These Maple Walnut Cookies combine the earthy flavors of maple syrup and walnuts, creating a treat that's both sweet and nutty. The walnuts add a little crunch to the soft cookie and the maple syrup creates a unique taste. Add an optional drizzle of maple glaze to add even more flavor.
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This maple cookie recipe is so simple to make! Even if you're new to baking, you will find these cookies are easily mixed up and quick to bake.
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Maple walnut cookie ingredients
Before starting the maple cookie recipe, gather the following ingredients:
- All-purpose flour, baking soda, ground cinnamon and salt
- Unsalted butter - use softened butter
- Brown sugar - use either light or dark brown sugar
- Maple syrup - use pure maple syrup (imitation maple syrup doesn't cut it in this recipe!)
- Egg - bring egg to room temperature before starting the recipe
- Walnuts - toasted and chopped into small pieces
See recipe card for quantities.
Instructions
Follow these simple instructions to create the maple walnut cookies:
1 - In a medium bowl, whisk together flour, baking soda, salt and ground cinnamon.
2 -Using a stand mixer with the paddle attachment, mix butter and brown sugar on medium speed until mixture becomes light and fluffy, about 2 to 3 minutes. Be sure to scrape down the sides of the bowl as needed. Note: A hand mixer can also be used for this step.
3 - Add egg to mixing bowl. Mix on medium speed until combined, scraping sides of bowl as needed.
4 - Add maple syrup. Mix on medium speed until well combined.
5 -Add flour mixture and mix on low speed until combined. Add chopped walnuts and stir in by hand.
6 - Using a cookie scoop or spoon, scoop balls of dough, about 1 ½ tablespoons each. Place the dough balls on the prepared baking sheets, leaving about 2 inches of space between each one. Bake the cookies at 350°F for 8 to 10 minutes, or until the tops and edges are browned.
Maple glaze - optional
If you'd like even more maple flavor in these cookies, consider drizzling them with my maple glaze recipe.
Maple glaze ingredients
You need the following ingredients to glaze the maple walnut cookies:
- Powdered sugar - sift powdered sugar to remove any lumps
- Maple syrup - use pure maple syrup (don't use imitation syrup)
- Walnuts - toast and finely chop walnuts
Maple glaze instructions
- In a bowl, combine powdered sugar and maple syrup, stirring until smooth. The glaze should easily drizzle off the spoon when lifted. If it's too thick, gradually add 1 teaspoon of hot water at a time until you achieve the desired consistency.
- Drizzle the glaze over cookies using a piping bag or a spoon. Finish by sprinkling with chopped walnuts.
- Let the cookies sit for 20 minutes to allow the glaze to set.
Variations
These maple walnut cookies taste amazing when you follow the recipe - but you may want to change up a few ingredients to suit your tastes. Consider the following ideas:
- Pecans - replace walnuts with an equal amount of toasted and chopped pecans
- Apple - peel, core and finely grate an apple. Add to cookie dough when adding the maple syrup.
- Walnut halves - for more visual appeal, add a walnut half to cookies before baking. Attach walnut with a dab of water.
- Gluten-free - replace all-purpose flour with an equal amount of 1-to-1 gluten-free flour. King Arthur and Bob's Red Mill are both excellent options for gluten-free flour.
Equipment
You need the following equipment to make the maple cookie recipe:
- Hand or stand mixer
- Cookie scoop - helps to create uniformly sized whoopie pies
- Baking sheet pans
- Parchment paper or silicone baking mats
- Bowls, measuring cups and spoons
Storage
Place maple walnut cookies in an airtight container and store at room temperature for up to 4 days. If freezing, wrap well and freeze for up to 2 months. Defrost at room temperature.
FAQ
How do I toast walnuts?
More cookie recipes with nuts
Love nutty cookies? Check out a few of these recipes:
I hope you enjoy these Maple Walnut Cookies as much as my friends and family have over the years!
📋 Recipe
Maple Walnut Cookies
Equipment
- 2 Cookie Sheet Pans Lined with silicone baking mats or parchment paper
- 1 Hand Mixer or
- Cookie Scoop optional
- Bowls, measuring cups and spoons
Ingredients
Maple Cookies
- 2 ⅓ cups All-Purpose Flour
- 1 teaspoon Baking Soda
- ¼ teaspoon Ground Cinnamon
- ¼ teaspoon Salt
- ½ cup Unsalted butter softened
- ½ cup Brown sugar light or dark
- 1 large Egg room temperature
- ⅓ cup Maple syrup use pure maple syrup - not imitation
- ¾ cup Walnuts toasted and chopped
Maple Glaze (optional)
- ½ cup Powdered sugar
- 3 Tablespoons Maple syrup
- 3 Tablespoons Walnuts toasted and chopped
Instructions
- Preheat oven to 350℉
- Prepare two baking sheet pans by lining with parchment paper or silicone baking mats.
- In a medium bowl, whisk together flour, baking soda, salt and ground cinnamon
- Using a stand mixer with the paddle attachment, mix the butter and brown sugar on medium speed until the mixture becomes light and fluffy, about 2 to 3 minutes. Be sure to scrape down the sides of the bowl as needed. Note: A hand mixer can also be used for this step.
- Add egg to mixing bowl. Mix on medium speed until combined, scraping the bowl as needed.
- Add maple syrup. Mix on medium speed until well combined.
- Add flour mixture and mix on low speed until combined.
- Add chopped walnuts and stir in by hand.
- Scoop balls of dough using a cookie scoop or spoon (approximately 1 ½ tablespoons per cookie).
- Place balls of dough on prepared baking sheets leaving approximately 2 inches of space between each cookie.
- Bake cookies at 350℉ for 8 - 10 minutes, or until tops and edges of cookies are browned.
- Let cookies cool on baking sheets for 5 to 10 minutes, then transfer to a wire rack to cool completely.
Maple Glaze (optional)
- Place cooled cookies on a sheet pan.
- Combine powdered sugar and maple syrup in a bowl. Stir until smooth. Glaze should drizzle off spoon when lifted out of bowl. If glaze needs to be thinner, add 1 teaspoon hot water at a time until desired consistency is reached.
- Drizzle glaze over cookies. Sprinkle with chopped walnuts.
Notes
- Store cookies in an airtight container at room temperature for up to 4 days. Cookies may be frozen for up to 2 months.
Catalina says
These maple walnut cookies are absolutely delicious! I love the combination of flavors, especially with the maple – perfect for fall!