Soft and Chewy Maple Pecan Cookies

These maple pecan cookies will be your new favorite.

Pumpkin gets all the attention this time of year. But we’re giving some other fall flavors the spotlight! Maple, pecan, cinnamon, all the autumn feels, all in these recipes.

Michelle Malie shares the instructions for two tasty fall cookies. She shares her go-to maple pecan cookie, and a cinnamon shortbread with a to-die-for glaze topper.

Find more recipes from Michelle on Instagram, @thecookiekitchenbakery, or at www.thecookiekitchenbakery.com.

Maple Pecan Cookies

Ingredients

• 1 cup (2 sticks) butter, softened
• ¾ cup granulated sugar
• ¾ cup packed light brown sugar
• 2 large eggs
• ½ teaspoon vanilla
• 1 teaspoon maple extract
• ¾ teaspoon salt
• 1 teaspoon baking soda
• 3 cups all-purpose flour
• 1 cup chopped pecans

Directions

Preheat oven to 375 degrees.

With an electric mixer, cream together butter and sugars until they are a light and fluffy texture (2-3 minutes). Make sure to scrape the sides and bottom of the bowl so that all ingredients can get mixed in evenly.

Add eggs, one at a time. Mix in the vanilla and maple extract and mix for about a minute.

Add salt, baking soda, and flour, adding flour one cup at a time. Gently stir in the chopped pecans.

With a 1.5 ounce cookie scoop, drop dough balls onto a parchment-lined cookie sheet, 12 cookies per sheet. Bake for 8-10 minutes or just until the edges start to brown. Let cool for 3-5 minutes on the cookie sheet and then move cookies to a cooling rack.