Maple Cookies

These pecan-bespeckled maple cookies have a chewy center, a crispy exterior and are drizzled with an irresistible maple glaze.

  • Author: Claire Coffey
  • Prep Time: 15 minutes
  • Refrigeration: 2 hours
  • Cook Time: 11 minutes
  • Total Time: 2 hours 26 minutes
  • Yield: 16 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American


Units Scale

Maple cookies:

  • 1 3/4 cup (210g) all-purpose flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup (113g) unsalted butter, melted
  • 1/2 cup (100g) light brown sugar
  • 1/4 cup (50g) granulated sugar
  • 1 egg, at room temperature
  • 1/4 cup (60ml) maple syrup
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon maple extract
  • 1/2 cup (57g) pecans + extra for garnishing

Maple glaze:

  • 2 tablespoons (28g) unsalted butter
  • 1/4 cup (60ml) maple syrup
  • 1/4 teaspoon maple extract
  • 3/4 cup (90g) powdered sugar


Maple cookie:

  1. Stir together the melted butter, brown sugar, and granulated sugar until the sugar dissolves.
  2. Add the egg, maple syrup, vanilla extract and maple extract, stirring until combined.
  3. Fold in the baking soda, salt and flour until nearly combined, then add pecans. Continue folding until completely incorporated.
  4. Refrigerate for 30 minutes. 
  5. Scoop 3-tablespoon balls of dough onto a parchment paper-lined baking sheet. Refrigerate for another 1 1/2 hours.
  6. Place six balls of dough two inches apart on another parchment paper-lined baking sheet. Leaving the remaining cookies in the fridge.
  7. Bake at 350F for 11-12 minutes, or until no longer shiny on top. Remove from the oven and allow to cool on the baking sheet.
  8. Repeat until all the cookies are baked.

Maple glaze:

  1. Combine the maple syrup, maple extract, and butter in a small saucepan.
  2. Cook over low-medium heat until the butter melts.
  3. Remove from heat and stir in the powdered sugar.
  4. Drizzle over the cooled cookies and immediately garnish with chopped pecans.


  • Refrigeration: This dough is particularly soft so it's important to give it the full 2 hours of refrigeration to reduce the chance of spreading and burning.
  • The importance of leaving cookies on the baking sheet: To prevent the cookies from getting too brown or dry, remove them when they're no longer shiny leaving them slightly undercooked. Cooling them on the baking sheet will finish the baking process.
  • Fixing cookies that have spread: Place a round cookie cutter or small bowl over each cookie and, using a circular motion, gently swirl it around the edges of the cookies. This works best when the cookies are hot and fresh out of the oven.
  • Storage: These cookies can be stored in an air-tight container for up to a week at room temperature.


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