Maple Pecan Cookies

Maple pecan cookies are a fall flavored cookie that is bursting with flavor. Maple cookies are made with pure maple syrup, and paired with crunchy pecans. Crispy edged cookies with a chewy and soft center. Give this maple brown sugar cookies recipe a try tonight.

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These tender cookies are full of maple flavor as you use real maple syrup. These are the best cookies for fall. Whip up a double batch for parties, bake sales, and more.

Also I have some other fall favorites you might want to try out. Try out this pumpkin dump cake, or even these pumpkin swirl bars.

Ingredients for maple cookies

Butter, flour, pecans, egg, baking soda, maple syrup, sugar, and maple extract on a counter.

Flour – You will pour the flour into the measuring cup and then level it off. I used all purpose flour.
Salt
Baking Soda – This is what is going to help the cookies rise as they bake.
Brown Sugar – You can use light brown sugar or dark brown sugar for these cookies. If you use dark, it will richen the flavor.
Egg
Butter – I recommend using real butter, not margarine. Use room temperature butter.
Pure Maple Syrup – Make sure that you do not use pancake syrup, as that is not the same as true maple syrup.
Maple Extract – This is going to enhance the maple flavor even more.
Pecans – Use chopped nuts that you fold into the cookie dough at the very end.

How To Make Maple Cookies

See the recipe card below for a complete list of ingredients and measurements.

Collage of mixing maple pecan cookie dough.

Step One: Preheat the oven as directed. Then line the baking sheet with parchment paper or a silicone baking mat.

Step Two: In a mixing bowl or stand mixer, you will cream the butter and brown sugar together. You can use a paddle attachment on a stand mixer for this if you want. (Photos 1 & 2)

Step Three: Next, add the egg and the maple extract. Scrape down the sides of the bowl. (Photos 3 & 4)

Collage of creating maple pecan cookies.

Step Four: Next, you will work on adding the dry ingredients until the dough is formed. Then fold in the pecans at the end. (Photos 5, 6 & 7)

Step Five: Use a medium cookie scoop and make cookie balls on your sheet about 1 inch apart. (Photo 8)

Step Six: Bake the cookies as directed and then allow them to cool before serving.

Three pecan cookies on stacked plates, one with a bite taken out, milk in background.

Storage and leftovers

Room Temperature – You can store the cookies at room temperature for 3-5 days.

Freezer – You can also freeze the cookies for 3-4 months if you would like. Just place it in a freezer bag or airtight container.

Frequently Asked Questions

Can I use walnuts instead of pecans?

Of course. Feel free to use walnuts instead of pecans in the cookies. Just crush up the nuts and then mix into the cookie batter.

Does the cookie dough need to be refrigerated?

There is no need to refrigerate the cookie dough. Simply mix, scoop and bake the cookies.

Cookie leaning against a bottle of milk.

Need more cookie recipes? Try these:

Cookies sitting on a stack of white plates.

5 from 10 votes