There’s something about the scent of maple and toasting pecans that instantly makes a kitchen feel like home. If you’re dreaming up Christmas dessert ideas this year, I hope you’ll let these Maple Pecan Cookies be part of your story. They truly are like a warm hug from a cozy autumn afternoon, with a perfect balance of rich maple and buttery toasted pecans in every soft, chewy bite. I consider them a wonderful choice for holiday baking, and a delicious standout among unique Christmas cookies.

I know how hectic the season can be, so I love that this recipe is straightforward and comes together without a fuss. It’s the kind of easy cookie that makes creating memorable holiday treats a joy, not a chore. When you’re looking for easy Christmas treats that still feel special, the deep, caramel-like sweetness from real maple syrup makes all the difference. Whether you’re planning your Christmas sweets list or searching for fresh Christmas baking ideas, these cookies are a comforting project. I think they’re perfect for leaving out for Santa, sharing with friends, or simply enjoying with a cup of tea, filling your home with the most welcoming scents of the season.

Nothing beats a great Maple Pecan Cookies. Whether you're a fan of Christmas Cookie or want to try something from our Chicken selection, keep scrolling!

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Why You’ll Love This Maple Pecan Cookies

• Chewy texture: Soft, slightly under-baked centers deliver ultimate satisfaction.
• Authentic maple flavor: Robust taste from syrup and extract, not just sweetness.
• Toasty pecans: Buttery crunch contrasts beautifully with soft dough.
• Simple to make: Straightforward mix-and-scoop method for bakery results.

Ingredients & Tools

• 115 g unsalted butter, softened to room temperature
• 100 g dark brown sugar
• 50 g granulated sugar
• 1 large egg, at room temperature
• 60 ml pure maple syrup (use the good stuff!)
• 1 tsp pure maple extract
• 1 tsp vanilla extract
• 210 g all-purpose flour
• 1/2 tsp baking soda
• 1/2 tsp baking powder
• 1/2 tsp salt
• 120 g pecans, toasted and roughly chopped

Tools: A stand mixer or electric hand mixer, baking sheets, parchment paper or silicone baking mats, a medium cookie scoop (about 1.5 tablespoons).

Notes: Using room temperature ingredients helps emulsification. Use real maple syrup for deep, complex flavor.

Nutrition (per serving)

Serves: 18 | Prep Time: 15 minutes | Cook Time: 10-12 minutes | Total Time: 27 minutes (plus chilling)

Before You Start: Tips & Ingredient Notes

• Why toast the pecans? Toasting is absolutely essential. It transforms them from a mild, somewhat soft nut into a deeply fragrant, crunchy powerhouse of flavor. Just spread them on a baking sheet and toast at 175°C for 5-7 minutes until you can smell them. Let them cool before chopping.
• What kind of maple syrup should I use? Go for a dark, Grade A syrup. The darker the syrup, the more robust the maple flavor will be in your final cookies. Avoid “pancake syrup” which is usually just corn syrup with artificial flavor.
• Is the maple extract really necessary? Honestly, yes. The syrup gives sweetness and a lovely background flavor, but the extract is what gives that punch of true, unmistakable maple that makes these cookies so special. A little goes a long way.
• Don’t skip the chilling time. I know it’s tempting to bake them right away, but chilling the dough for at least 30 minutes prevents the cookies from spreading too much and helps develop a richer, more complex flavor.

How to Make Maple Pecan Cookies

Storage & Freshness Guide

• Fridge: Store in airtight container for up to 1 week.
• Freezer: Freeze dough balls or baked cookies for up to 3 months.
• Reviving: Warm in oven at 150°C for 3-5 minutes to refresh crispness.

Serving Suggestions

Complementary Dishes

• A scoop of vanilla bean ice cream — The cold, creamy vanilla is a dreamy contrast to the warm, spiced-maple flavor of the cookie, making for an incredible ice cream sandwich or à la mode situation.
• A sharp cheddar cheese plate — Don’t knock it ’til you’ve tried it! The salty, sharp tang of a good aged cheddar beautifully complements the sweet, nutty notes of the cookie in a surprisingly sophisticated way.
• Apple slices with a dab of peanut butter — For a wholesome snack, the crisp apple and rich peanut butter add different textures and flavors that make the maple and pecan really pop.

Drinks

• A strong cup of black coffee — The bitterness of the coffee cuts through the sweetness of the cookie and highlights the toasty notes of the pecans, creating a perfect balance.
• A glass of cold milk — It’s a classic for a reason. The creaminess of the milk is the ultimate partner for a soft, chewy cookie and just feels right.
• Earl Grey tea with a splash of milk — The bergamot in the tea adds a lovely citrusy, floral note that plays wonderfully with the deep maple and vanilla flavors.

Something Sweet

• A simple maple glaze drizzle — Whisk together some powdered sugar, a splash of maple syrup, and a tiny bit of milk for a quick, elegant finish that doubles down on the maple flavor.
• A dark chocolate dip — Melt some high-quality dark chocolate and dip half of each cooled cookie. The bitterness of the chocolate creates a sophisticated contrast that is utterly addictive.
• A dollop of spiced whipped cream — Whip some cream with a pinch of cinnamon and nutmeg. It’s light, spiced, and turns a simple cookie into a decadent dessert.

Top Mistakes to Avoid

• Mistake: Using melted butter. If your butter is melted or too warm, your cookies will spread excessively in the oven, resulting in a flat, greasy cookie instead of a soft, puffy one. Softened butter that holds a thumbprint is the goal.
• Mistake: Over-mixing the flour. Once you add the flour, mix only until it’s just combined. Over-mixing develops the gluten in the flour, which can lead to tough, dense cookies instead of tender, delicate ones.
• Mistake: Baking on a hot baking sheet. Always use a cool baking sheet for each new batch. Putting dough onto a hot sheet will cause the butter to melt prematurely and the cookies will start spreading before they even hit the oven.
• Mistake: Over-baking. I’ve messed this up before too, thinking a golden top meant they were done. But you want to pull them out when they still look a bit underdone in the middle. They set up as they cool, promising that perfect chew.

Expert Tips

• Tip: Weigh your flour. If you scoop flour directly from the bag with your measuring cup, you can easily pack in too much, leading to dry cookies. For the most consistent results, use a kitchen scale. If you don’t have one, fluff your flour with a spoon before gently spooning it into your measuring cup and leveling it off.
• Tip: Make them ahead. You can scoop the dough balls and freeze them on a baking sheet before transferring to a freezer bag. Then, you can bake frozen cookies anytime, just adding 1-2 minutes to the bake time. It’s like having fresh, warm cookies on demand.
• Tip: Add a sprinkle of sea salt. Right when the cookies come out of the oven, while they’re still soft and warm, sprinkle a tiny pinch of flaky sea salt over the top. It enhances every single flavor and takes them from great to absolutely unforgettable.
• Tip: For extra-chewy cookies, use more brown sugar. Brown sugar contains molasses, which attracts and retains moisture. If you’re a die-hard chewy cookie fan, you can try using 150g of brown sugar and omitting the granulated sugar entirely for an even more tender, moist result.

FAQs

Can I make these cookies without nuts?
Absolutely! If you have a nut allergy or just don’t like pecans, you can simply leave them out. The cookies will still be deliciously soft and maple-flavored. You could even replace them with an equal amount of rolled oats for a different texture, or some white chocolate chips for a sweeter twist.

Why did my cookies turn out cakey?
A cakey texture usually points to too much flour or over-mixing. Remember to measure your flour correctly (using the spoon-and-level method or a scale) and mix the dough only until the ingredients are combined. Also, ensure your baking powder and soda are fresh, as old leavening agents can sometimes create an odd, porous texture.

How should I store these cookies to keep them soft?
The key to soft cookies is keeping them in an airtight container at room temperature. I like to add a piece of bread to the container—the cookies will absorb the moisture from the bread, staying soft for days. Just replace the bread if it gets hard. They’ll keep well for up to 5 days this way.

Can I use only maple syrup and skip the granulated and brown sugars?
I wouldn’t recommend it. Maple syrup is a liquid sweetener, and using it as the only sugar would make the dough far too wet, resulting in a cookie that spreads too much and has a gummy, rather than chewy, texture. The combination of solid sugars and the syrup gives us the perfect balance of flavor and texture.

My dough is really sticky, even after chilling. What did I do wrong?
Don’t worry, this can happen, especially on a humid day. The dough is meant to be soft. If it’s too sticky to handle, you can pop it back in the fridge for another 15-20 minutes. When scooping, lightly dampening your hands can help prevent the dough from sticking to you as you roll it into balls.