Easy Maple Pecan Cookies

These maple pecan cookies are the soft-chewy, crinkly-edged kind that make your kitchen smell like cozy sweater weather. Real maple syrup does the heavy lifting on flavor, pecans bring the buttery crunch, and the whole thing gets a quick maple drizzle if we’re feeling extra (we usually are). They’re unfussy, quick, and wildly snackable. If you’re the “one more cookie while I do the dishes” type… yeah, same.

My husband has a maple radar. He can be upstairs, headphones on, and the second I twist open that syrup bottle, he’s hovering like a golden retriever who learned how to use stairs. The first time I made these, our kid stole one off the cooling rack and yelled “Nutty pancakes!” which… actually isn’t wrong. Now I bake a double batch: half for now, half stashed in the freezer “for guests” that mysteriously disappear on Tuesday nights.

How to Make It

Preheat the oven to 350°F and slide a tray of pecans in there while it warms up—5 to 7 minutes gets them fragrant and a little deeper in flavor. Meanwhile, cream 1/2 cup softened unsalted butter with 1/2 cup packed brown sugar until fluffy and slightly lighter. Drizzle in 1/3 cup real-deal maple syrup (Grade A amber if you can), then mix in 1 egg and a splash of vanilla. In a separate bowl, whisk 1 3/4 cups all-purpose flour with 1/2 tsp baking soda, 1/4 tsp baking powder, and 1/2 tsp kosher salt. Fold the dry stuff into the wet stuff. Stir in 1 cup chopped toasted pecans. The dough will be a little sticky because of the syrup—totally normal. Chill 20 to 30 minutes so they don’t spread like pancakes. Scoop onto a parchment-lined sheet (about 1.5 tablespoons per cookie), press in a few extra pecan bits, and bake 10 to 12 minutes until the edges set and the centers still look a touch soft. Cool, then whisk 1/2 cup powdered sugar with 2 to 3 tbsp maple syrup and a pinch of salt for a quick glaze. Drizzle, eat, feel smug.

✔Ingredient Notes

– Pure Maple Syrup: Not pancake “syrup.” You want real maple for flavor and moisture. Grade A amber is my favorite. It does make the dough sticky—chilling fixes that.
– Pecans: Toast them. Please. Raw pecans are fine, but toasted pecans are their better self. If they smell like buttered popcorn, you’ve nailed it.
– Unsalted Butter: Soft but not greasy. If it’s shiny and slumping, pop it back in the fridge for 5 minutes so your cookies don’t puddle.
– Brown Sugar: Adds chew and a little molasses depth that loves maple. Light or dark works; dark gets you a moodier cookie.
– Flour + Leavening: Measure flour with the fluff-scoop-level method or use 220g. Too much flour = cakey-domes. We’re chasing crinkles.

✔Recipe Steps

1. Preheat oven to 350°F and toast pecans on a sheet pan for 5–7 minutes, then chop.
2. Cream butter and brown sugar until fluffy, 2–3 minutes.
3. Beat in maple syrup, egg, and vanilla until smooth.
4. Whisk flour, baking soda, baking powder, and salt; add to wet and mix just to combine.
5. Fold in pecans and chill dough 20–30 minutes.
6. Scoop 1.5-tbsp balls onto parchment, bake 10–12 minutes; cool and drizzle with maple glaze if using.

What to Serve It With

– Hot coffee or a maple latte if you’re going full theme.
– A scoop of vanilla ice cream sandwiched between two cookies (do it).
– Thick Greek yogurt for breakfast cookie energy, no judgment.
– Apple slices and sharp cheddar—fall snack plate heaven.

✔Tips & Mistakes

– Chill the dough. Syrup = spread. A quick 20 minutes makes a huge difference.
– Don’t overbake. Pull them when the edges are set but centers still look soft; they finish on the pan.
– Toast the pecans. I’ll say it again. Flavor levels up.
– Use parchment, not a greased pan. Grease = slidey cookies.
– If your dough looks greasy, butter was too warm—chill it 10 more minutes.
– Flatten slightly with your fingers for even crinkles if your scoops are extra tall.

✔Storage Tips

Room temp: Stash in an airtight tin up to 4 days. They stay soft; the edges mellow on day 2 in a lovely way.
Fridge: Totally fine, but they’ll firm up—great dunkers.
Freezer: Freeze baked cookies up to 2 months (thaw on the counter), or freeze scooped dough balls and bake straight from frozen at 350°F for 1–2 extra minutes.
Breakfast cookie? Absolutely. Cold with coffee is a lifestyle.

✔Variations and Substitutions

– Nuts: Swap pecans for walnuts or almonds; hazelnuts are fancier but great.
– Spices: Add 1/2 tsp cinnamon and a pinch of nutmeg for cozy vibes.
– Chocolate: 3/4 cup dark chocolate chunks turns these into moody fall cookies.
– Browned butter: Yes. Brown it, cool it to room temp solid-ish, then proceed.
– Gluten-free: Use a 1:1 GF baking blend with xanthan. Chill is extra important.
– Egg-free: 1 tbsp ground flax + 3 tbsp water, rest 5 minutes. Slightly cakier but good.
– Sweeteners: Honey works but tastes… honey. Maple extract helps if you go that route. I wouldn’t skip maple entirely.
– Toppings: Maple glaze or a sprinkle of turbinado sugar before baking for sparkle-crunch.

Frequently Asked Questions

Easy Maple Pecan Cookies

Chewy, buttery cookies flavored with real maple syrup and crunchy pecans—made with simple pantry staples in under 30 minutes.

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Prep Time: 15 minutes minutes

Cook Time: 12 minutes minutes

Total Time: 27 minutes minutes

Servings: 24

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 0.5 cup unsalted butter softened
• ▢ 0.25 cup granulated sugar
• ▢ 0.25 cup light brown sugar packed
• ▢ 0.5 cup pure maple syrup use real maple syrup, not pancake syrup
• ▢ 1 large egg room temperature
• ▢ 1 teaspoon vanilla extract
• ▢ 2 cup all-purpose flour
• ▢ 0.5 teaspoon baking soda
• ▢ 0.5 teaspoon salt
• ▢ 0.5 teaspoon ground cinnamon optional
• ▢ 1 cup pecans chopped; lightly toasted for best flavor

Instructions

Preparation Steps

• Preheat oven to 350°F. Line 2 baking sheets with parchment paper.
• If desired, toast the pecans on a baking sheet for 5 to 7 minutes until fragrant. Cool, then chop.
• In a large bowl, beat the butter, granulated sugar, and brown sugar until light and creamy, about 2 minutes.
• Mix in the maple syrup, egg, and vanilla until smooth.
• In a separate bowl, whisk together the flour, baking soda, salt, and cinnamon.
• Add dry ingredients to the wet ingredients and mix on low just until combined. Fold in the pecans.
• Scoop dough into 1.5 tablespoon portions and place 2 inches apart on prepared sheets.
• Bake 10 to 12 minutes, until edges are set and centers still look soft. Do not overbake.
• Cool on the sheet for 5 minutes, then transfer to a wire rack to cool completely.

Notes

For the best flavor, use dark or amber maple syrup. If cookies spread too much, chill the scooped dough for 20 minutes before baking. Store in an airtight container at room temperature for up to 5 days or freeze for up to 2 months.