Ingredients
Cookie Dough
- 8 Tablespoons salted butter (1 stick), at room temperature
- ½ Cup light brown sugar, packed
- ¼ Cup powdered sugar
- ¼ Cup maple syrup
- 1 Teaspoon vanilla extract
- 1 egg
- 2 ¼ Cups all-purpose flour, unbleached
- ½ Teaspoon baking powder
- ½ Teaspoon ground cinnamon
- ¼ Teaspoon salt
- 1 ¼ Cups pecans, chopped
Optional Glaze
- 1 Cup powdered sugar
- 2 Tablespoons milk or heavy cream
- Vanilla extract, to taste
Instructions
- Cream Butter and Sugars: In a large mixing bowl, use a hand mixer to cream the butter, light brown sugar, powdered sugar, and maple syrup together until the mixture is light and fluffy.
- Add Vanilla and Egg: Add the vanilla extract and egg to the creamed mixture, mixing until fully incorporated. Set aside.
- Prepare Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, ground cinnamon, salt, and chopped pecans.
- Combine Dry and Wet Mixtures: Gradually add the dry mixture to the butter mixture, mixing well after each addition. Due to the dough's thickness, use a Danish dough whisk or mixing spoon to combine.
- Refrigerate Dough: Form the dough into a ball, wrap it tightly in plastic wrap, and refrigerate for at least 30 minutes to firm up.
- Preheat Oven and Prepare Dough for Rolling: Preheat the oven to 350°F (175°C). Lightly flour a working surface and roll out the dough to ¼ inch thickness. If the kitchen is warm, divide dough in half and keep the unused portion refrigerated.
- Cut Cookies: Use a round cookie cutter to cut out shapes from the rolled dough and place them on a cookie sheet.
- Bake: Bake the cookies in the preheated oven for 10 to 12 minutes, or until the edges are set and slightly golden.
- Cool on Rack: Let the cookies cool in the pan for 1 to 2 minutes, then transfer to a cooling rack to cool completely.
- Repeat: Repeat rolling, cutting, and baking with remaining dough.
- Prepare Optional Glaze: Once the cookies are completely cooled, whisk together the powdered sugar, milk or heavy cream, and vanilla extract to make the glaze.
- Glaze Cookies: Drizzle or spread the glaze over the cookies as desired, then allow it to set before serving.
Notes
- To prevent sticking, lightly flour the rolling surface and rolling pin.
- If your kitchen is warm, keep portions of dough refrigerated until ready to roll.
- Cookies can be stored in an airtight container for up to one week.
- For extra crunch, toast the pecans lightly before adding.
- The glaze is optional but adds a nice sweetness and visual appeal.
- Prep Time: 1 hour
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
