Maple-Pecan Lace Cookies

Crispy when it's dry out, chewy when it's humid, either way they're delicious. Try serving these with ice cream or on a cheese plate.
December 22, 2014


  1. Heat oven to 350°.
  2. Combine butter, brown sugar, and maple syrup in a medium saucepan. Bring to a boil over medium heat, stirring constantly.
  3. Remove from heat and whisk in pecans, flour, heavy cream, vanilla, cinnamon, and salt until smooth.
  4. Working quickly, portion mixture into 2-teaspoon scoops spaced 3 inches apart onto parchment-lined baking sheets. Bake until deep golden brown and bubbling slows, 6–7 minutes. If dough starts to set between batches being baked, rewarm it gently over low heat to loosen.
  5. Cool on baking sheet for 2 minutes. Use a metal spatula to carefully remove cookies from baking sheet and transfer to wire rack to cool completely.

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  • ½ stick unsalted butter
  • 6 tablespoons brown sugar
  • ¼ cup pure maple syrup
  • ½ cup pecans, finely chopped
  • 3 tablespoons all-purpose flour
  • 1½ teaspoons heavy cream
  • ½ teaspoon vanilla extract
  • ½ teaspoon cinnamon
  • ¼ teaspoon fine salt
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