1 & 1/2 cups salted butter (3 sticks)
1 cup white sugar
1 & 1/2 cups dark brown sugar
2 tablespoons Pure Vanilla Extract
4 & 3/4 cups all purpose flour, spooned and leveled
2 tsp baking soda
1 tsp salt
4 tsp cinnamon
3/4 cup finely chopped pecans, lightly toasted
1 cup salted butter (2 sticks)
3 cups powdered sugar
1/4 cup real maple syrup
1 tsp maple extract
1/8 tsp salt, or to taste
Start by browning the butter. Melt 3 sticks of butter over medium heat in a saucepan. The wider the bottom of the pot, the faster your butter will brown.
Meanwhile, add sugar and brown sugar to a large mixing bowl or stand mixer.
Back to the butter. Keep the heat on medium and stir occasionally once the butter has melted. Continue to cook until a foam has formed on top. Keep stirring every now and then so that you can see the color of the liquid. Pretty soon the butter will turn from amber to brown. Not just kind of dark yellow, BROWN, with little browned bits.
Once your butter is brown and smells nutty, remove from heat and immediately add to the bowl with the sugar. Your butter might burn if you don't do it right away.
Beat the butter and sugar together. Let cool for a few minutes before you add the eggs.
Add 2 tbsp vanilla extract and mix it in.
Add 2 cups of flour to the top of the mixture, but don't stir. Add the baking soda, salt, and cinnamon to the top of the flour and gently stir it into the flour using a teaspoon. Then, turn the beaters on low and start to mix in the flour. Add the remaining 2 and 3/4 cup flour and gently stir it in until just combined. Scrape the bottom and sides and make sure all the flour is incorporated.
Chill the dough for at least an hour (or up to 4 days).
Preheat oven to 350 degrees F. Use a large cookie scoop to shape the dough into large balls, about the size of a golf ball. Place on cookie sheets lined with parchment paper.
Bake at 350 for about 12-15 minutes, or until lightly brown on the outside, and still barely shiny in the center.
Let cool on the pan for 2 minutes, then transfer to a cooling rack. Let cool completely. Ice with frosting once cooled.
Set a frying pan over medium heat. Add the pecans and stir occasionally until they start to smell nutty, or until they barely start to brown. Set aside to cool.
In a large mixing bowl or stand mixer, beat the butter for a couple minutes until it's high and fluffy.
Add 2 cups of powdered sugar and maple syrup. Beat well.
Add 1 cup powdered sugar, maple extract, and salt. Beat well.
Add the chopped pecans when they are completely cooled and mix in.
Top cooled cookies with icing.