Soft and light maple cookies dipped in a sweet maple glaze and topped with crushed pecans. So easy and tastes like a glazed maple donut!
FOR THE COOKIES:
- 5 tbsp (a bit over 1/3 cup) unsalted butter, softened
- 1/2 cup brown sugar
- 1/2 cup pure maple syrup (ideally dark)
- 1 egg
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp kosher or sea salt
- 1/3 cup pecans, finely chopped
FOR THE MAPLE GLAZE:
- 1/3 cup powdered sugar
- 2 tbsp pure maple syrup (ideally dark)
- 1/2 tsp vanilla
- Make the cookies: Using a stand or hand mixer, cream the softened butter until smooth. Then cream the butter and sugar together until light and fluffy.
- Add in the maple syrup and mix until combined (it will look like the mixture has split, but don’t worry, it doesn’t need to look uniform!). Then mix in the egg until creamy.
Add in the flour, baking soda, and salt, and mix until a dough forms.
- Chill the dough in the fridge for 30 minutes. Meanwhile, preheat oven to 350F and line two baking sheets with silicon baking mats or parchment paper.
- Once the mixture has chilled, roll half of the dough dough into balls (~1.5 tbsp per ball, 10 balls per sheet) and place on prepared baking sheet a couple inches apart. Do not press down on the cookies – keep them in a ball shape! Keep the rest of the dough in the fridge while you bake the first batch.
- Bake for 13-14 minutes. Cool for a few minutes and transfer to cooling rack to cool further. Repeat steps 5-6 for the second batch of cookies.
- Make the maple glaze: In a small bowl, combine the powdered sugar, maple syrup, and vanilla until a smooth glaze forms.
- Dip the tops of the cookies in the glaze and place on a cooling rack and top with chopped pecans. Let the glaze set before eating and storing in an airtight container!
Storage Note: Keep in mind that the maple glaze will start to harden more overtime and have white spots after a day or so. Don’t worry, this is just the sugar hardening. They will still taste delicious!
Make it Gluten Free: Use gluten free all-purpose flour, ideally one with xanthan gum for structure!
Make it Vegan: Use unsalted vegan stick butter, or if you don’t have this you can try using 1/3 cup coconut oil (make sure it is melted and cooled). To replace the egg, I’d recommend 3 tbsp aquafaba (the liquid from a chickpea can) and possibly a bit more baking soda (try 1 1/2 tsp total).
Make it Nut Free: Omit the chopped pecans. If you want a bit of crunch, try adding chopped sunflower seeds, sprinkles, or crumbled graham crackers.
- Category: Cookies
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