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Butter Pecan Maple Cookies

Maple.  Pecans.  A little bit ‘o almond extract.  So so so delicious. These Butter Pecan Maple Cookies would be a perfect addition to a holiday cookie plate!

Closeup on the Butter Pecan Maple Cookies tower with the blurred background

Coooooookies!!!!  Anyone else a little LOT excited about holiday baking?!  I’ve already gone a little cookie crazy and have barely put a dent in my holiday baking list.  So far I’ve made these little gems, full of maple and pecan goodness, peppermint snowball cookies, coconut shortbread (recipe coming soon!), my gingerbread oat bars, brown butter ginger cookies (OMG), and the most decadent and delicious cinnamon rolls that will be *ohsoperfect* for Christmas morning!

Butter Pecan Maple Cookies served on the table with lots of pecans around the cookies

Buuuuut back to these cookies. Maple. Pecans. A little bit ‘o almond extract. So so so delicious.

Butter Pecan Maple Cookies

And then there’s the glaze.  Honestly, these cookies are delicious without the glaze but then you miss the maple flavor and it really just puts them over the top.  Plus, when there’s the decision between glaze and no glaze, always go with the glaze.  Pro tip.

Focus on a couple of Butter Pecan Maple Cookies with lots of other cookies blurred in the background

I can also attest that these freeze beautifully.  With our overload of cookies and baked goods that I’ve made along with the cookies I’ve received from The Great Food Blogger Cookie Swap, I practiced a little self control and put the rest of these in our deep freeze for a later date.  That later date came a little earlier than expected so out of the freezer they went and into the bag I dug.

And it’s confirmed: still as delicious as the day I pulled them out of the oven.

In the process of making Butter Pecan Maple Cookies using a Dixie Crystals napkin These would be a perfect addition (I started writing addiction…which, yes, they’re a perfect addiction too) to a holiday cookie plate.  I had originally made them intending to add them to cookie plates in a couple of weeks.  I’ll definitely be making them again because in addition to the peanut butter blossoms, and peppermint cookies, I always feel like there needs to be a chocolate-less cookie or two on the plate.

So tell me – what is on your holiday baking list?!

Butter Pecan Maple Cookies stacked on top of each other on the table

Butter Pecan Maple Cookies stacked on top of each other on the table

Butter Pecan Maple Cookies

Print Pin Rate
Servings: 30 -36
Author: Butter Pecan Maple Cookies

Ingredients

  • 1 cup unsalted butter at room temperature
  • 1 cup granulated sugar
  • 1 large egg
  • 1 teaspoon pure vanilla extract
  • 1/2 teaspoon almond extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon nutmeg
  • 1/2 cup chopped pecans
  • For the drizzle:
  • 3/4 cup brown sugar
  • 1/4 cup maple syrup
  • 1/2 cup cream or milk
  • 1 tablespoon unsalted butter
  • 1 1/2 cups powdered sugar

Instructions

  • Preheat oven to 325 degrees F.
  • In medium bowl, combine flour, baking powder, salt, and nutmeg.
  • In large bowl with electric mixer, beat together butter and sugar until well combined, about 1 minute.
  • Add egg and extracts and beat until well combined.
  • Add flour mixture and beat until well combined.
  • Fold in pecans.
  • Place on baking sheet lined with parchment paper or silicone mat, about 2" apart.
  • Bake in preheated oven 18-22 minutes, until slightly golden.
  • To make drizzle:
  • Place brown sugar, maple syrup, and cream in small pot over medium heat.
  • Bring to a boil and let simmer, stirring constantly, for 3-4 minutes.
  • Remove from heat and add butter, stirring until combined.
  • With a wire whisk, stir in powdered sugar. You may need to add up to 1/2 cup more powdered sugar to thicken it up, but keep in mind it will thicken as it cools.
  • Drizzle over cooled cookies.
  • Let cool.
  • Enjoy!
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