Maple Cookies

Photography Credit: Elise Bauer

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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Garrett McCord

Garrett McCord is a food writer, writing instructor, culinary consultant, freelance food photographer, and recipe developer who shares his enthusiasm for food and the written word through his blog Vanilla Garlic. Garrett's cookbook, co-authored with Stephanie Stiavetti, is Melt: The Art of Macaroni and Cheese

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Showing 4 of 39 Comments

  • 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

  • Nick

    Does it matter what the butter is like when it’s in a recipe? Like this recipe calls for butter at rom temp. But could I add melted butter instead? Or cold butter? Just a curiosity type question.

    When a recipe calls for room temperature butter, you just want butter that has softened enough so that it is easy to beat, and therefore beat some air into it. If you melt the butter, it makes it impossible to whip up with any air pockets. So no, in general, if a recipe calls for room temp butter, you should use room temp butter. By the way, here’s a tip on how to quickly soften butter. ~Elise

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