These Maple Walnut Spice Cookies are soft, chewy and drizzled with a sweet maple glaze that makes every bite taste like fall. The molasses and pumpkin pie spice in the dough bring that warm, cozy flavor you'll want on repeat all season.
These cookies are easy to take on the go, whether you're packing them for a lunchbox or bringing them as a snack as you run out the door to your next commitment
As the weather cools down, the molasses and pumpkin pie spice make them the kind of cozy holiday cookie you'll want to enjoy with a cup of coffee at home and they're just as perfect for wrapping up on a holiday dessert tray to share with friends and family.
Do you love fall baking? You will definitely want to try a few of these recipes too: Pumpkin Oatmeal Bars, Banana Cake with Caramel Cream Cheese Frosting or Apple Banana Bread.
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Why You Will Love This Recipe
- 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 maple 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!
- Perfect holiday cookie. With cozy spices, molasses and that maple drizzle, these cookies feel right at home on a holiday dessert tray and make a thoughtful homemade gift.
Ingredients
Here's what you'll need, along with a few notes about key ingredients:
- 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. If you don't have molasses, you can swap in dark corn syrup or maple syrup, though the flavor will be a little lighter.
- Flour: All-purpose flour gives these cookies the right texture. A 1:1 gluten-free flour blend can work as a substitute.
- Pumpkin pie spice: Use store bought or make your own blend with cinnamon, nutmeg, ginger, and cloves. If you're out, just cinnamon plus a pinch of nutmeg works in a pinch.
- Salt: You will need salt for the dough and also a sprinkle of flake salt for the tops of the cookies, if desired.
- Walnuts: Coarsely chopped walnuts add crunch. Pecans make an easy swap or you can leave the nuts out completely.
- Maple syrup: Use pure maple syrup for the glaze.
- 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.
Scroll to the recipe card below for all ingredient amounts and details.
Recipe Variations
- Glaze twist: Add a pinch of cinnamon or espresso powder to the maple glaze.
- Holiday spice boost: Add extra cloves, allspice or cardamom.
- Toasted walnuts: Toasting the walnuts first deepens their flavor and adds a little extra crunch. Bake them on a sheet pan at 350°F for 6-8 minutes, stirring once, until they smell nutty and fragrant - just be sure to let them cool before folding into the dough.
- Nut swap. Try pecans for a sweeter, buttery crunch, or skip the nuts entirely for a nut-free version.
These maple cookies have not been tested with these variations. If you give any of these a try, please let me know how it worked out in the comments below!
Equipment Needed
- Hand mixer or stand mixer: Either will work to cream the butter and sugars until fluffy.
- Baking sheets: Line with parchment paper or silicone baking mats for even baking and easy cleanup.
- Cookie scoop: Optional, but it makes portioning the dough faster and ensures all the cookies bake evenly.
Step by Step Instructions
STEP 1: Preheat your oven to 350°F and line a baking sheet with parchment paper.
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 2: Add the eggs, brown sugar and molasses and mix on medium speed just until combined.
STEP 3: In a medium bowl, combine the dry ingredients (flour, baking powder, pumpkin spice, and salt). Stir with a whisk to combine.
Add the flour mixture to the sugar mixture and mix on low just until combined.
STEP 4: Add ¾ cup of the walnuts and stir to combine.
Using a large cookie scoop, portion out cookie dough balls onto the prepared cookie sheet, about 2 inches apart.
STEP 5: Bake in the preheated oven for 12-14 minutes or until the cookies are just starting to brown around the edges.
Remove the cookies from the oven and allow them to cool on the baking sheet for 2 minutes before transferring them to wire racks to cool completely.
STEP 6: In a medium sized bowl, combine the powdered sugar, maple syrup, whipping cream, and vanilla. Stir with a whisk until fully combined.
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 6: Using a spoon, drizzle the glaze over the tops of the cookies. Sprinkle cookies with the remaining walnut pieces on top and flake salt, if desired.
Expert Tips
- Bring ingredients to room temp. Set out your butter and eggs a few hours before baking so they mix smoothly into the dough.
- Measure flour lightly. Spoon flour into your measuring cup and level it off instead of scooping. This keeps the cookies from turning out dense.
- Toast the walnuts. For even more flavor, toast them at 350°F for 6-8 minutes until fragrant, then let them cool before stirring into the dough.
- Don't overbake. Pull the cookies when the edges are set but the centers still look slightly soft. They'll finish baking on the sheet as they cool.
- Cool before glazing. Let cookies cool completely, or the glaze will melt right off.
- Adjust glaze consistency. If your glaze is too thin, add powdered sugar a little at a time until it thickens. Too thick? A splash of cream will loosen it right back up.
- Let the glaze set. Give the glazed cookies 10-15 minutes to rest before stacking or storing so the tops stay neat.
Game Plan 📋
Here's how to fit these maple walnut cookies into a busy week or holiday lineup:
- Make ahead. The dough can be mixed and chilled up to 48 hours in advance, or scooped into balls and frozen for up to 3 months. Bake straight from the freezer, just add 2-3 minutes to the baking time.
- Pack and go. Once the glaze sets (about 10-15 minutes), these cookies travel well. Tuck a few into lunchboxes, bring them along for a post-practice treat or stack them neatly on a holiday dessert tray.
- Store smart. Keep cookies in an airtight container at room temperature for 3-4 days, or refrigerate to make them last a little longer.
FAQ
You can! Maple extract boosts flavor but won't replace the sweetness or consistency of real maple syrup in the glaze. For the best results, keep the syrup for structure and add just ¼-½ teaspoon of extract if you want an extra punch of maple flavor.
Yes. These cookies are delicious on their own! If you leave off the glaze, try pressing some walnut pieces into the tops of the dough balls before baking and sprinkling with flake salt after they come out of the oven.
Definitely. Scoop the dough into balls, freeze them on a baking sheet, then transfer to a freezer bag for up to 3 months. Bake straight from frozen - just add 2-3 minutes to the bake time.
Of course. The walnuts add crunch, but you can leave them out or swap in pecans, pepitas, or even oats for a little texture.
Yes, just keep an eye on the baking time. Smaller cookies will bake quickly (start checking at 8-10 minutes), while larger cookies may need 12-14 minutes.
Storage
Room Temperature: Store cooled cookies in an airtight container at room temp for 3-4 days. Let the glaze set completely before stacking and separate layers with parchment to keep them looking neat.
Refrigerator: Store cooled cookies in an airtight container in the fridge for up to one week. Make sure the glaze is fully set before stacking, and separate layers with parchment paper to keep the tops neat.
Freezer: Freeze baked cookies (with glaze completely set) or unbaked dough balls in a freezer-safe bag for up to 3 months. If freezing baked cookies, place parchment between layers to prevent sticking.
More Recipes To Try
Looking for other recipes to make? Try these:
Baked these Maple Walnut Spice Cookies?
Drop a comment and let me know how they turned out! I love seeing them in lunchboxes, after-practice snack spreads and holiday trays.
Don't forget to tag me @heysnickerdoodle so I can see your cookies too! ❤️
Recipe
Maple Walnut Spice Cookies
Ingredients
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
Instructions
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
Video
Nutrition Information
Please note that these nutrition facts are approximations and may not be entirely precise.
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