Maple Pecan Cookies
Soft cookies for hard days.
Annnnd we’re back! Apologies for my negligence these last few weeks. While I really don’t want to say that fall has been kicking my butt this year. Oh my gosh, fall has been kicking my butt this year.
It’s been a mix of little things… but little things constantly building up.
And they’ve all been quite inconsequential in the grand scheme of having a beautiful, wonderful, blessed life. And very inconsequential in terms of the problems plaguing so many people around the world. They’ve still been bumming me out.
Which brings me to the question I found myself pondering… shouldn’t there be a solution - a remedy - for us folks just having a run of the mill hard day? I vote yes. And have personally, have prescribed myself two anecdotes: a mantra and the coziest (EASY) cookie recipe.
The mantra helping me through harder days? “Hard days don’t have to be bad days.” And the cookie recipe helping me make crummy days into better days? Maple pecan cookies! My entire family is obsessed with these at this point.
These maple-y pecan cookies are melt-in-your-mouth soft. And the maple flavor…? It is divine! The crunch of the pecans? Heavenly. And while you can chill the cookie dough if you want thicker cookies… you can also bake them right away. Meaning in theory… you could be eating these in about 30 minutes. Hugs! Xx Ashley
Maple Pecan Cookies
Yields about 2 dozen cookies
1 cup (227g) unsalted butter, room temperature
3/4 cup (159g) light brown sugar, packed
1/2 cup pure maple syrup
2 teaspoons pure vanilla extract
2 large egg yolks
3 cups (360g) all-purpose flour
1 teaspoon baking soda
1/8 teaspoon ground cinnamon
1/8 teaspoon salt
3/4 cup pecans, finely chopped, plus more for decorating the cookies
Preheat the oven to 350 degrees (F). Line two large baking sheets with parchment paper and set aside until needed.
In the bowl of a stand mixer fitted with the paddle attachment, beat the butter on medium speed smooth until smooth and creamy.
Add the brown sugar and continue beating on medium speed for 2 to 3 minutes, or until smooth and fluffy.
Add in the maple syrup and vanilla extract, and beat smooth. Beat in the egg yolks until smooth.
Turn the mixer off. Add in the flour, baking soda, cinnamon, and salt. Lightly mix the dry ingredients together, then turn the stand mixer on low and beat until just combined.
Add in the chopped pecans and beat until just combined.
Using a large cookie scoop, scoop out a mound of cookie dough and roll it into a large ball. Place on the baking sheet. Repeat, leaving at least 2-inches between each cookie.
Bake cookies, one tray at a time, for about 12 minutes. Or until golden brown at firm at the edges.
Remove from the oven. Press a pecan on the top of each cookie, if desired.
Cool on the baking sheet for at least 20 minutes, then serve or store in an airtight container for up to 3 days.
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