Maple Pecan Cookies
This is an old photo of them circa 1989 of the youngest four helping to clean out the rice crispies pot after my having mixed them up. They always loved helping. I think that was their favorite part! That baby is 37 now! Good times!
- 2 1/2 cups (313g) all-purpose plain flour
- 1 tsp baking soda (bicarbonate of soda)
- 1/2 tsp salt
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/2 tsp maple flavoring (optional)
- 1/2 cup (114g) butter, at room temperature
- 1 cup (200g) soft dark brown sugar, packed
- 1 large egg, room temperature
- 1/2 cup (118ml) pure maple syrup
- 1 1/2 cups (165) chopped toasted pecan nuts (see notes)
- 1 TBS cream cheese, room temperature
- 1 TBS butter, room temperature
- 1 TBS whole milk
- 1/2 cup (65g) icing sugar, sifted
HOW TO MAKE MAPLE PECAN COOKIES
As simple to make as any other cookies. There is nothing complicated about these! These are milk and cookie cookies!
Preheat the oven to 350*F/180*C/ gas mark 4. Line two large baking sheets with baking paper. Set aside.
Whisk the flour, soda, salt, nutmeg, and cinnamon together in a bowl. Set aside.
Using an electric hand whisk beat the butter and the brown sugar together in a large bowl until light and fluffy. Beat in the egg, maple syrup and maple flavoring (if using).
Stir in the flour, mixing together only until there are no dry streaks visible, and scraping the sides of the bowl. Fold in the toasted pecan nuts.
Leave to cool on the baking sheets for 5 to 10 minutes, then scoop out onto wire racks to finish cooling completely.
To make the glaze whisk together the butter and cream cheese until evenly mixed. Stir in the icing sugar and milk, until smooth. Drizzle decoratively over half of the cookies. You can also dip the edge in. It is your choice.
Store in an airtight container for up to 1 week.
If you are a true cookie monster like me, you will probably also enjoy the following delicious cookie options! I can promise you that they are both incredibly edible and deliciously moreish!
I would never lie to you!
QUARTER CUP COOKIES - These incredibly moreish cookies are made from exactly 1/4 cup of each of the main cookie ingredients, aside from the flavorings and soda. The end result is a delcious cookie that everyone enjoys. They were originally called 10 cup cookies, but that made far too many cookies for me, so I reduced everything to 1/4 cup!
LEVAIN BAKERY OATMEAL RAISIN COOKIES – A copycat recipe of the infamous Levain Bakery cookies. These are excellent oatmeal raisin cookies. The recipe makes nine very large cookies. Each one weighing in at almost half a pound each. These are a real indulgence, with plenty of nutty oats and sweet raisins. You could make them smaller but then they wouldn’t be Levain.
Maple Pecan Cookies
These are crispy edged with chewy middles and lots of maple flavor and toasted pecans. Very moreish! There is an optional cream cheese drizzle frosting as well. You can either drizzle or dip.
- 2 1/2 cups (313g) all-purpose plain flour
- 1 tsp baking soda (bicarbonate of soda)
- 1/2 tsp salt
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/2 tsp maple flavoring (optional)
- 1/2 cup (114g) butter, at room temperature
- 1 cup (200g) soft dark brown sugar, packed
- 1 large egg, room temperature
- 1/2 cup (118ml) pure maple syrup
- 1 1/2 cups (165) chopped toasted pecan nuts (see notes)
- 1 TBS cream cheese, room temperature
- 1 TBS butter, room temperature
- 1 TBS whole milk
- 1/2 cup (65g) icing sugar, sifted
- Preheat the oven to 350*F/180*C/ gas mark 4. Line two large baking sheets with baking paper. Set aside.
- Whisk the flour, soda, salt, nutmeg, and cinnamon together in a bowl. Set aside.
- Using an electric hand whisk beat the butter and the brown sugar together in a large bowl until light and fluffy. Beat in the egg, maple syrup and maple flavoring (if using).
- Stir in the flour, mixing together only until there are no dry streaks visible, and scraping the sides of the bowl. Fold in the toasted pecan nuts.
- Scoop out in 2 TBS measures and roughly shape into a ball using the palms of your hands. Place 3 inches apart on the prepared baking sheets.
- Press down lightly with your fingertips. (Not too much, just a bit.)
- Bake, one cookie sheet at a time, in the preheated oven for 13 to 15 minutes. When done the cookies should have turned color on the edges and bottoms. They may still look fudgy in the center. Not a problem as they will continue to cook after you remove them from the oven.
- Leave to cool on the baking sheets for 5 to 10 minutes, then scoop out onto wire racks to finish cooling completely.
- To make the glaze whisk together the butter and cream cheese until evenly mixed. Stir in the icing sugar and milk, until smooth. Drizzle decoratively over half of the cookies. You can also dip the edge in. It is your choice.
- Store in an airtight container for up to 1 week.
Toasted nuts always taste better when baking. To toast your nuts, spread them out on a baking sheet in a single layer. Toast in a 350*F/180*C/ gas mark 4 oven for 8 to 10 minutes. They should smell nice and nutty. Leave to cool before using.
Did you make this recipe?
This content, written and photography, is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at mariealicejoan at aol dot com.
Debunking the myths of English Cookery, one recipe at a time.
The English Kitchen
http://theenglishkitchen.blogspot.com/
Source: https://www.theenglishkitchen.co/2025/05/maple-pecan-cookies.html
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