These Apple Cider, Maple and Pecans Sugar cookies combine Fall flavors to bring this delicious cookie. Roll in maple sugar for added flavor.
Three main ingredients, one delicious cookie. I had challenged myself in 2022 to create recipes using ingredients that were not part of my 'regular' dessert ingredients. All 3 of these ingredients were new for me to use, but I wanted to use them in a way that would really help bring out each unique flavor.
This Apple Cider, Maple and Pecans Sugar cookie recipe is made to create these as a 'roll out' sugar cookie - essentially where you roll the dough out to a desired height and use cookie cutters to create shapes that have little spread. These types of cookies are ideal if you plan to decorate with royal icing. Of course you don't need to do that, and you can simply roll out and use a circle cookie cutter for the shape.
Why You Will Love This Recipe
Fall Flavors Galore. We get a lot of Apple and Pumpkin flavored desserts during the Fall, and this recipe helps mix it up a bit. Top with an apple cider buttercream, or Apple Cider Caramel from Buttermilk By Sam for added flavor. This combination of apples maple and pecans really push some classic Fall flavors to your taste bud limit!
Wow The Crowd. These cookies are sure to wow the crowd at home, at work, school, etc. Take them to the next gathering to show off your baking skills.
Browned Butter. We are relying on browned butter in this recipe to help as a base to pull these flavors together. Brown butter has a nutty flavor to it, and will help accent the flavors.
Pure Maple Syrup. Not to be mistaken with table syrup. We will use pure maple syrup so we are avoiding the added ingredients such as corn syrup and artificial flavoring. You can find on Amazon, Costco or your local whole food store.
Boiled Apple Cider. Apple cider is basically unfiltered apple juice, while boiled apple cider is apple cider that has been boiled to remove water and create a syrup like consistency. Some boiled apple ciders are made with mulling spices (cinnamon, all spice, nutmeg, and cloves to name a few) so they carry a delicious flavor. You can purchase boiled apple cider through online retailers such as Amazon or King Arthur, or purchase in your local whole foods health store.
Pecans. Adding to the delicious flavor of this cookie are pecans. I tried both toasted and non toasted. Each was very good, but the toasted pecans definitely helped boost the flavor. If you do decide to toast you can toast in a skillet with a bit of canola oil for a few minutes, or you can also toast in the oven.
Maple Sugar Coating. I recommend not skimping on the maple sugar added for the cookie coating. You can purchase online through Amazon, and it gives the cookie such a delicious flavor and crunch!
- This recipe has a little bit more spread than my others. Balancing flavor and structure is no easy feat, and in this recipe I chose flavor. Because of this I recommend using this recipe for circular shapes.
- Completely optional, but if you do choose to do the maple sugar cooking than I recommend coating the bottom of the cookie if you are doing it PRIOR to the bake. If you are coating AFTER the bake then coat the top layer after the cookie has slightly cooled for easy handling, but still warm to retain the sugar.
- Chill the dough or cookie prior to baking. You can wrap the dough in plastic wrap and refrigerate for up to 24 hours. Then simply remove from refrigerator about 1 hour prior to baking, then roll out and proceed to cut shapes. Or you can prepare dough, roll out, cut shapes and then refrigerate for 2 hours before baking.
- Top it off with Apple Cider Buttercream, or Apple Cider Caramel (recipe from Buttermilk By Sam). You won't regret either choice!
These cookies store wonderfully at room temperature, and frozen. If storing at room temperature, simply place in an airtight container or ziplock bag. They will stay fresh for up to 5 days. If freezing, place in a freezer safe airtight container or ziplock bag. Defrost by removing entire container but do not open it. Allow to come to room temperature, and then enjoy.
Apple Cider, Maple and Pecans Sugar Cookies
- stand mixer with paddle attachment
- kitchen scale optional but recommended
- Rolling Pin
- parchment paper
- cooling rack
- rubber spatula
- baking sheet cover or plastic wrap
- 3 cup all purpose flour 390 g
- 1 cup unsalted butter 227 g
- ¾ cup light brown sugar, packed 150 g
- 1 ea large egg, room temperature
- 2 tbsp pure maple syrup
- 2 tbsp boiled apple cider
- 1 tsp vanilla
- 1 tsp baking powder
- ½ tsp fine sea salt
- ½ cup pecan chips or chopped pecans
- 2 tbsp maple sugar for coating
- 2 tbsp sugar for coating
- ¼ tsp ground cinnamon for coating
- Take ½ cup (1 stick) of unsalted butter. In a light colored medium sized pot, place butter inside and cook on low medium heat. No need to stir consistently, just allow the butter to melt and begin cooking.
- About half way through the butter will begin to foam up a bit, but you only need to take your rubber spatula and give it a stir to bring it back down a bit. Continue to cook on the same heat, and about 6 to 7 minutes in you will begin to see light foaming on the top.
- You will notice the along the edges browning, and if you stir the butter there will be small browned pieces at the bottom. Begin stirring at this point until the color is a light to medium color and you smell the nutty flavor of the butter.
- Remove from heat and pour into heat safe bowl. Ideally you'd have a kitchen scale here to measure the amount in grams, but you should be left with approximately 6 to 7 tbsp (or 90 g).
- Allow butter to cool for about 1 hour before placing in refrigerator to continue cooling. Allow to sit in fridge between 15 to 30 minutes. You are looking to slightly solidify the butter where it is still palpable and easy to smooth.
- The brown butter bits will naturally fall to the bottom of the bowl. Take your rubber spatula and mix the butter together so that the browned bits are distributed evenly throughout. The butter should be soft but not melted. Set aside.
- In a stand mixer fitted with a paddle attachment, add brown butter, unsalted butter, light brown sugar and vanilla.
- Turn mixer on medium high speed, and cream until light and fluffy – approximately 2 to 3 minutes.
- Add egg and mix on medium until well combined. Use rubber spatula to scrape down bowl and mix for a few seconds to ensure fully incorporated.
- Add maple syrup and boiled apple cider. Mix on medium until well combined.
- In a separate bowl, combine flour, baking powder and fine sea salt.
- Add dry ingredients to wet ingredients, and mix on low until flour begins to combine with wet ingredients. Turn mixer on a bit higher to allow for more thorough mixing.
- Add pecans and mix until well distributed – about 20 to 30 seconds.
- Take two pieces of parchment paper and roll out dough to preferred thickness. Cut circular shapes (or other desired shape), and place at least 1" apart on baking sheet.
- Place dough in refrigerator for a minimum of 2 hours, but no more than 24 hours. Cover with a cookie sheet cover, or plastic wrap.
- After chill period, preheat oven to 375 F. Remove dough from refrigerator and bake for 10 – 11 minutes.
- While baking, combine maple sugar, sugar and ground cinnamon for coating the cookies after baking. (optional)
- Remove cookies from oven and place on wire rack to cool. Allow to cool for a minute before picking up and placing inside sugar mixture to coat. BE CAREFUL, COOKIES ARE HOT.
- Allow to cool completely before decorating, or enjoying .
- This rollout recipe has a little bit more spread than my others. Balancing flavor and structure is no easy feat, and in this recipe I chose flavor. Because of this I recommend using this recipe for circular shapes.
- The sugar coating is completely optional, but if you do choose to do it I recommend coating the bottom of the cookie if you are doing it PRIOR to the bake. If you are coating AFTER the bake then coat the top layer after the cookie has slightly cooled for easy handling, but still warm to retain the sugar.
- Don't skip the chill period. Chilling the dough will help ensure the dough does not spread and it helps keep the structure of the cookie.