Maple Cookies Recipe

This Maple Cookies Recipe is for soft, chewy cookies filled with white chocolate, pecans, and brown sugar, 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 caramel glaze!

These maple brown sugar cookies are 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.

Artificial tastes better in my opnion, 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.

🥣 Ingredients

Here's a quick list of ingredients you'll need for these maple cookies.

• Butter - salted
• Brown Sugar - light
• Eggs
• Vanilla Extract
• Maple Extract
• Salt
• Baking Soda
• Maple Syrup - artificial is used in this recipe, pure maple syrup can be used.
• Flour - all purpose
• White Chocolate
• Pecans
• Powdered Sugar

🔪 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.

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.

ADD WET INGREDIENTS Next, add in the eggs, vanilla extract, maple extract, and maple syrup. Mix well.

ADD DRY INGREDIENTS To the wet dough 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 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.

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 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!

🍽 Serving & 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 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.

✏️ Tips & Variations

• 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.

Every new, unique cookie recipe is my favorite but if this one is YOUR new favorite, let me know in the comments below!