Description
These Maple Pecan Snickerdoodles are soft, chewy cookies infused with warm cinnamon and maple flavors, packed with crunchy pecans, and topped with a sweet cinnamon sugar coating and pecan halves. Perfectly balanced in sweetness with a hint of maple syrup and maple flavoring, these cookies are delightfully rich and have a tender texture that melts in your mouth. Ideal for holiday treats or everyday indulgence.
Ingredients
Dry Ingredients
- 2 and 1/2 cups (313g) all-purpose flour (spooned & leveled)
- 1 teaspoon cream of tartar
- 1 teaspoon ground cinnamon
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Wet Ingredients
- 3/4 cup (12 Tbsp; 170g) unsalted butter, softened to room temperature
- 1/2 cup (100g) packed light or dark brown sugar
- 1/2 cup (100g) granulated sugar
- 1 large egg, at room temperature
- 1/4 cup (60ml) pure maple syrup
- 1 teaspoon vanilla paste
- 1 and 1/2 teaspoons maple flavoring
- 1 cup (130g) chopped pecans
Topping
- 1/3 cup (70g) granulated sugar
- 1 teaspoon ground cinnamon
- 32-36 pecan halves (optional, for topping)
Instructions
- Prepare the dry ingredients: In a medium bowl, whisk together the all-purpose flour, cream of tartar, ground cinnamon, baking soda, and salt to combine evenly. Set aside.
- Cream butter and sugars: Using a hand mixer or stand mixer fitted with a paddle attachment, beat the softened unsalted butter, light or dark brown sugar, and granulated sugar on medium speed until the mixture is smooth and creamy, approximately 3 minutes.
- Add the egg and flavorings: Add the large egg to the butter-sugar mixture and beat at high speed for about 30 seconds until well incorporated. Scrape down the sides and bottom of the bowl as needed. Then beat in the pure maple syrup, vanilla paste, and maple flavoring until fully combined.
- Combine dry and wet ingredients: Gradually add the dry flour mixture to the wet ingredients while beating on low speed. Mix just until combined. Fold in the chopped pecans. The dough will be thick and soft.
- Chill the dough: Cover the dough and refrigerate for 2 hours minimum, or up to 3-4 days. For longer chilling, allow the dough to sit at room temperature for at least 30 minutes before shaping to soften.
- Prepare the topping: In a small bowl, mix the granulated sugar with ground cinnamon. Set aside.
- Preheat oven and prepare baking sheets: Preheat your oven to 350°F (177°C). Line large baking sheets with parchment paper or silicone baking mats.
- Shape and coat cookies: Roll the chilled cookie dough into balls about 1.5 tablespoons each (a medium cookie scoop works well). Roll each ball generously in the cinnamon-sugar mixture, then place them 2-3 inches apart on the prepared baking sheets. Gently press a pecan half into the top of each dough ball, being careful not to break the pecan.
- Bake: Bake the cookies for 13-14 minutes or until the edges are lightly browned but centers remain soft. The cookies will look puffy and soft at this stage.
- Deflate and cool: Remove the baking sheets from the oven. If the cookies appear too puffy, gently bang the pan on the counter to slightly deflate them. Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
- Storage: Once cooled, store leftover cookies in an airtight container at room temperature for up to 1 week.
Notes
- For best texture, do not overbake the cookies; centers should remain soft.
- If the dough is very hard after chilling, allow it to warm at room temperature for about 30 minutes before rolling.
- Maple flavoring enhances the maple taste but is optional if you only have pure maple syrup.
- Using parchment paper or silicone mats prevents sticking and promotes even baking.
- These cookies keep well and their flavor improves after a day as the spices meld.
- Prep Time: 15 minutes
- Cook Time: 14 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
