Soft Maple Pecan Cream Cheese Cookies
Soft Maple Pecan Cream Cheese Cookies are perfect little one-bowl crinkle cookies. These cookies are great to bake for holidays or when you want some warm cookies fast. Maple Pecan flavors come adding pure maple syrup, maple extract and chopped pecans to the cookies.
Maple Pecan Cream Cheese Cookies
Cream cheese cookies have been my absolute favorite cookies to make. I have two great reasons for why these cookies are the best.
First of all, these cookies are easily mixed in one bowl. There is no need to break out the electric mixer, just grab a whisk. It takes about 30 minutes to have these cookies ready, and even faster is you do two batches at one time.
Last year, I made a version of cream cheese cookies using white chocolate and cranberry flavors for Christmas. I made six batches for all my neighbors and it took me a little more than two hours.
Besides being fast and easy, these cookies have a great texture. They are soft and chewy on the inside and a little crunchy on the outside. It’s such a pleasant combination.
As a new seasonal cookie flavor, I tried maple pecan. I used pure maple syrup and maple extract. Most grocery stores carry maple extract around the same area and vanilla and almond extracts. I recommend using it because it adds a lot more maple flavor without thinning the batter.
When I added pecans, I used most of them as chopped chunks and a small part of it, I minced to very small pieces. That way, pecan flavor will be more spread through each cookie.
How to make these cream cheese cookies:
Start by pulling your cream cheese and eggs about 30 minutes before baking. That way, eggs will be room temperature and cream cheese will be softened.
Chop cream cheese into chunks and add them to the mixing bowl. Add sugar as well.
Melt butter in the microwave (it usually takes me 35 seconds) and vigorously whisk butter, sugar, and cream cheese until all smooth.
Whisk in eggs and maple syrup. Whisk vigorously for about a minute.
Add dry ingredients and mix the batter with rubber spatula.
I prefer to finely dice a small part of pecans so that they are spread through the batter better and the rest I leave in chunks. Fold in pecans until spread throughout.
Use a cookie scoop to get even amounts of batter for each cookie. (I use either #40 or #50 cookie scoop. #40 is slightly bigger.)
Quickly and gently roll cookie balls and roll it in the powdered sugar mixture.
Place the cookie ball on the prepared baking sheet and roll the rest of the batter. (You can make two trays at one or one batch at a time.)
Keep cookies about two inches part and bake them for 11-12 minutes.
If you like these cookies, you will love these cookie ideas:
Coconut Key Lime Soft and Chewy Cookies
Eggnog Cookies with Eggnog Glaze
Soft and Chewy Chocolate Chip Cookies
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Maple Pecan Cream Cheese Cookies
Ingredients
- 3 oz cream cheese
- 1/2 cup salted butter melted
- 1 egg
- 1 cup brown sugar
- 2 tbsp maple syrup
- 1 tsp maple extract
- 2 1/4 cup all purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp cinnamon
- 1 cup chopped pecans
Topping:
- 1/2 cup powdered sugar to roll the cookies
- 1 tsp cinnamon
Instructions
- Preheat the oven to 350 and line the cookie sheet with parchment paper.
- Place sugar and cream cheese in a large bowl. Pour warm butter over sugar and cream cheese and whisk vigorously until all combined and smooth.
- Add egg, maple syrup, and maple extract, whisk well for about a minute.
- Add flour, cinnamon, baking soda, and baking powder. Mix with rubber spatula until completely combined. Fold in pecans.
- In a small bowl, combine powdered sugar and cinnamon and whisk well.
- Use a cookie scoop to get even cookies. (I use either #50 or #40 cookie scoop.) Gently roll the dough into a ball and drop it into the bowl with powdered sugar. Roll the ball in sugar and place it on the prepared baking sheet.
- Place cookie balls about 2 inches apart on the cookie sheet and bake for 11-13 minutes.
Notes
Nutrition
All images and text ©Lyubov Brooke for ©Will Cook For Smiles. Please do not use my images without prior permission. If using my posts in collections and features, please link back to this post for the recipe.
Disclaimer: Nutrition information shown is not guaranteed to be 100% accurate as most ingredients and brands have variations.
Greetings Lyuba,
I was craving for something with pecans in it and came upon your recipe. This is so easy to make and the maple flavor with the pecans is so very good. I made 4 x the recipe and shared with my neighbors. We all loved them. Some of the guys asked for more.
Thanks so much for this great recipe. This is a keeper!
Dunia
Btw your name is Russian, are you? I am and have a cousin with your name. 🙂
Oh my gosh, I love hearing that! Thank you, Dunia!
Yes, I am Russian. Originally from Moscow. I moved to the states almost 20 years ago 🙂