Dough:

• 2-1/3 cups AP flour
• 1 tsp. baking soda
• 1/2 tsp. salt (I used Kosher)
• 1/2 cup unsalted butter, softened to room temperature
• 1 cup dark brown sugar, packed (dark provides more flavor but I only had light)
• 1 large egg at room temperature
• 1/3 cup pure maple syrup
• 1 tsp. vanilla extract
• 1 tsp. maple extract
• 1 cup pecans, chopped

Whisk the flour, baking soda and salt together in a medium bowl; set aside.

Using a hand or stand mixer cream the butter and brown sugar on medium speed until smooth, 1-2 minutes. Add the egg and beat on high until combined, about 30 seconds. Scrape down the sides and bottom of the bowl as needed. Next, add the maple syrup, vanilla and  maple extracts and beat on high until combined.

Add the dry ingredients to the wet ingredients, then mix on  low until combined. Add the chopped pecans and beat on low speed until the nuts are combined.

Cover and chill the dough for 2 hours in the refrigerator and up to 3-4 days. If chilling for longer than a few hours, allow the dough to sit at room temperature for at least 30 minutes before rolling into balls.

Preheat the oven to 350 degrees. Line a couple of baking sheets with parchment paper or silicone baking mats and set aside.

Roll dough into 1-1/2 tbsp. balls per cookie; a cookie scoop is helpful. Bake each batch for 12-13 minutes until lightly browned on the sides. The centers will look very soft.

If the cookies seem puffy, lightly bang the pan on the counter when you remove it from the oven which will help deflate the cookies (this really works) and create lovely cracks. Cool for 5 minutes then transfer each cookie to a wire rack to cool completely.

Icing:

• 2 tbsp. unsalted butter
• 1/3 cup pure maple syrup
• 1 cup sifted confectioners’ sugar

Melt the butter into the maple syrup in a small saucepan; remove from the heat. Whisk in the sifted confectioners’ sugar until smooth, drizzle over each cookie.

Recipe by cookingwithauntjuju.com