Introduction

Oh, the smell of freshly baked cookies! Does anything bring back cozy memories quite like it? Today, we’re diving into a recipe that’s going to wrap you in a warm hug from the very first bite. These Brown Butter Maple Pecan Cookies with a dreamy maple glaze are more than just a treat; they’re an experience. Imagine the rich, nutty notes of brown butter mingling with sweet maple and crunchy pecans, all topped off with a silken glaze. It’s pure comfort in cookie form, and trust me, they’re surprisingly simple to whip up!

Why You’ll Love This Recipe

Fast & Easy: Even if you’re short on time, you can have these delightful cookies ready to impress.
Perfect for Gifting: Package these up in a cute tin or box, and you’ve got a thoughtful, handmade gift that everyone will adore.
Crowd-Pleaser Supreme: From picky kids to discerning adults, these cookies have a way of making everyone smile. The unique flavor combination is always a hit!
Irresistible Flavor: The deep, toasty notes of brown butter combined with sweet maple and the satisfying crunch of pecans are simply divine.

Ingredients

Gather ’round, bakers! Here’s what you’ll need to make these magic little morsels:

1 1/8 cups Unsalted Butter: This is our star for that gorgeous brown butter goodness!
1 cup Light Brown Sugar, packed: Gives us that lovely caramel-like sweetness and chewy texture.
2 large Eggs: For binding everything together beautifully.
1/4 cup Pure Maple Syrup: The real deal, for an authentic maple flavor.
1 tsp Maple Extract: A little boost to really amplify that maple magic.
1 tsp Vanilla Extract: Because vanilla just makes everything better!
2 1/2 cups All-Purpose Flour (or Gluten-Free blend): Our trusty base. I love that this recipe works wonderfully with gluten-free flour too!
1 tsp Baking Soda: For a little lift and chew.
1/2 tsp Salt: Balances out the sweetness and brings out all the flavors.
1 cup Pecans: Roughly chopped for that perfect nutty crunch in every bite.
For the Maple Glaze:
1 cup Powdered Sugar: For that smooth, sweet topping.
2 tbsp Pure Maple Syrup: Again, the real stuff!
1 tbsp Milk: To get the glaze to the perfect drizzling consistency.

How to Make It

Alright, let’s get our hands a little floury and create some cookie magic!

Brown That Butter: Pop your butter into a light-colored saucepan over medium heat. Watch it closely, swirling it occasionally. You’ll see it start to foam, then little brown bits will form at the bottom. That’s what we want! It will smell wonderfully nutty. Once it’s a lovely amber-brown color and smells amazing, take it off the heat and let it cool for a few minutes. This step is crucial for flavor!
Cream It Up: In a large mixing bowl, combine the slightly cooled brown butter with your packed light brown sugar. Beat them together until they’re light and fluffy. This creates a beautiful base for our cookies.
Add the Eggs: Now, let’s add those eggs, one at a time. Make sure each egg is fully incorporated before adding the next. This ensures your cookies will have the perfect texture.
Pour in the Goodness: Stir in your pure maple syrup and vanilla extract. Give it a good mix until everything is well combined and smells incredible.
Dry Ingredients Unite: In a separate bowl, whisk together your flour, baking soda, and salt. This ensures the leavening and salt are evenly distributed.
Combine Gently: Gradually add the dry ingredients to your wet ingredients. Mix until just combined. Seriously, don’t overmix here! A little mixing is good, but too much can make your cookies tough.
Nutty Delight: Gently fold in your chopped pecans. We want those delicious nuts scattered throughout our cookies.
Chill Out: Cover the bowl with plastic wrap and pop it in the refrigerator for at least 30 minutes. This helps the dough firm up, making it easier to handle and preventing the cookies from spreading too much in the oven.
Preheat & Prep: While the dough is chilling, preheat your oven to 350°F (175°C). Line your baking sheets with parchment paper. Parchment paper is my best friend for easy cleanup and perfect cookie bottoms!
Shape ‘Em Up: Roll your dough into 1-inch balls. Place them about 2 inches apart on your prepared baking sheets. They’ll spread a little as they bake.
Bake to Perfection: Bake for 9-12 minutes, or until the edges are a lovely golden brown. Keep an eye on them – ovens can vary! Let the cookies cool on the baking sheets for a few minutes before carefully transferring them to a wire rack to cool completely. Patience is key here for the best results!
Whip Up the Glaze: While your cookies are cooling, let’s make that dreamy glaze. In a small bowl, whisk together the powdered sugar, maple syrup, and milk until it’s smooth and has a lovely pourable consistency. If it’s too thick, add a tiny bit more milk; if it’s too thin, a little more powdered sugar.
Glaze & Enjoy: Once the cookies are completely cool, it’s time for the best part! Drizzle or spread the maple glaze over them. Let the glaze set up for a bit before diving in. The hardest part is waiting!

Substitutions & Additions

Feeling creative? I love how versatile these cookies are! Here are a few ideas:

Nuts: Walnuts are a fantastic substitute for pecans, or you could even do a mix of both!
Spices: A tiny pinch of cinnamon or a whisper of nutmeg added to the dry ingredients can add another layer of warmth.
Chocolate Lovers: A handful of mini chocolate chips folded in with the pecans would be a delightful twist. White chocolate chips would also be amazing with the maple flavor.
Citrus Zest: A little bit of orange zest stirred into the dough can brighten up the flavors beautifully.
Gluten-Free Flour: As mentioned, a good quality gluten-free all-purpose blend works like a charm. Just make sure it has xanthan gum in it.

Tips for Success

Let’s make sure your cookies turn out absolutely perfect every time!

Don’t Skip the Brown Butter Cooling: Adding hot butter to the sugar and eggs can cause them to scramble. Let it cool just enough.
Measure Flour Correctly: Spoon your flour into the measuring cup and level it off with a straight edge. Scooping directly from the bag can lead to too much flour, resulting in dry cookies.
Resist the Urge to Overmix: Seriously, this is one of the biggest keys to tender cookies. Mix until just combined.
Chill Time is Your Friend: While 30 minutes is the minimum, if you have time to chill the dough for an hour or even overnight, you’ll find it even easier to work with and the flavor will deepen beautifully.
Watch Your Oven: Ovens can be finicky! Keep an eye on your cookies the first time you make them to find that perfect bake time for your oven.
Cool Completely Before Glazing: If you glaze warm cookies, the glaze will melt and slide right off.

How to Store It

These cookies are wonderful fresh, but they store well too:

Once the icing has set, store your cookies in an airtight container at room temperature. They’ll stay delicious for about 3-4 days.
If you have any left (which I doubt!), you can also freeze them. Place them in a freezer-safe container or bag, and they’ll keep for up to 2-3 months. Thaw them at room temperature.

FAQs

Got questions? I’ve got answers!

Q: Can I make the dough ahead of time?
A: Absolutely! You can refrigerate the dough for up to 2 days. Just let it sit at room temperature for about 15-20 minutes before scooping if it’s very firm.

Q: My brown butter is too dark. Is it ruined?
A: If your butter is very dark and smells burnt, it might be best to start over. A few dark flecks are fine, but a burnt smell is a sign to try again. The key is a nutty aroma, not a burnt one!

Q: How do I get the glaze to be smooth and not lumpy?
A: Make sure you’re using fine powdered sugar and whisking vigorously. If you still have lumps, you can push the mixture through a fine-mesh sieve.

Brown Butter Maple Pecan Cookies with Maple Glaze

Indulge in these comforting Brown Butter Maple Pecan Cookies, featuring rich, nutty notes from browned butter, sweet maple, crunchy pecans, and a dreamy maple glaze. They are surprisingly simple to make and perfect for gifting or sharing.

Print Recipe Pin Recipe

Prep Time 30

Cook Time 12

Servings 24 cookies

Equipment

Saucepan light-colored
Mixing bowls
Whisk
Baking sheets
Parchment paper
Wire rack

Ingredients

Cookies

1.125 cup Unsalted Butter for browning
1 cup Light Brown Sugar packed
2 large Eggs
0.25 cup Pure Maple Syrup
1 tsp Maple Extract
1 tsp Vanilla Extract
2.5 cups All-Purpose Flour or Gluten-Free blend
1 tsp Baking Soda
0.5 tsp Salt
1 cup Pecans roughly chopped

Maple Glaze

1 cup Powdered Sugar
2 tbsp Pure Maple Syrup
1 tbsp Milk

Instructions

Brown the butter in a light-colored saucepan over medium heat, swirling occasionally until it becomes a lovely amber-brown color and smells nutty. Let it cool for a few minutes.
1.125 cup Unsalted Butter
In a large mixing bowl, combine the slightly cooled brown butter with the packed light brown sugar and beat until light and fluffy.
1.125 cup Unsalted Butter
Add the eggs one at a time, ensuring each is fully incorporated before adding the next.
1.125 cup Unsalted Butter
Stir in the pure maple syrup and vanilla extract until well combined.
1.125 cup Unsalted Butter
In a separate bowl, whisk together the flour, baking soda, and salt.
1.125 cup Unsalted Butter
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
1.125 cup Unsalted Butter
Gently fold in the chopped pecans.
1.125 cup Unsalted Butter
Cover the bowl and refrigerate the dough for at least 30 minutes.
Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
Roll the dough into 1-inch balls and place them about 2 inches apart on the prepared baking sheets.
Bake for 9-12 minutes, or until the edges are golden brown. Let cookies cool on baking sheets for a few minutes before transferring to a wire rack to cool completely.
While the cookies cool, whisk together powdered sugar, maple syrup, and milk in a small bowl until smooth and pourable for the glaze.
1.125 cup Unsalted Butter
Once cookies are completely cool, drizzle or spread the maple glaze over them and let it set before serving.
1.125 cup Unsalted Butter

Notes

Store cooled cookies in an airtight container at room temperature for 3-4 days. They can also be frozen for up to 2-3 months.