Maple Cookies

BakingCookieMaple Syrup

Soft and chewy cookies with maple syrup and walnuts!

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

  • 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.


  • 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 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 at 350°F 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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Maple Cookies

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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53 Comments / Reviews

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Did you make it? Rate it!

  1. LJ

    Meh…overall they were good but not enough maple flavor. I even used grade B syrup…but didn’t really taste it in the final product. Good texture though. I added butterscotch chips to the second dozen just to give it a little more flavor. Probably wouldn’t make again.


  2. Lorraine

    After reading the reviews I was worried about a melting mess so I made the cookie dough and wrapped into a couple logs in plastic wrap and let them chill overnight. Preheated The oven and sliced one of the logs. Then baked on a parchment lined sheet pan. Also I left out the nuts because I made these for picky boys. The cookies turned out great. Cookies for Sunday breakfast this week and I have a second log to bake for nighttime snack!!


  3. Jodi

    This recipe is really good. If you want a puffier cookie that doesn’t spread so much I suggest adding 1/3 cup of flour and chilling for 24 hours.


  4. Connor Moran

    Cookies flattened everywhere and made a huge mess, staying bubblegum soft.

    Oven was exactly 350 degrees (using a thermometer) and double checked every ingredient within 0.5 grams.
    Chilled mix before baking yet they were still sticky afterwards.

    I’m not sure what I’m doing wrong. It was more like a cake in texture. Maybe the recipe temperature is too high or there is too many wet ingredients but this recipe was a diaster.


    Show Replies (1)
  5. Valerie

    I found maple chips at the grocery store this evening and I was looking for a cookie recipe to toss them in. I think this may be it!

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