Soft, buttery cookies with toasted walnuts tucked into every bite. Sometimes that’s all a good cookie needs.
There’s a certain kind of cookie that makes you remember why you started baking in the first place.
I was flipping through an old recipe notebook recently and noticed how many of the recipes I’d written down were complicated. Layers, fillings, frostings, decorations…..somehow every dessert had turned into a project.
Then I came across a note for maple and walnut cookies.
No long ingredient list. No special occasion attached to it. Just two words written beside each other.
Maple. Walnut. 🍁
It made me wonder why I’d stopped making the uncomplicated things.
So I went back to that idea and kept it simple. A buttery dough, real maple flavor, and toasted walnuts were really all I wanted. Nothing needed to be piled on top or dressed up afterward.
The finished cookies reminded me that sometimes the recipes I overlook are the ones I end up making again.
Warm maple, toasted walnuts, golden edges…..simple, old-fashioned, and exactly the kind of cookie I wanted to get back to making. 🍪
If maple and toasted nuts are your kind of combination, you might also enjoy my Maple Pecan Muffins and Pistachio Cranberry Shortbread Cookies.
Why You’ll Love This Recipe
- Simple Ingredients: You only need a handful of basic baking ingredients along with maple syrup and walnuts.
- Easy to Make: There’s no complicated shaping or decorating. Mix, scoop, chill, and bake.
- Toasted Walnut Flavor: Toasting the walnuts before adding them gives them a deeper flavor and a nice crunch.
- Quick Chill Time: The dough only needs about 15–20 minutes in the refrigerator before baking.
- Homemade Bakery Feel: A few walnut pieces pressed on top give the finished cookies a simple, homemade bakery-style look.
That Maple and Walnut Combination
Maple syrup and walnuts just work well together.
You get that gentle sweetness from the maple syrup, while the toasted walnuts bring a little crunch and a deeper nutty flavor.
I also like that the maple doesn’t overpower the cookies. It sits nicely in the background while the walnuts get their moment in every bite.
A Few Things to Keep in Mind
- Don’t Skip the Chill: Give the dough its full 15–20 minutes in the refrigerator before shaping the cookies.
- Keep the Portions Even: Divide the dough into 18 equal portions so the cookies bake at a similar rate.
- Watch the Edges: The cookies are ready when the edges are lightly golden. You don’t want to wait for the entire cookie to become deeply golden.
Why Toast the Walnuts Before Baking?
Toasting the walnuts is a small extra step, but it makes a noticeable difference in these cookies.
It brings out the natural nutty flavor and gives the walnuts a little more crunch, which works especially well with the buttery dough and maple sweetness.
Once the walnuts are toasted, let them cool before chopping and folding them into the dough. That way, they don’t add extra warmth to the cookie dough.
Maple Walnut Cookies Recipe
Ingredients
Equipment
Method
- Add the softened butter to a mixing bowl.
- Add the brown sugar and caster sugar, then beat with an electric hand mixer until light and creamy.
- Add the maple syrup and vanilla extract, then mix until well incorporated.
- Gradually add the maida, cornflour, baking soda, and salt.
- Mix gently with a spatula until a soft cookie dough forms.
- Add the toasted, chopped walnuts and gently fold them into the dough.
- Chill the dough for 15–20 minutes.
- Divide the dough into 18 equal portions and roll each into a smooth ball.
- Place on a lined baking tray and press a few extra walnut pieces on top if desired. Bake at 170°C for 12–14 minutes until the cookies are lightly golden around the edges.
- Let the cookies cool completely on a wire rack.
- Serve the maple walnut cookies.
Nutrition
Tried this recipe?
Let us know how it was!Those Little Walnut Pieces on Top
I’d definitely add a few extra walnut pieces before baking if you have some left.
They give the cookies a little more texture on top and make the walnuts much easier to spot once the cookies are baked.
It’s a small step, but it gives these simple homemade cookies a more finished look without needing any frosting or decoration.
A Few Ways to Change These Cookies
- Add a Little Cinnamon: Mix a small amount of cinnamon into the dry ingredients for a warmer spice note.
- Try Pecans: Swap the walnuts for toasted pecans if you prefer a slightly different nutty flavor.
- Add Chocolate: Fold in a few chocolate chunks with the toasted walnuts for a maple, walnut, and chocolate combination.
- Make Them More Maple-Forward: Add a little maple-flavored finishing drizzle after the cookies have cooled.
- Add a Pinch of Sea Salt: A small sprinkle over the cookies after baking can balance the sweetness from the maple syrup.
If you’ve got some maple syrup and walnuts waiting in the pantry, this is a pretty good excuse to turn them into cookies.
How to Store Maple Walnut Cookies
- Room Temperature: Keep completely cooled cookies in an airtight container for 3–4 days.
- Refrigerator: Store in an airtight container for up to 1 week. Let them come to room temperature before serving.
- Freezer: Place cooled cookies in a freezer-safe container for up to 2 months. Separate layers with parchment paper.
Frequently Asked Questions
- Can I use maple-flavored syrup instead of pure maple syrup?
The recipe specifically lists maple syrup but does not specify whether it should be pure maple syrup or maple-flavored syrup. - Why do my cookies taste less maple-flavored than expected?
The recipe uses 60 g of maple syrup, so the maple flavor is balanced with the butter, sugars, and toasted walnuts rather than being the only dominant flavor. - Can I chop the walnuts very finely?
Yes, but the recipe calls for chopped walnuts, so keeping some small pieces will give you more noticeable walnut texture throughout the cookies. - Can I make these cookies without a cookie scoop?
Yes. The recipe uses a cookie scoop to portion the dough, but you can divide the dough into 18 equal portions by hand. - Can You Freeze Maple Walnut Cookie Dough?
Yes. Once the dough is mixed, portion it into individual cookie-sized balls and freeze them until firm. Transfer the frozen dough portions to a freezer-safe container or bag and store for up to 2 months.
If you’ve made these Maple Walnut Cookies, I’d love to hear how they turned out! Don’t forget to leave a rating and share your thoughts in the comments below. 🍁💌
I’ve always found joy in the kitchen. Since I was seven, cooking has been my favorite way to learn, create, and unwind. From baking sweet treats to exploring global flavors and brewing coffee, I’m always chasing my next delicious discovery.