Maple Butter Pecan Cookies

5 from 2 votes

Pure maple syrup, roasted pecans, and light brown sugar come together in these buttery cookies. A little cinnamon adds a touch of fall flavor.

Prep Time20

Total Bake Time24

Chill30

Total Time1 14

Course: Cookies, Fall, Nuts

Cuisine: American

Difficulty: Easy

Servings: cookies

Calories: 197kcal

Preheat the oven to 350°F (175°C or 180°C). Spread the pecan halves in a single layer on a small baking sheet pan and roast for 4-6 minutes. Move them to a cutting board and let them cool for a few minutes. Roughly chop the pecans. I like chunky pieces in these cookies. Set them aside.
Weigh or measure the light brown and white sugars into a bowl and set it aside. In another bowl, weigh or measure the flour, baking powder, salt, and cinnamon. Whisk to blend.
Using a stand or hand-held mixer, cream the cubed room-temperature butter for about 1 minute. Add the sugars and mix on medium speed for 3 minutes. Scrape down the sides and across the bottom of the bowl.
Add the maple syrup and vanilla extract and blend. Break the egg into a small bowl to check for shells, then add it to the dough and mix until incorporated.
Scrape down the sides and across the bottom of the bowl. With the mixer on low speed, add the flour mixture about a quarter at a time. Add the pecans and blend for about 5 seconds. Use a spatula to make sure the pecans are mixed throughout the dough.
Cover the bowl loosely and refrigerate for 30 minutes. Preheat the oven to 350°F (175°C or 180°C). Line 2 cookie sheet pans with parchment paper. Using a medium cookie scoop, place 12 scoops of dough on a pan about 2 inches apart. Bake 1 sheet pan at a time for 11-13 minutes. Transfer the cookies to a wire rack to finish cooling.