Cozy Maple Pecan Snickerdoodle Cookies
Soft, chewy snickerdoodle cookies with a cozy twist of real maple syrup and toasted pecans, delivering a gentle sweetness and nutty crunch perfect for comforting treats.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Total Time: 22 minutes
- Yield: 24 servings 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 2 ¾ cups (345 g) all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¾ cup (170 g) unsalted butter, softened
- 1 cup (200 g) granulated sugar
- ½ cup (110 g) brown sugar, packed
- ¼ cup (60 ml) pure maple syrup
- 1 large egg, room temperature
- 1 tablespoon vanilla extract
- 2 teaspoons ground cinnamon, plus extra for rolling
- 1 cup (120 g) chopped pecans, toasted
Instructions
- Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats. Toast the pecans in a dry skillet over medium heat for about 5 minutes until fragrant, stirring often. Let cool.
- In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and 2 teaspoons of ground cinnamon. Set aside.
- In a large bowl, use a mixer to beat the softened butter, granulated sugar, and brown sugar until fluffy and light in color, about 3-4 minutes.
- Beat in the maple syrup, egg, and vanilla extract until just combined.
- Gradually add the dry ingredients to the wet mixture, mixing on low speed or folding by hand until just incorporated. Avoid overmixing.
- Gently stir in the cooled toasted pecans, distributing them evenly.
- In a small bowl, mix ¼ cup granulated sugar with 1 teaspoon ground cinnamon.
- Scoop dough by rounded tablespoons (about 30 grams each), roll into balls, then roll each ball in the cinnamon sugar mixture. Place on the baking sheets about 2 inches apart.
- Bake for 10-12 minutes, until edges are set but centers still look soft and slightly underbaked.
- Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
Use real pure maple syrup for authentic flavor and moisture. Toast pecans lightly in a dry pan to enhance flavor. Do not overbake; remove cookies when edges are set but centers remain soft for chewy texture. Chilling dough for 15 minutes can help control spreading. Rolling dough balls in cinnamon sugar adds a classic snickerdoodle finish with a slight crunch.
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 13
- Fat: 7
- Carbohydrates: 21
- Protein: 2
Keywords: snickerdoodle cookies, maple pecan cookies, soft chewy cookies, cozy cookies, easy cookie recipe, fall cookies, cinnamon cookies