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Maple Cookies Recipe

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★★★★★

4.8 from 106 reviews

Delight in these soft and chewy maple cookies, perfectly balancing the rich caramel undertones of brown sugar with the warm sweetness of pure maple syrup and a touch of maple extract. Melted butter gives these cookies a fudgy texture while pecans add a pleasant crunch. Finished with a luscious maple glaze, these cookies are a comforting treat ideal for fall or any time you crave a taste of maple goodness.

Ingredients

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Cookies

  • 1/2 cup unsalted butter, melted
  • 1 cup brown sugar, packed
  • 1/4 cup granulated sugar
  • 1/4 cup pure maple syrup (amber or dark grade)
  • 1 large egg, room temperature
  • 1/2 teaspoon maple extract
  • 2 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup chopped pecans

Maple Glaze

  • 1/4 cup pure maple syrup
  • 1/4 teaspoon maple extract
  • 2 tablespoons unsalted butter
  • 1 cup powdered sugar

Instructions

  1. Mix Wet Ingredients: In a large bowl, stir together the melted butter, brown sugar, granulated sugar, maple syrup, room-temperature egg, and maple extract until the sugar dissolves and the mixture is smooth.
  2. Add Dry Ingredients: Gradually fold in the all-purpose flour, salt, and baking soda until the dough is nearly combined. Then fold in the chopped pecans gently until evenly incorporated.
  3. Chill Dough: Cover the dough and refrigerate it for 30 minutes to help it firm up before shaping the cookies.
  4. Scoop Cookies: Using a 3-tablespoon scoop, portion the dough into balls and place them onto a parchment paper-lined baking sheet. Refrigerate the scooped dough balls for an additional 1 ½ hours to prevent spreading during baking.
  5. Bake Cookies: Preheat the oven to 350°F (175°C). Arrange the chilled dough balls two inches apart on the baking sheet and bake for 11-12 minutes or until the edges are golden but the centers remain slightly undercooked to maintain moisture.
  6. Cool on Baking Sheet: Allow the cookies to cool on the baking sheet to finish the baking process and avoid excessive browning or drying out.
  7. Prepare Maple Glaze: In a small saucepan over low-medium heat, combine the maple syrup, maple extract, and butter. Stir until melted and smooth. Remove from heat and whisk in the powdered sugar until the glaze is smooth and pourable.
  8. Glaze Cookies: Drizzle the maple glaze over the cooled cookies using a whisk or spoon.

Notes

  • Refrigerate the dough for the full 2 hours to prevent cookies from spreading too thin and burning.
  • Remove cookies from the oven when edges are golden and centers still look slightly underbaked to maintain softness.
  • If cookies spread too much, immediately after baking gently reshape edges with a circular motion using a round cookie cutter or small bowl.
  • Substitute pecans with other nuts 1:1 or omit them entirely.
  • Chocolate chips or flavored baking chips can be added or substituted for pecans (about ½ cup).
  • Try alternate glazes like brown butter icing, cream cheese glaze, or vanilla glaze for variation.
  • Store baked cookies in an airtight container at room temperature for up to one week; freeze individually wrapped for up to six months.
  • Dough can be made ahead, refrigerated for up to 5 days, or frozen for up to 3 months. Add 1-2 minutes to baking time for frozen dough.
  • Avoid halving the recipe due to egg ratio affecting texture.

Keywords: maple cookies, chewy maple cookies, maple pecan cookies, fall cookie recipe, maple glaze cookies, chewy cookies, dessert cookies

Find it online: https://dinewithlily.com/maple-cookies-recipe/