Bring the warmth of fall into your kitchen with these delightful Maple Cookies. Made with pure maple syrup and pecans, these cookies perfectly combine comfort and sweetness in every bite. The thin and chewy treats are perfect for the holiday season.
Cooler weather has arrived, so why not embrace the cozy vibes with homemade maple cookies? These chewy treats are made with real maple syrup and packed with crunchy pecans. Once you try them, you'll be hooked!
We have been making these chewy maple cookies for years. They are one of my husband's favorite treats to enjoy with hot coffee. We also include them in the cookie tins we give to family and friends at Christmas.
Why These Maple Pecan Cookies Work
These cookies are a sweet celebration of fall, combining the magic of maple and pecans. You will feel like you're surrounded by rustling leaves and a crackling fireplace because these cookies smell like a cozy cabin in the woods.
- Chewy and delicious. The nutty pecans perfectly complement the maple syrup's warm and earthy tones, creating a cozy, warm taste in every bite.
- Real maple flavor. Use pure maple syrup for the best flavor when baking. For an extra spicy taste, try our homemade cinnamon maple syrup.
- Perfect for the holiday season. This cookie recipe is perfect for fall parties, Christmas cookie exchanges, or bake sales. Get ready to share the recipe for your new favorite cookie because everyone will want it!
Most of the ingredients for this maple cookie recipe are pantry staples, making it easy to whip up anytime.
- Butter - Adds a rich flavor to the dough. We prefer to use unsalted butter to control the amount of salt in each recipe.
- Sugar - A mixture of light brown sugar and white sugar sweetens the dough.
- Large Egg - Binds the ingredients together and also gives the dough moisture.
- Pure Maple Syrup - Check the label to confirm it contains pure syrup, not corn syrup that has been processed. Choose a mild to robust flavor, depending on what you prefer. A darker color or lower grade will have a richer flavor.
- All Purpose Flour - Stabilizes the dough and controls the cookies' thickness. Spoon and sweep to avoid adding too much flour to the dough.
- Baking Soda - Provides a slight rise as they bake but mainly helps the cookies stay chewy.
- Spices - The combination of cinnamon, nutmeg, ginger, star anise, and cloves adds a rich spice flavor to the cookie dough.
- Pecans - Buy a large bag of nuts. Chop some for the cookies and use pecan halves to top each dough ball.
- Turbinado Sugar - Find this coarse raw sugar in large boxes or individual packets.
How To Make Maple Cookies
The dough for these easy maple syrup cookies comes together quickly. Remember to chill it before baking.
- Beat the butter and sugars in a large mixing bowl until soft and creamy. Add in the egg and pure maple syrup and mix again.
- Stir together all the dry ingredients and spices. Slowly beat the dry ingredients into the butter mixture a little bit at a time until combined. Gently stir in the finely chopped pecans.
- Refrigerate the dough for at least an hour before scooping and rolling into 36 one-inch balls. Roll each ball in a small bowl filled with Turbinado sugar.
- Place 12 balls on a baking sheet, and press a pecan half into the top of the cookie dough balls. Refrigerate the remaining dough balls.
- Bake the cookies for 10 minutes, then cool them on the hot pan for 3-4 minutes. Gently remove them and place them on parchment paper or a cooling rack. Repeat with the remaining dough balls.
- Cool completely before storing in a tightly sealed container.
Store the baked maple cookies in an airtight container at room temperature for 4-5 days. They can also be frozen for up to 3 months.
Tips and Tricks
- Invest in quality maple syrup. The most important ingredient in this recipe is the maple syrup, so it's worth using high-quality syrup. Pure Grade A or B maple syrup will give your cookies that authentic, rich flavor.
- Don't overmix. Once you add the flour mixture to the wet ingredients, mix until combined. Overmixing can lead to tough cookies; we want these to be pillow-soft!
- Chill the dough. Patience is a virtue, especially when it comes to cookie dough. Pop your dough in the fridge for at least an hour before baking. This helps solidify the butter in the dough, resulting in a chewier texture.
- Toast the pecans. Toasting the nuts before adding them to the dough enhances their flavor and adds a delightful crunch to baked goods.
- Use other nuts. Swap out pecans for walnuts. The buttery richness of walnuts pairs beautifully with the maple sweetness.
- More maple flavor. Add ½ teaspoon maple extract along with the syrup.
- Glazed Maple Cookies - Spread a thin maple icing on each cookie once they are cooled.
- Maple Cream Cookies - Skip the pecan halves when baking. Once they are cool, sandwich two soft maple cookies with marshmallow buttercream. Add ½ teaspoon of maple extract to the frosting for even more maple flavor.
- Maple Ice Cream Sandwiches - Sandwich a scoop of butter pecan or vanilla bean ice cream between two cookies.
While you can substitute breakfast syrup in a pinch, the flavor won't be as rich and authentic. Trust me, it's worth investing in real maple syrup for these cookies.
Of course! The pecans add a wonderful crunch, but the cookies will still be delicious without them. You can replace the nuts with toffee bits or rolled oats or leave them plain.
Don't overbake! Take the cookies out when the edges are golden brown and just set, but the centers are still slightly soft. They'll continue to firm up as they cool.
You can make the dough the day before and refrigerate the dough balls overnight. Let the cookie dough sit out for about 10 minutes before pressing the pecan half on the top and baking.
More Fall Cookie Recipes
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*This post was first published in December 2018. It was updated and then republished in November 2023.