Maple Bourbon Pecan Cookies

One of my favorite places in the world is Bardstown, Kentucky – the Bourbon Capital of the World. In 2017, Matt and I made our first visit to Bourbon Country and we’ve been back every year since. Until this year anyway – thanks COVID.

I can’t say enough about Bardstown – from the charming small town vibes and welcoming attitude to plentiful distilleries and unique local food joints (Mammy’s and the Rickhouse topping the list) – Bardstown stole my heart from the first visit. And my heart is absolutely breaking that I won’t get to visit my home away from home in 2020.

This time of the year, it’s hard not to think about Bardstown and Bourbon Country, as fall is the best time to visit. With the leaves changing colors and smell of fall in the air, the season perfectly complements the wonderful smell of distilling bourbon and charming country vibes. It’s also the perfect setting for showcasing fall flavors through food and drink.

I’m no stranger to adding bourbon to my recipes – sometimes it makes sense, sometimes it’s a leap. Maple and pecans top the list on flavors that work with bourbon, so when I saw these Maple Brown Sugar Cookies from Sally’s Baking Addiction, I knew bourbon was a natural addition.

These cookies are thick and soft, with a nice crunch from the pecans and a sweetness and warmth from the maple and bourbon flavors. The maple bourbon drizzle on top is the final element that ties the flavors of these delightful cookies together.

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Maple Bourbon Pecan Cookies

Yields 24-30

Ingredients

• 2 ¾ cups (345 g) all-purpose flour

• 1 teaspoon baking soda

• 1/2 teaspoon salt

• 1/2 cup (115 g) unsalted butter, room temperature

• 1 cup (200 g) packed dark brown sugar

• 1 large egg, room temperature

• 1/3 cup (80 ml) pure maple syrup

• 1 teaspoon pure vanilla extract

• 1 teaspoon maple extract

• 1 tbsp bourbon

• 1 cup (130 g) chopped pecans

Maple Bourbon Icing

• 2 Tablespoons (30 g) unsalted butter

• 1/3 cup (80 ml) pure maple syrup

• 1 cup (140 g) powdered sugar

• 1 tbsp bourbon

• 1 tsp vanilla

• pinch salt, to taste

Instructions

1. Line 2-3 large baking sheets with parchment paper or silicone baking mats. Set aside.

2. In a medium bowl, whisk the flour, baking soda, and salt together. Set aside.

3. In a large bowl, beat together the butter and brown sugar on medium speed until light and fluffy, about 1-2 minutes.

4. Add the egg and beat on high until combined, about 30 seconds. Scrape down the sides and bottom of the bowl as needed.

5. Add the maple syrup, vanilla extract, maple extract, and bourbon then beat on high speed until combined.

6. Pour the dry ingredients to the wet ingredients, then mix on low until combined. Gently mix in the pecans.

7. Using a large cookie scoop, scoop cookies side-by-side onto a lined baking sheet. Place sheet in the refrigerator for at least 2 hours (up to 3-4 days if covered).

8. When ready to bake, heat oven to 350°F. Bake each batch for 12-13 minutes until lightly browned on the sides. The centers will look very soft.

9. Remove from the oven and allow cookies to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.

Make the icing:

1. In a small saucepan over low heat, melt the butter and maple syrup together, whisking occasionally.

2. Once the butter has melted, remove from heat and whisk in the powdered sugar, bourbon and vanilla. Taste. Add a pinch of salt, if desired.

3. Using a spoon, drizzle the icing over the cooled cookies. Icing will set after about 1 hour.