Brown Sugar Cookies with Maple & Pecan

Wednesday, August 15, 2012

Brown Sugar Cookies with Maple & Pecan

Posted by Cassie / 23 comments » / Dessert

I am so excited to share with you my newest cookie creation: brown sugar cookies with maple and pecan! I am excited to share because cookies are one of my favorite things to share, but also because Megan is getting married this week!! So, to help her celebrate (and to stay stress-free), I am sharing the recipe at Wanna Be a Country Cleaver.

I have been working on this recipe for a while now and I finally got the flavors down. My mom visited a few weekends ago and she, for one, loves pecans and maple flavoring. I thought these would be the perfect way to welcome her to our home. Not only did she love them, but the smell of these cookies baking is unbelievable. I think I could smell maple for days following.

They are buttery (as cookies should be), they are soft and chewy and rich. I had made a couple of mildly unsuccessful variations of this recipe with vanilla and, as much as I love vanilla, I was just never happy with them. So I made a game-time decision to try maple this time and it was a winning decision, it paired perfectly with the deep molasses flavor and pecans.

Head on over to Megan’s site for the recipe for the brown sugar cookies, and send her your best wishes!

Print Recipe

Brown Sugar Cookies with Maple & Pecan

Yield: 2 dozen

Prep Time: 20

Cook Time: 25

Rich brown sugar cookies, with maple, soft and chewy and studded with pecans.

Ingredients:

2 cups all-purpose flour
1 1/2 tsp. baking powder
1/2 tsp. salt
3/4 cup butter, room temperature
1/4 cup light brown sugar, packed
3/4 cup dark brown sugar, packed
1 egg
1 tsp. maple extract
1/2 cup chopped pecans

Directions:

Preheat oven to 350 degrees. Line two cookie sheets with parchment paper or a Silpat liner.

In a medium bowl, mix the flour, baking powder, and salt until combined. Set aside.

Cream the butter and sugar until combined and fluffy, about 3 minutes. Add the egg and maple and beat for 3-4 more minutes, until the mixture is very light and fluffy.

Add in the dry ingredients and mix just until combined. Refrigerate the dough for at least 30 minutes.

Scoop the dough onto the prepared cookie sheets by rounded teaspoon full and flatten slightly.

Bake in the preheated oven for 12-14 minutes until lightly browned on the edges. Cool on a wire rack