(vegetarian, can be vegan, gluten free, or nut free)
Glazed Maple Pecan Donut Cookies, a.k.a. the cookie that tastes like a donut. Shall I go on?
To be clear, I had no intention of making these cookies taste like a glazed maple donut from Tim Hortons and honestly do-nut know how it happened, but here we are. Sometimes the best ideas are accidents, and what a happy accident this was!
The maple cookie itself is soft and light, dipped in a sweet maple glaze and topped with crushed pecans. The actual cookie part isn’t super sweet, so the maple glaze is important to balance things out and give every bite a bit of sweetness!
What you need for these Glazed Maple Pecan Donut Cookies:
- unsalted butter
- brown sugar
- maple syrup
- whole egg
- all-purpose flour
- baking soda
- kosher or sea salt
- chopped pecans
How do I make these gluten free?
Simply use gluten free all-purpose flour, ideally one with xanthan gum to maintain structure.
How do I make these vegan?
I haven’t personally tried making these cookies vegan, however I have a few suggestions! Use unsalted vegan stick butter, or if you don’t have this you can try using 1/3 cup coconut oil (just make sure it is melted and cooled). To replace the egg, I would recommend using 3 tbsp aquafaba (the liquid from a chickpea can) and possibly a bit more baking soda (maybe 1 1/2 tsp total).
How do I make these nut free?
The only nuts in these glazed maple pecan cookies are the pecans, which can be omitted if necessary. For some extra crunch, try experimenting with some sprinkles, chopped sunflower seeds, or crumbled graham crackers (let me know how it goes if you try this!).
How long do these Glazed Maple Pecan Donut Cookies last?
These cookies last about 5 days. Overtime, the glaze does start to harden, and will start to turn a lighter colour after about one day. They are still safe to eat, but if you are serving them and want the glaze to maintain its smooth golden colour, I recommend glazing them the day you intend to eat/serve them. That way they will look their best!
Can I freeze them?
Yes, you can! I recommend freezing them the day that you make them; that way they will be the freshest when you decide to defrost them.
Other cookie recipes:
Glazed Maple Pecan Donut Cookies
- Total Time: 60 mins
- Yield: 14 cookies 1x
- Diet: Vegetarian
Soft and light maple cookies dipped in a sweet maple glaze and topped with crushed pecans. So easy and tastes like a glazed maple donut!
For the cookies:
- 5 tbsp (a bit over 1/3 cup) unsalted butter, softened
- 1/2 cup brown sugar
- 1/2 cup pure maple syrup (ideally dark)
- 1 egg
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp kosher or sea salt
- 2/3 cup pecans, finely chopped (1/3 cup goes in the batter, 1/3 cup is sprinkled on top)
For the maple glaze:
- 1/3 cup powdered sugar
- 2 tbsp pure maple syrup (ideally dark)
- 1/2 tsp vanilla
- Make the cookies: Using a stand or hand mixer, cream the softened butter until smooth. Then cream the butter and sugar together until light and fluffy.
- Add in the maple syrup and mix until combined (if it looks like the mixture has split, keep mixing on medium-high speed). Then mix in the egg until creamy (2-3 minutes).
- Add in the flour, baking soda, and salt, and mix until a dough forms. Mix in 1/3 cup of the finely chopped pecans.
- Chill the dough in the fridge for 30 minutes. Meanwhile, preheat oven to 350F and line two baking sheets with silicon baking mats or parchment paper.
- Once the mixture has chilled, roll half of the dough dough into balls (~2 tbsp per ball, 7 balls per sheet) and place on prepared baking sheet a couple inches apart. They dough will be sticky, so if you want you can use 2 spoons to place/shape the cookies on the sheet. Do not press down on the cookies – keep them in a ball shape! Keep the rest of the dough in the fridge while you bake the first batch.
- Bake for 13-15 minutes (~15 for larger cookies, ~13 for smaller). Cool for a few minutes and transfer to cooling rack to cool further. Repeat steps 5-6 for the second batch of cookies.
- Make the maple glaze: In a small bowl, combine the powdered sugar, maple syrup, and vanilla until a smooth glaze forms.
- Dip the tops of the cookies in the glaze and place on a cooling rack and top with the other 1/3 cup chopped pecans. Let the glaze set before eating and storing in an airtight container!
- Store in a sealed airtight container at room temperature for 4-5 days. Keep in mind that the maple glaze will start to harden more overtime and have white spots after a day or so. Don’t worry, this is just the sugar hardening. They will still taste delicious!
Make it Gluten Free: Use gluten free all-purpose flour, ideally one with xanthan gum for structure!
Make it Vegan: Use unsalted vegan stick butter, or if you don’t have this you can try using 1/3 cup coconut oil (make sure it is melted and cooled). To replace the egg, I’d recommend 3 tbsp aquafaba (the liquid from a chickpea can) and possibly a bit more baking soda (try 1 1/2 tsp total). I have not tried these swaps, and the texture of the cookies will not be the same.
Make it Nut Free: Omit the chopped pecans. If you want a bit of crunch, try adding chopped sunflower seeds, sprinkles, or crumbled graham crackers.
- Prep Time: 15 mins
- Chill Time: 30 mins
- Cook Time: 15 mins
- Category: Cookies
- Method: Bake