These maple pecan slice & bake cookies are so simple to make yet are packed with flavor. They have a buttery shortbread base studded with chopped pecans and sweetened with real maple syrup and brown sugar. Rolled in sparkling coarse sugar for added crunch!
What are Slice & Bake Cookies?
Slice and bake cookies are exactly how they sound, a cookie that is rolled into a log, sliced and then baked! Different than a traditional drop cookie (think chocolate chip), or a rolled out and cut cookie (think gingerbread). These cookies are typically a shortbread style, which requires no eggs or leavening products. Since there is no leavening in the recipe these cookies shouldn’t rise or spread in the oven. However, thoroughly chilling the dough is a MUST for this type of cookie!
How to Make Maple Pecan Slice & Bake Cookies
- Prepare the dough. This is a one bowl recipe, and you can use either a stand mixer, or large bowl and hand mixer. Beat together the butter, sugar, maple syrup and vanilla. Add in the dry ingredients and chopped pecans and mix until a dough forms.
- Shape into logs. Divide the dough in half and form each half into a log shape, roughly 6″ long. Wrap in plastic wrap.
- Chill the dough! Do not skip this step! Allow the wrapped dough logs to chill in the fridge for at least 2 hours, but preferably overnight. The dough is ready when it is very firm to the touch.
- Roll in sugar. Give each log a light coating of egg wash and roll in the coarse sugar. Use your hands to help press the sugar into the sides of the log.
- Slice & Bake. Use a sharp serrated knife to slice each log into 12 cookies. Bake for 12-15 min.
Tips for Successful Shortbread
Making shortbread requires only a few simple ingredients and steps. However, we want to make sure we end up with a buttery, soft yet crumbly cookie with crispy edges, instead of a dry and brittle mess. Here are a few tips to help you along the way:
- Use room temperature butter: Using the correct temperature butter will allow the dough to come together smoothly. If the butter is too cold it could end up chunky and make the dough too crumbly. If it’s too warm, the dough could end up too sticky.
- Correctly measure the flour: This can be said for all recipes, but too much flour can lead to a dry end product. Carefully measure the flour by gently spooning it into your measuring cup and flattening it off with a straight edge. Don’t compact the flour down.
- Allow for lots of chilling time: The dough should be very firm to the touch when it is chilled properly. A soft dough can end up spreading out when baking.
- Slice cookies with a large sharp serrated knife: Use a firm swift downward motion to cut the log into slices. Do not saw back and forth.
Let me tell you, these cookies really WOWed me when I first made them. They smell great, look great, and most importantly taste great! They are buttery, nutty, and have both a great scent and sweetness from the maple syrup. The texture is soft and dense with a crunchy sugar crust along the outside. Do I have you convinced yet?!
I sure hope you give these a try! And as always, let me know if you do by sharing a picture on social media and tagging me @bakeorbustblog! Happy Baking!
Looking for more Holiday Cookies?
- Soft Cut Out Sugar Cookies with Royal Icing
- Ginger Molasses Crinkle Cookies
- Soft Baked Gingerbread Cookies
- Chocolate Crinkle Cookies
- Holiday Dark Chocolate Macarons
Maple Pecan Slice & Bake Cookies
- Prep Time: 30 min
- Cook Time: 12 min
- Total Time: 45 min + chilling time
- Yield: 24 cookies 1x
Description
Buttery shortbread studded with chopped pecans and sweetened with real maple syrup and brown sugar. Rolled in sparkling sugar for added crunch and flair!
Ingredients
- 1 cup unsalted butter, room temperature
- 1/2 cup packed brown sugar (light or dark)
- 1/4 cup pure maple syrup
- 1 tsp vanilla extract
- 2 1/4 cups all-purpose flour
- 1/2 tsp cinnamon
- 1/4 tsp salt
- 3/4 cup pecans, finely chopped
- 1 large egg + 1 tbsp water, for egg wash
- 1/4 cup demerara sugar (or other coarse sugar), for rolling
Instructions
- In a stand mixer, using the paddle attachment, cream together the softened butter, brown sugar, and maple syrup until fluffy. Mix in vanilla extract. Scrape down the sides and bottom of bowl as needed.
- Slowly add the dry ingredients to the wet, the flour, cinnamon, and salt. Mix until combined and a dough begins to form. Stir in the chopped pecans.
- Dump out the dough onto a clean work surface and gently knead to combine in any remaining dry ingredients from the bottom of the bowl. The dough should be soft but not sticky. Divide the dough in half and shape each half into a log, about 6 inches long and roughly 2 inches in diameter. Wrap each log tightly in plastic wrap and refrigerate for at least 2 hours, or overnight. (If easier, you can place each half of dough onto a sheet of plastic wrap and use the plastic to help shape the dough into a log.)
- Preheat the oven to 350F and line 2 baking sheets with parchment paper or silicone baking mats.
- Once dough is thoroughly chilled and firm to the touch, brush the outside of each log with a light egg wash (1 egg + 1 tbsp water whisked together). Roll each log in the demerara sugar, pressing it in with your hands to stick evenly around the outside.
- Use a sharp serrated knife to cut 1/2 inch thick slices, about 12 slices from each log. (If dough falls apart at all, press it back together. It’s a very forgiving dough.) Place the sliced dough rounds onto the prepared baking sheets.
- Bake, one sheet at a time, for 12-15 minutes, until lightly browned around the edges of the cookies. Keep the remaining sliced dough rounds in the fridge until ready to bake. Let cookies cool completely on a wire rack. Store at room temperature, covered in an airtight container.
Marie
Can the dough rolls be frozen?
Cindy
Hello, can I sub Pecan with walnut? Thanks!!
Courtney
Yes, that would be a great sub!