Buttery Maple Pecan Sourdough Cookies

Introduction: Maple Pecan Sourdough Cookies

The Perfect Autumn Treat

As the leaves start to fall and the air turns crisp, there’s no better way to celebrate the season than with a batch of homemade cookies. Our Maple Pecan Sourdough Cookies capture the essence of autumn with their rich, buttery flavor, complemented by the nutty crunch of pecans and the subtle tang of sourdough discard. These cookies are perfect for cozying up with a cup of tea or sharing with loved ones during the holidays.

Maple syrup adds a natural sweetness and a touch of sophistication, making these cookies a standout in your autumn dessert repertoire. Whether you’re a sourdough baking enthusiast or just looking for a delicious way to use up that extra sourdough discard, this recipe is sure to become a favorite.

Why Sourdough?

Sourdough isn’t just for bread anymore! Using sourdough discard in cookies adds a unique depth of flavor and a slight tang that balances the sweetness of the maple syrup. It’s a great way to reduce waste and experiment with new baking techniques. Sourdough discard contributes to the cookies’ moist and tender texture, ensuring they stay fresh and delicious for days.

Ingredients

Essential Ingredients

To create these delightful cookies, you’ll need a few key ingredients that you likely already have in your pantry. Here’s what you’ll need:

• 1 cup unsalted butter, softened
• 1 cup brown sugar, packed
• 1/2 cup pure maple syrup
• 1 large egg
• 1 tsp vanilla extract
• 1 1/2 cups sourdough discard
• 2 1/2 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp salt
• 1 cup pecans, chopped

Substitutions and Variations

If you need to make any adjustments, here are some recommended substitutions:

• Butter: Substitute with margarine or a dairy-free alternative for a vegan option.
• Maple Syrup: Honey or agave syrup can be used, though the flavor will vary slightly.
• Pecans: Swap with walnuts or almonds for a different nutty twist.

Pro Tips

Baking the perfect cookie is an art, but with these tips, you’ll be a pro in no time.

• Ensure your butter is at room temperature for easy mixing.
• Chill the dough for at least 30 minutes before baking to prevent spreading.
• Use parchment paper on baking sheets for easy cleanup and even baking.
• Lightly toast pecans before adding them to the dough for extra flavor.

The most crucial tip is to not overbake your cookies. They should be slightly underdone when you remove them from the oven and will continue to firm up as they cool.

Step-by-Step Instructions

Preparing the Dough

Start by creaming the butter and brown sugar together in a large mixing bowl until light and fluffy. Add the maple syrup, egg, and vanilla extract, mixing until well combined. Stir in the sourdough discard until smooth.

In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, stirring until just combined. Fold in the chopped pecans.

Baking the Cookies

Preheat your oven to 350°F and line baking sheets with parchment paper. Scoop tablespoon-sized balls of dough onto the sheets, leaving ample space between each cookie.

Bake for 12-15 minutes, or until the edges are golden brown. Remove from the oven and allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Serving Suggestions

Pairing with Beverages

These cookies pair wonderfully with a variety of beverages. Enjoy them with a hot cup of coffee in the morning or with a glass of cold milk for an afternoon treat. For an adult twist, consider serving them with a chilled glass of maple pecan crusted salmon ale for a sophisticated pairing.

Occasions to Serve

These cookies are perfect for any autumn gathering or holiday celebration. Serve them at Thanksgiving, or package them up as gifts for friends and family. Their unique flavor makes them a standout addition to any dessert table.

Nutritional Information

Calories and Macronutrients

Each cookie provides approximately 200 calories, with 12 grams of fat, 24 grams of carbohydrates, and 3 grams of protein. They’re a delightful treat that offers a bit of indulgence without overloading on sugar.

Buttery Maple Pecan Sourdough Cookies

Marcus Reed

A delicious combination of buttery richness, maple sweetness, and nutty pecans with a hint of sourdough tang.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 15 minutes mins

Chill Time 30 minutes mins

Total Time 1 hour hr 5 minutes mins

Course Dessert

Cuisine American

Servings 24 cookies

Calories 200 kcal

Equipment

• 1 electric mixer
• 1 mixing bowl large
• 1 baking sheets lined with parchment paper

Ingredients

  

Dry Ingredients

• 2 1/2 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp salt

Wet Ingredients

• 1 cup unsalted butter softened
• 1 cup brown sugar packed
• 1/2 cup pure maple syrup
• 1 large egg
• 1 tsp vanilla extract
• 1 1/2 cups sourdough discard

Add-ins

• 1 cup pecans chopped

Instructions

 

Preparation

• In a large bowl, cream together the butter and brown sugar until light and fluffy. Add the maple syrup, egg, and vanilla extract, and mix until well combined. Stir in the sourdough discard until smooth.
• In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, stirring until just combined. Fold in the chopped pecans.
• Cover the dough and chill in the refrigerator for at least 30 minutes to prevent spreading during baking.

Baking

• Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper.
• Scoop tablespoon-sized balls of dough onto the prepared baking sheets, leaving space between each cookie. Bake for 12-15 minutes, or until the edges are golden brown.
• Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Serving

• Serve the cookies warm or at room temperature with your favorite beverage. They are perfect for sharing with family and friends.

Storage

• Store the cookies in an airtight container at room temperature for up to a week. For longer storage, freeze the cookies in a sealed bag for up to 3 months.

Notes

Pro Tips: Ensure your butter is softened for easy mixing. Chill the dough to prevent spreading during baking. Toast pecans for enhanced flavor.
Ingredient Substitutions: Use margarine or dairy-free butter for a vegan option. Substitute pecans with walnuts or almonds.
How to Serve: Pair with coffee or milk for a delightful treat. Perfect as a gift or for gatherings.
Storage & Freshness: Store in an airtight container for up to a week. Freeze for longer storage.
Make-Ahead Tips: Prepare dough in advance and freeze. Thaw before baking for fresh cookies anytime.

Keyword autumn cookies, Maple Pecan Sourdough Cookies, sourdough discard recipes

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