I do love to observe a winter’s day from the window of my kitchen. The season practically begs me to turn on my oven. To further indulge the sensation I’ll bake a batch of cookies and eat one fresh from the oven with a hot mug of tea or cocoa. I’ll nibble my snack while gazing on the cool landscape before me, the chill of the outdoors radiating from the glass making the coziness of my perch all the more apparent. This revelatory state is induced primary by the act of baking itself. Gathering the ingredients, mixing the dough, shaping the cookies, it all allows me to fall into a kind of rhythm. Sweet scents waft through the air and fill my whole home with warmth. My Salted Maple Butter Pecan Cookies are perfect for inducing a cozy winter moment in your own home.
The Origins
These cookies are a play on butter pecan cookies which according to this resource are likely Danish. Redbook however simply states that these cookies may be Arab in origin. These cookies are traditionally unleavened and closer to that of a shortbread in texture versus the recipe I’ve created. My recipe crosses the classic flavors of salty and sweet but incorporates the texture of a chocolate chip cookie. The sugar and salt on the outside add back a bit of the crunch.
The Method
First of all, these cookies contain SALTED butter. This is on purpose I promise, not because I ran out of unsalted. I use salted butter often when because I prefer the flavor. Take a look yourself, most unsalted butter contains ‘natural flavors’, but salted does not. There’s a time and a place for unsalted butter, but it’s not in this recipe. Since butter is a crucial ingredient in this recipe it’s important to use the best in flavor.
Second, let’s talk about the cookie aromas. First we use maple extract. Yes, this is probably something you don’t have on hand right now. Yes, this recipe contains maple syrup so you will get some maple flavor there. I however prefer to bump up the maple aromas with the extract. I think it’s worth the extra trouble of running to the store, you’ll find other places to use it in your baking, trust me. Next, there’s a small amount of cinnamon. It’s not going t be super pronounced in your cookie, but will add a warmth and sweetness you can’t resist. These two secret little ingredients will have your household running to the kitchen for these cookies, and maybe a neighbor or two as well.
Last, there’s a bit of crunch on the outside of the cookie in the form of Demerara sugar. If you can find this one it’s wonderful as it will provide a bit of toffee flavor on the outside of the cookie as well as a nice crunch and the best sparkle. Turbinado is your next best bet and is widely available these days due to it’s popularity for being a low-processed sugar. It will have a light caramel flavor and a good crunch as well. Some flaky is also essential to adding a pop of salt here and there on these cookies. One last note, keep them in an airtight container to keep the softer center texture.
The Bottom Line
Make Salted Maple Butter Pecan Cookies this winter. They’re a wonderful Christmas cookie recipe and excellent in a cookie exchange. This delicious crunchy on the outside, soft on the inside cookie is sure to please. the delectable texture and warm flavors are irresistible. If you make them, drop me a comment below or find me on the ‘gram!
Salted Maple Butter Pecan Cookies
Ingredients
For the Dough
- 1 cup salted butter
- 1 ½ cups brown sugar packed
- 1/3 cup maple syrup
- 1 tsp maple extract
- 1 egg
- 3 cups all purpose flour 380g
- ½ tsp cinnamon
- 1 tsp baking powder
- ½ tsp baking soda
- 1 cup pecan pieces
For Rolling
- 9 tbsp demerara sugar or turbinado or other coarse sugar
- 1.5 tsp flaky salt such as maldon
Instructions
- Melt butter in a microwave safe container or on the stovetop in a small pan. Let butter cool a few minutes
- With a hand held or stand mixer and paddle attachment blend in butter, brown sugar and maple syrup using a low setting. Mix well, at least 3 minutes.
- Add egg and maple extract, mix well, 3 minutes more
- Combine dry ingredients in a separate medium sized bowl. Flour, cinnamon, baking powder, baking soda, whisk to combine.
- Add dry ingredients to your butter and sugar mixture slowly, in at least three parts until combined, avoid over mixing.
- Mix in pecans until just combined
- Chill in the fridge for a minimum of two hours and up to three days
- Preheat oven to 350 degrees and prepare baking sheets with parchment paper. Mix sugar and salt for rolling.
- Using a table spoon or cookie scoop, scoop the chilled dough into 1-1.5 inch balls, form with hands as needed. Roll each ball in sugar and salt mixture and lay on cookie sheet with at least 2 inches in between each ball.
- Bake for 14-16 minutes, turning halfway if your oven has a hot spot. Allow cookies to cool on baking sheet for about 5 minutes before transferring to a plate or cooling rack. (let’s be serious though, most of them will never make it that far)