Description
Soft and chewy Maple Pecan Snickerdoodles infused with pure maple syrup, toasted pecans, and rolled in sweet cinnamon sugar.
Ingredients
Cookie Dough:
2 and 1/2 cups (313g) all-purpose flour (spooned & leveled)
1 teaspoon cream of tartar*
1 teaspoon ground cinnamon
1 teaspoon baking soda
1/2 teaspoon salt
3/4 cup (12 Tbsp; 170g) unsalted 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 (80g/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. Whisk flour, cream of tartar, cinnamon, baking soda, and salt together in a medium bowl.
2. Beat softened butter, brown sugar, and granulated sugar for 2 minutes until light and fluffy.
3. Beat in egg, pure maple syrup, vanilla extract, and maple extract until completely smooth.
4. Fold in dry flour mixture on low speed, then fold in chopped pecans; chill dough for 45 minutes.
5. Whisk 1/3 cup sugar and 1 tsp cinnamon; scoop 1.5-tablespoon balls and roll generously in cinnamon sugar.
6. Place on lined baking sheets, press optional pecan half on top, bake at 350°F (177°C) for 10 to 12 minutes, and cool on a wire rack.
Notes
Use pure maple syrup and do not skip cream of tartar. Chill dough for 45 minutes to prevent spreading.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert / Cookies
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 140
- Sugar: 11g
- Sodium: 55mg
- Fat: 8g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 8g
- Protein: 2g