Maple Pecan Refrigerator Cookies
Indulge in the rich, nutty flavors of Maple Pecan Refrigerator Cookies—a buttery treat with a perfect balance of sweetness and crunch. These easy-to-make slice-and-bake cookies highlight pure maple syrup and finely chopped pecans, bringing a touch of elegance to every bite. The dough, which can be prepped in just 20 minutes and refrigerated until firm, ensures ultimate convenience for make-ahead baking. Whether you’re looking for a crowd-pleasing dessert or a cozy treat to pair with coffee, these cookies bake to perfection with golden edges and a delicate, crumbly texture. Store them in an airtight container to enjoy their fresh, homemade taste all week long—or freeze the dough for instant cookie cravings later! Perfect for holiday platters or everyday indulgence, this recipe promises irresistible flavor and effortless preparation.
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Recipe Information
Ingredients
- 2.25 cups All-purpose flour
- 0.5 teaspoons Baking powder
- 0.25 teaspoons Salt
- 0.75 cups Unsalted butter (softened)
- 0.5 cups Granulated sugar
- 0.5 cups Pure maple syrup
- 1 teaspoons Vanilla extract
- 1 cups Pecans (finely chopped)
Instructions
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
In a large mixing bowl, cream the softened butter and granulated sugar together until light and fluffy, about 2-3 minutes.
Beat in the maple syrup and vanilla extract until fully combined.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Avoid overmixing.
Fold in the finely chopped pecans using a spatula or wooden spoon until evenly distributed throughout the dough.
Divide the dough in half and shape each portion into a log, approximately 2 inches in diameter. Wrap each log tightly in plastic wrap and refrigerate for at least 2 hours or until firm. (The dough can be refrigerated for up to 3 days or frozen for up to 1 month.)
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone baking mats.
Unwrap the chilled dough logs and slice them into 1/4-inch thick rounds using a sharp knife.
Place the slices 2 inches apart on the prepared baking sheets.
Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden.
Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Store the cookies in an airtight container at room temperature for up to 1 week.
Nutrition Facts
Calories |
3747 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 226.6 g | 291% | |
| Saturated Fat | 98.7 g | 494% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 388 mg | 129% | |
| Sodium | 856 mg | 37% | |
| Total Carbohydrate | 403.5 g | 147% | |
| Dietary Fiber | 19.3 g | 69% | |
| Total Sugars | 177.3 g | ||
| Protein | 41.4 g | 83% | |
| Vitamin D | 2.2 mcg | 11% | |
| Calcium | 235 mg | 18% | |
| Iron | 16.6 mg | 92% | |
| Potassium | 1052 mg | 22% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
