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

Servings: 30 -36
Author: Taylor Ellingson

Ingredients

  • 1 cup unsalted butter at room temperature
  • 1 cup granulated sugar
  • 1 large egg
  • 1 teaspoon pure vanilla extract
  • ½ teaspoon almond extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • ¼ teaspoon nutmeg
  • ½ cup chopped pecans
  • For the drizzle:
  • ¾ cup brown sugar
  • ¼ cup maple syrup
  • ½ cup cream or milk
  • 1 tablespoon unsalted butter
  • 1 ½ 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 ½ 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!