Here in Arizona, we don’t have a real Fall. We go from a hot season to a less-hot-than-summer season to spring and then, yes, back to a hot season. So we experience autumn through all the yummy Fall foods! So that’s why we are making Maple Pecan Sugar Cookies. They’re crunchy, sweet, cinnamony, and full of Fall flavor in every bite.
How to Make Pecan Cookies
These pecan sugar cookies are extra special because they have a perfect sugar cookie base, pecan oat crumble, and an amazing glaze. These are an amazing mix of crunchy and chewy!
- First, make the Pecan Oat Crumble. You’ll combine all the ingredients and bake it at a low oven temp, which is why you’ll bake it first. Plus: everyone needs something to snack on while making the dough!
- Next, make the Sugar Cookie dough. It’s pretty simple to make! And if you really want to make these a show stopper, add a little crumble to the cookie dough! When they bite into the cookie and get little crunchy bits of texture, it’s quite the party in your mouth. Try it.
How to Make Maple Glaze
Next, make the glaze. Combine the ingredients and then add the maple flavoring to your liking. A scant one-quarter teaspoon of maple extract flavoring goes a long way. It’s potent, which is what makes it delicious. If you’re not a maple fan, you could also omit the maple and add a shake of cinnamon and nutmeg instead.
More Yummy Fall Desserts
These Pecan Sugar Cookies with Maple Glaze are a delicious Fall treat. Here are a few of my other favorite yummy Fall desserts.
Snickerdoodle Pumpkin Pie Macs
Pumpkin Spice Crumble Sugar Cookies
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Maple Pecan Crumble Cookies
- 1 cup unsalted butter room temp
- 1 1/2 cups granulated sugar
- 1/4 cup heavy whipping cream
- 1/2 cup milk (whole or 2%)
- 1 tsp. vanilla extract
- 4 cups all-purpose flour
- 2 tsp. baking powder
- 1 tsp. baking soda
- 1/2 tsp. salt
- 1-2 cups Pecan Oat Crumble (recipe below)
Pecan Oat Crumble
- 75 grams old fashioned oats (approximately 3/4 cup)
- 55 grams brown sugar (approx. 1/4 cup)
- 30 grams all purpose flour (approx. 1/4 cup)
- 3 Tbsp unsalted butter
- 1/2 tsp. salt
- 1/2 tsp cinnamon
- 1/4 tsp salt
- 1/4 cup chopped pecans
- 2 cups powdered sugar
- 1 /4 tsp. maple extract
- 2-5 Tbsp. milk Add milk, until a runny consistency.
- 1. Preheat oven to 375. Line baking sheet with parchment paper.
- Combine oats, brown sugar, flour, room temp butter, cinnamon, salt and chopped pecans in bowl of mixer with paddle attachment attached. Mix on low, until crumble is just combined.
- Spread onto baking sheet and bake for 8-10 minutes, stirring halfway through. Let cool completely before storing in a air tight container in refrigerator.
- Preheat the oven to 350 degrees F. and line cookie sheet with parchment paper or silpat mat.
- In stand mixer with flat paddle attachment, beat together sugar and butter for 3-5 minutes. To this, add milk and whipping cream,1/4 cup at a time. Once mixture is smooth, add in the vanilla.
- In a separate bowl, mix 2 cups of the flour, baking soda and salt. Stir to combine. Add this to the butter/cream mixture. Once incorporated, start adding flour 1/2 cup at a time, mixing well after each. Add until dough starts pulling away from the bowl.
- Using a size 20 cookie scoop, place mounds onto prepared sheet. (I used a 20 scoop and got 22 cookies from the batch.) Bake for 8-10 minutes. DO NOT OVERBAKE. Cookies will be light-colored when done. Let cool on clean dry surface before icing.
- Combine powdered sugar and 1 Tbsp. milk into a bowl. Add more milk a tablespoon at a time, until mixture becomes smooth. You don't want it to thick or too runny. Add flavored extract.
Putting It All Together
- Once crumble and cookies are baked and cool, and icing is made, it's time to assemble!
- Take cookie and spread with maple icing, and while icing is still wet, sprinkle with Pecan Oat Crumble. Once icing is set (hardened), store in an airtight container.
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