Maple Pecan Cinnamon-Sugar Cookies

Ingredients

Tick the ingredients as you go

Cookies

• 2 1/2 cups all-purpose flour, 313g, spooned and leveled
• 1 tsp cream of tartar
• 1 tsp ground cinnamon
• 1 tsp baking soda
• 1/2 tsp salt
• 3/4 cup unsalted butter, 12 Tbsp; 170g, softened to room temperature
• 1/2 cup packed light or dark brown sugar, 100g
• 1/2 cup granulated sugar, 100g
• 1 large egg, at room temperature
• 1/4 cup pure maple syrup, 80g / 60ml
• 1 tsp pure vanilla extract
• 1 1/2 tsp maple extract
• 1 cup chopped pecans, 130g

Topping

• 1/3 cup granulated sugar, 70g
• 1 tsp ground cinnamon
• 32-36 pecan halves, optional

Instructions

1. 1

   In a medium bowl, whisk the flour, cream of tartar, cinnamon, baking soda, and salt; set aside.

2. 2

   Using a hand or stand mixer, beat the butter with the brown and granulated sugars on medium speed for about 3 minutes, until smooth. Add the egg and beat on high for about 30 seconds, scraping the bowl as needed. Mix in the maple syrup, vanilla, and maple extract.

3. 3

   Add the dry ingredients and mix on low until combined, then beat in the chopped pecans. The dough will be thick and soft.

   
4. 4

   Cover and refrigerate the dough for 2 hours (or up to 3-4 days). If it has chilled for more than a few hours, let it sit out for at least 30 minutes before rolling, since it will be very firm.

5. 5

   Stir the topping sugar and cinnamon together in a small bowl.

7. 6

   Heat the oven to 350°F (177°C) and line large baking sheets with parchment or silicone mats.

8. 7

   Scoop the dough into balls of about 1.5 Tbsp each (a medium cookie scoop helps). Roll each one generously in the cinnamon sugar and set them 2-3 inches apart on the sheets. Gently press a pecan half onto each, without pushing so hard that it cracks.

   
9. 8

   Bake for 13-14 minutes, until the edges are lightly browned; the centers will still look very soft.

10. 9

    If they look puffy, give the hot pan a light tap on the counter. Let the cookies rest on the sheets for 5 minutes, then move them to a wire rack to cool completely.

    
11. 10

    Store covered at room temperature for up to 1 week.