Description
These Christmas Maple Pecan Cookies combine the rich flavors of buttery pecans and sweet maple syrup, making them a perfect holiday treat. With a tender texture and delightful nutty crunch, these cookies are easy to prepare and ideal for festive gatherings or gifting during the season.
Ingredients
Scale
Wet Ingredients
- 1 cup unsalted butter, softened
- 1 cup brown sugar, packed
- 1/2 cup maple syrup
- 1 teaspoon vanilla extract
Dry Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
Add-ins
- 1 cup chopped pecans
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) to ensure it reaches the right temperature for baking the cookies evenly.
- Cream Butter and Sugar: In a large bowl, cream together the softened unsalted butter and packed brown sugar until the mixture is light and fluffy, which helps create a tender cookie texture.
- Add Maple Syrup and Vanilla: Stir in the maple syrup and vanilla extract thoroughly to incorporate their sweet and aromatic flavors into the mixture.
- Combine Dry Ingredients: In a separate bowl, whisk together all-purpose flour, baking powder, and salt to distribute the leavening agent and seasoning evenly throughout the dough.
- Mix Dry into Wet: Gradually add the dry ingredient mixture to the wet ingredients, stirring gently until just combined to avoid overworking the dough.
- Fold in Pecans: Carefully fold the chopped pecans into the dough, ensuring they are evenly distributed to provide a delightful crunch in every bite.
- Portion the Dough: Drop spoonfuls of the cookie dough onto a baking sheet lined with parchment paper or a silicone mat, spacing them to allow room for spreading.
- Bake Cookies: Bake in the preheated oven for 12 to 15 minutes, or until the cookies are golden brown around the edges, indicating they are cooked through.
- Cool: Remove the cookies from the oven and let them cool on wire racks completely before serving or storing to ensure they set properly.
Notes
- For extra flavor, toast the pecans lightly before adding them to the dough.
- If you prefer a crunchy cookie, bake a few minutes longer but watch carefully to avoid burning.
- Store cookies in an airtight container at room temperature for up to one week.
- Maple syrup adds moisture—if your dough feels too sticky, chill it briefly before shaping.
- These cookies can also be frozen for up to three months; thaw at room temperature before serving.
