How to Make

• In a bowl, whisk together the all-purpose flour, baking soda, and a pinch of salt. Set aside.
• In a mixing bowl, beat the softened unsalted butter and dark brown sugar together until light and creamy, about 3 minutes.
• Incorporate the room temperature egg, pure maple syrup, vanilla extract, and maple extract. Blend for about 1 minute.
• Gradually add the dry ingredients to the wet mixture, mixing on low speed until no streaks of flour remain.
• Gently fold in the chopped pecans.
• Cover the dough with plastic wrap and refrigerate for at least 2 hours.
• Preheat your oven to 350°F (177°C) and line baking sheets with parchment paper.
• Roll the chilled dough into balls, about 1.5 tablespoons each, spaced out on baking sheets.
• Bake for 12-13 minutes until edges are lightly browned.
• Allow cookies to cool on the sheets for 5 minutes before transferring to a wire rack.
• Melt the remaining butter and pure maple syrup in a saucepan. Whisk in sifted confectioners' sugar and a pinch of salt until smooth. Drizzle icing over cooled cookies.