Maple Cookies

Course Cookies, Dessert

Cuisine American, Southern

Keyword maple-brown-sugar-cookies, maple-cookies, maple-cookies-recipe

Prep Time 20

Cook Time 15

Chill time 2

Total Time 2 35

Servings servings

Calories 328kcal

Ingredients

1 1/4 cup chopped pecans or walnuts toasted, divided use
Cookie Dough:
2 1/2 cups all purpose flour
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1/2 cup unsalted butter
1 cup packed dark brown sugar
1 large egg room temperature
1/3 cup pure maple syrup
1 tsp maple extract
1 tsp vanilla extract
Maple Glaze:
2 Tbsp unsalted butter melted
1/2 cup pure maple syrup
1- 1 1/2 cups powdered sugar
2 slices crispy cooked bacon (optional garnish)

Instructions

Preheat the oven to 350°F. Spread chopped pecans on a sheet pan in a single layer. Toast in the preheat oven for 6-8 minutes until light golden brown. Set aside to cool.
In a medium bowl use a whisk to sift together flour, baking soda, baking powder and salt. Set aside.
In a large bowl, use an electric mixer on medium-high speed to cream the butter and dark brown sugar together until smooth, about 1-2 minutes.
To the bowl add the egg. Beat on high speed for another 30 seconds. Scrape down the bowl on sides and bottom. Add maple syrup, maple extract and vanilla extract Beat on high speed until well combined.
Lower the speed of the mixer and begin to add the sifted flour mixture to the wet ingredients, mix on low until combined. Stir in 3/4 cup of chopped pecans by hand.
Cover the bowl with plastic wrap and chill in the refrigerator for a minimum of 1-2 hours.
Bake: Preheat oven to 350°F (177°C). Line two sheet pans with parchment paper. Set aside.
Use a 1 ½ tablespoon cookie scoop to scoop out balls of cookie dough. Place dough balls in mounds on the cookie sheet, leaving 2-inches between each cookie.
Bake for 12-13 minutes or until lightly browned at the edges and soft in the center. Cool on the pan for 2 minutes then remove to a wire rack to cool completely.
Glaze: In a small saucepan over low heat, melt butter and syrup together, whisking occasionally. When butter has melted, remove from heat and add confectioners’ sugar, stirring until combined and smooth.
Drizzle glaze over cookies and sprinkle the tops with the remaining pecans.
Let stand until the glaze is set.

Notes

Chill the Dough: If you have chilled the dough for longer than 2 hours, set out at room temperature for about 30 minutes before working with it.
Extract: If you don’t have Maple extract or simply don't wish to use it, you can replace it with vanilla extract. When doing so the maple flavor will be much more subtle.
Bacon Grease: You can replace the butter with clarified bacon grease. Clarified bacon grease has been strained through a fine mesh colander. Use the same amount as the butter, creamed with the dark brown sugar.
Garnishing the Cookies: If you prefer, you can sprinkle the tops with crispy bacon pieces, as a garnish.
Sugar: Dark brown sugar can be replaced with light brown sugar for a similar, yet lighter results.
Spices: You could add 1 teaspoon of cinnamon to the dry ingredients.

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