These maple walnut spice cookies are chewy and go perfectly with a cup of coffee. They have molasses and pumpkin pie spice in the dough and a maple glaze drizzled on top.
I like to make these cookies in the cooler weather months because there is something so cozy about the molasses and pumpkin pie spice. They are perfectly chewy on the inside, which makes them great for dunking in a warm drink like coffee or tea.
A batch of these maple cookies would make a great gift wrapped up with a bow or add them to your holiday dessert tray!
For more cookie recipes, try my: Peanut Butter Chocolate Chip Oatmeal Cookies with Applesauce, Dark Chocolate Chip Oatmeal Cookies with Pecans, or Chocolate Cookies with Buttercream Frosting.
Why You Will Love These
- The texture. Is there even anything better than a cookie that is a bit crunchy on the outside edges, but perfectly chewy in the middle? I certainly don't think so. These cookies have that exact perfect texture combination going on!
- The maple glaze. These cookies are great on their own without the glaze, but when you add that sweet maple flavor, it takes them to a whole new level. And not only does it add a great flavor, it also looks so pretty too!
- They are easy. It only takes a few minutes to mix up the dough and it doesn't require much skill. Anyone could make these and it would be a great recipe to have kids help with in the kitchen!
Here are notes about some of the ingredients needed to make these maple walnut cookies. For the full ingredient list and instructions see the recipe card below.
- Sugar: You will need granulated white sugar, light or dark brown sugar and powdered sugar for this recipe.
- Butter: Use room temperature butter. Unsalted butter will be best.
- Eggs: Use two eggs at room temperature for this.
- Molasses: I always have Grandma's Original Molasses on hand.
- Baking powder
- Pumpkin pie spice: You can use store bought pumpkin pie spice or make your own!
- Salt: You will need salt for the dough and also a sprinkle of flake salt for the tops of the cookies, if desired.
- Walnuts: Coarsley chopped walnuts will be best.
- Maple syrup: Be sure to use pure maple syrup for the best flavor.
- Cream: You will use a couple tablespoons of heavy whipping cream for the maple glaze.
- Vanilla: You can use vanilla bean paste or pure vanilla extract.
Step by Step Instructions
Here is how to make this great cookie recipe. You will need a baking sheet, parchment paper, stand or hand mixer, and a wire rack.
Make the Cookies:
STEP 1: Preheat your oven to 350°F and line a baking sheet with parchment paper.
STEP 2: In the bowl of your mixer, combine the granulated sugar and butter. Using the paddle attachment, beat on medium speed until light and fluffy, about 2 minutes.
STEP 3: Add the eggs, brown sugar and molasses and mix on medium speed just unitl combined.
STEP 4: In a medium bowl, combine flour, baking powder, pumpkin spice, and salt. Stir with a whisk to combine.
STEP 5: Add the flour mixture to the sugar mixture and mix on low just until combined.
STEP 6: Add ¾ cup of the walnuts and stir to combine.
STEP 7: Using a large cookie scoop, portion out cookie dough onto the prepared cookie sheet, about 2 inches apart.
STEP 8: Bake in the preheated oven for 12-14 minutes or until the cookies are just starting to brown around the edges.
STEP 9: Remove the cookies from the oven and allow them to cool on the baking sheet for 2 minutes before transferring them to a wire rack to cool completely.
Make the Maple Glaze:
STEP 1: In a medium sized bowl, combine the powdered sugar, maple syrup, whipping cream, and vanilla. Stir with a whisk until fully combined.
STEP 2: Add more whipping cream by the tablespoonful until you have reached the desired consistency. You want it thin enough that you can drizzle it over the cookies, but not too thin that it runs all over the cookie.
STEP 3: Using a spoon, drizzle the glaze over the tops of the cookies. Sprinkle the remaining walnut pieces on top and sprinkle with flake salt, if desired.
- Take your butter and eggs out of the refrigerator several hours before you plan to use them to allow them to come to room temperature.
- Be sure to allow the cookies to cool completely before drizzling with the maple glaze.
- If you happen to get the glaze too thin, add powdered sugar, a little at a time until you've reached the desired consistency.
Yes. If you want to, make these cookies without the maple glaze. You could press some of the walnut pieces into the tops of the dough balls before you bake them and then sprinkle cookies with flake salt after they come out of the oven.
Yes. Feel free to make these cookies whatever size you like. I would just keep an eye on the baking time. If you make them smaller, I would start checking them at the 8-10 minute mark and if you make them bigger, try checking around 12 minutes for doneness.
Absolutely! Toasted walnuts would be even tastier with that toasty flavor added in!
Storing and Freezing
Store baked cookies in an airtight container or zip top bag on the counter or in the refrigerator for up to 5 days.
To freeze baked cookies, store in an airtight container or zip top bag in the freezer for up to 3 months.
To freeze unbaked cookies, portion out the dough onto a baking sheet, and place in the freezer for 15-20 minutes. Once the dough balls are firm, remove from the freezer and place dough balls in an airtight container or zip top bag for up to 3 months. When ready to bake, remove from the freezer, place on a baking sheet and bake according to recipe instructions.
Other Recipes to Try
To use leftover heavy whipping cream try one of these recipes:
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Maple Walnut Spice Cookies
For the Cookies:
- ½ cup granulated sugar
- 3 tablespoons unsalted butter, softened
- 2 eggs, room temperature
- 1 cup brown sugar, packed
- 2 tablespoons molasses
- 2 cups flour
- 2 ¼ teaspoons baking powder
- 1 teaspoon pumpkin pie spice
- ¼ teaspoon salt
- 1 cup chopped walnut, toasted
For the Maple Glaze:
- 1 ½ cups powdered sugar
- ¼ cup pure maple syrup
- 3-4 tablespoons heavy whipping cream
- 1 teaspoon vanilla
- Flake salt
For the Cookies:
- Preheat the oven to 350°F and line a baking sheet with parchment paper.
- In the bowl of your mixer, combine the granulated sugar and butter. Beat on medium speed for two minutes, or until light and fluffy.½ cup granulated sugar, 3 tablespoons unsalted butter, softened
- Add the eggs, brown sugar and molasses. Beat on medium speed just until combined.2 eggs, room temperature, 1 cup brown sugar, packed, 2 tablespoons molasses
- In a medium bowl, combine the flour, baking powder, pumpkin spice, and salt. Stir with a whisk to combine and then add to the bowl of your mixer. Beat on low just until combined.2 cups flour, 2 ¼ teaspoons baking powder, 1 teaspoon pumpkin pie spice, ¼ teaspoon salt
- Add ¾ cup of the walnuts. Stir to combine.1 cup chopped walnut, toasted
- Using a large cookie scoop, portion out dough, leaving about 2 inches apart on the prepared baking sheet.
- Bake in the prepared oven for 12-14 minutes or until the cookies are just starting to brown around the edges.
- Remove from the oven, cool for 2 minutes on the baking sheet before transferring to a wire rack to cool completely.
For the Maple Glaze:
- In a medium bowl, combine the powdered sugar, maple syrup, whipping cream and vanilla. Stir with a whisk until fully combined.1 ½ cups powdered sugar, ¼ cup pure maple syrup, 3-4 tablespoons heavy whipping cream, 1 teaspoon vanilla
- Add more whipping cream by the tablespoonful until desired consistency is reached.
- Using a spoon, drizzle over the tops of the cookies and top with remaining ¼ cup walnuts. Sprinkle with flake salt, if desired.Flake salt