These Maple Brown Sugar Pecan Cookies are to die for delicious and bursting with nutty pecans, cinnamon, maple and brown sugar flavors! Buttery, soft and chewy on the inside with crunchy, sugary exterior, these cookies are crazy addictive! And, they are freezer friendly too!
Keyword: brown sugar, chewy, cookies, holiday, maple, pecan, soft
1/3CupSparkling Sugaror granulated sugar, for rolling
In a medium sized bowl, whisk together the flour, baking soda, cornstarch, cinnamon and salt until combined. Set aside.
In a large bowl using a hand-held mixer, or a stand mixer fitted with a paddle attachment, beat the butter for 1 minute on medium speed until smooth and creamy. Add in both sugars and beat on medium high speed until light in color and fluffy, about 2 minutes.. Add in the egg and both extracts and beat on high until combined, stopping to scrape down the sides and bottom of the bowl as needed.
On low speed, slowly mix in the dry ingredients (the flour mixture) until combined. Stir in the chopped pecans until evenly distributed. Cover the dough with plastic wrap and refrigerate for at least 3 hours and up to 3 days.
Remove the cookie dough from the refrigerator and allow to sit at room temperature for 20-30 minutes.
Preheat oven to 350 degrees F and line two large baking sheets with parchment paper.
Scoop and roll about 1 tablespoon of dough each into balls. Roll each ball in sparkling sugar (optional). Transfer the cookie balls onto prepared baking sheets, making sure to arrange them a couple inches apart.
Bake the cookies for 10-12* minutes, or until slightly golden around the edges and set (the cookies shouldn’t be glossy in the in the middle). Make sure you rotate pans halfway through cooking*. Remove cookies from oven and allow them to cool for 5 minutes on the cookie sheet*. Transfer to a cooling rack to cool completely. Enjoy!
Toasting the pecans is optional, but highly recommended. Toasting them brings out their nutty flavor and makes them irresistible! To toast pecans: Preheat oven to 350 degrees. Bake pecan pieces for 15 minutes, or until toasted, stirring once halfway through.
Maple extract its not the same thing as maple syrup. If you can't find maple extract you can simply use more vanilla extract, or you can substitute almond extract or rum extract. If you skip or substitute the maple extract the cookies will have a different flavor, but they will still be delicious!
Make sure you rotate the pans halfway through cooking as most ovens have hot spots.
Baked cookies will look very soft when you remove them from the oven, but they will continue to harden as they cool on baking sheet.
If the cookies appear puffy after baking, use the back of a spoon to gently press down on them.
Make ahead: Cookie dough will keep, covered, in the refrigerator for up to 3 days. Cookie dough can be rolled into balls and frozen for up to 3 months. (Do not thaw cookie dough before baking, simply add an extra minute to bake time.) Baked cookies will keep in the freezer for up to 3 months.