These Maple Pecan Goat Cheese Sugar Cookies from Fresh April Flours are a sophisticated twist on the classic sugar cookie. They blend tangy goat cheese and pure maple syrup into a soft, chewy dough studded with crunchy pecans. The result is a cookie that’s delightfully creamy with a subtle sharpness—a grown-up treat that’s not overly sweet yet full of flavor. Quick to mix and bake, they’re no‑chill drop cookies perfect for an elegant addition to your dessert spread or cookie swap. Once people taste them, they’ll be asking for the recipe again and again.

• 1 ¼ cups (150 g) all‑purpose flour
  
  

• ¼ tsp baking soda
  
  

• ½ tsp baking powder
  
  

• ¼ tsp salt
  
  

• ¼ cup (57 g) unsalted butter, softened
  
  

• ¾ cup (150 g) granulated sugar
  
  

• 2 oz (57 g) goat cheese, softened
  
  

• 2 Tbsp pure maple syrup
  
  

• 1 large egg yolk
  
  

• ½ tsp vanilla extract
  
  

• ¼ cup (30 g) finely chopped pecans
  
  

Directions

1. Preheat oven to 350 °F (177 °C). Line a baking sheet with parchment.
   
   

2. In a medium bowl, whisk flour, baking soda, baking powder, and salt; set aside.
   
   

3. In a separate bowl, cream butter and sugar on medium-high until light and fluffy (~2–3 min). Add goat cheese; beat until smooth. Mix in maple syrup, egg yolk, and vanilla until incorporated.
   
   

4. Reduce mixer speed to low, slowly add flour mixture; mix until dough forms. Fold in pecans.
   
   

5. Scoop dough into balls with a cookie scoop and place on baking sheet. Bake 10–11 min until tops crack and edges set—they’ll puff then flatten as they cool. Let rest 3 min, then transfer to a rack.
   
   

6. Cool completely. Store in airtight container at room temperature up to 1 week (or freeze for 3 months). Dough balls freeze too.
   
   

Nutrients (per cookie, approx.)

• Calories: ~102 kcal
  
  

• Carbohydrates: 15 g
  
  

• Protein: 2 g
  
  

• Fat: 4 g (Sat 2 g)
  
  

• Cholesterol: 17 mg
  
  

• Sodium: 65 mg
  
  

• Fiber: 0.3 g
  
  

• Sugars: 9 g