Brown your butter in a small saucepan over medium heat, stirring constantly for 5-7 minutes until it turns deep golden and smells nutty. Watch carefully—it can burn quickly. Pour into a bowl and let cool for 10 minutes before proceeding with your recipe.

In a separate bowl, whisk together flour, baking soda, salt, cinnamon, and nutmeg until fully combined. Set this dry mixture aside for the next step.

In a large mixing bowl, combine the cooled brown butter with both sugars, stirring until the mixture resembles wet sand. Add the egg and vanilla extract, then beat until creamy and well-incorporated for about 2 minutes.

Pour in the maple syrup and maple extract, beating until the batter becomes smooth and uniform in texture. Gradually fold in your dry ingredients until just combined, being careful not to overmix cozy maple cookies recipe, which can result in tough cookies instead of tender ones.

Fold in the chopped pecans gently until evenly distributed throughout the dough. Chill the dough for 15 minutes to help the cookies maintain their shape during baking.

Preheat your oven to 350°F and line baking sheets with parchment paper. Drop rounded tablespoon-sized portions of dough onto prepared sheets, spacing them about 2 inches apart.

Bake for 12-14 minutes until the edges are set but centers remain slightly soft. Remove from oven and cool on baking sheets for 5 minutes before transferring to wire racks.

While cookies cool, whisk together 2 tablespoons maple syrup with 1 tablespoon water to create a light glaze. Drizzle over cooled cookies and let set for 10 minutes before serving or storing.