Description
Delightfully crisp on the edges and tender on the inside, these Pecan Sugar Cookies blend the warm flavors of cinnamon and maple syrup with crunchy chopped pecans. Finished with an optional vanilla glaze, they make a perfect treat for any occasion, combining buttery richness with a subtle sweetness that's simply irresistible.
Ingredients
Cookie Dough
- 8 Tablespoons salted butter (1 Stick, at room temperature)
- ½ Cup light brown sugar (packed)
- ¼ Cup powdered sugar
- ¼ Cup maple syrup
- 1 Teaspoon vanilla extract
- 1 egg
- 2 ¼ Cups all-purpose flour (unbleached)
- ½ Teaspoon baking powder
- ½ Teaspoon ground cinnamon
- ¼ Teaspoon salt
- 1 ¼ Cups pecans (chopped)
Glaze (optional)
- 1 Cup powdered sugar
- 2 Tablespoons milk or heavy cream
- Vanilla extract (to taste)
Instructions
- Cream butter and sugars: In a large mixing bowl, using a hand mixer, cream together the softened butter, light brown sugar, powdered sugar, and maple syrup until the mixture is light and fluffy.
- Add vanilla and egg: Incorporate the vanilla extract and egg into the creamed mixture, mixing thoroughly until well combined. Set aside.
- Mix dry ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, ground cinnamon, salt, and chopped pecans to evenly distribute the dry ingredients.
- Combine wet and dry: Gradually add the dry mixture to the butter mixture, mixing well between each addition. The dough will become thick—use a Danish dough whisk or mixing spoon for easier handling.
- Chill the dough: Form the dough into a ball, wrap it tightly in plastic wrap, and refrigerate for at least 30 minutes to firm up and enhance flavors.
- Preheat oven: Preheat your oven to 350°F (175°C) to prepare for baking.
- Roll out the dough: Lightly flour your work surface and roll the chilled dough to about ¼ inch thickness. If your kitchen is warm, divide the dough and keep half refrigerated to prevent it from becoming too soft.
- Cut cookies: Using your preferred cookie cutter, cut shapes from the dough and place them onto a cookie sheet lined with parchment paper or a non-stick surface.
- Bake the cookies: Bake in the preheated oven for 10 to 12 minutes, until edges are set and slightly golden brown.
- Cool the cookies: Let the cookies cool on the cookie sheet for 1-2 minutes before transferring them to a wire rack to cool completely.
- Repeat baking: Repeat the rolling, cutting, and baking process with the remaining dough until all cookies are baked.
- Prepare and apply glaze (optional): Once cookies are completely cooled, whisk together powdered sugar, milk or heavy cream, and a splash of vanilla extract to make a glaze. Drizzle or spread the glaze over the cookies and allow it to set before serving.
Notes
- Chilling the dough is crucial for easy rolling and preventing spreading during baking.
- If your kitchen is warm, keep unused dough refrigerated to maintain the right consistency.
- You can omit the glaze if you prefer simpler cookies or want to reduce added sugar.
- Using chopped pecans adds a crunchy texture and nutty flavor; feel free to toast them lightly for extra depth.
- Store cookies in an airtight container for up to a week to keep them fresh.
