Salted Maple Butter Pecan Cookies
Salted maple butter pecan cookies are wonderful to make for the holidays, or any time of the year.
Servings: 3 dozen
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)