AuthorHeather WallaceCategorycOOkiesDifficultyBeginnerThese soft and pillowy cookies are reminiscent of the Lofthouse sugar cookies but with a hint of maple and speckled with pecans...and so delicious you'll keep coming back for more!
A perfect cookie to transition from fall to winter and dare I say you may not want to share them. lol
In a small saucepan over low heat melt 1 cup of unsalted butter, set aside.
In a large bowl sift together 2 3/4 cup all-purpose flour, 1 teaspoon baking soda, 1/2 teaspoon salt, 1/2 teaspoon ground cinnamon, and 2 teaspoons cream of tartar. Set aside.
In a separate medium-sized bowl whisk 1 cup of brown sugar and 1/4 cup pure maple syrup with the melted butter mixture until smooth.
Add 1 large egg and 2 teaspoons of vanilla, whisk until combined.
Pour wet ingredients into dry ingredients and mix with a rubber spatula.
The dough will be slightly crumbly.
Stir in 1 cup of chopped pecans.
Cover with plastic wrap and refrigerate for 1 hour.
Preheat oven to 350°F.
Remove dough from the refrigerator and scoop dough (about 3 tablespoons each) onto a cookie sheet lined with parchment paper or a silicone mat.
Bake for 11 minutes to 12 minutes (cookies will appear undercooked).
Let cookies cool on the cookie sheet for 10 minutes before removing them onto a cooling rack.
Allow the cookies to cool completely.
In a small saucepan melt 2 tablespoons of unsalted butter with 1/3 cup of pure maple syrup.
Add 1 cup of confectioners' sugar and a pinch of salt.
Drizzle the maple icing over cooled cookies and enjoy.
Cookies will last for 1 week in a covered container.
Ingredients
Directions
In a small saucepan over low heat melt 1 cup of unsalted butter, set aside.
In a large bowl sift together 2 3/4 cup all-purpose flour, 1 teaspoon baking soda, 1/2 teaspoon salt, 1/2 teaspoon ground cinnamon, and 2 teaspoons cream of tartar. Set aside.
In a separate medium-sized bowl whisk 1 cup of brown sugar and 1/4 cup pure maple syrup with the melted butter mixture until smooth.
Add 1 large egg and 2 teaspoons of vanilla, whisk until combined.
Pour wet ingredients into dry ingredients and mix with a rubber spatula.
The dough will be slightly crumbly.
Stir in 1 cup of chopped pecans.
Cover with plastic wrap and refrigerate for 1 hour.
Preheat oven to 350°F.
Remove dough from the refrigerator and scoop dough (about 3 tablespoons each) onto a cookie sheet lined with parchment paper or a silicone mat.
Bake for 11 minutes to 12 minutes (cookies will appear undercooked).
Let cookies cool on the cookie sheet for 10 minutes before removing them onto a cooling rack.
Allow the cookies to cool completely.
In a small saucepan melt 2 tablespoons of unsalted butter with 1/3 cup of pure maple syrup.
Add 1 cup of confectioners' sugar and a pinch of salt.
Drizzle the maple icing over cooled cookies and enjoy.
Cookies will last for 1 week in a covered container.