Ingredients
Scale
- 1 cup Unsalted Butter (Softened to room temperature)
- 3/4 cup Granulated Sugar (No substitutes)
- 1 teaspoon Maple Extract (Avoid using syrup)
- 2 cups All-Purpose Flour (Can use gluten-free blend)
- 1 cup Toasted Pecans (Can replace with walnuts or almonds)
- 1/2 teaspoon Salt (Add extra for more flavor)
- 1 tablespoon Coarse Sugar (For sprinkling on top)
- 1/2 cup Maple Glaze (Powdered sugar mixed with maple extract)
Instructions
- Preheat your oven to 350°F (175°C).
- Cream together the softened butter and granulated sugar until light and fluffy.
- Add the maple extract and mix well.
- Gradually stir in the all-purpose flour and salt until just combined.
- Fold in the toasted pecans until evenly distributed.
- Roll the dough into a log shape and wrap in plastic wrap. Chill for about 60 minutes.
- Slice the chilled dough into 1/4-inch thick rounds and place on a baking sheet lined with parchment paper.
- Sprinkle coarse sugar on top of each cookie.
- Bake for 12-15 minutes or until edges are lightly golden.
- Cool on the baking sheet for a few minutes before transferring to a wire rack.
- Drizzle or dip the cookies in maple glaze for added sweetness.
Notes
Store in an airtight container at room temperature for up to a week. Can freeze baked cookies for up to three months.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 7g
- Sodium: 50mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg