12 Days of Christmas Cookies, Day 3: Butter Pecan Maple Cookies

Inspired by a recipe from Anne Byrn, of the What Can I Bring? Cookbook (Cake Mix Doctor), I decided that some of my Christmas cookies should be mapley.  Say wha?

Mapley.  As in “tastes like maple.”

I have a big tub of maple butter (also called maple cream) given by a friend, who clearly had a crush on me, since why else, would someone voluntarily give away a tub of maple cream? Come on!

Maple gives the most delicious taste and texture to this cookie, as well as makes me feel somewhat virtuous for eating it, as it has trace minerals and nutrients that sugar does not- Bonus!

Substituting maple sugar for sugar isn’t a one-to-one exchange, so (according to MapleSugarWorld.com) maple sugar has 3 times the sweetness of sugar, so you only need to use 2/3 or ¾ cup for every cup of sugar in the recipe.  Also- since it is a liquid, you need to decrease the liquid  in the recipe too.  A good guide is to reduce 3 Tablespoons of liquid for every cup of maple used.  Anyhow.  That was boring.  Let’s move on to the cookie business:

Here is the printable recipe with a luscious pic.  Oh my word.  I wish you could smell my kitchen right now.  Mapley. Yep.

Butter Pecan Maple Cookie

Maple adds such a different texture and loveliness to this cookie.  A must try.

12 Days of Christmas Cookies, Day 3: Butter Pecan Maple Cookies


  • 1 ½ sticks of unsalted butter, that has been softened
  • 2/3 cups pure maple syrup
  • 1 egg yolk
  • 1 ½ cups all purpose flour
  • ½ cup whole wheat flour
  • 1 ½ tsp. baking powder
  • ¼ teaspoon baking soda
  • ¾ cups candied pecans ( I use Emerald brand) chopped to bits


In a small bowl combine the dry ingredients with a whisk: flours, baking powder, and baking soda. Set aside.

In your stand mixer (or you can use a hand mixer or wooden spoon if you want to), cream the softened butter and maple syrup until incorporated. Mix in the egg, and then add the dry ingredients.

Add the dry ingredients on low-speed until all mixed in. Add the pecans at the end, stirring by hand if it gets to stiff.

Between two pieces of waxed paper, roll the dough to ¼ inch thickness, and use a 2” cookie cutter to form circle cut-outs. Place 2 inches apart on a parchment lined cookie sheet. Bake at 350° for 9 minutes or until the edges are slightly browned. Cool on a rack. The recipe makes about 36 cookies.


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