Description
These classic Maple Cookies feature the deep, toffee-like richness of dark brown sugar and pure maple syrup for a soft, chewy texture. Studded with crunchy walnuts and chilled to perfection, they offer a comforting, bakery-style treat that pairs perfectly with a cold glass of milk.
Ingredients
- 1 cup unsalted butter, softened to room temperature
- 1 cup dark brown sugar, firmly packed
- 1 large egg
- 1/2 cup pure dark maple syrup
- 1 teaspoon vanilla extract
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup chopped walnuts
Instructions
- In a large bowl, use an electric mixer to cream the softened butter and dark brown sugar on medium speed for about 3 minutes until light and fluffy.
- Beat in the egg and vanilla extract until fully incorporated, then pour in the maple syrup and mix until smooth.
- In a separate medium bowl, whisk together the flour, baking soda, and salt.
- Gradually add the dry ingredients to the butter mixture, mixing on low speed until just combined.
- Gently fold in the chopped walnuts with a spatula.
- Cover the dough and refrigerate for 30 minutes to prevent the cookies from spreading too thin during baking.
- Preheat your oven to 350°F (175°C) and line your baking sheets with parchment paper.
- Scoop 1-inch balls of dough onto the sheets and bake for 10 to 12 minutes, or until the edges are lightly browned.
- Allow the cookies to cool on the sheet for 2 minutes before moving them to a wire rack to cool completely.
Notes
To enhance the nutty profile of this recipe, try toasting the chopped walnuts in a dry pan over medium heat for 3 to 5 minutes before folding them into the dough. This extra step provides a wonderful aromatic depth that complements the dark maple syrup. Always ensure your butter is at room temperature to achieve the proper aeration during the creaming stage.
- Prep Time: 15 mins
- Cook Time: 12 mins
- Category: Dessert
- Method: Baking
- Cuisine: American