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Chewy and soft cookies packed with pure maple syrup, crunchy pecans, and warm spices like cinnamon and nutmeg, with an optional cream cheese icing for added richness.

Ingredients

Scale
  • 2 6 cups (312.5 g) all-purpose flour
  • 1 teaspoon baking soda
  • 3 7 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1 2 teaspoon ground nutmeg
  • 1 2 cup (113.5 g) unsalted butter, room temperature
  • 1 cup (200 g) dark brown sugar, packed (light brown sugar works too)
  • 1 large egg, room temperature
  • 1 2 cup (118.29 ml) pure maple syrup
  • 1 1 2 cups (163.5 g) chopped pecans
  • (Optional) Cream Cheese Icing:
  • 1 tablespoon cream cheese, room temperature
  • 1 tablespoon unsalted butter, room temperature
  • 1 tablespoon milk
  • 1 2 cup (60 g) powdered sugar

Instructions

  1. Preheat oven to 35072F and line a baking sheet with parchment paper.
  2. Whisk together flour, baking soda, salt, cinnamon, and nutmeg in a medium bowl; set aside.
  3. In a large bowl, cream the unsalted butter and dark brown sugar together for 1-2 minutes until light and fluffy.
  4. Add the egg and mix well, then pour in pure maple syrup and blend until combined.
  5. Gradually add the dry ingredients to wet mixture, mixing until most flour streaks disappear. Scrape the bowl with a spatula to fully incorporate.
  6. If pecans have large chunks, crush them lightly, then stir in the chopped pecans.
  7. Use a large cookie scoop to drop dough balls onto the lined baking sheet, spacing about 3 inches apart.
  8. Bake for 10-14 minutes until edges turn light golden and centers look slightly gooey.
  9. Remove from oven and, while still warm, optionally use a round tool to nudge cookie edges into a perfectly round shape.
  10. Let cookies cool on baking sheet 5-10 minutes; transfer to a cooling rack to finish cooling.
  11. For optional cream cheese icing: Cream softened cream cheese and butter until smooth, add powdered sugar and milk, mix until silky.
  12. Drizzle or dip cooled cookies in cream cheese icing if desired.

Notes

Store cookies in an airtight container at room temperature for up to one week; placing a slice of bread in the container helps maintain softness., Use smaller scoops (~2 tablespoons) for more, smaller cookies, adjusting bake time slightly., Calories and nutritional info are estimates and may vary., Room temperature ingredients ensure better dough consistency., Do not overbake; centers should remain slightly soft for chewy texture., Use pure maple syrup (no additives) for authentic flavor and texture., Cookies can be stored refrigerated or frozen; dough can be refrigerated or frozen before baking.

Nutrition

Find it online: https://margorecipes.com/maple-pecan-cookies-2/