Maple cookies are an easy cookie recipe made with maple syrup and chopped nuts. They’re soft and chewy, the best cookie for the fall and holiday season. You can make a batch to enjoy right away or freeze them to enjoy later.
Are you looking for a new cookie to try for the fall and winter? Well, there’s no better combination than maple and nuts. These maple cookies are great for this time of year.
I love the maple flavor and it works beautifully in this easy cookie recipe. I use maple extract and maple syrup – there’s no guessing what the main flavor is!
Easy Maple Cookie Recipe
They’re maple brown sugar cookies so they’re soft and chewy. Add in some chopped nuts and you get a cookie with lots of texture. Don’t like nuts? I have some substitutes you might like to try instead.
Plus, they’re easy to make and freezer-friendly. You don’t even have to chill the dough – just mix and bake. They’re the best cookie to make when you don’t have a lot of time.
- All purpose flour
- Baking powder
- Baking soda
- Pinch of salt
- Softened butter
- Lightly packed brown sugar
- Room temperature large egg
- Maple flavoring or vanilla extract
- Maple syrup
- Chopped nuts like pecans or walnuts
- Whole or halved nuts for decoration
Whisk the flour, baking powder, baking soda, and salt in a bowl.
In a separate large bowl, cream the butter and brown sugar for about three to four minutes or until it’s light and fluffy. You can do this in a stand mixer fitted with a paddle attachment or with a handheld mixer. Add the egg and maple (or vanilla) flavoring and beat well to combine.
Add the flour mixture and maple syrup to the wet ingredients in small batches, alternating between each until the dough comes together. Fold in the chopped nuts.
Drop the cookie dough by the tablespoons (or with a small cookie scoop) on a baking sheet lined with parchment paper. Top each cookie with a half or whole nut by lightly pressing it into the top of the cookie dough balls.
Bake the cookies for 8 eight to 12 minutes in the oven preheated to 375°F (190°C). Cool them on the pan for five to ten minutes before moving them from the cookie sheets to a wire rack to cool completely.
You don’t have to add halved nuts for the decoration. They are optional but do add a nice finishing touch to the cookies.
If you don’t like (or can’t have) nuts you can use chocolate chips in their place. Or try some white chocolate chips, they would work well, too.
Be careful to not overbake the cookies. It’s always a good idea to check them early the first time you make them. Once they are set on top and lightly golden around the edges they are ready.
Refrigerate the unbaked cookies while the oven is pre-heating this way they will rise more and spread less.
Once the cookies are fully cooled, store them in an airtight container. You can keep them at room temperature for a couple of days or you can freeze them for up to a month.
Make a batch of these maple cookies for dessert or snacks. The maple and nuts are just the best flavor combination. It’s hard to limit yourself to just one cookie – Enjoy!
More Easy Cookie Recipes
- Brown Sugar Cookie Recipe
- Banana Cookies with Chocolate Chips
- Cinnamon Shortbread Cookies
- Carrot Shortbread Cookies with Cream Cheese Frosting
Easy Nut & Maple Cookies
- 2¼ cups all purpose flour
- 2 teaspoons baking powder
- ¼ teaspoon baking soda
- 1 pinch salt*
- ¾ cup butter (softened)
- ½ cup brown sugar (lightly packed)
- 1 large egg (room temperature)
- 1 teaspoon vanilla or maple flavouring
- ½ cup maple syrup
- ½-¾ cup pecans or walnuts (coarsely chopped)
- 13-26 half or whole pecans or walnuts
- Pre-heat oven to 375F (190C). Line 1-2 cookie sheets with parchment paper.
- In a medium bowl whisk together the flour, baking powder, baking soda and salt.
- In the mixing bowl cream the butter and brown sugar for approximately 2 minutes. Add the egg and flavouring, beat well. Alternately add the whisked flour ingredients with the maple syrup, beat well between each addition, fold in the nuts.
- Drop by spoonfuls on the prepared cookie sheets, top each cookie with a half or whole nut. Bake for approximately 8-12 minutes, when they are set on top and lightly golden around the edges they are ready. Let cool on the pan for 5-10 minutes then move to a wire rack to cool completely. Enjoy!