Maple Syrup Cookies with brown sugar are soft and chewy, filled with white chocolate and pecans, topped with maple icing!
We're gearing up for all the fall cookie recipes over here! This is one of my favorites, along with Caramel Apple Cookies or if you're into all the maple desserts, Apple Cinnamon Scones with the most LOVELY maple syrup caramel glaze!
These are the BEST maple pecan cookies, made with brown sugar and maple syrup to make them ultra chewy. You can use fake artificially flavored syrup or pure maple syrup for this recipe.
After testing this recipe multiple times with both, it almost pains me to say that artificial tastes better, because I do appreciate the use of pure maple syrup. HOWEVER. We're going for a strong maple flavor that you'll remember for days! The white chocolate is also ESSENTIAL. It is beautiful and must be at this cookie party.
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⭐️ Why You'll Love This Recipe
- Strong maple flavor - this recipe was tested MANY times to get the best possible result.
- Cozy baking - these cookies are FULL of autumn flavors! The pecans, the brown sugar, the maple syrup, the white chocolate, all of it.
- The glaze - the beautiful maple glaze is magical and it elevates these cookies beyond your wildest maple dreams. It also sets fairly firm and the cookies can be stacked and transported easily!
- Perfect to share - these are an AWESOME fall cookie recipe to share at a potluck, a party, a baby shower, or no reason except to eat them all.
🛒 Key Ingredients
Here's a quick list of ingredients you'll need for maple syrup pecan cookies.
- Salted Butter - salted equals more flavor in these cookies, it definitely enhances the flavors more.
- Brown Sugar - light or dark, either will work well! Dark will taste a little richer and give a little molasses vibe to the cookie. Light brown will taste delicious and not overpower the maple flavor.
- Eggs - the binder in the recipe, they help to make the cookies soft and chewy and not cakey and crispy.
- Maple Extract - although there is maple syrup in these cookies, they need a little extra help!
- Maple Syrup - artificial is used in this recipe, pure maple syrup can be used for a more subtle maple flavor.
- White Chocolate - optional but in my opinion necessary. They just boost the charm of these cookies by 1000%.
- Pecans - for texture and crunch, they are definitely needed for this seasonal treat.
✏️ Substitutions
- Pecans can be switched with walnuts, hazelnuts, or cashews.
- White Chocolate Chips - Butterscotch, semi-sweet, or toffee chips would work well in place of white.
- Vanilla Extract - can be replaced with almond extract for a delicious twist.
🧑🍳 Instructions
Make sure you preheat your oven and prepare your baking sheet by spraying with baking spray or lining it with a silicon mat or parchment paper.
- Step 1. Start by mixing together butter and brown sugar with an electric mixer. Can be in a stand mixer or hand mixer. Cream together until fluffy, 2-3 minutes, scraping sides of the bowl occasionally.
- Step 2. Next, add in the eggs, vanilla extract, maple extract, and maple syrup. Mix well.
- Step 3. Add dry ingredients to the dough: salt, baking soda, and flour and mix on low speed until well combined, 1-2 minutes. Stir in white chocolate chips and pecans.
- Step 4. Scoop 12 balls onto the baking sheet (top with additional white chocolate chips and pecan halves to be extra amazing) and bake for 8-10 minutes until just turning golden brown. Nine minutes is the magic number for this recipe. Cool for at least 10 minutes before glazing.
- Step 5. The Glaze: In a resealable bag, combine the powdered sugar, maple extract, and maple syrup. Seal bag and squish to mix well until the glaze is smooth and there are no lumps. You can also whisk in a bowl if you prefer.
Snip a small hole in corner of the bag and drizzle over cooled cookies. The glaze will set in about an hour, but we enjoy them fresh! I also use this technique in Iced Molasses Cookies, it's super easy and quick to do.
❄️ Storage
Many cookies are great right out of the oven, but these should cool a little first, then be glazed before serving for the best chewy maple syrup cookies.
These can be stored in an airtight container (after the glaze has set) for about 4 days.
TO FREEZE:
For raw cookie dough: Scoop into balls and transfer to a baking sheet to flash freeze for an hour or two before placing in an airtight container to continue freezing. This will prevent the dough balls from sticking together.
To freeze once baked: Follow the recipe for the maple cookies as directed, bake, then DON'T glaze. Freeze in an airtight container once cooled, and glaze the cookies when they are completely thawed before serving.
🆒 Variations & Tips
- Use artificially flavored pancake syrup! This recipe was tested with both, and I prefer the stronger flavor the pancake syrup gives. If you're a purist, go ahead and use pure Grade A maple syrup.
- Different nuts - you can use walnuts, macadamia nuts, almonds, or hazelnuts.
- It's not too much salt. It is the perfect amount. That is all.
- Vanilla Extract can be switched with almond extract for a delicious maple almond cookie.
- Add Bacon - for a fun twist, add ¼ cup cooked chopped bacon to the dough and sprinkle some on top of the baked, iced cookies for a maple bacon cookie variation.
❓Frequently Asked Questions
For these maple cookies with maple frosting, I use artificial. During recipe testing, the team agreed the artificial tasted best.
That being said, pure maple syrup works for this recipe and does taste good!
In most cases, yes. Real maple syrup is thought to be superior ( I do agree except for these maple cookies with maple glaze). I like to use pure maple syrup for healthier recipes where the subtle, nutty flavor is the star.
Pure maple syrup is less processed than regular table sugars and therefore contains more nutrients like vitamins, minerals u0026 antioxidants which help improve your health.
So while it is still a form of sugar, it is more natural and has some nutritional benefits.
This recipe can use either pure maple syrup or artificial.
🍁 More Fall Cookie Recipes
📝 Printable Recipe
Maple Syrup Cookies
Equipment
- 2 baking sheets
Ingredients
For the Cookies:
- 1 cup butter, salted
- 1½ cups brown sugar, light
- 2 eggs
- 1 teaspoon vanilla extract
- 2 teaspoons maple extract
- ⅓ cup maple syrup artificially flavored or pure grade A
- 1½ teaspoons salt
- 1½ teaspoons baking soda
- 4 cups all purpose flour
- 1½ cups white chocolate chips
- 1½ cups chopped pecans
For the Glaze:
- 1 cup powdered sugar
- 2 teaspoons maple extract
- 3-4 Tablespoons maple syrup artificially flavored or pure grade A
Instructions
For the Cookies:
- Preheat oven to 350° F. Grease a baking sheet or prepare with baking liner.
- With an electric mixer, combine the butter and brown sugar and beat on high speed until mixture is light and fluffy, approximately 3 minutes, scraping the sides of the bowl occasionally. Add in eggs, vanilla, maple extract and maple syrup and mix well.
- Add salt, baking soda, and flour and mix on low speed until well combined, 1-2 minutes. Stir in white chocolate chips and pecans.
- Scoop 12 balls onto baking sheet and bake for 8-10 minutes, until just turning golden brown. Cool at least 10 minutes before glazing.
For the Glaze:
- In a resealable bag, combine the powdered sugar, maple extract, and maple syrup. Seal bag and squish to mix well until the glaze is smooth and there are no lumps. You can also whisk in a bowl if you prefer. Snip small hole in corner of bag and drizzle over cooled cookies. The glaze will set in about an hour but we enjoy them fresh!
Miranda says
These cookies are delicious! Can’t wait to make your caramel apple cookie recipe. Please keep the cookie recipes coming!