You know, there’s something about the smell of freshly baked cookies that just warms your heart. I still remember the first time I attempted making brown butter maple pecan cookies. My kids were happily playing in the living room, and I thought, why not whip up a batch of something special? With just a few simple ingredients and a bit of patience, I ended up with cookies that made the whole house feel cozy.
Every time I bake, it’s like I’m pouring a little bit of love into each bite. Growing up, my mom would always bake cookies during the weekends and it became a cherished tradition in my own family. The kids would get so excited when they saw flour dust on the countertops, knowing that something sweet was on the way. And let me tell you, brown butter mixed with maple syrup makes for the kind of flavor that brings everyone running to the kitchen.
So, what’s the great secret about these cookies? It starts with browning the butter. Yes, folks, this is the game changer! It takes just a few extra steps but oh boy, is it worth it! The nutty aroma and rich flavor elevate the whole cookie experience. Then, when you throw in the maple syrup and toasted pecans, you can imagine the happiness that fills the room. And honestly, if you happen to let the kids sneak a dough ball or two before it hits the oven, I won’t tell!
The best part about these cookies is that they’re great for any occasion. Whether it’s a casual weeknight treat or a holiday delight, they fit the bill. Plus, they’re easy to make! So even if you’re not a pro baker, don’t sweat it; you’ll be amazed at how simple the process is. With minimal prep time, you can have delicious cookies ready for everyone to enjoy.
Now, I invite you to roll up your sleeves, gather your ingredients and let’s bring this delightful recipe to life together. Trust me; these brown butter maple pecan cookies are sure to become a family favorite!
How to Make Brown Butter Maple Pecan Cookies
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Ingredients
- 1 cup unsalted butter
- ½ cup powdered sugar
- ½ teaspoon fine sea salt
- 2 cups all-purpose flour
- 2-3 tablespoons heavy cream or half and half
- ½ cup pecans, toasted and finely chopped (plus extra for topping)
- 2 cups powdered sugar (for glaze)
- 3 tablespoons pure maple syrup
- ½ teaspoon maple extract
- ⅛ teaspoon fine sea salt (for glaze)
- 2-3 tablespoons water (for glaze)
Directions
- Begin by melting the butter in a medium saucepan over low to medium heat. Stir it occasionally and let it cook until it achieves a deep golden brown color and emits a nutty fragrance, which should take about 5 to 7 minutes. Remove it from the heat and allow it to cool down.
- Once cooled, transfer the butter to the refrigerator to solidify slightly, taking about 1 to 2 hours. The desired texture should be similar to soft tub butter.
- In a mixing bowl, combine the brown butter, powdered sugar, and salt. Mix until everything is fully incorporated.
- Sprinkle in the flour and chopped pecans, stirring until there are no large pockets of flour. If your dough feels a bit dry, add in some heavy cream a tablespoon at a time until it holds together well.
- Turn the dough out onto a floured surface or a non-stick mat. Roll it into a ball, wrap it tightly in plastic wrap, and flatten it into a 1-inch thick disc. Chill in the fridge for 30 minutes.
- Preheat your oven to 350°F and line two baking sheets with parchment paper. Roll out the chilled dough to about ¼ inch thick. Use a round fluted cutter to make cookies and place them on the prepared sheets, ensuring 2 inches of space between each cookie. Chill them for another 20 minutes.
- Once chilled, bake the cookies for 15 to 17 minutes, keeping an eye out for lightly browned edges and set centers. After baking, allow them to cool completely on the sheets.
- In the meantime, prepare the glaze by whisking together powdered sugar, maple syrup, and maple extract in a medium bowl until smooth. Adjust the thickness with water as necessary to ensure it coats the cookies nicely.
- Dip each cookie halfway into the glaze and place them back on parchment paper. Before the glaze sets, sprinkle a little chopped pecans on top. Allow the glaze to harden completely before serving or storing.
Storing Suggestion
These brown butter maple pecan cookies can be stored in an airtight container at room temperature for up to one week. For longer-lasting freshness, you can refrigerate them, which allows the flavors to deepen and meld together even more.
Cooking Tips
If you want to enhance these cookies even further, consider adding a pinch of cinnamon or nutmeg to the dough. You can also experiment with different types of nuts, such as walnuts or almonds, to switch up the flavor profile while maintaining the delightful texture of the cookie.
Serving Suggestions
These cookies are perfect on their own, but you can elevate the experience by serving them alongside a warm cup of coffee or tea. They also pair wonderfully with a scoop of vanilla ice cream for a delicious dessert that everyone will love.
Ingredient Substitutions
If you need to make adjustments, you can use margarine instead of unsalted butter. For a gluten-free option, replace all-purpose flour with a gluten-free flour blend. Additionally, maple syrup can be swapped out with agave nectar if you prefer a different flavor profile.
Seasonal Variations
Try adding seasonal spices such as pumpkin spice in the fall, or even dried cranberries for a festive touch around the holidays. In the summer, a hint of lemon zest can brighten up the flavors, making it a refreshing treat!
Allergen Information
These cookies contain common allergens such as nuts and gluten. If you’re accommodating allergies, you can use nut-free alternatives and gluten-free flour. Make sure to double-check all ingredient labels to ensure there are no hidden allergens that could affect your loved ones.
FAQ
1. Can I freeze these cookies?
Yes, you can absolutely freeze these cookies! To freeze, let them cool completely after baking, then place them in a single layer in an airtight container or freezer bag. They can be frozen for up to three months. When you’re ready to enjoy them, let them defrost at room temperature before glazing.
2. How can I tell when the cookies are done baking?
The best way to tell if the cookies are done is to check for lightly browned edges and to see if the centers appear set rather than doughy. They will continue to cook slightly as they cool, so it’s okay if they look just a little under-baked when you take them out.
3. What can I use instead of heavy cream?
If you don’t have heavy cream on hand, half-and-half or even whole milk can work in a pinch. However, be mindful that using a liquid that’s less rich may yield a slightly different texture in the cookie dough.
4. How long do these cookies stay fresh?
These brown butter maple pecan cookies can stay fresh for about one week when stored properly in an airtight container at room temperature. For the best flavor experience, I recommend enjoying them within the first few days of baking.
5. Can I make these cookies without nuts?
Absolutely! If you’re looking to make these cookies nut-free, simply omit the pecans altogether. This will still result in a delicious cookie, and you can even replace them with chocolate chips if you want to add a little extra sweetness!
6. How do I get the glaze to the right consistency?
To achieve the perfect glaze consistency, start by adding the maple syrup and powdered sugar together. If it’s too thick, add water one teaspoon at a time until you reach the desired thickness. Remember, it should be thick enough to coat the cookies but still pourable.
Brown Butter Maple Pecan Cookies
Ingredients
- 1 cup unsalted butter
- ½ cup powdered sugar
- ½ teaspoon fine sea salt
- 2 cups all-purpose flour
- 2-3 tablespoons heavy cream or half and half
- ½ cup pecans, toasted and chopped finely (plus extra for topping)
- 2 cups powdered sugar (for glaze)
- 3 tablespoons pure maple syrup
- ½ teaspoon maple extract
- ⅛ teaspoon fine sea salt (for glaze)
- 2-3 tablespoons water (for glaze)
Instructions
- In a medium saucepan over low to medium heat, melt the butter and let it cook until it turns a deep golden brown and smells nutty, about 5 to 7 minutes. Take it off the heat and let it cool.
- After about an hour, place the cooled butter in the fridge until it’s solid yet still scoopable, roughly 1 to 2 hours. The texture should resemble that of shortening or soft tub butter.
- In a mixing bowl, combine the brown butter, powdered sugar, and salt. Beat until everything is mixed well.
- Add in the flour and chopped pecans, mixing until no large flour pockets are visible. If the dough feels too dry, drizzle in the cream until it comes together nicely.
- Move the dough to a floured surface or non-stick mat, shape it into a ball, and wrap it tightly in plastic wrap. Flatten it into a disc, about 1 inch thick, and chill in the fridge for 30 minutes.
- Preheat your oven to 350°F and line two baking sheets with parchment paper.
- Roll out the dough on a floured surface to about ¼ inch thick. Use a round fluted cookie cutter to cut out cookies and place them on the prepared sheets, leaving 2 inches between each. Chill for 20 minutes.
- Bake the cookies for 15 to 17 minutes until the edges are just lightly browned and the centers look set. Allow them to cool completely on the baking sheets.
- In a medium bowl, whisk together the powdered sugar, maple syrup, and maple extract until smooth. Adjust the consistency with water as needed; it should be thick enough to coat the cookies.
- Dip the cookies halfway into the glaze and place them on parchment paper. While the glaze is still wet, sprinkle with chopped pecans. Allow the glaze to set before serving or storing.
