Maple Brown Sugar Cookies with Pecans
Here is the perfect cookie for fall and winter! Maple brown sugar cookies have all the good seasonal flavors. Made with pure maple syrup and chopped pecans they are perfectly sweet and crunchy. You’re going to love them!
The taste of pure maple syrup is hard to beat (this is the New England girl inside of me talking). It obviously tastes amazing on pancakes and waffles, but have you tried using maple syrup in cookies? It tastes amazing! Maple cookies have all the cozy flavors to comfort you as the colder months approach..
Why this recipe works
These cookies are not only easy to make, but they turn out soft and chewy. The combination of both maple syrup and maple extract for the best maple flavor. Brown sugar complements the maple flavor while keeping the cookies chewy while the chopped pecans add a nice crunch!
- Maple syrup: 100% pure maple syrup is best for these cookies. I prefer Grade B because it has a more robust flavor, but Grade A can also be used! Do not use pancake syrup because it is flavored corn syrup, which won’t work in this recipe.
- Maple extract: Maple syrup on its own won’t provide enough flavor in cookies. Maple extract will guarantee pronounced flavor. You can find it at Whole Foods or on Amazon.
- Brown sugar: Dark brown sugar has more molasses flavor, which fits these cookies. However, light brown sugar may be used in a pinch.
I think pecans are the perfect accompaniment to maple desserts. However, other nuts may be used in these cookies. I think walnuts would be best! If you like extra crunch in your cookies, try rolling each cookie dough ball in crushed nuts before baking. If you prefer less sweet cookies, you can enjoy these cookies without the glaze.
How to make maple brown sugar cookies
- Whisk the dry ingredients: flour, baking soda, salt. Set aside.
- Mix the wet ingredients: Beat butter and brown sugar until light and fluffy. Mix in the egg, egg yolk, vanilla extract and maple extract until combined.
- Combine the wet and dry ingredients: Add the flour mixture to the wet ingredients and mix just until combined. Stir in the chopped pecans by hands.
- Chill the dough for at least 2 hours and up to 48 hours. When ready to bake, preheat the oven to 350 F.
- Bake the cookies: Scoop chilled dough and roll into balls. Place on parchment-lined baking sheet and bake for 12 minutes. Cool on a wire rack.
- Make the glaze: Whisk together the confectioners’ sugar, maple syrup, vanilla and milk. Drizzle glaze over cooled cookies and add another sprinkle of crushed pecans if desired.
Chilling the dough is vital to making sure these cookies don’t spread too much. Maple syrup makes cookie dough softer than usual so you’ll want the dough firmed up in the refrigerator anyway. Also use 100% pure maple syrup not pancake syrup! Pancake syrup is just flavored corn syrup.
Frequently Asked Questions
Either there wasn’t enough flour or the dough was too warm. Chill the dough for at least 2 hours. Work quickly rolling the dough into balls as the heat of your hands will warm the dough.
Technically, yes, but the cookies will be severely lacking maple flavor. Unfortunately maple syrup on its own typically doesn’t provide enough flavor in baked goods.
Yes, you definitely can use walnuts as a substitution for pecans.
Yes, you can freeze the cookies after they have cooled. Store in an airtight container for up to 3 months. For best results, wrap the cookies in plastic wrap too. You can also freeze the cookie dough for up to 3 months.
Yes, this recipe can be easily doubled.
Maple pecan desserts are my favorite during the winter. Here are a few of my favorites…
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Maple Brown Sugar Cookies
- 2 ¼ cups (280 g) unbleached all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ cup (170 g) unsalted butter, room temperature
- ¾ cup (150 g) packed dark brown sugar
- 1 large egg, room temperature
- 1 egg yolk, room temperature
- ¼ cup (60 ml) pure maple syrup, (not pancake syrup)
- 1 teaspoon pure vanilla extract
- 1 teaspoon maple extract
- 1 cup (150 g) pecans, roughly chopped
- 1 cup (120 g) confectioners’ sugar, sifted
- 1 Tablespoon pure maple syrup, (not pancake syrup)
- ½ teaspoon pure vanilla extract
- 1 tablespoon milk, or more for desired consistency
- In a large bowl, whisk together the flour, baking soda and salt. Set aside.
- In the bowl of a stand mixer (or using a hand mixer), beat butter and brown sugar until light and fluffy, about 3 minutes. Add egg and egg yolk, and mix until well combined. Scrape down the bottoms and sides of the bowl as necessary. Add maple syrup, vanilla and maple extract. Mix until well combined.
- Add the flour and mix just until combined, then stir in the pecans by hand.
- Cover and chill the dough for at least 2 hours.
- Preheat the oven to 350° F. Line a baking sheet with parchment paper.
- Using a medium cookie scoop, scoop cookie dough and roll into balls (as an option, roll the cookie dough balls in crushed pecans for extra crunch) Place on prepared baking sheet about 2 inches apart and bake for 12 minutes. Allow cookies to cool on the pan for a few minutes before transferring to a wire rack to cool completely.
- For the glaze, whisk together the confectioners sugar, maple syrup, vanilla and milk. Drizzle over cookies and serve.