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Mini scone-style cookies featuring crunchy toasted pecans, sweet real maple syrup, crunchy raw sugar topping, and a silky maple glaze. Tender and crumbly inside with a lightly crunchy outside, perfect for cozy fall baking.

Ingredients

Scale
  • 1 cup all purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon kosher salt
  • 1/3 cup raw sugar (turbinado or demerara sugar)
  • 1/4 cup cold butter (half stick)
  • 1/3 cup heavy cream (more if needed)
  • 1 tablespoon maple syrup
  • 1/2 teaspoon vanilla extract
  • 1/2 cup chopped toasted pecans (plus extra for topping)
  • 1 cup powdered sugar (sifted)
  • 3 tablespoons maple syrup (for glaze)
  • 3/4 teaspoon vanilla extract (for glaze)
  • 1 teaspoon cream or milk (more to thin glaze)

Instructions

  1. Preheat oven to 350°F (175°C).
  2. Toast 1/2 cup pecans on a baking sheet for 5-7 minutes, stirring occasionally; cool and chop if not already chopped.
  3. In a large bowl, whisk together 1 cup flour, 1 teaspoon baking powder, 1/2 teaspoon kosher salt, and 1/3 cup raw sugar.
  4. Cut in 1/4 cup cold butter into the flour mixture until pea-sized pieces remain.
  5. In a small bowl, combine 1/3 cup heavy cream, 1 tablespoon maple syrup, and 1/2 teaspoon vanilla extract.
  6. Add wet mixture to dry ingredients; stir with a fork until a loose, slightly wet dough forms. Add cream 1 teaspoon at a time if dough is too crumbly.
  7. Fold in toasted chopped pecans evenly.
  8. Line a baking sheet with parchment paper or silicone mat.
  9. Use a 2-inch cookie scoop or spoon/hands to form 12-18 dough balls; press and shape, flatten tops slightly.
  10. Sprinkle a little raw sugar on top of each cookie.
  11. (Optional) Chill shaped cookies in the fridge for 10 minutes.
  12. Bake cookies at 350°F for 17-20 minutes until bottoms are lightly golden and tops remain pale.
  13. Let cookies firm on the pan for 5 minutes, then transfer to wire rack to cool completely.
  14. To make glaze: sift 1 cup powdered sugar into a bowl; add 3 tablespoons maple syrup, 3/4 teaspoon vanilla extract, and 1 teaspoon cream; whisk until smooth. Thin with more cream by teaspoons if needed.
  15. Drizzle about 1 teaspoon of glaze over each cooled cookie; sprinkle with extra chopped pecans if desired.
  16. Allow glaze to set before serving.

Notes

Keep butter cold and cut it into pea-sized pieces quickly to retain flaky scone-like texture., Toast pecans first for enhanced flavor and better nut distribution., Add cream gradually to adjust dough consistency if crumbly., Chilling dough before baking helps cookies keep shape without spreading., Check doneness by flipping a cookie to see if bottom is lightly browned; tops should remain pale., Sift powdered sugar to avoid lumps in glaze; test glaze thickness on parchment and thin as needed., Cookies freeze well plain or glazed; let glaze set before stacking to prevent sticking., Variations include swapping pecans for walnuts or almonds, adding warm spices like cinnamon or nutmeg, mixing in mini chocolate chips, or using brown sugar for softer texture., Dairy-free substitution possible using vegan butter and non-dairy cream., Cookies best fresh day 1; store airtight at room temp up to 2 days, or freeze up to 2 months.

Nutrition

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