that screams Fall all over it. They are soft inside yet crispy outside, with many flavours from the maple syrup, spices, and pecans.

About This Recipe

• First, let me give you the good news. This cookie dough does not need to chill in the fridge. Make the dough, scoop them and bake them! Vola.
• These cookies are one of the most fun recipes you can make for your family or with your family. They require a straightforward list of ingredients, including All-Purpose Flour, Salt, Baking Powder and Soda, Cinnamon, Nutmeg, Dark Brown Sugar, Butter, Egg Yolk, Maple Syrup, Vanilla and Maple Extract, and Pecan.
• Let's review the ingredients list and see why we need them in the recipe. It is needless to say why we need the All-Purpose Flour 🙂 That will be the structure of our baked goods.

• Baking Powder and Soda make our cookies rise.
• Salt is a flavour enhancer and brings out all the flavours in the recipe.
• The last two dry ingredients are Cinnamon and Nutmeg, warm spices that bring a depth of flavour to the maple pecan cookies.
• We also need Dark Brown Sugar packed with molasses, which adds deep colour, moisture, and flavour to the cookies.
• Let's discuss the wet ingredients. This recipe calls for one Egg Yolk. Yolk is a fat source that acts as a binder to hold the rest of the ingredients together.
• What is a cookie without Butter? Butter brings a delicious aroma to any recipe.
• These are Maple Pecan Cookies, so we use ⅓ cup of high-quality Maple Syrup.
• I want to add Vanilla Extract to any recipe, and in this recipe, I am adding a small amount of Maple Extract to enhance the maple flavour.
• Pecans are delicious nuts with a unique flavour. We need half a cup of Pecan and some extra for topping.

How To Make These Maple Pecan Cookies

• Sift all dry ingredients, including flour, salt, baking powder and soda, Cinnamon, and nutmeg and set aside.
• Using the paddle attachment, beat the Butter and dark brown sugar for a few minutes. Scrape the bowl to ensure all the sides are mixed in.
• Add the egg yolk along with both extracts and mix well.
• Add the maple syrup and mix until all the ingredients are well incorporated.
• Switch to a rubber spatula. Add the sifted dry ingredients in three parts, mixing well after each addition.
• Add the chopped pecans to the last portion of the flour and mix it into the dough.
• Use an ice cream scoop to make small globs the size of a small tangerine.
• Roll each ball into the sugar and cinnamon mixture and place them on the lined baking sheet, leaving 2 inches of place between them.
• Press a half pecan on each ball and bake them for 10-12 minutes or until the edges look set.
• Let the cookies cool down on the baking sheet for 10 minutes, then transfer them to the cooling rack.
• Enjoy 🙂

See Related posts here:

Maple GLaze Cookies,

Spice Cookies With Maple Glaze,

Pumpkin Spice Cookies

Storing: These cookies can be stored in an airtight container in the fridge for one week or frozen for a month.

Disclaimer: I highly recommend using the measurements in grams & ml (instead of cups & spoons) for more accuracy and better results.

IF YOU TRIED THIS RECIPE AND LIKED IT, LEAVE ME A STAR REVIEW.

📖 Recipe