These chewy maple walnut cookies are perfect for the fall season and sharing at Thanksgiving. Their fall flavors and texture are unmatched, just like our easy pumpkin pie spice cookies recipe. These maple cookies have perfectly crispy golden edges with a soft and chewy middle.
These walnut maple cookies are made with maple syrup and roasted walnuts folded into the batter, baked to perfection, and drizzled with a maple cream glaze. Like some of our other fall cookies, such as our easy pumpkin pie spice cookies recipe, they’re great on their own but pair deliciously with a cup of tea.
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Why you’ll love this recipe
- SEASONAL FLAVORS: This maple walnut cookie recipe contains ingredients that remind you of fall. Chopped walnuts are roasted in the oven before being folded into the cookie dough batter, along with some maple syrup. The cookies are also drizzled with a creamy maple glaze that you won’t be able to get enough of!
- EASY: These fall cookies are made with simple ingredients and easy steps to follow.
- TEXTURE: These iced maple nut cookies are buttery and will melt in your mouth. They have crispy and golden outer edges and a soft and tender center.
Recipe Ingredients
- FLOUR: All purpose flour is used in the cookie batter and helps form the cookie dough.
- BAKING SODA: Baking soda helps the maple syrup walnut cookies rise and bake properly.
- SALT: Salt helps balance the sweetness from the sugars and overall enhances the flavor of the maple walnut cookies recipe.
- BUTTER: Butter melts the cookies in your mouth and helps them get their crispy golden edges.
- SUGAR: Both brown and granulated sugar are used in this frosted maple cookies recipe and help sweeten the cookies.
- EGG: The egg gives structure to the cookies and helps make them chewy.
- VANILLA EXTRACT: Vanilla extract gives the cookies a hint of vanilla flavor and helps give the cookies their golden color.
- MAPLE SYRUP: Maple syrup is used in the cookie batter and the maple frosting to give the cookies an enhanced maple flavor.
- WALNUTS: Chopped walnuts are roasted for a few minutes and then folded into the batter for a crunchy texture and toasty flavor.
- CONFECTIONERS/POWDERED SUGAR: Powdered sugar is used to make the maple glaze frosting.
See the recipe card below for the ingredient measurements.
Kitchen Equipment
- BAKING SHEET: For baking the chewy maple cookies and roasting the walnuts.
- KNIFE: For chopping the walnuts.
- CUTTING BOARD: For safely and easily chopping the walnuts without damaging your counters.
- MIXING BOWLS: You will need one bowl for the dry ingredients and one for the wet ingredients.
- ELECTRIC HAND MIXER: For mixing the cooking dough batter.
- RUBBER SPATULA: For folding the walnuts into the batter.
- MEASURING SPOONS AND CUPS: For measuring the ingredients.
Step-by-Step Instructions
Cookies
- Prepare: Preheat the oven to 350°F, and line a baking sheet with parchment paper, and set it aside.
- Dry Mixture: In a bowl, combine the flour, baking soda, and salt and mix with a whisk or spoon thoroughly.
- Wet Mixture: In a separate bowl, combine the softened butter, brown sugar, and granulated sugar. Mix with an electric hand mixer until combined, and then add the egg, vanilla, and maple syrup and mix until smooth.
- Combine: Slowly add the dry mixture to the wet mixture and mix on low until smooth. Set this aside.
- Roast: Spread out the walnuts on the baking sheet and roast them for 3-5 minutes uncovered. Let the roasted walnuts rest for 5 minutes before folding them into the cookie batter with a rubber spatula.
- Chill: Transfer the cookie dough to a freezer for 10 minutes.
- Bake: Form 1 tablespoon-sized dough balls and place them 1.5 inches apart on baking sheets prepared with parchment paper. Bake the cookies for 13-15 minutes, until the edges are golden and the center has flattened. Bang the pan on the counter once after removing it from the oven. Transfer the cookies to a cooling rack and cool completely before icing.
Maple Glaze
- Icing: Make a maple glaze by mixing the maple glaze ingredients together. Transfer the mixture to a piping or small ziplock bag and cut a small hole in one of the corners before icing the cooled cookies. Alternatively, you can drizzle the glaze on with a spoon.
Storage and Leftovers
Store the cooled maple syrup cookies with frosting that’s completely hardened in an airtight container. They can be kept at room temperature on your countertop, table, or pantry. The maple cookies can also be stored in the freezer for up to 3 months for future use.
Expert Tips
- Roast the walnuts. Roasting the walnuts isn’t necessary, but it gives the cookies a delicious toasted nut flavor that enhances the flavor and will remind you of fall!
- Freeze the dough. Before you start rolling the cooking dough into balls, you’ll want to freeze the dough for 10 minutes. It won’t fully freeze; it will just help the dough firm up, so it's easy to make the cookie dough balls.
- Spread out the cookies. Ensure the cookies are spread out on the baking sheets by at least 1.5 inches to ensure they have enough room to spread and bake without spreading into the other cookies.
- Let the cookies and glaze cool. Before icing the cookies, let the cookies completely cool otherwise, the icing may get runny. You should also let the icing cool before storing the cookies away otherwise, the icing may get ruined.
Frequently Asked Questions
Store the maple walnut cookies in an airtight container at room temperature for up to 5 days, or freeze for up to 3 months.
This can happen for a number of reasons, including there is too much flour, too much baking soda, or more brown sugar than granulated sugar.
While these cookies are generally flat, if you find they’re too spread out and thin, pop your cookie batter back in the freezer for 5-10 minutes before you make the next batch.
According to the results on Quora, this happens if you overbake the cookies.
Alternative Ingredients
- Pecans: Consider replacing the roasted walnuts with roasted pecans for a slightly different flavor, but still get the toasty nutty crunch.
- Dried Fruits: Cranberries and or raisins would be a great addition to the cookies and add a new chewy texture and sweet fruity flavor.
- Cinnamon: A pinch of cinnamon will add some flavor and spice that pairs well with maple and toasted nuts, and give the cookies a fall aroma.
The alternative ingredients are just suggestions and have not been tested.
Print📖 Recipe
Chewy Maple Walnut Cookies
- Total Time: 30 minutes
- Yield: 20 cookies
- Diet: Vegetarian
Description
These chewy maple walnut cookies with crispy golden edges are perfect for the fall season and sharing at Thanksgiving.
Ingredients
Cookies
- Flour: 2 cups
- Baking Soda: ½ teaspoon
- Salt: ½ teaspoon
- Butter, softened: ½ cup
- Brown Sugar: ½ cup
- Granulated Sugar: 1 cup
- Egg: 1
- Vanilla Extract: 1 teaspoon
- Maple Syrup: ⅓ cup
- Walnuts, roughly chopped: 1 cup
Maple Glaze
- Butter, melted: 2 teaspoons
- Maple Syrup: 4 tablespoons
- Powdered/Confectioners Sugar: 1 cup
Instructions
Cookies
- Prepare: Preheat the oven to 350°F, and line a baking sheet with parchment paper, and set it aside.
- Dry Mixture: In a bowl, combine the flour, baking soda, and salt and mix with a whisk or spoon thoroughly.
- Wet Mixture: In a separate bowl, combine the softened butter, brown sugar, and granulated sugar. Mix with an electric hand mixer until combined, and then add the egg, vanilla, and maple syrup and mix until smooth.
- Combine: Slowly add the dry mixture to the wet mixture and mix on low until smooth. Set this aside.
- Roast: Spread out the walnuts on the baking sheet and roast them for 3-5 minutes uncovered. Let the roasted walnuts rest for 5 minutes before folding them into the cookie batter with a rubber spatula.
- Chill: Transfer the cookie dough to a freezer for 10 minutes.
- Bake: Form 1 tablespoon-sized dough balls and place them 1.5 inches apart on baking sheets prepared with parchment paper. Bake the cookies for 13-15 minutes, until the edges are golden and the center has flattened. Bang the pan on the counter once after removing it from the oven. Transfer the cookies to a cooling rack and cool completely before icing.
Maple Glaze
- Icing: Make a maple glaze by mixing the maple glaze ingredients together. Transfer the mixture to a piping or small ziplock bag and cut a small hole in one of the corners before icing the cooled cookies. Alternatively, you can drizzle the glaze on with a spoon.
Notes
Roasting the walnuts isn’t necessary, but it gives the cookies a delicious toasted nut flavor that enhances the flavor and will remind you of fall!
Before you start rolling the cooking dough into balls, you’ll want to freeze the dough for 10 minutes. It won’t fully freeze; it will just help the dough firm up, so it's easy to make the cookie dough balls.
Ensure the cookies are spread out on the baking sheets by at least 1.5 inches to ensure they have enough room to spread and bake without spreading into the other cookies.
Before icing the cookies, let the cookies completely cool otherwise, the icing may get runny. You should also let the icing cool before storing the cookies away otherwise, the icing may get ruined.
Nutrition facts are for informational purposes only. We are not responsible for any errors. We have tested the recipe for accuracy, but your results may vary. Please note that this is not medical or nutrition advice. Seek advice from a licensed professional if you need advice. We are not liable for any damages caused by your use of this content.
Scroll up to the full blog post for recipe FAQ’s and storage information.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: dessert, cookies
- Method: bake, roast
- Cuisine: american
Keywords: maple cookies, maple glaze cookies, maple walnut cookies
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