Brown Sugar Maple Pecan Cookies – From Bake Your Day
I’m leeavving on a jet plane…. I don’t know when I’ll be back again.
Actually, today I’m leaving in the wedding jalopy to drive, with my MOH, 300 miles east of Seattle to the thriving metropolis of Spokane (thriving metropolis, hardy har har) By now we’re probably on the road, cranking up the tunes and singing until we lose our voices and revel in the fact that our men are not around to throw us a side eye as we beat on imaginary drums to Queen’s Bohemian Rhapsody.
And as for when I’ll be back – that’ll be the 27th.
So while I’m away getting properly hitched, eating copious amounts of wedding cupcakes (Take that wedding diet – I earned ’em!) and then going on my/our honeymoon (I’ll reveal where we’re going on Sunday!) , I’ve got a group of utterly fantastic girls taking the helm whilst I am away.
Cassie from Bake Your Day is an utter delight, who makes me smile every time I talk to her and I’m pretty sure that I would be up five jeans sizes if I were to eat everything she makes. It’s fresh, colorful, fun and if food were an emotion it would be “jovial”. Food is totally tied to emotions, right? Ever see a PMSy girl without a bucket of ice cream in her lap? Case closed.
Cassie’s got something for everyone and clearly she knows the way to my heart because she made cookies. I may or may not have baked these for today’s said road trip… Just sayin’. It was a stalling tactic to avoid the packing and bomb that I had to clean up after since every article of clothing in my house is no longer contained within the closet or drawers.
See? Cookies = Soul. Mate.
OH! And if cookies weren’t enough to make you fall head over heals in love with her like I have – then try this eye popping creation she made for my surprise bridal shower!! A Lemon Berry Granita with Balsamic and Basil.
Thanks Cassie – you’re a rockstar and a half. Take it away!
Goin’ to the chapel and we’re gonna get maaaarrrrried, goin’ to the chapel and we’re…oh, wait, not us? Right. But our amazing friend Megan is, yes, going to the chapel and I am elated to be here posting for here while she’s being whisked away by her adoring husband.
So let’s have some cookies! After celebrating a couple of weeks ago with this granita, I decided to make for Megan some cookies that I have been working on for a while now.
I am a self-diagnosed brown sugar junkie. I also happen to have a deep adoration for (ahem, cookie dough.) These cookies have that deep, rich molasses flavor that we all love but then you get a surprise that is maple. I loved maple cake donuts as a kid. While I don’t eat many donuts these days I will never pass up a maple-flavored dessert and these cookies took me right back there.
What foods take you back to your childhood?
Megan, I am so happy for you and completely honored that you asked me to post for you while you are away for your wedding and honeymoon. I wish you nothing but the best!
Preheat oven to 350 degrees. Line two cookie sheets with parchment paper or a Silpat liner.
In a medium bowl, mix the flour, baking powder, coffee grounds, and salt until combined. Set aside.
Cream the butter and sugar until combined and fluffy, about 3 minutes. Add the egg and vanilla and beat for 3-4 more minutes, until the mixture is very light and fluffy.
Add in the dry ingredients and mix just until combined. Refrigerate the dough for at least 30 minutes.
Scoop the dough onto the prepared cookie sheets by rounded teaspoon full and flatten slightly.
Bake in the preheated oven for 12-14 minutes until lightly browned on the edges. Cool on a wire rack.
Thanks so much, Cassie. Clearly these need to be made – and the cookie crumbs on my lap are a very good indication that these are a hit.Print
Soft and chewy brown sugar cookies are studded with pecans and flavored with maple.
- 2 cups all-purpose flour
- 1 1/2 tsp. baking powder
- 1/2 tsp. salt
- 3/4 cup butter, room temperature
- 1/4 cup light brown sugar, packed
- 3/4 cup dark brown sugar, packed
- 1 egg
- 1 tsp. maple extract
- 1/2 cup chopped pecans
- Preheat oven to 350 degrees. Line two cookie sheets with parchment paper or a Silpat liner.
- In a medium bowl, mix the flour, baking powder, coffee grounds, and salt until combined. Set aside.
- Cream the butter and sugar until combined and fluffy, about 3 minutes.
- Add the egg and vanilla and beat for 3-4 more minutes, until the mixture is very light and fluffy.
- Add in the dry ingredients and mix just until combined. Refrigerate the dough for at least 30 minutes.
- Scoop the dough onto the prepared cookie sheets by rounded teaspoon full and flatten slightly.
- Bake in the preheated oven for 12-14 minutes until lightly browned on the edges. Cool on a wire rack.
Recipe from Cassie Laemmli of Bake Your Day