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.

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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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60 Comments / Reviews

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Did you make it? Rate it!

  1. Jen

    I replaced the sugar with maple sugar which gives a nice strong maple flavour.
    The dough was sticky, but still manageable, likely would’ve been even easier with spoons.

    Only thing that could make these even better is making a cooking sandwich with them with maple cream as the filling!


  2. Bob

    I found the dough to be too sticky to form on the baking sheet. The dough kept sticking to my hand. Is this a normal experience due to the maple syrup or am I missing something? Was going to bring this to a friend but all the cookies are stuck solid to each other :(


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  3. Scott S

    Substituted pecans for the walnuts. Great recipe, big family hit!

  4. Hope

    Would I be able to replace plain flour with self raising flour? All the shops in the UK have sold out of flour everywhere :(

    Show Replies (1)
  5. 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.


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