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!
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!
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.
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.
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 I had originally made them intending to add them to cookie plates in a couple of weeks.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?!
- 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
- 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.
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