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Two maple pecans cookies on a burlap background

Maple Pecan Cookies with Maple Icing

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!
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Prep Time: 25 minutes
Cook Time: 11 minutes
Total Time: 36 minutes
Servings: 24
Calories: 285kcal

Ingredients
 

For the cookies:

  • 1 cup (2 sticks) unsalted butter (at room temperature)
  • 3/4 cup light brown sugar
  • 2 eggs
  • 1/4 cup pure maple syrup
  • 1 cup sour cream
  • 1 teaspoon maple extract
  • 3 cups all purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt

For the frosting:

  • 1 cup firmly packed brown sugar
  • 1/2 cup whipping cream
  • 1 Tablespoon unsalted butter
  • 2 teaspoons maple extract
  • 1-1 1/4 cups confectioner's sugar
  • 1/2 cup finely chopped pecans

Instructions

For the cookies:

  • Preheat oven to 375 degrees. Line 2 cookie sheets with parchment paper or silicone baking mats.
  • In the bowl of an electric mixer, cream together the butter and brown sugar on medium high speed until fluffy and lighter in color, about 3-4 minutes, scraping the bowl as needed. 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.
  • In another mixing bowl, whisk together the flour, baking soda, powder, and salt. Gradually add the dry ingredients to the wet ingredients, beating on low speed. Increase speed to medium low and beat until combined, about 1 additional minute.
  • Drop the dough by the rounded Tablespoon onto the cookie sheets, leaving about an inch and a half between cookies. Bake for 10-12 minutes or until cookies are puffed and lightly browned. Cool on the pans for 1-2 minutes, then transfer to a cooling rack to cool completely.

For the maple frosting:

  • 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.
  • Sift 1 cup powdered sugar into the mixture, 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. Immediately spread the frosting on the cookies and sprinkle with pecans. I prefer to frost a few cookies at a time, then add the pecans, so the frosting is still a bit sticky. See notes for tips for keeping the frosting spreadable!
  • Allow the cookies to set, then store in an airtight container. Cookies will stay fresh for 3-4 days.

Notes

  • This frosting sets up quickly, so don't make it until you're ready to spread it. If the frosting gets too thick to spread easily, you can put it back on the burner over low heat or add a splash of very warm cream and whisk again.
  • 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

Equipment

Course Cookies, Dessert
Cuisine American
Keyword baked, cookies, maple, sweet

Nutrition

Calories: 285kcal | Carbohydrates: 38g | Protein: 3g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 46mg | Sodium: 176mg | Potassium: 79mg | Fiber: 1g | Sugar: 26g | Vitamin A: 405IU | Vitamin C: 0.1mg | Calcium: 48mg | Iron: 1mg