A batch of these Spiced Maple Cookies and a cup of hot coffee go so well together. These thin and chewy cookies are loaded with maple, pecans, and spices.
Say hello to my husband’s dessert weakness. Chewy plain cookies that go well with a cup of coffee can derail him every single time.
Usually he has the strongest will power when it comes to sweets and desserts. Mainly because he does not have a sweet tooth and does not crave sugary goodness.
My jeans wish I would take lessons from him. Now put a bag of salty chips or popcorn in front of him and that’s a different story.
I have a list of about 10 of our favorite cookies that we make every year around this time. These Peppermint Snowball Cookies and these Peppermint Mocha Pudding Cookies are two that are at the top of the list each time.
But the other day I decided to make a new cookie for the holidays. Every year I am always looking for a new cookie, fudge, or dessert to try for the holidays.
After one bite of these chewy spice cookies, I knew they would become a family favorite in a hurry.
My husband and oldest son couldn’t stop eating them. In fact, I think my husband admitted to eating like ten of these Spiced Maple Cookies in one day.
I’m calling this a cookie win for sure. If a cookie can get my non-sugar eating husband to cave and eat that many cookies, you know it’s a good recipe.
How to make Spiced Maple Cookies:
Beat the butter and sugars until soft and creamy.
Add in an egg and pure maple syrup. Beat it again.
Stir together all the dry ingredients and spices. Slowly beat this into the butter mixture.
Add some finely chopped pecans and stir in gently.
Refrigerate the dough for at least an hour before scooping and rolling into 36 one inch balls.
Roll each ball in Turbinado sugar and place 12 on a baking sheet and press a pecan half on the top. Refrigerate the remaining dough balls.
Bake the cookies for 10 minutes. Let them cool on the pan for about 3 minutes, then remove them and place on parchment paper. Repeat with the remaining dough balls.
Cool completely before storing in a tightly sealed container.
Looking for more homemade cookies to make:
Cinnamon Banana Oatmeal Cookies – these flat chewy cookies are loaded with banana and cinnamon chips
Salted Caramel Chocolate Chip Cookies – a few kinds of chips and sea salt give these pudgy cookies a great sweet and salty taste
Vanilla Pudding Cookies – M&M’s and sprinkles add a fun flair to these soft cookies. Use holiday candies to make them perfect for this time of year.
Peanut Butter Reese’s Cookies – soft peanut butter cookies loaded with two kinds of Reese’s candies will satisfy your peanut butter cravings
Want more recipes loaded with cinnamon and spice?
Make these Cinnamon Caramel Cookies. These easy snickerdoodle cookies have a hidden caramel candy that always gets smiles.
Trust me and bake a Pumpkin Spice Bundt Cake today. The spices in the cake will make your kitchen smell amazing.
Enjoy a batch of these Spiced Apple Waffles for breakfast. The maple cranberry sauce and whipped cream on top is a must!!!
A loaf of this Maple Pecan Banana Bread will not last long on your counter. It’s delicious for breakfast AND an afternoon snack.
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- 3/4 cup butter
- 1/2 cup sugar
- 1/2 cup brown sugar
- 1 egg
- 1/4 cup pure maple syrup
- 3 cups flour
- 2 teaspoons baking soda
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 2 teaspoons ground ginger
- 1/2 teaspoon nutmeg
- 1/4 teaspoon ground star anise
- 1/4 teaspoon ground cloves
- 1/3 cup finely chopped pecans
- 1/2 cup raw Turbinado sugar
- 36 pecan halves
- Beat the butter and sugars until creamy. Add the egg and maple syrup and beat again.
- Stir together the flour, baking soda, salt, and spices. Slowly beat this into the butter mixture until a dough comes together.
- Stir in the finely chopped pecans gently.
- Refrigerate the dough for at least 1 hour before scooping into 36 dough balls.
- Preheat the oven to 350 degrees. Roll each dough ball in the raw sugar.
- Place 12 balls on a baking sheet and press a pecan half on top. Refrigerate the remaining dough balls.
- Bake the cookies for 10 minutes. Remove the pan from the oven and let the cookies cool for 2-3 minutes on the hot pan.
- Gently remove the cookies from the pan and place on parchment paper on the counter. Let cool completely before storing in a tightly sealed container.
You can also make the dough the day before and refrigerate the dough balls overnight. Let the cookie dough sit out about 10 minutes before pressing the pecan half on the top and baking though.
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Nutrition Information:Yield: 36 Serving Size: 1
Amount Per Serving: Calories: 129Total Fat: 6gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 15mgSodium: 133mgCarbohydrates: 18gFiber: 1gSugar: 10gProtein: 2g