Pecan Maple Cookies

October 17, 2018 |

Pecan Maple Cookies are my kind of cookie! They are not fancy or dainty, just good, sweet, nutty, and chewy! I love the combination of brown sugar, maple flavoring, and pecans…together it’s almost like a caramely or praline flavor. The pecans with the coconut give the cookie great texture…I am adding Pecan Maple Cookies to my Cookies by Bess list of favorites! Just yummy!

This recipe as written is spot on! I didn’t need to adjust anything. The only suggestion I have is to add a little flour to help form the dough into rolls. I sprinkled it on the dough itself as well as on both of my hands. This made the dough form easily. The dough is somewhat dense, so forming the rolls and rolling them up in the wax paper was easy.

I’m rating this cookie 2-stars for difficulty as I do for most refrigerator type cookies. Rolling the cookie dough and then slicing the cookies adds just enough time and effort for two stars ?

Just check out this cookie dough! The texture is awesome and the flavor is even more awesome! This was the first time I’ve used maple flavoring. I know think I’ll use it in all cookies…ha ha, just kidding, but the added maple flavor is really really good! The pecans and maple flavors together are wonderful and perfect for the Fall season!

It is unbelievable how many cookies this recipe makes! I shaped the rolls into 1 inch vs. 1 ½ inch in diameter rolls, so I expected a few more cookies, but I ended up getting over 14 dozen! Whew! I was glad they only baked for 10 minutes and once I tasted the cookies, I was glad I had so many! ?

Once I got all the dough rolled out, I made sure the ends of the rolls were covered with the wax paper and put the rolls in the refrigerator. I covered the rolls with plastic wrap just to make sure then didn’t dry out. The recipe says to chill and I did…overnight. Refrigerator cookies are very convenient!

Initially I decided to pull all the rolls out of the refrigerator at the same time to let them warm up just a bit before beginning to slice into cookies. After the first roll, I realized this was a mistake, it’s best to make sure the rolls are as chilled and firm as possible when you are slicing them because the coconut and pecans can be difficult to cut through even with a very sharp knife. The firmer the dough the easier it was to slice through evenly and without disrupting the cookie shape too much.

Once sliced, I did have to reform the slices a bit before placing them on the cookie sheet. The consistency of the dough made this really easy and quick.

The cookies spread just a little as they baked. They even seemed to continue to reshape themselves into rounds! The recipe doesn’t mention it, but you can use an ungreased cookie sheet. I ended up baking them 11 minutes vs. 10 minutes in my oven.

One other tip, is to keep the cookies on the cookie sheet for a couple minutes before moving them to a cooling rack. I found that if you take them off too soon, they might split or break apart. Even with the extra minute, the cookies turned out nice and chewy after cooled.

What can I say…Pecan Maple Cookies are just a great cookie! They are easy to make and have such great flavor with the brown sugar, maple, coconut and pecans. Being refrigerator cookies, they are even convenient for those of us that don’t have time to bake the entire recipe at once. The rolls in the refrigerator make it easy to bake all the cookies in one afternoon, or bake a dozen at a time when you need them.

These Pecan Maple Cookies will be a crowd please for everyone on any occasion. The maple flavor makes me think of Fall, but I would love to eat this sweetness anytime of the year!

Do you have a favorite cookie you make during the Fall season? If so, please share it with me by Joining The Community.

Happy Fall Season!

XXOO,

Janet

Print