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Maple Brown Sugar Cookies with Toasted Pecans Glaze

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These maple brown sugar cookies are soft, chewy, and packed with the rich flavors of brown sugar and pure maple syrup. Finished with a nutty toasted pecans glaze, they’re the perfect cozy treat for any occasion.

Ingredients

Scale
  • 1/2 cup (115g) unsalted butter, softened
  • 1 cup (200g) packed light brown sugar
  • 1 large egg, room temperature
  • 1/4 cup (60ml) pure maple syrup
  • 1 1/2 cups (190g) all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract
  • 1 cup (120g) pecan halves, toasted and roughly chopped
  • 1 cup (120g) powdered sugar
  • 3 tablespoons (45ml) pure maple syrup
  • 1–2 tablespoons (15-30ml) milk or dairy-free alternative
  • Pinch of salt

Instructions

  1. Toast the Pecans: Place pecan halves in a dry skillet over medium heat. Stir frequently for 3-5 minutes until fragrant and slightly darkened. Remove from heat, let cool, then roughly chop.
  2. Prep the Oven & Pans: Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper or lightly grease if needed.
  3. Mix Wet Ingredients: In a large bowl, cream together butter and brown sugar until light and fluffy, about 2-3 minutes. Add egg, maple syrup, and vanilla extract. Beat until smooth.
  4. Combine Dry Ingredients: In a separate bowl, whisk together flour, baking soda, baking powder, and salt. Gradually add dry mixture to wet ingredients, beating on low until just combined. Do not overmix.
  5. Scoop & Shape: Use a cookie scoop or tablespoon to drop dough onto prepared baking sheet, spacing about 2 inches apart. You should get 18-20 cookies. If dough is sticky, chill for 10 minutes.
  6. Bake: Bake for 10-12 minutes, until edges are set and lightly golden. Centers will look soft. Let cookies cool on the sheet for 2 minutes, then transfer to a wire rack.
  7. Make the Glaze: In a medium bowl, whisk powdered sugar, maple syrup, 1-2 tablespoons milk, and a pinch of salt until smooth. Stir in toasted, chopped pecans. Adjust consistency with more milk if needed.
  8. Glaze the Cookies: Once cookies are completely cool, spoon or drizzle the pecan glaze over each one. Let set for 15 minutes to allow glaze to firm up.

Notes

For best flavor, always use pure maple syrup and toast the pecans. If dough is too sticky, chill before baking. Cookies can be made gluten-free or vegan with simple swaps. Store in an airtight container for up to 5 days or freeze (unglazed) for up to 3 months. Glaze after thawing for best texture.

Nutrition

Keywords: maple brown sugar cookies, toasted pecans glaze, fall cookies, holiday cookies, easy cookie recipe, maple syrup cookies, nutty glaze, chewy cookies, homemade cookies, dessert

Find it online: https://realityeats.com/maple-brown-sugar-cookies-recipe-easy-toasted-pecans-glaze/