Maple Cookies

A new cookie recipe from Garrett of Vanilla Garlic! ~Elise

I find the taste of maple syrup comforting. Its caramel sweetness and amber tone are like being wrapped up in a blanket with your loved one or sitting in front of a warm fire. Maple syrup is just so much of what’s right with the world. Placing it in a cookie can only make it more so. It brings out maple syrup’s sweet natural flavor and pairs it with the velvety taste of brown sugar and the bittersweet bite of fresh walnuts.

Maple Cookies Recipe

  • Yield: Makes 3 dozen.

Be sure to use Grade B maple syrup (Grade B syrup is made late in the season and therefore has a darker, richer, more mapley flavor than Grade A) if you can for this recipe as it will stand up to the brown sugar and to baking. If all you have is Grade A then that's fine too.



  • 1/2 cup (1 stick) of unsalted butter, room temperature
  • 1 cup of dark brown sugar
  • 1 teaspoon of vanilla extract
  • 1 large egg
  • 1/2 cup + 1 tablespoon of maple syrup (Grade B preferably)
  • 2 cups of all-purpose flour
  • 1/2 teaspoon of baking soda
  • 1/2 teaspoon of salt
  • 3/4 cup of chopped walnuts


1 Cream the butter and sugar together at medium speed for three minutes or until light and fluffy.

2 Add the vanilla extract and egg and mix until well incorporated. Add the maple syrup and mix until well incorporated.

3 In a separate bowl sift together the flour, baking soda and salt. Slowly add the flour mixture to the butter mixture and mix until just incorporated. Fold in the walnuts. Cover with plastic wrap and chill for thirty minutes.

4 Preheat the oven to 350F. Drop spoonfuls of the cookie, about 1 inch balls, onto cookies sheets lined with parchment paper. Bake for 10-12 minutes or until lightly browned around the edges. Allow to cool on the cookie sheet for a minute or two before transferring to a wire rack to cool completely.

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Showing 4 of 40 Comments

  • jonathan

    Garrett’s spot on. I’ve been a Grade B fan for a long time now, and not just for baking but also for topping. This is not a case where Grade A would typically suggest a better quality product. Thanks for sharing this one, Garrett. I get tired of the same-old holiday cookies. Would a light icing be overkill? From all the moisture I’m guessing this would be a softer cookie?

    These are soft and chewy cookies. A simple maple, brown butter, or burnt sugar icing would be fine, but I think it would detract from the maple flavor of the cookie. However, that’s just my opinion as I’m not a fan of frosted cookies. If you are, then give it a shot. If it try I hope you’ll let us know how it worked out for you. =) ~Garrett

  • Becky

    My husband and I fell in love with Grade B on a trip to Vermont several years ago. Hard to find in local stores, though. We have found it at Trader Joe’s. So happy to have a recipe to try with the syrup we love!

  • g

    Looks fantastic! Though I don’t see anything about when to add the walnuts. I assume it would be stirred in after the flour mixture, like making chocolate chip cookies?

    Spot on, G. Yes, you fold it in to the dough after the flour. ~Garrett

  • Darby "The Dessert Diva"

    These sound quite amazing. I think I am going to try them out and maybe top them off with a bit of burnt butter icing made with dark rum. Heck, make them into maple sandwich cookies. I’ll let you know how they turn out!

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