Shake up your holiday baking with these delectable pecan cookies!
For the Fall or Winter season, these make the most delicious treat.
A soft pecan cookie with maple glaze is the most delightful bite this time of year so let’s get baking!I find there is a lot of chocolate in holiday baking so these flavours are a nice way to mix things up!
And honestly the maple glaze just puts these cookies over the top.
The best part about these pecan cookies is they have a slight crunch around the edges but are soft and chewy on the inside. And, they stay that way when stored in a container for a couple of days!
So, how do you make these easy soft pecan maple cookies?
Ingredients for the perfect Soft Pecan Cookies
Unsalted butter: Gives you full control over the salt-level in this recipe (that’s why we add a bit of salt separately into the cookie dough).
Sugar: Soft cookies should always be made with a mixture of white and brown sugar.
Egg: Helps bind the cookie dough together and adds to the chewy texture.
Flour: All purpose flour is the best for baking cookies.
Vanilla Extract: A key ingredient in bringing all the flavours together.
Maple Syrup: Helps bring in the maple flavour to enhance the maple glaze even more.
Salt: All baked goods need salt to balance their sweetness.
Toasted Pecans: By toasting the pecans you bring extra flavour to these cookies.
These cookies are definitely going to be included in my holiday baking going forward! They would make a great addition to a holiday cookie box to.
Soft Pecan Cookies with Maple Glaze
Are you looking for a new, favourite fall dessert recipe? Try these amazing soft pecan cookies with maple glaze – a great seasonal treat.
- 1/2 cup unsalted butter, melted
- 1/2 cup cup sugar
- 1/2 cup brown sugar
- 1 egg
- 1 tsp vanilla extract
- 1 tbsp maple syrup
- 1 1/2 cups all purpose flour
- 3/4 tsp baking soda
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup toasted pecan pieces
- 1 tbsp melted butter
- 3 tbsp maple syrup
- 1/2 cup icing sugar
Pre-heat oven to 350F & line a baking sheet with parchment paper.
Once the oven is preheated, toast the pecans on the baking sheet for 5 minutes. Then remove from the oven and set aside.
Mix dry ingredients together (flour, baking soda, baking powder, salt) & set aside.
In another bowl, mix together melted butter, sugar and brown sugar until combined. Then mix in egg, vanilla and maple syrup until smooth.
Pour flour mixture into wet mixture and mix until combined. Stir in 1/2 cup toasted pecans and mix to combine.
Scoop 1 1/2 - 2 tablespoonfuls of cookie batter per cookie into balls, placing them about 2 inches a part on a baking sheet (make sure to leave space between cookies as they will spread). Makes about 18-22 cookies so you will need to bake in batches.
Bake for 9-11 minutes until just browning on the edges. Remove from oven & let sit on pan for a few minutes before moving to cooling rack.
Once cookies cooled, make the glaze by mixing the melted butter, maple syrup & icing sugar and drizzle over cookies.
Can you even get over the maple syrup drizzle?! I definitely can’t!
The pecans and maple flavours just go so well together it’s hard to resist eating more than one cookie.
Until the next cooking adventure,