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 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

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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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46 Comments / Reviews

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Did you make it? Rate it!

  • Cheryl

    these have been my son’s favorites for years and I just discovered this recipe. I know this sounds weird but a co-worker of his used to make these for him on a weekly basis and he kept bragging about them. About 15 years later we finally got the recipe from his co-worker.


  • Jenn

    I’m curious, could one use maple extract instead & then increase the sugar to compensate? I actually stumbled upon this recipe while trying to figure out if anyone had made maple pear cookies, because honestly, I need a maple pear cookie in my life!!

  • Carolyn

    What did I do wrong? My cookies flattened out and spread over the whole pan. A real disaster! I double checked ingredient amounts & can’t figure it out.

  • Andrea Scott

    Great cookies, everyone who tried them said this recipe is a keeper. Thank you for another recipe to add to my files and cookie rotation.

  • 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).

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