Maple Cookies

Soft and chewy cookies with maple syrup and walnuts!

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Photography Credit: Elise Bauer

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. The cookie 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

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  • Prep time: 20 minutes
  • Cook time: 10 minutes
  • 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.

Ingredients

  • 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

Method

1 Beat the butter and sugar together at medium speed with an electric mixer 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 vigorously whisk 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.

4 Cover with plastic wrap and chill for thirty minutes.

5 Preheat the oven to 350°F. Drop spoonfuls of the cookie, about 1 inch balls, onto cookies sheets lined with parchment paper.

6 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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Garrett McCord

Garrett McCord is a professional writer and recipe developer whose work has appeared in many print and online publications such as Gourmet Live, Saveur, Huffington Post, Smithsonian, and NPR. Past clients also include numerous food companies, wineries, and distilleries. Garrett writes about cocktails on his website, Coupe de Grace.

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Maple Cookies

Showing 4 of 40 Comments

  • Diane

    Do you think an extra 1/2 tsp of baking soda might help prevent the “flatness” some people are experiencing when baking these? I have 1 shot at making these today, and I really want them to turn out well. I also only have salted butter. Hope that works, too; I’m planning to omit the 1/2 tsp of additional salt. I couldn’t find Grade B anywhere (incl Whole Foods), but I did find Grade A Dark and some Frontier Maple Flavor (not extract).

  • Wendy

    I made these today and they came out great. I did substitute 1/2 cup of the flour for almond meal for a slightly nutter taste bur the texture came out perfect.

  • pastrygoblin

    I made these last night and they were magnificent! I actually ended up rolling them in sugar before baking to give them that slightly sparkly look after. I had to refrigerate it between sheets a few times as it got too warm and sticky so I may forgo that next time. But I have a new favorite cookie now! Thank you for sharing!

  • kayla

    Do you think I could substitute honey for the maple syrup in this recipe?

    Two different beast, but feel free to try it and see what happens. ~Garrett

  • Jack Remedy

    Mine came out flat and chewy, and some came out really hard.

    Without some more info I can’t say what happened. Sounds like your oven temp was too low and they were overbaked. ~Garrett

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