Maple Pecan Sugar Cookies

October 29, 2018

Test Kitchen-Approved

Author Notes: These cakey cookies are soft and packed with maple flavor. There’s maple syrup in the cookie dough, and then for a bonus burst of the good stuff, I roll the cookies (pre-baking) in a blend of ground pecans and maple sugar; you can substitute regular granulated sugar, too, and they’re still crazy delicious.Erin McDowell

Food52 Review: This recipe is featured in the story, These Maple Pecan Cookies Are Fall Baking at Its Very Best, sponsored by Braun Household.The Editors

Makes: 2 dozen cookies
Prep time: 15 min
Cook time: 16 min


For the cookies:

  • 3 1/4 cups (392 grams) all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon fine sea salt
  • 12 tablespoons (170 grams) unsalted butter, at room temperature
  • 1 cup (212 grams) light brown sugar
  • 1/2 cup (160 grams) maple syrup
  • 2 (113 grams) large eggs, at room temperature
  • 1 teaspoon vanilla extract
  • 1 cup (120 grams) pecans, roughly chopped

For finishing:

  • 1/4 cup (30 grams) pecans
  • 1/4 cup (39 grams) maple sugar (can substitute granulated sugar)
  • 1 pinch ground cinnamon
  • 1 pinch fine sea salt
In This Recipe


  1. Preheat the oven to 350° F. Line two baking sheets with parchment paper. In a medium bowl, whisk the flour, baking soda, and salt to combine.
  2. In a separate bowl using a hand mixer, cream the butter and brown sugar on medium speed until light and fluffy, 3 to 4 minutes. With the hand mixer running on medium speed, slowly stream in the maple syrup, and beat well to combine, about 1 minute more. Scrape the bowl well.
  3. Add one egg to the bowl with the hand mixer, and mix well to incorporate. Next, add about 1/4 of the flour mixture and mix just until combined. Add the remaining egg and the vanilla extract and mix to combine.
  4. Add the remaining flour mixture and mix until incorporated. Scrape the bowl well, then add 1 cup (120 grams) pecans and mix to combine.
  5. In a small chopper, food processor, or spice grinder, pulse the 1/4 cup (39 grams) pecans, maple sugar, cinnamon, and salt until they form a fine powder. Transfer to a small bowl.
  6. Scoop the cookie dough into 2 tablespoon-sized balls, and drop into the maple-pecan dust, tossing to coat fully. Transfer the coated cookie balls to the baking sheet. Make sure there is 1 inch between each cookie; staggering rows on the baking sheet helps you fit more on the sheet.
  7. Continue scooping and coating the cookie dough until you’ve used it all up. Bake the cookies for 14 to 16 minutes, or until the edges are lightly golden brown and the top surface appears set. Rotate the sheets halfway through baking.
  8. Transfer to wire racks to cool at least 5 minutes before serving (these are super yummy when served warm!).

More Great Recipes:
Cookie|American|Maple Syrup|Pecan|Vanilla|Egg|Cinnamon|Holiday|Entertaining|Fall|Weeknight Cooking|Winter

Reviews (9) Questions (1)

9 Reviews

Cindy December 20, 2018
HI -can you freeze this dough ?
Maribeth K. December 16, 2018
What is the difference between a hand mixer and a stand mixer for this recipe?
Suzqz December 15, 2018
Can I submit with margarine or oil to eliminate the dairy from the recipe?
Author Comment
Erin M. December 16, 2018
I haven’t tried it, but I imagine it would work with margarine o.k.!
Colleen R. December 15, 2018
I’m allergic to tree nuts. Could these be made without them and just be a maple sugar cookie?
Author Comment
Erin M. December 16, 2018
Colleen R. December 16, 2018
Do you think there would need to be an adjustment in the amount of flour or anything?
Kristin M. November 13, 2018
If I don't have maple sugar, could I use muscavado, or would you suggest just sticking with the white granulated sugar?
Author Comment
Erin M. November 14, 2018
I’d stick with white sugar, because it’s fine (like maple sugar) and lower in moisture - so it stays granulated on the outside of the cookie. The muscavado May melt in places (like the sides and base)!