Quebec Maple Pecan Drops make a sweet treat for the holiday season! These simple drop cookies are packed with oats and pecans, then topped with a delightful Maple Pecan Frosting. Celebrating maple goodness and cozy desserts, Quebec Maple Pecan Drops are a perfect wintertime cookie served with a giant cup of milk and enjoyed by the fire in the company of friends and family.
Happy Monday, everyone, and I welcome y’all to the first recipe of this year’s Christmas Cookie Week! I don’t know about y’all, but I’m excited… and it certainly doesn’t have anything to do with the fact that in sampling and taste testing all these recipes, I may or may not be a little out-of-control on sugar.
This first recipe I’m sharing with y’all is a new one to me, but it’s a solid one. My reasoning in trying this was how could it not be with the incorporation of butter, maple syrup and pecans? Hi, I’m a sucker for all of the above. This should come as no surprise to anyone by now.
Also, I found the name intriguing. I’ve never been to Quebec (or, you know, the country of Canada), and my Canadian knowledge is sub-par, at best. But I know that quite a few actors who have appeared in some of my favorite television shows and movies hail from our neighbor to the north. But since I’m not turning this post into the Christmas Cookie Confessional: Canadian Heartthrob Edition, I am not naming names. So there’s that.
Other than being the home of some cuties on the silver screen, I also know Canada produces fantastic maple syrup. And, being a big maple syrup fan, I’m all about any place that produces it in mass. Upon doing some more research, I discovered the springtime is the best time of year for procuring maple sap, which is boiled down into the delectable syrup, as well as what goes into the making of one of my favorite breakfast treats. The last fact I stumbled upon is Quebec is Canada’s largest producer in maple syrup.
So that’s why Quebec is included in the recipe name.
I tinkered around with the measurements in this recipe before finally baking it, finally liking the consistency of the dough. The end result was delicious: a chewy cookie topped with a decadent cream cheese icing and wonderful hints of maple syrup throughout. In addition to me liking the cookies, Winston declared them his favorite of all the sweets baked for this week. So basically, these cookies have his seal of approval.
To top it all off, today is actually National Maple Syrup Day… so let’s all celebrate by baking maple syrup cookies!
Erin’s Recommended Tools/Products for Quebec Maple Pecan Drops
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- Must haves: Sheet pan. Hand mixer. Nonstick baking mat.
- Get the look!: Wooden cheese board. (Similar from The Well Appointed House.) Crisa Impressions 16-piece beverage set.
Here’s how you make these well-loved drop cookies:
Quebec Maple Pecan Drops
Quebec Maple Pecan Drop Cookies
- 1 stick (1/2 cup) unsalted butter, softened
- 3 tablespoons unsweetened applesauce
- 1/2 cup granulated sugar
- 3 tablespoons pure maple syrup
- 1 cup unbleached all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon sea salt
- 1 cup old-fashioned oatmeal , uncooked
- 1/2 cup chopped pecans , toasted
Maple Pecan Frosting
- 2 ounces cream cheese , softened
- 2 tablespoons unsalted butter , softened
- 2 tablespoons maple syrup
- 1 1/2 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.
- Toast the pecans in the preheating oven while you mix the cookie batter. (This will only take 5 or so minutes. Keep an eye on them, as you do not want to burn them!)
- Cream the butter, applesauce and sugar in a large bowl with an electric mixer at medium speed until combined and smooth.
- Pour the syrup into the mixture, and beat until incorporated.
- In another large bowl, combine the flour, baking soda, and salt, then gradually beat this into the butter mixture.
- On a low sweet, mix in the oats and chopped pecans until just mixed.
- Drop the dough in rounded tablespoonfuls onto the prepared baking sheet.
- Bake 22 minutes or until cookies are golden brown.
Make the Icing
- While the cookies are baking, combine the cream cheese and butter for the frosting, creaming them together. Then add the maple syrup.
- Sprinkle the powdered sugar into the icing ingredients and stir until well-mixed.
- Top the icing with pecans, and set aside until the cookies have cooled completely.
- Once the cookies have finished baking, transfer to a wire rack and cool completely, then top with the Maple Pecan Icing and enjoy!