It’s been too long since I featured a maple recipe. Let’s finish off November with Maple-Walnut Cookies!
The texture of these cookies is pillowy and light. Overall, they are soft and chewy, though the bottom is crisp thanks to the pan, while the turbinado sugar creates a crust on top.
Walnut and maple are such a great combination. Here, the walnut half crowns each cookie and not only adds great flavor and texture, but they just plain look lovely.
Bready or Not: Maple-Walnut Cookies
These pillowy cookies sparkle thanks to their sugary crowns, the maple and nutty flavors perfection together.
Equipment
- parchment paper
- tablespoon scoop
Ingredients
- 2 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter (1 stick) room temperature
- 2/3 cup brown sugar packed
- 1/2 cup pure maple syrup
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 teaspoon maple flavor
- 1/2 cup turbinado sugar
- 3/4 cup walnut halves
Instructions
- Combine the flour, baking soda, and salt in a small bowl. Set aside.
- In a large bowl, beat butter and brown sugar on medium-high until light and fluffy, about 3 minutes. Mix in maple syrup, egg, vanilla, and maple flavor. The ingredients may look curdled.
- Gradually add in the dry ingredients, scraping the bottom of the large bowl a few times. Chill bowl in fridge for about 30 minutes to reduce stickiness.
- Preheat oven at 350-degrees. Line a baking sheet with parchment paper. Measure out the turbinado sugar in a small bowl.
- Roll tablespoon-sized balls of dough in the turbinado sugar. Set spaced out on baking sheet. Press a walnut half into the top of each round.
- Bake for 12 to 14 minutes. Cookies should be set but still soft. Let rest on sheet for 10 minutes before transitioning to a cooling rack.
- Store in a sealed container at room temperature.
