These Maple Pecan Cookies, with their chewy texture and delicate flavor, are elegant enough for entertaining, while also being a kid-favorite (they don’t even mind the pecans!).
When Reader Bryndee Neumann first shared this cookie recipe with us, it seemed like she was describing the impossible.
“These are different, delicious, and of course super easy to prepare (mix-in-the-bowl, bakes quickly type). And they’re adult-ish too. So elegant and pretty. They even taste elegant.”
We have lots of favorite cookies on Between Carpools–what is it about cookies? It’s the kind of item that makes you feel like a good mother when you bake them. It’s also the kind of activity that kids like to do themselves. And while a freshly baked cake is great for Shabbos, there’s something about cookies that makes them good for anytime–i.e. grabbing a couple for breakfast to take to school.
But she was right. They’re nice enough to bring to a hostess or set out on a tray when you’re entertaining (note–these are too delicate for the cookie jar. These Rice Krispie Chocolate Chip Cookies are a sturdier cookie jar option).
What we didn’t expect was that the kids would grab them up too (the first batch was gone soon after they came out of the oven between our own kids and the friends coming through the house).
One of them even asked, “Can you put these in Dinner Done 2?” (Sorry, too late for that).
But you can always enjoy the recipe here on Between Carpools.
All you need is a bowl, a spoon, and a few minutes. Combine the oil, sugar, and maple syrup and mix well.
Add in the egg and mix.
Then all the dry ingredients.
Finally, add the pecans.
Scoop the cookie dough onto your baking sheets. We used two baking sheets with just 9 cookies per sheet as these spread a lot.
They bake quickly, in just about 8 minutes.
While these were in the oven, we combined the glaze ingredients. Don’t skip this part!
While you can certainly just spread the glaze over the cooled cookies, for pretty cookies, add the glaze to a piping bag, snip a tiny bit off the tip, and drizzle over cookies.
Enjoy!
Soft Maple Pecan Cookies
Ingredients
- ⅓ cup oil
- ¾ cup brown sugar
- 2 tbsp maple syrup
- 1 egg
- 1 tbsp vanilla pudding powder
- 1 cup plus 2 Tbsp flour
- 1 tsp cinnamon
- ½ tsp baking soda
- ½ tsp baking powder
- ½ tsp cornstarch
- ¼ tsp salt
- ¼ cup chopped pecans
Glaze:
- ½ cup confectioners’ sugar
- 1 tbsp maple syrup
- ½ tbsp water
- ½ tsp oil
Instructions
- Preheat oven to 350°F. Line 2 baking sheets with parchment paper.
- In a bowl, combine oil, sugar, and maple syrup. Stir in egg.
- Add all dry ingredients. Finally, stir in pecans.
- Scoop cookie dough onto prepared baking sheets. Bake for 7-8 minutes, until center is just set. Cookies will firm up slightly as they cool, but they will retain a soft, chewy texture. Let cool.
- Meanwhile, in a small bowl, combine all glaze ingredients. Add to a piping bag, snip off the tip, and drizzle over cooled cookies. Let set.
Hi, if there is a nut allergy what would you recommend replacing the pecans with? Or would you just leave it out?
I would do this without the nuts and with silan instead of Maple syrup to make it more cost effective…. although I’m sure the original is better, this should be yummy too!
It’s just 2 tbsps….;)
True! But if you don’t have it in your pantry….
This flavor combination sounds beyond incredible!
is there a mistake with this recipe? it says as on eof the ingredients “1 Cup Plus” but doesn’t say what the ingredient is.
I think It must mean flour (1 cup + 2 tbsp).
These look awesome can’t wait to make! And gonna Toss in a handful of maple marshmallows from Trader Joe’s!