Maple Pecan Cookies

Baked Maple Cookies on metal pan with bite out of one.

5 from 4 votes

Maple Syrup Cookies with brown sugar are soft and chewy, filled with white chocolate and pecans, topped with maple icing!

Prep Time20

Cook Time9

Total Time29

Course: Dessert, Snack

Cuisine: American

Servings:

Calories: 261kcal

Author: Sara Smith | Eat Dessert Snack

Equipment

1 Electric Mixer
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!

Notes

Store in an airtight container (once cooled and glaze is set) for about 4 days.

Freezing Instructions:

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 and freezing for up to 3 months. Flash freezing first prevents the dough balls from sticking together.

Bake the frozen dough balls on a prepared baking sheet for 12-14 minutes, cool, then glaze.

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.

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