Maple Pecan Fall Cookies
These soft, chewy cookies are bursting with the warm, comforting flavors of fall. Rich maple syrup and toasted pecans create an irresistible treat that's perfect for autumn gatherings.
Ingredients
Ingredients
- 2.25 cup all-purpose flour spooned and leveled
- 1 tsp baking soda
- 0.5 tsp salt
- 0.75 cup unsalted butter softened to room temperature
- 1 cup packed dark brown sugar
- 0.5 cup pure maple syrup grade A or B
- 1 large egg room temperature
- 2 tsp pure vanilla extract
- 1.5 cup pecans chopped, toasted
Notes
STORAGE: Store cooled cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze the baked cookies in a freezer-safe bag for up to 3 months. MAKE-AHEAD: The cookie dough can be prepared, scooped into balls, and frozen on a baking sheet. Once frozen solid, transfer the dough balls to a freezer bag. Bake from frozen, adding 1-2 minutes to the baking time. VARIATIONS: For a maple glaze, whisk together 1 cup powdered sugar with 2-3 tablespoons of maple syrup and a pinch of salt. Drizzle over cooled cookies. You can also add 1/2 teaspoon of cinnamon to the dry ingredients for a spiced version.