Maple Pecan Snickerdoodles

Every fall, I challenge myself to try at least one new cookie recipe. That’s how I discovered these Maple Pecan Snickerdoodles. I love the flavor combination of maple and pecan year round, but there is something special about it during the fall.

My favorite thing about this cookie is its delicate flavor. These don’t overwhelm you with saccharine sweetness. They’re especially fitting with a cup of coffee!

DISCLAIMER: My topping didn’t go as planned. I mistakenly only had candied pecans instead of plain. The sugary coating made them too sticky to fully grind down to a fine powder, so I ended up with clumps. They still tasted incredible, however! But if you want prettier cookies, be sure to use plain pecans and grind them finely.

Maple Pecan Snickerdoodles
(Original recipe: Food52)

Cookie Dough

3-1/4 C all-purpose flour
1/2 tsp baking soda
1/4 tsp fine sea salt (like Maldon, available at most grocery stores)
3/4 C unsalted butter, room temperature
1 C light brown sugar
1/2 C maple syrup
2 large eggs, room temperature
1 tsp vanilla extract
1 C pecans, roughly chopped

Pecan Dust Topping

1/4 C whole pecans
1/4 C super-fine baker’s sugar
1 pinch ground cinnamon
1 pinch fine sea salt

Preheat the oven to 350°F. Line two baking sheets with parchment paper.

In a medium bowl, whisk the flour, baking soda, and salt to combine.

In a separate bowl, cream the butter and brown sugar with a hand mixer on medium speed until light and fluffy, 3-4 minutes. With the mixer running on medium speed, slowly stream in the maple syrup and beat well to combine, about 1 minute more. Scrape the bowl well.

Add one egg to the bowl and mix well to incorporate. Next, add about 1/4 of the flour mixture and mix just until combined. Add the remaining egg and the vanilla extract and mix to combine. Add the remaining flour mixture and mix until incorporated. Scrape the bowl well, then add 1 cup (120 grams) pecans and mix to combine.

Using a food processor or spice grinder, pulse the 1/4 cup pecans, super fine sugar, cinnamon, and salt until they form a fine powder. Transfer to a small bowl.

Scoop the cookie dough into 2 tablespoon-sized balls and drop into the maple-pecan dust, tossing to coat fully. Transfer the coated cookie balls to the baking sheet, leaving 1-inch between each cookie. Bake the cookies for 14-16 minutes, or until the edges are lightly golden brown and the top surface appears set. Rotate the sheets halfway through baking.

Transfer to wire racks to cool at least 5 minutes before serving.

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