Maple Pecan Cookies
Published on December 03, 2025
Quick Summary
These soft and chewy Maple Pecan Cookies are made with brown sugar, pure maple syrup, warm cinnamon, and finished with a maple glaze, toasted pecans, and flaky sea salt. Cozy, flavorful, and perfect for fall and holiday baking!
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Pin ItSoft, Chewy Brown Sugar Maple Pecan Cookies You’ll Fall in Love With
I first created these Maple Pecan Cookies while I was writing my cookie cookbook, Let’s Eat Cookies, and they quickly became a favorite in our kitchen. Everyone who has tried them loves them, so I knew it was time to finally share the recipe here on the blog.
My boys are big fans of maple donuts, but they think these cookies are even better! They remind them of their favorite treat, but with a soft, chewy brown sugar cookie base and a nutty, maple-glazed twist that makes them extra special. To really take them over the top, I top each cookie with toasted pecans and a sprinkle of flaky sea salt. The brown sugar, maple, and pecan combination is absolutely amazing.
These cookies are perfect for sharing with family, bringing to parties, or just enjoying on a cozy afternoon with a cup of coffee or tea. They’re special enough to impress guests but simple enough to make any day feel like a treat.
Every time I make them, I find myself sneaking more than my fair share…and I have a feeling you’ll do the same. These Maple Pecan Cookies are a true favorite in our kitchen, and I can’t wait for you to try them too.
Ingredients with Helpful Notes
For the Cookie Dough
- All-purpose flour: Spoon and level so the cookies stay soft and tender, not cakey or dry. Never pack the flour into the measuring cup.
- Baking soda: Helps the cookies spread just the right amount.
- Cinnamon: Just a touch adds warmth without taking over.
- Unsalted butter: Make sure it’s at room temperature for smooth creaming.
- Dark brown sugar: Adds moisture, richness, and deep caramel notes. If you don’t have dark brown sugar, you can use light brown sugar.
- Egg: For structure and chewiness.
- Pure maple syrup: The star! Use real maple syrup for best flavor. Look for maple extract in the baking aisle by the vanilla.
- Vanilla & maple extract: Boost that maple flavor and make everything taste cozy.
For the Maple Glaze
- Butter: Creates a silky, rich base.
- Pure maple syrup: Sweetens and infuses even more maple flavor.
- Maple & vanilla extract: Enhances the flavor of the glaze.
- Confectioner’s sugar: Gives the glaze body so it sets nicely.
For Garnish
- Toasted pecans: Toasting them brings out their nutty flavor. Give them a good chop after toasting!
- Flaky sea salt: Balances the sweetness and makes every bite pop.
Tips for Making Perfect Maple Pecan Cookies
- Don’t overmix the dough. Mix on low and stop as soon as the dry ingredients disappear for soft, tender cookies.
- Don’t over bake. The edges should be lightly golden and the centers still soft, they’ll finish setting as they cool.
- Cool completely before glazing. If the cookies are warm, the glaze will melt right off.
- Toast the pecans. It takes just a few minutes and makes a huge difference in flavor.
- Add toppings immediately after glazing. The glaze sets quickly, so sprinkle the pecans and sea salt right away.
Maple Pecan Cookies
Ingredients
For the Cookies:
- 2 1/3 cups all-purpose flour, spoon and leveled
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 teaspoon ground cinnamon
- 1/2 cup unsalted butter, at room temperature
- 1 cup packed dark brown sugar
- 1 large egg
- 1/4 cup pure maple syrup
- 2 teaspoons pure vanilla extract
- 1 teaspoon maple extract
For the Maple Glaze:
- 3 tablespoons unsalted butter
- 1/3 cup pure maple syrup
- 1/2 teaspoon maple extract
- 1/2 teaspoon pure vanilla extract
- 1 1/4 cups powdered sugar
- Pinch of salt
For the Garnish:
- 1 cup chopped toasted pecans*
- Flaky sea salt, for sprinkling on cookies
Instructions
- For the cookies: Preheat the oven to 350 degrees F. Line a large baking sheet with parchment paper or a silicone baking mat and set aside.
- In a medium bowl, whisk together the flour, baking soda, salt, and cinnamon. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and brown sugar together until creamy and smooth. Scrape down the bowl with a spatula, as necessary. Add the egg and beat until combined. Add the maple syrup, vanilla, and maple extract. Mix until combined.
- With the mixer off, add the dry ingredients. Mix on low until just combined. Don’t over mix.
- Scoop or roll the cookie dough into balls, about 1 ½ tablespoons per cookie. Place on prepare baking sheet, 2-inches apart.
- Bake for 10-12 minutes or until the cookies are lightly browned on the sides but still soft in the center. Remove from the oven and let cool on the baking sheet for about 5 minutes. Transfer to a cooling rack and cool completely.
- While the cookies are cooling, make the maple glaze. In a small saucepan, melt the butter over medium heat. Whisk in the maple syrup until melted. Remove from the heat and whisk in the vanilla, maple extract, confectioner’s sugar, and salt. Whisk until smooth.
- Spoon a thin layer of the glaze onto the cooled cookies. Sprinkle immediately with toasted pecans and flaky sea salt.
Notes
- Room Temperature: Store in an airtight container for up to 3–4 days.
- Freeze (Unglazed Cookies): Freeze baked, unglazed cookies for up to 3 months. Thaw and glaze when ready to serve.
- Freeze (Glazed Cookies): You can freeze glazed cookies, place parchment paper or wax paper between the cookies so they don’t stick.
- Freeze the Dough: Scoop the dough into balls and freeze. Bake from frozen, adding 1–2 minutes.
Nutrition
Have you tried this recipe?
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