Maple Syrup Cookies with brown sugar are soft and chewy, filled with white chocolate and pecans, topped with maple icing!
Were gearing up for all the fall cookie recipes over here! This is one of my favorites, along with Caramel Apple Cookies or if youre into all the maple desserts, Apple Cinnamon Scones with the most LOVELY maple syrup caramel glaze!
These are the BEST maple pecan cookies, made with brown sugar and maple syrup to make them ultra chewy. You can use fake artificially flavored syrup or pure maple syrup for this recipe.
After testing this recipe multiple times with both, it almost pains me to say that artificial tastes better, because I do appreciate the use of pure maple syrup. HOWEVER. Were going for a strong maple flavor that youll remember for days! The white chocolate is also ESSENTIAL. It is beautiful and must be at this cookie party. [feast_advanced_jump_to]
Maple syrup and brown sugar add moisture and a warm caramel-like taste to cookies. These cookies only need to chill for 30 minutes. You can clean up and preheat the oven while the dough chills.
⭐️ Why You’ll Love This Recipe
- Strong maple flavor – this recipe was tested MANY times to get the best possible result.
- Cozy baking – these cookies are FULL of autumn flavors! The pecans, the brown sugar, the maple syrup, the white chocolate, all of it.
- The glaze – the beautiful maple glaze is magical and it elevates these cookies beyond your wildest maple dreams. It also sets fairly firm and the cookies can be stacked and transported easily!
- Perfect to share – these are an AWESOME fall cookie recipe to share at a potluck, a party, a baby shower, or no reason except to eat them all.
Heres a quick list of ingredients youll need for maple syrup pecan cookies.
- Salted Butter – salted equals more flavor in these cookies, it definitely enhances the flavors more.
- Brown Sugar – light or dark, either will work well! Dark will taste a little richer and give a little molasses vibe to the cookie. Light brown will taste delicious and not overpower the maple flavor.
- Eggs – the binder in the recipe, they help to make the cookies soft and chewy and not cakey and crispy.
- Maple Extract – although there is maple syrup in these cookies, they need a little extra help!
- Maple Syrup – artificial is used in this recipe, pure maple syrup can be used for a more subtle maple flavor.
- White Chocolate – optional but in my opinion necessary. They just boost the charm of these cookies by 1000%.
- Pecans – for texture and crunch, they are definitely needed for this seasonal treat.
- Pecans can be switched with walnuts, hazelnuts, or cashews.
- White Chocolate Chips – Butterscotch, semi-sweet, or toffee chips would work well in place of white.
- Vanilla Extract – can be replaced with almond extract for a delicious twist.
Make sure you preheat your oven and prepare your baking sheet by spraying with baking spray or lining it with a silicon mat or parchment paper.
Step 1. Start by mixing together butter and brown sugar with an electric mixer. Can be in a stand mixer or hand mixer. Cream together until fluffy, 2-3 minutes, scraping sides of the bowl occasionally.
Step 2. Next, add in the eggs, vanilla extract, maple extract, and maple syrup. Mix well.
Step 3. Add dry ingredients to the dough: salt, baking soda, and flour and mix on low speed until well combined, 1-2 minutes. Stir in white chocolate chips and pecans.
Step 4. Scoop 12 balls onto the baking sheet (top with additional white chocolate chips and pecan halves to be extra amazing) and bake for 8-10 minutes until just turning golden brown. Nine minutes is the magic number for this recipe. Cool for at least 10 minutes before glazing.
Step 5. The Glaze: In a resealable bag, combine the powdered sugar, maple extract, and maple syrup. Seal bag and squish to mix well until the glaze is smooth and there are no lumps. You can also whisk in a bowl if you prefer.
Snip a small hole in corner of the bag and drizzle over cooled cookies. The glaze will set in about an hour, but we enjoy them fresh!
Many cookies are great right out of the oven, but these should cool a little first, then be glazed before serving for the best chewy maple syrup cookies.
These can be stored in an airtight container (after the glaze has set) for about 4 days.
TO FREEZE:
For raw cookie dough: Scoop into balls and transfer to a baking sheet to flash freeze for an hour or two before placing in an airtight container to continue freezing. This will prevent the dough balls from sticking together.
To freeze once baked: Follow the recipe for the maple cookies as directed, bake, then DONT glaze. Freeze in an airtight container once cooled, and glaze the cookies when they are completely thawed before serving.
Maple Syrup Cookies
FAQ
How does maple syrup affect baking?
Can I use maple syrup instead of sugar in cookies?
Why use maple syrup instead of sugar?
Can I replace brown sugar with maple syrup?
What are naturally sweetened maple syrup cookies?
These naturally sweetened maple syrup cookies have no added sugar beyond the maple syrup and taste absolutely delicious fresh out of the oven. The combination of spices, molasses, and maple syrup come together to create a melt-in-your mouth, delightful cookie. This post contains affiliate links.
Is maple syrup beneficial for health?
It is rich in sugar, so it should be consumed in small amounts, and not added to your routine. And for people who have diabetes, it should be avoided.
How to make maple syrup cookies without sugar?
You don’t need many materials for these simple maple syrup cookies without sugar. All you need is: These cookies come together in one bowl then need to chill before baking. In a large mixing bowl and using a hand mixer, mix together butter, maple syrup, egg, baking soda, molasses, cinnamon, and ginger. Stir in flour, 1 cup at a time.
How to make maple syrup chocolate chip cookies?
Here is how to make these Maple Syrup Chocolate Chip Cookies. Step 1: Mix the dry ingredients. Preheat oven to 375°F. Line a baking sheet with parchment paper and set it aside. In a small mixing bowl, whisk together the flour, baking soda, and salt. I recommend using a food scale to measure the flour by weight. Step 2: Combine the wet ingredients.