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maple pecan snickerdoodles

Maple Pecan Snickerdoodles

  • Author: Sally
  • Prep Time: 2 hours, 30 minutes (includes chilling)
  • Cook Time: 13 minutes
  • Total Time: 2 hours, 50 minutes
  • Yield: 32-36 cookies 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

These maple pecan snickerdoodles are soft and chewy with irresistible maple and cinnamon flavors. Set aside at least 2 hours to chill the cookie dough before rolling and baking. See recipe notes for additional information about some key ingredients.


Ingredients

Scale
  • 2 and 1/2 cups (313g) all-purpose flour (spoon & leveled)
  • 1 teaspoon cream of tartar*
  • 1 teaspoon ground cinnamon
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup (1.5 sticks; 170gunsalted butter, softened to room temperature
  • 1/2 cup (100g) packed light or dark brown sugar
  • 1/2 cup (100g) granulated sugar
  • 1 large egg, at room temperature
  • 1/4 cup (60ml) pure maple syrup*
  • 1 teaspoon pure vanilla extract
  • 1 and 1/2 teaspoons maple extract*
  • 1 cup (130g) chopped pecans (plus pecan halves for topping)*

Topping

  • 1/3 cup (70g) granulated sugar
  • 1 teaspoon ground cinnamon
  • optional for topping: 32-36 pecan halves

Instructions

  1. Cookies: Whisk the flour, cream of tartar, cinnamon, baking soda, and salt together in a medium bowl. Set aside.
  2. Using a hand mixer or a stand mixer fitted with a paddle attachment, beat the butter, brown sugar, and granulated sugar together on medium speed until smooth, about 2 minutes. Add the egg and beat on high until combined, about 30 seconds. Scrape down the sides and bottom of the bowl as needed. Beat in the maple syrup, vanilla extract, and maple extract until combined.
  3. Pour the dry ingredients to the wet ingredients, and then beat on low until combined. Beat in the chopped pecans. Dough will be thick and soft.
  4. Cover and chill the dough for 2 hours in the refrigerator (and up to 3-4 days). If chilling for longer than a few hours, allow to sit at room temperature for at least 30 minutes before rolling and baking because the dough will be quite hard.
  5. Topping: Mix the granulated sugar and cinnamon together. Set aside.
  6. Preheat oven to 350°F (177°C). Line large baking sheets with parchment paper or silicone baking mats. Set aside.
  7. Roll cookie dough into balls, about 1.5 Tablespoons of dough per cookie. Roll each ball generously into cinnamon sugar topping and place 2-3 inches apart on prepared baking sheets. Gently press a pecan half into the tops of each dough ball. (Not too hard or the pecan may break.)
  8. Bake for 13-14 minutes or until lightly browned around the edges. The centers will look very soft.
  9. Remove from the oven. If your warm cookies look puffy, lightly bang the pan on the counter when you remove it from the oven. That will help slightly deflate the cookies. Cool cookies on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
  10. Cover and store leftover cookies at room temperature for up to 1 week.

Notes

  1. Make Ahead Instructions: You can make the cookie dough and chill it in the refrigerator for up to 3-4 days. Allow to come to room temperature then continue with step 5. Make sure that you let it come to room temperature before rolling the dough, coating in topping, and baking the cookies. You can also freeze the cookie dough balls. Roll the dough into balls then freeze the balls for up to 2-3 months. You can freeze the cookie dough balls with the cinnamon sugar topping or without, but I recommend freezing without the topping. When you are ready to bake, remove the balls from the freezer, let sit for 30 minutes, preheat the oven, and then roll into topping. You can also freeze the baked cookies for up to 3 months. Thaw overnight in the refrigerator before serving.
  2. Cream of Tartar: You can skip the cream of tartar if desired but you will lose some flavor. Cream of tartar adds a unique tangy flavor to the cookie, which sets it apart from sugar cookies and makes it a classic snickerdoodle.
  3. Maple Syrup: Avoid “breakfast syrup” which doesn’t have the same robust maple flavor that pure syrup contains.
  4. Maple Extract: Pure maple syrup isn’t enough to guarantee mega maple flavor. Without the crutch of maple extract, the cookies lack flavor. I use McCormick maple extract. You can find it in the baking aisle.
  5. Pecans: I recommend unsalted, un-roasted pecans but feel free to use salted roasted pecans.

Keywords: maple pecan snickerdoodles