Fall is one of my favorite seasons not only because of the cooler weather, the beautiful colors of the leaves, the approaching holidays, but for the food as well. Certain flavors like cinnamon, maple, pecan, all remind me of Fall, and while a lot of these flavors are great year round, there’s something particularly special about enjoying them this time of year. 

 This recipe makes around 28 cookies

Ingredients:

1 1/4 Cups (250g) Brown Sugar, Packed 

½ Cup (113g) Softened Unsalted Butter

¼ Cup (60mL) Maple Syrup

1 Large Egg, room temp

1 Large Egg Yolk, room temp

2 Tsp (8g) Vanilla Extract

2 Cups (240g) All Purpose Flour

½ Tsp (2g) Ground Cinnamon

½ Tsp (2g) Baking Soda

½ Tsp (2g) Salt

Optional: 2/3 cup (80g) chopped pecans 

Directions:

1.     Preheat oven to 350 Degrees F (180C) and line a few cookie sheets with parchment paper. 

2.     In a bowl, add the flour, cinnamon, baking soda, and salt and mix until combined, then set aside. 

3.     In a large bowl, add the brown sugar and butter and cream with a hand mixer on a medium-high speed for a few minutes until light and fluffy. 

4.     Add the maple syrup and mix until combined, then add the eggs one at a time. 

5.     After the eggs are fully incorporated, add the vanilla and mix until smooth. Add in the dry mixture and mix until the dough comes together, then mix in the pecans, if using. 

6.     Use a 1 ¾-inch cookie scoop to scoop the dough onto the prepared sheets, leaving a couple inches of space between each one. Bake for around 12 minutes, or until the cookies look set and the edges are a light golden brown. Allow to cool on the pans for 5 minutes before transferring to a rack to cool completely.