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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Servings:
Calories: 120kcal
Ingredients
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.