Go Back
Print
Maple Pecan Cookies

Maple Pecan Cookies

Servings 24 cookies

Ingredients

  • 1 1/2 cups chopped pecans
  • 3/4 cup softened butter
  • 1/2 cup dark brown sugar
  • 1/2 cup plus 1/3 cup granulated sugar separated
  • 1/4 cup plus 1 tbs pure maple syrup separated
  • 2 tsp. vanilla extract
  • 1 egg
  • 1 egg yolk
  • 2 1/2 cups all-purpose flour
  • 1 1/4 tsp. baking soda
  • 1 tsp. cream of tartar
  • 1/2 tsp. salt

Instructions

  1. Preheat your oven to 350 degrees and line two baking sheets with parchment paper. Heat a small dry skillet over low-medium heat and add the pecans, stirring as they toast. Once the pecans become fragrant, about 5 minutes, remove from the heat and transfer to a bowl to cool.

  2. In a large bowl, beat together the butter, brown sugar, 1/2 cup sugar, and 1/4 cup maple syrup until well combined and fluffy. Beat in the vanilla extract, egg, and egg yolk and mix until combined. Add in the flour, baking soda, cream of tartar, and salt and mix until everything is combined and you have a thick dough. Stir in the cooled pecans.

  3. In a small bowl, work the remaining maple syrup and remaining sugar together. You want to kind of mash the maple syrup into the sugar until the mixture resembles wet sand. Scoop the dough into 2-tablespoonful cookies and roll each cookie into the sugar mixture to coat.
  4. Bake the cookies about 2 inches apart on your baking sheets for 8-10 minutes. The cookies should spread out and will look cracked and puffy, but they will settle as they cool. Enjoy!