Description
These Maple Pecan Sandies Cookies are buttery, tender, and packed with toasted pecans and rich maple flavor. Finished with a sweet maple glaze and a sprinkle of crunchy pecans, they’re a delicious homemade treat.
Ingredients
Scale
- For the Cookies:
- 1 cup (226 g) unsalted butter, softened
- 1/2 cup (60 g) powdered sugar
- 2 tbsp pure maple syrup
- 1 tsp pure vanilla extract
- 2 1/4 cups (270 g) all-purpose flour
- 1/4 tsp salt
- 1 cup toasted pecans, finely chopped and cooled
- For the Topping:
- 1/2 cup (60 g) powdered sugar
- 1 tbsp pure maple syrup
- 1–2 tsp water, as needed
- 2 tbsp finely chopped toasted pecans
Instructions
- Cream Butter and Powdered Sugar: In a large mixing bowl, beat the softened butter and powdered sugar with an electric mixer until creamy, smooth, and pale.
- Add Maple Syrup and Vanilla: Mix in 2 tablespoons of pure maple syrup and the vanilla extract until completely incorporated into the butter base.
- Incorporate Flour, Salt, and Pecans: Add the all-purpose flour and salt, mixing on low speed just until a cohesive dough forms. Gently fold in the finely chopped, cooled toasted pecans.
- Chill Dough for 45 Minutes: Cover the bowl tightly with plastic wrap and refrigerate for 45 minutes to firm up the butter.
- Preheat Oven and Prep Pans: Preheat your oven to 325°F (165°C) and line two large baking sheets with parchment paper.
- Shape and Portion Cookie Discs: Shape the chilled dough into approximately 28 equal balls. Place them 2 inches apart on prepared baking sheets and gently flatten each ball to about 1/2 inch thick.
- Bake Until Lightly Golden: Bake for 16–20 minutes, or until the edges and bottoms are lightly golden.
- Cool Cookies: Allow the cookies to cool on the baking sheets for 10 minutes before transferring them to a wire rack to cool completely.
- Mix Maple Glaze: In a small bowl, whisk together the powdered sugar, 1 tablespoon of pure maple syrup, and 1 to 2 teaspoons of water to form a thick but drizzleable glaze.
- Drizzle Glaze and Garnish: Drizzle the maple glaze generously over the cooled cookies, sprinkle with the remaining 2 tablespoons of chopped toasted pecans, and let set for 15 minutes before serving.
Notes
- Always Toast and Cool Pecans: Toast pecans in a dry pan for 3–5 minutes before chopping to release their natural oils and deepen their flavor. Cool completely before adding to the dough so they don’t melt the butter.
- Use 100% Pure Maple Syrup: Choose Grade A pure maple syrup instead of artificial pancake syrup for authentic, woodsy maple flavor in both the cookies and glaze.
- Control Glaze Thickness: Add water 1/2 teaspoon at a time until the glaze is thick enough to cling to the cookies without running off completely.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 185
- Sugar: 8g
- Sodium: 25mg
- Fat: 13g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 18mg