Can I use store-bought maple syrup for these cookies?

Yes, you can absolutely use store-bought maple syrup for this recipe. However, for the best flavor, try to find pure maple syrup, as it will give the cookies a richer, more authentic taste compared to imitation maple syrup.

Can I make these cookies gluten-free?

Absolutely! To make these maple pecan cookies gluten-free, substitute the all-purpose flour with a gluten-free flour blend. Just make sure to check the ingredients on your gluten-free flour blend to ensure it works well in baking.

How can I store leftover maple pecan cookies?

Store leftover cookies in an airtight container at room temperature for up to a week. For longer storage, place the cookies in a freezer-safe container or bag, and they will stay fresh for up to 3 months. Just thaw them at room temperature before serving.

Maple Pecan Cookies: A Fall Treat You Can’t Miss

Description

Maple pecan cookies are the perfect autumn treat, combining the rich, sweet flavor of maple syrup with the crunch of toasted pecans and the warmth of cinnamon and nutmeg. These cookies are easy to make and ideal for fall gatherings or cozy nights at home. Drizzle them with cream cheese icing for an extra layer of flavor.

Ingredients

Scale

1 cup butter, softened
1 cup sugar
1/2 cup maple syrup
1 egg
1 tsp vanilla extract
2 cups all-purpose flour
1 tsp cinnamon
1/2 tsp nutmeg
1 tsp baking soda
1 cup chopped pecans
Cream cheese icing (optional)

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Instructions

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
Cream the butter and sugar in a large mixing bowl until light and fluffy.
Add the egg, vanilla extract, and maple syrup, beating until well combined.
In a separate bowl, whisk together the flour, cinnamon, nutmeg, and baking soda.
Gradually add the dry ingredients to the wet ingredients and mix until just combined.
Fold in the chopped pecans until evenly distributed throughout the dough.
Scoop tablespoon-sized portions of dough and roll them into balls, placing them on the baking sheet about 2 inches apart.
Bake for 8-10 minutes, or until the edges are lightly golden brown.
Cool the cookies on the baking sheet for a few minutes, then transfer them to a wire rack to cool completely.
Optional: Drizzle with cream cheese icing once the cookies are fully cooled.

Notes

Store leftover cookies in an airtight container at room temperature for up to a week.
For gluten-free cookies, substitute the all-purpose flour with a gluten-free flour blend.
If you prefer a chewier cookie, slightly underbake them and let them rest on the hot baking sheet after removing them from the oven.
For an extra crispy edge, chill the dough for 30 minutes before baking.

Prep Time: 15 minutes
Cook Time: 10 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cookie
Calories: 180
Sugar: 14g
Sodium: 35mg
Fat: 10g
Saturated Fat: 6g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 22g
Fiber: 1g
Protein: 2g
Cholesterol: 30mg