Maple Cookies

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.

  • Yield: Makes 3 dozen.


  • 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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  • 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!

  • Brian

    It says to ‘cream the butter and sugars’. Does that mean that I cream the butter with the brown sugar and maple syrup? or is the recipe missing something?

    No, add the maple syrup when the recipe tells you to add the maple syrup. ~Garrett

  • SAS

    Hi Garrett – great recipe! Maple syrup cookies are something I’ve never tried.

    I use Grade B syrup, too, and just noticed the other day that it says to refrigerate the syrup once opened. Does anyone know if this is a “must do”? In the past, I have not. Now I wonder if mine has gone bad…

  • jjmcgaffey

    It doesn’t go bad as such, but it can get moldy. If you have a closed container (like the old Log Cabin tins), check it with a flashlight before you pour. I’ve lost one container to mold – it _was_ in the fridge, on the other hand it was at least 3 years old! And as far as I know you’re supposed to refrigerate Grade A as well (dunno, I haven’t had any in the house for years).

  • [email protected]

    I have come to love Maple Syrup; I’ll definitively try this recipe with my children (nuts and Maple Syrup, what’s best?). I have Muscovado dark brown unrefined sugar, do you think that it could work in the recipe? Merci!

    Sounds fine by me. ~Garrett

  • Marita Rusak

    I live in Canada – in the west now but grew up in Quebec where maple syrup was a staple in the household. I know of Dark and Light maple syrup available here in Calgary Alberta from Quebec but I don’t know what Grade B means although I believe I’ve bought maple syrup in Vermont at one time.
    What is “Grade B”?

    In Canada, there are three grades containing several color classes, ranging from Canada #1 or Number #1, including Extra Light (sometimes known as AA), Light (A), and Medium (B); through #2, Amber (C); and finally #3 Dark (D). A typical year’s yield will include about 25–30% of each of the #1 colors, 10% Amber, and 2% Dark. Canada #2 grade syrups are aimed at baking and flavouring but are also popular on pancakes and waffles. In addition, Canada #2 Amber may be labeled Ontario Amber for farm sales in that province only. Grade B is equivalent to Canada #2. ~Garrett

  • Hungry Again

    Until I read your comment on grade B maple syrup I never realized it was the syrup I ought to use. Thank you Garrett.

    Also, I have had some maple syrup in my fridge for a year. Recently a floating bit of mold grew on top. I just scooped it off the top, and went along with my cookies. Result: no problem; the syrup was as good as new.


    I was wondering where you can get Grade A and Grade B maple syrup? I guess I didn’t know the difference.

    Trader Joe’s, Whole Foods, and even many supermarkets hold it. ~Garrett

  • Michelle

    Does anyone think you can add oatmeal to the recipe? What would it replace/ take away from?

    I guess you could. Not sure you would need to for any particular reason as these are already pretty chewy. ~Garrett

  • Teddie

    Found a host of different maple syrups on this a.m.- After seeing this recipe and photo, I ordered 32oz of Grade B syrup for $18.00 or so. Can’t wait to make a batch of these cookies!

  • Alanna

    Am I the first to testify that these are excellent cookies? The maple flavor really comes through. I used black walnuts, a perfect contrast to the otherwise almost too-sweet dough. Mine turned out quite flat and chewy (different in appearance than yours, Garrett) but were a real hit last night – definitely worthy of a Christmas cookie tray.

  • Lauren

    These are truly delicious and nicely chewy. I subbed in pecans for the walnuts and I think the pecans matched beautifully as well. Next time I would toast the nuts before adding, and might try melting the butter instead of creaming it for an even chewier effect.

  • Heather

    I made this recipe yesterday, and although I enjoyed the flavor of the cookies, I was a little disapointed in the texture. I found the cookies to be soft but I would describe them as slightly cakey rather than chewy. I doubled the recipe, and also made slightly larger cookies than the recipe indicated…but I compensated by cooking them for about 13.5 minutes. Any thoughts about how to remedy the cakey texture?

    Hmm, my best guess is try the recipe without making them larger or doubling the recipe. It’s possible that you might be overmixing, but that’s a bit of a longshot. ~Garrett

  • Alicia

    This recipe looks great! Is it possible to exchange the walnuts for pecans? (We have an abundance of pecans at our house and no one really likes walnuts.)

  • Faye

    Made it yesterday after a buddy sent me the link to this article. I did make two slight variations:
    1) the walnuts I got from my store (bagged, pre-chopped) were still kind of coarse to blend in, so I put them in my little chopper and ran it for a few seconds. Think it was the right thing to do
    2) I am sodium-conscious, so instead of the salt, I added a pinch each of allspice, ginger, ground clove, and ginger. Cookies came out delicious, and I don’t think this did any harm.
    Note that I had some Grade A syrup (organic) on hand; local store had grade B, but it was so insanely expensive, I took a pass on it. Next time I’m at the Trader Joe’s here (Brooklyn), am going to see what they charge for Grade B.

  • Faye

    One slight correction: I mistakenly typed ginger twice; should be “allspice, ginger, ground clove, and cinnamon.” My bad.

  • barb

    I didn’t use Grade B syrup, could that be the reason the cookies didn’t have a strong maple flavor? Also, why an extra Tsp of syrup?

    Yes, that would be why. You can try using a bit of maple extract if need be if you don’t have Grade B. The extra tablespoon is because that’s the amount needed to get the right amount of sweetness and flavor. Any more and the cookies seems to fall apart, any less and the flavor becomes weak. ~Garrett

  • Janice

    My first batch of cookies were too flat and almost too undone even though I followed the recipe exactly and added on a little extra baking time. My second batch turned out better. The only thing I could tell that was done differently was that the second batch was chilled a little bit longer–maybe by ten to fifteen minutes. Even though the first batch chilled for 30 minutes, they were not as firm as the ones that chilled longer. Do you think this could be the deciding factor?

    From what you’ve told me, it seems so. Chilling the dough helps it keep shape and prevent it from getting too flat. ~Garrett

  • Kyle

    Any thoughts on how well these (or the pre-baked dough) would freeze? I’d love to add these to my Christmas cookies, but am trying to stagger how much I bake, and when.

    It looks like a great recipe; I’m also a Grade B convert. Thanks!

    Should freeze as well as any cookie dough. ~Garrett

  • jennsquared

    These cookies are AMAZING! I live in CT so always have lots of VT maple syrup and not sure what to do with. (Mine are Grade A, but are really dark actually.) I made them the day after the recipe was posted and just couldn’t stop eating them! I didn’t add in any nuts since my brother is allergic to walnuts, and I’m just no a fan of nuts in my cookies. I’m actually doubling the recipe and making them RIGHT NOW! They are so perfect – just a little crunch on the outside on the edge and soft and chewy with every bite! LOVE THEM. Thanks for such a great recipe! And glad to see you are feeling better!

  • holly

    I had only grade A, resulting in only subtle maple flavor. It was still tasty but I added a brown butter glaze and it was divine! The glaze made them incredibly rich, however, like eating caramel.


  • Lia

    I love these cookies! I made them for a party tonight and they were a big hit. They have that wonderful taste of the holidays. Although, I found them on the main page of the site, and then when I went back to find them again I couldn’t. Perhaps they should be listed under “cookies” as well as “bakery”? Just a suggestion. Anyways, great cookies!

  • Ophelia

    Made these and love them! I didn’t get even close to 3 dz because the dough was just sooooo delicious I couldn’t stop nibbling at it. The maple flavor of the cookies isn’t as strong as I had expected after tasting the dough. While they are absolutely delicious, I wish it had a bit more of a distinctive maple flavor, even though I used the Grade B.

    That said, I’d still make these again!

  • Dave

    One of the commenters asked about adding a splash of maple extract if all you have is Grade A Dark syrup. I had thought of the same thing and tried it today. One teaspoon hit the spot as today’s batch is much more flavor-rich than what I made a couple weeks ago. And that’s the opinion of my wife, the maple expert of the house.

  • Christine

    We used Grade A because that’s what we had in the house, and golden brown sugar (also because that’s what we had). My husband liked the cookies, but I thought they were too mild. Next time I’m going to try the dark brown sugar and grade B and see what difference it makes. I love the texture of these. Mine came out soft and chewy. I think they’d also be very good with pecans.

  • Isabella

    These cookies were a hit!!! Everyone loved them.

    I would like to make these for my friend who is gluten intolerant. Can anyone recommend what I can replace the flour with??? I don’t want to compromise the taste too much.

  • Alex

    This recipe was amazing! I was addicted to them once I started eating them. I also added 1/4 teaspoon of ground nutmeg to the flour mixture. I thought this would make it taste more autumny, and it did. The nutmeg went great with the maple flavor. I strongly suggest giving this a try!

  • bre

    I love this recipe, I made them and my kids love them. Thank you so much for sharing this yummy recipe.

  • Lucers

    Thank you for posting this recipe! I reduced the brown sugar to half a cup and kept the amount of maple syrup the same. 1.5 cups of sweetening really seemed excessive, and this way you can taste the maple even more. Very pleased with the result.

  • Stasio

    Good recipe – easy to make – thank you.

    I used locally grown organic whole grain stonemilled wheat flour and had to increase baking time to 17 minutes to get the edges brown.

    These cookies are addictive!

    Next time I would cut back on brown sugar to make them less sweet.

  • Jessica Whistman

    Until yesterday, I couldn’t even find a store that carried Grade B maple syrup. (Thanks Central Market for carrying it!) While I plan to try it with the Grade B eventually, I made these cookies with my boyfriend when he came for a visit, and we made them with Grade A syrup. They were actually quite good even with the substitution. My family, who can be quite critical of cookies (it’s usually very hard to find a cookie recipe that EVERYONE enjoys), all loved the cookies, describing them as an interesting cross between a sugar cookie and a pancake. If the Grade A syrup cookies turned out that good, I can’t wait to try them with the Grade B!

  • Glynis Maruk

    Yet another great recipe from Garrett! Although I did not have Grade B (will next time!), these cookies came out really super. My thanks again for sharing these recipes.

  • Sarah

    Probably the best cookies I have ever baked in my entire life!! Many thanks for the recipe…I doubled the amount of salt because I like to have a slight sweet/salty aspect to my cookies..mmmmm!

  • 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

  • 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

  • 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!

  • 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