Description
Budget-friendly, cozy fall cookies featuring a crisp sugar cookie base, toasted pecans, and a simple maple syrup frosting. Ready in under 30 minutes using pantry staples.
Ingredients
Scale
- 1 cup (226g) unsalted butter, softened to room temperature
- 1 cup (200g) granulated sugar
- 1 cup (220g) packed brown sugar
- 1 large egg, room temperature
- 2 teaspoons vanilla extract
- 2 ½ cups (315g) all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 ½ cups (170g) raw pecan halves
- 2 cups (240g) powdered sugar, sifted
- 3–4 tablespoons real maple syrup
- 1–2 tablespoons milk or cream
- Pinch of salt (for frosting)
Instructions
- Preheat oven to 350°F (175°C). Spread raw pecans in a single layer on a baking sheet or in a skillet.
- Toast pecans for 5-7 minutes, stirring frequently, until fragrant. Let cool completely, then chop roughly.
- In a large mixing bowl, beat softened butter, granulated sugar, and brown sugar on medium-high speed until light and fluffy (2-3 minutes).
- Beat in the egg and vanilla extract until combined. Scrape down the sides of the bowl.
- Whisk together flour, baking soda, and salt. Add to the wet mixture on low speed and mix just until flour disappears.
- Fold in the chopped toasted pecans by hand.
- Optional: Chill dough for 30 minutes for crispier cookies.
- Scoop tablespoon-sized balls of dough onto parchment-lined baking sheets, spacing 2 inches apart.
- Bake for 10-12 minutes until edges are lightly golden but centers are still soft.
- Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- Whisk powdered sugar, pinch of salt, 3 tablespoons maple syrup, and 1 tablespoon milk until smooth. Adjust consistency with more milk or sugar as needed.
- Spread or drizzle frosting over cooled cookies. Sprinkle with extra toasted pecan pieces while frosting is wet.
Notes
Toast your own nuts for better flavor and cost savings. Ensure butter is softened, not melted, to prevent spreading. Chill dough if you prefer crispier cookies. Use 100% pure maple syrup for best results. Cookies can be frozen unbaked or baked for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 16
- Sodium: 120
- Fat: 9
- Saturated Fat: 3
- Carbohydrates: 24
- Fiber: 1
- Protein: 2
Keywords: autumn cookies, maple frosting, toasted pecans, fall baking, budget-friendly cookies, easy dessert, maple pecan cookies