Quebec Maple Pecan Drops make a sweet treat for the holiday season! These fluffy drop cookies are packed with oats and pecans, then topped with a Maple Pecan Frosting. Calling for pure maple syrup, the flavor in these cookies shines. Whether you make them for family, friends, neighbors, a cookie exchange or something else, Quebec Maple Pecan Drops are the perfect wintertime cookie served with a giant cup of milk and enjoyed by the fire.
Quebec Maple Pecan Drop Cookies
* ½ cup unsalted butter, (1 stick), softened * 3 tablespoons unsweetened applesauce * ½ cup granulated sugar * 3 tablespoons pure maple syrup * 1 cup unbleached all-purpose flour * ½ teaspoon baking soda * ¼ teaspoon kosher salt * 1 cup old-fashioned oats, uncooked * ½ cup pecans, chopped
Maple Pecan Frosting
* 2 oz. cream cheese, , softened * 2 tablespoons unsalted butter, , softened * 2 tablespoons pure maple syrup * ¼ teaspoon maple extract * 1 ½ cups powdered sugar * 1/3 cup chopped pecans, , toasted
Make the Cookies
Preheat the oven to 350°F. Line a baking sheet with parchment paper or a nonstick baking mat, and set aside. While the oven preheats, toast the chopped pecans on another baking sheet. (This will only take 5 or so minutes. Keep an eye on them so they don't burn!) In a large bowl, cream the butter, applesauce and sugar together using a hand mixer or a stand mixer on a medium speed. Beat the ingredients together until smooth. Pour the syrup into the mixture, and beat until incorporated. In another large bowl, whisk together the flour, baking soda, and salt. Once combined, gradually pour into the butter mixture and beat until combined. Turn down the speed to low, and mix in the oats and chopped pecans. Stir until just mixed. Using a 1 tablespoon cookie scoop or a tablespoon measure, drop the dough onto the prepared baking sheet. Be sure to space them evenly apart, giving the cookies about 1" around to spread as they bake. Bake 12-15 minutes or until cookies are golden brown. Once the cookies have finished baking, transfer to a wire rack and cool completely.
Make the Icing
While the cookies are baking, combine the cream cheese and butter in a large bowl. Using the hand or stand mixer, beat the cream cheese and butter until smooth, then pour in the maple syrup. Sprinkle the powdered sugar into the icing ingredients and stir until well-mixed. Add pecans to the mixed icing, stirring in using a rubber spatula. Set aside until the cookies have cooled completely, the ice and enjoy!
Please note that if you use a different size cookie scoop than I used, your cookies will either be larger or smaller, thus making more or less cookies and changing the nutritional value.