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Maple Pecan Cookies with Maple Glaze

Ingredients

Maple Pecan Cookies

  • ¾ cup unsalted butter melted and slightly cooled
  • ¾ cup light brown sugar packed
  • ¼ cup granulated sugar
  • 1 large egg
  • 2 tablespoons pure maple syrup
  • 2 teaspoons vanilla extract
  • 2¼ cups all-purpose flour
  • 1 tablespoon cornstarch
  • ½ teaspoon baking soda
  • ½ teaspoon baking powder
  • ¾ teaspoon salt
  • ½ teaspoon ground cinnamon
  • 1 cup chopped pecans toasted and cooled

Maple Glaze

  • 1 cup powdered sugar
  • 2 tablespoons pure maple syrup
  • 1 tablespoon unsalted butter melted
  • 1 –2 teaspoons milk as needed
  • ¼ teaspoon vanilla extract
  • Pinch of salt

Topped Pecans

  • chopped pecans

Instructions

  • Toast the pecans: Preheat the oven to 350°F. Spread the pecans on a baking sheet and toast for 5–7 minutes until fragrant. Let cool, then finely chop.
  • Mix the wet ingredients: In a large bowl, whisk together the melted butter, brown sugar, and granulated sugar. Add the egg, maple syrup, and vanilla, mixing until smooth.
  • Add the dry ingredients: Stir in the flour, cornstarch, baking soda, baking powder, salt, and cinnamon until just combined.
  • Fold in the pecans: Gently fold in ½ cup of the finely chopped pecans, reserving the remaining ¼ cup for topping.
  • Scoop and bake: Scoop 2-tablespoon portions of dough onto a parchment-lined baking sheet, spacing them 2 inches apart. Bake at 350°F for 10–12 minutes, until the edges are set and lightly golden.
  • Cool: Let the cookies rest on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
  • Make the glaze: Whisk together the powdered sugar, maple syrup, melted butter, vanilla, and salt. Add milk, 1 teaspoon at a time, until thick but spreadable.
  • Decorate: Spread or drizzle the maple glaze over the cooled cookies. Sprinkle with the reserved toasted pecans and flaky sea salt, if desired. Let the glaze set before serving.