Soft Maple Pecan Cookies

If you love cookies that melt in your mouth with a touch of nutty crunch and a hint of maple sweetness, then these Soft Maple Pecan Cookies are about to become your new favorite.
Golden on the edges, tender in the center, and loaded with toasted pecans — they’re everything you want in a homemade cookie.

 Why You’ll Love These Soft Maple Pecan Cookies

There’s something magical about the combination of maple and pecans. The deep, caramel-like flavor of pure maple syrup pairs perfectly with buttery, roasted pecans to create cookies that taste warm, cozy, and luxurious.
Whether you serve them at holiday gatherings or enjoy them with a cup of coffee on a chilly morning, these Soft Maple Pecan Cookies bring comfort in every bite.

 Ingredients for Soft Maple Pecan Cookies

These cookies use simple, wholesome ingredients that blend to create their unique flavor and soft texture.

Dry Ingredients

• 2 ½ cups (315 g) all-purpose flour

• 1 teaspoon baking soda

• ½ teaspoon baking powder

• ½ teaspoon salt

• ½ teaspoon ground cinnamon (optional but enhances the maple flavor)

Wet Ingredients

• ¾ cup (170 g) unsalted butter, softened to room temperature

• ½ cup (100 g) brown sugar, packed

• ¼ cup (50 g) granulated sugar

• ⅓ cup (80 ml) pure maple syrup (preferably Grade A amber or dark)

• 1 large egg, room temperature

• 2 teaspoons pure vanilla extract

• 1 teaspoon maple extract (optional but gives a stronger maple aroma)

Add-Ins

• 1 ½ cups (150 g) chopped pecans, lightly toasted

• Optional: extra pecan halves for garnish before baking

 Kitchen Tools You’ll Need

To make these Soft Maple Pecan Cookies perfectly, it helps to have the right tools on hand:

• Mixing bowls (one large, one medium)

• Electric hand mixer or stand mixer

• Rubber spatula or wooden spoon

• Measuring cups and spoons

• Baking sheets lined with parchment paper or silicone mats

• Cookie scoop (medium size, about 1½ tablespoons per cookie)

• Wire cooling rack

• Optional: food scale for precise measurements

 Step-by-Step Instructions

Follow these easy steps to make bakery-style Soft Maple Pecan Cookies right in your kitchen.

1: Toast the Pecans

1. Preheat your oven to 350°F (175°C).

2. Spread chopped pecans evenly on a baking sheet.

3. Toast them for 6–8 minutes, stirring halfway through, until they smell fragrant and lightly golden.

4. Remove from oven and let them cool completely.
   (Toasting intensifies their nutty flavor and makes the cookies taste amazing.)

2: Mix the Dry Ingredients

In a medium bowl, whisk together:

• Flour

• Baking soda

• Baking powder

• Salt

• Cinnamon

Set this mixture aside for later.

3: Cream the Butter and Sugars

In a large mixing bowl:

1. Beat softened butter, brown sugar, and granulated sugar together using an electric mixer on medium speed until light and fluffy — about 2–3 minutes.

2. Add maple syrup, egg, vanilla extract, and maple extract.

3. Continue mixing until everything is smooth and creamy.

   • The batter will be slightly glossy due to the maple syrup — that’s normal!

4: Combine Wet and Dry Mixtures

1. Gradually add the dry ingredients to the wet mixture, about ⅓ at a time.

2. Mix on low speed until just combined.

   • Do not overmix; you want a soft, tender dough.

3. Gently fold in the toasted pecans using a spatula.

At this stage, the cookie dough should be thick but slightly sticky.

5: Chill the Dough

Cover the bowl with plastic wrap and refrigerate for 30–45 minutes.
This step helps the cookies keep their shape and enhances the soft, chewy texture.
If you’re short on time, even 20 minutes of chilling helps.

6: Shape the Cookies

1. Preheat the oven again to 350°F (175°C) if needed.

2. Line two baking sheets with parchment paper.

3. Use a cookie scoop or spoon to portion the dough into 1½-inch balls.

4. Place them about 2 inches apart on the prepared sheets.

5. Optional: Press a pecan half on top of each ball for a pretty, rustic finish.

7: Bake

Bake for 10–12 minutes, or until:

• The edges are golden brown,

• The centers still look slightly underbaked (they’ll continue cooking as they cool).

Avoid overbaking — that’s key to keeping them soft and chewy.

8: Cool and Enjoy

1. Allow the cookies to cool on the baking sheet for 5 minutes.

2. Transfer to a wire rack to cool completely.

3. Serve warm or at room temperature with a drizzle of extra maple syrup if desired.

 Helpful Tips for Perfect Soft Maple Pecan Cookies

Making soft cookies that stay chewy and flavorful takes a little know-how. Here are some pro tips:

1. Use Pure Maple Syrup

Avoid pancake syrup or maple-flavored corn syrup. Pure maple syrup gives depth and natural sweetness. Grade A dark amber is ideal for rich flavor.

2. Don’t Skip the Chill Time

Chilling the dough helps control spread and creates that signature soft, thick cookie texture.

3. Toast the Pecans

Toasting enhances the nutty aroma and keeps the pecans crunchy even inside soft cookies.

4. Measure Flour Correctly

Spoon flour into your measuring cup and level it off — don’t scoop directly from the bag. Too much flour can make cookies dense.

5. Add a Pinch of Sea Salt on Top

For a gourmet finish, sprinkle flaky sea salt right after baking. The sweet-salty contrast is divine!

6. Storing the Cookies

• Store in an airtight container at room temperature for up to 5 days.

• To keep them extra soft, place a slice of bread in the container (it absorbs moisture loss).

• You can also freeze the dough balls for up to 3 months and bake directly from frozen — just add 1–2 minutes to baking time.

 How to Serve Soft Maple Pecan Cookies

These cookies are versatile and can be enjoyed in many delightful ways:

• With coffee or tea: Their nutty flavor pairs beautifully with espresso, cappuccino, or black tea.

• As a dessert platter: Serve them warm with a drizzle of maple glaze or a scoop of vanilla ice cream.

• During holidays: Add them to Christmas cookie boxes or Thanksgiving dessert spreads.

• For gifting: Pack them in kraft paper boxes with twine and a maple leaf tag for a cozy, homemade touch.

Approximate Nutritional Value (Per Cookie)

(Based on a batch of 24 cookies)

• Calories: 185 kcal

• Carbohydrates: 21 g

• Fat: 10 g

• Saturated Fat: 4.5 g

• Protein: 2.5 g

• Fiber: 1 g

• Sugar: 10 g

• Sodium: 90 mg

Note: Nutritional values vary depending on ingredients and portion size.

 Optional Add-Ons and Variations

Make your Soft Maple Pecan Cookies unique by adding a creative twist:

1. Maple Glaze Drizzle:
   Mix ½ cup powdered sugar with 1 tablespoon maple syrup and a few drops of milk. Drizzle over cooled cookies for extra sweetness.

2. Brown Butter Upgrade:
   Brown the butter before mixing for a deeper, nutty flavor profile.

3. Chocolate Lovers’ Version:
   Add ½ cup white chocolate or dark chocolate chips for a rich contrast.

4. Gluten-Free Option:
   Substitute all-purpose flour with a 1:1 gluten-free baking blend.

5. Maple Cream Sandwich Cookies:
   Spread maple buttercream between two cookies for an indulgent sandwich version.

Make-Ahead and Storage Tips

These cookies are perfect for prepping in advance — ideal for busy bakers or holiday planners.

Make Ahead

• Prepare the dough up to 2 days in advance and keep it refrigerated.

• Allow it to soften slightly before scooping and baking.

Freeze Unbaked Dough

• Shape dough into balls, place on a tray, and freeze until solid.

• Store in freezer bags for up to 3 months.

• Bake directly from frozen — no need to thaw!

Freeze Baked Cookies

• Once cooled, freeze cookies in airtight containers separated by parchment layers.

• Reheat in the oven at 300°F (150°C) for 5 minutes to restore freshness.

 Why Maple and Pecans Are the Perfect Pair

The flavor of Soft Maple Pecan Cookies is rooted in classic North American ingredients.
Maple syrup, harvested from sugar maple trees, has a naturally rich and caramelized sweetness that complements the buttery, earthy taste of pecans — a Southern favorite.
Together, they create a balance of sweetness and texture that feels both nostalgic and sophisticated.

This timeless combination makes these cookies a crowd-pleaser — comforting yet refined.

 Common Questions About Soft Maple Pecan Cookies

Q1: Can I use maple sugar instead of syrup?

Yes! Replace part of the granulated sugar with maple sugar for a stronger flavor, but you’ll still need some liquid for moisture.

Q2: What if I don’t have maple extract?

No problem. The cookies will still taste delicious with just pure maple syrup, though the maple extract deepens the aroma.

Q3: How can I make them extra chewy?

Reduce the baking time by 1 minute and store them slightly underbaked — the centers will stay soft even after cooling.

Q4: Can I use walnuts instead of pecans?

Absolutely! Walnuts, almonds, or even hazelnuts work beautifully in this recipe.

 Final Thoughts – Bake, Share, and Savor!

There’s no denying it — Soft Maple Pecan Cookies are pure comfort in cookie form.
With their buttery texture, toasted nuts, and maple-sweet aroma, they bring warmth to any moment — from cozy fall mornings to festive winter gatherings.