Maple Pecan Cookies are soft, fluffy brown sugar cookies sweetened with real maple syrup and finished with a rich maple icing and chopped pecans. This no-chill maple cookie recipe is perfect for Thanksgiving, holiday cookie trays, and seasonal gatherings!

If you like this flavor combination, you’ve got to try these Candied Maple Pecans!

Two maple pecans cookies on a burlap background

Table of Contents

Iced Maple Pecan Cookies

I’ve never considered myself a food snob. Occasionally I enjoy going to a really upscale restaurant, but if you give me the choice between stuffing meatloaf and glazed duck, 99% of the time I’m going to choose the meatloaf.

There are, however, a few things I am a snob about, and one of them is maple syrup. A few years ago, we started buying real maple syrup instead of “pancake syrup” and ever since, I’ve become a genuine maple syrup snob.

Maple syrup went from being the sugary goo I pour on pancakes to a flavor force to be reckoned with. I started craving maple everything–maple sweet potatoes, maple caramel, even maple vinaigrette.

This fall, the maple hankerings hit me in full force, and I knew they needed to be met by a fluffy maple iced cookie. This cookie recipe is adapted from our favorite iced orange cookies. They’re soft, puffy, and iced with the best brown sugar maple frosting. Finish them with a sprinkling of pecans and serve with a big glass of milk or cup of coffee. These cookies keep well for days, so they’re perfect for holiday cookie trays and gatherings!

Courtney

Key Ingredients

Baking staples, maple syrup, butter, brown sugar, powdered sugar, sour cream, cream, and eggs on a marble background.

Unsalted butter– For most baking, I recommend using unsalted butter so you can control the salt.
Brown sugar– The molasses flavor of brown sugar is such a great compliment to the maple flavors. You can use light or dark brown sugar.
Eggs– A necessity for moisture.
Maple syrup– Make sure to pick up 100% pure maple syrup, not pancake syrup, for the best flavor.
Sour cream– Adds additional moisture and structure.
Maple extract– This gives both the cookies and the frosting an extra boost of maple flavor. I recommend using maple extract, rather than imitation maple flavoring.
Pantry staples, including all purpose flour, baking powder, baking soda, and salt.
Heavy cream– This is needed for the frosting. Whipping cream or heavy whipping cream both work.
Powdered sugar- Also for the frosting!
Pecans- Pecans add such a nice crunch to the soft texture of the cookies. Use unsalted roasted or unroasted pecans.

How to Make Maple Pecan Cookies

Step 1: Combine the wet ingredients. In the bowl of an electric mixer, cream together the butter and brown sugar on medium high speed until fluffy and lighter in color, 3-4 minutes. Add the eggs, one at a time, beating after each addition. Add the maple syrup, sour cream, and maple extract and beat until well combined.

Step 2: Add dry ingredients. Whisk together the flour, baking powder, baking soda, and salt. Add it to the wet ingredients and beat on low speed for about 1 minute, then increase speed to medium low and beat until just combined, about 1 additional minute.

Step 3: Scoop and bake. Scoop the cookies out by rounded tablespoons onto a parchment lined baking sheet. Bake at 375 degrees for 10-12 minutes, or until cookies are puffed and lightly browned. Cool on the pans for 1 minute, then transfer to a wire rack to cool completely.

Step 4: Make the maple glaze. Combine the brown sugar and cream in a small sauce pan. Bring the mixture to a boil over medium heat, whisking constantly. Boil for 4 minutes. Remove the mixture from heat and stir in the butter and maple extract. Add 1 cup powdered sugar through a sifter, and whisk until smooth. If needed add an additional 1/4-1/2 cup of powdered sugar. You want the frosting to be thick but still spreadable.

Step 5: Frost and eat. While the frosting is still very warm, spread it on the cookies. Immediately sprinkle with pecans, pressing them into the frosting bit so they stay in place. Enjoy!

Storage and Make-Ahead Instructions

Storing maple cookies: Place in an airtight container and store at room temperature. They’ll keep for 4-5 days.
Freezing: Place cookies on baking sheets and flash freeze for 1 hour, then transfer to a freezer-safe container or bag, placing parchment paper between the layers. Freeze for up to 2 months. Thaw at room temperature overnight.

Recipe Tips & Variations

Keep the frosting warm. This is a caramel frosting, similar to penuche, that sets up quickly. If the frosting cools down too much, it will be tough to spread. You can re-warm the frosting over a low burner at any time, or add a splash of very warm cream to loosen it up.
Omit or change up the pecans. These can be served without pecans for those with nut allergies. You could also stir finely chopped pecans into the batter or decorate the tops of the cookies with a single pecan half.
Add the pecans while the frosting is still soft. Once the frosting is set, the pecans will just fall off the top. I prefer to frost a few cookies, add pecans, then repeat.
Sift the confectioner’s sugar before adding it to the frosting to prevent lumps.

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