If you want a deeper, nuttier flavor, lightly toast the chopped pecans before making the cookie dough.

Place the pecans in a dry skillet over medium-low heat. Stir frequently for approximately 3 to 5 minutes, until they become fragrant.

Remove them from the skillet and allow them to cool completely.

Toasting is optional, but it adds a lovely flavor to the finished cookies. Make sure the pecans are cool before mixing them into the dough.

Step 2: Prepare the Oven and Baking Sheets

Preheat your oven to 350°F (175°C).

Line two baking sheets with parchment paper or silicone baking mats. This helps prevent sticking and makes cleanup easier.

Set the prepared baking sheets aside while you make the dough.

Step 3: Cream the Butter and Sugars

In a large mixing bowl, beat the softened butter, brown sugar, and granulated sugar together until light and fluffy.

This usually takes approximately 2 to 3 minutes with an electric mixer.

Scrape down the sides of the bowl as needed to make sure everything is evenly combined.

Add the egg and vanilla extract. Beat again until smooth and creamy.

Step 4: Combine the Dry Ingredients

In a separate bowl, whisk together the all-purpose flour, baking soda, and salt.

Gradually add the dry ingredients to the butter mixture, mixing on low speed until a soft cookie dough forms.

Do not overmix. Stop as soon as the flour is incorporated to keep the cookies tender.

Step 5: Fold in the Pecans

Add the chopped pecans to the cookie dough.

Use a spatula or wooden spoon to fold them in gently until evenly distributed.

The dough should be soft but firm enough to scoop and shape.

If it feels very sticky, refrigerate it for approximately 20 to 30 minutes before baking. Chilling helps the cookies hold their shape in the oven.

Step 6: Shape the Cookies

Scoop approximately 1 1/2 tablespoons of dough for each cookie.

Roll each portion into a ball and place it on the prepared baking sheets, leaving about 2 inches between cookies to allow for spreading.

Gently flatten each ball slightly with your fingertips or the bottom of a measuring cup.

For a decorative finish, press a few extra chopped pecans onto the tops before baking.

Step 7: Bake Until Lightly Golden

Bake the cookies for approximately 10 to 12 minutes, or until the edges are lightly golden and the centers look just set.

The centers may appear slightly soft when you remove them from the oven. This is normal because the cookies will continue to firm up as they cool.

Avoid overbaking, as this can make the cookies dry.

Allow the cookies to rest on the baking sheet for about 5 minutes, then transfer them carefully to a wire cooling rack.

Let them cool completely before adding the maple icing.

Step 8: Prepare the Maple Icing

In a medium bowl, whisk together the powdered sugar, maple syrup, milk, vanilla extract, and optional pinch of salt.

Mix until the icing is smooth and free of lumps.

If the icing is too thick, add a little milk, 1 teaspoon at a time. If it is too thin, add more powdered sugar until it reaches a thick but pourable consistency.

The icing should slowly drip from a spoon without running off the cookies immediately.

Step 9: Ice the Cookies

Once the cookies are completely cool, spoon a little maple icing over each one.

Spread it gently toward the edges or allow it to drip naturally over the tops.

Sprinkle with additional chopped toasted pecans while the icing is still wet.

Allow the icing to set for approximately 30 to 45 minutes before stacking or storing the cookies.

Serve and enjoy these soft, buttery pecan cookies with their delicious maple finish!