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Maple Pecan Refrigerator Cookies

by in Nov 2009
Maple Pecan Refrigerator Cookies
63 votes, 2.89 avg. rating (58% score)
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Total Time: 30

Yield: about 3 dozen cookies

These Maple Pecan Refrigerator Cookies are very New England--but with a Southern twist, thanks to pecans' nutty flavor. They're easy to make and can be stored in the freezer until needed. They're not super-sweet, but they're very buttery. For the best maple flavor, use grade B syrup if you can find it, or grade A dark amber will do.

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Maple Pecan Refrigerator Cookies
Photo/Art by Aimee Seavey


  • 2 sticks (1/2 pound) unsalted butter, room temperature
  • 1/2 cup sugar
  • 3 tablespoons maple syrup
  • 1 large egg yolk
  • 1/2 teaspoon vanilla
  • 2 cups all-purpose flour
  • 1-1/4 cups chopped pecans


With a standing mixer, beat butter until creamy (about 3 minutes). Scrape down the sides of the bowl. Beat sugar in gradually. Add syrup, yolk, and vanilla. Blend in flour and pecans. Divide dough in half. Place one half on a sheet of waxed paper or plastic wrap. Shape into a log about 2 inches in diameter. Cover and refrigerate. Repeat with second half. Refrigerate until firm (or freeze for later). Heat oven to 350°. Slice dough into 1/2-inch rounds. Bake on ungreased baking sheets (be sure to leave a few inches between the cookies on the baking sheet) until golden, about 20-25 minutes. Transfer to wire racks to cool completely.
Updated Sunday, March 9th, 2014

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4 Responses to Maple Pecan Refrigerator Cookies

  1. Jennifer December 18, 2014 at 8:32 pm #

    These are wonderful cookies, and are a lot like a shortbread cookie. I added about 1 tsp. maple extract, because they were a little bland. I sliced the cookies about 1/4 to 3/8 inch and then rolled then in turbinado sugar. They baked in 12 minutes, to a slightly crispy cookie. My Dad and son kept snitching them and I had to make another batch. This is definitely a keeper and I’ll be making these again!

    Thanks for a wonderful recipe!

  2. Maggie Alexander February 25, 2015 at 3:38 am #

    I tried this recipe 2 days ago and was very disappointed. The cookies were beyond buttery – they were swimming in it. So I went back to the recipe. What kind of flour – it didn’t say, how many cookies per tray to bake – it didn’t say.
    Generally a disaster.

    • Aimee Seavey March 6, 2015 at 12:05 pm #

      Hi Maggie. We’re sorry to hear that you were disappointed with the cookies. They are quite buttery! Future bakers should use all-purpose flour and the cookies should be spaced the standard 2 inches apart on the baking sheet (the number will vary depending on the size of the cookie sheet). We will update the recipe instructions to be more specific. Thanks!

  3. Laurie Kramer March 10, 2016 at 7:59 am #

    I made these several years ago….Yankee keeps bringing out the recipe, although it is NOT worth making as the cookies do not come out well and it is a waste of time and expensive ingredients.

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