These tender and chewy cookies are the perfect way to ease you into fall. They're loaded with maple flavor and studded with the crunch of toasted chopped pecans. Plus we top them with icing made with real maple syrup. If you're a maple fan - and even if you're not - you must try a batch of these! Perfect for tailgates, after school, bake sales, party treats and rainy Thursdays. Or by the campfire. Or breakfast - they're basically pancakes, right? So delicious.
On thing that may concern you in the recipe is the addition of artificial maple flavor as well as real maple syrup. Never fear. This addition amps up the maple flavor without it tasting like that artificial stuff we all grew up with. It just enhances the natural goodness of maple. You can find the flavoring in the baking section. My usual supermarket begins to carry it this time of year. You can also order it online.
Because the recipe, very slightly adapted from one from Sally's Baking Addiction, includes the extra liquid of the syrup, you MUST chill the dough in order for the moisture to incorporate into the dough.
Expect about a 4 hour turnaround time to make and glaze these cookies. Around 15 minutes to prep and mix, 2 hours to chill, another 15 to scoop plus baking time. We got about 30 cookies from our batch using a 1.5T scoop.
Make ahead directions: We made the dough one day, popped it in the fridge, then baked up batches over two days. You'll want to allow the dough to sit out for about 30 minutes so you can scoop and bake easily.
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