There’s something magical about the smell of maple walnut cookies baking in the oven—that sweet, nutty aroma that makes everyone come running to the kitchen. But the real star here? That luscious brown butter frosting! I still remember the first time I made these maple walnut cookies for my niece’s birthday. She took one bite, frosting smeared on her nose, and declared them “the best cookies ever.” Now they’re our family’s secret weapon for turning ordinary days into something special. The brown butter adds this incredible depth of flavor that makes people ask, “What is that amazing taste?” Trust me, once you try these crispy cookies with their rich frosting, you’ll be hooked.
Table of Contents
Table of Contents
Ingredients for Maple Walnut Cookies with Brown Butter Frosting
Let me walk you through exactly what you’ll need to make these irresistible maple walnut cookies. First, grab your measuring cups – we’re using simple ingredients, but the magic is in how we combine them. You’ll need:
- 1 cup all-purpose flour (spooned and leveled, please – no packing!)
- 1/2 cup chopped walnuts (I like mine roughly chopped for texture)
- 1/4 cup pure maple syrup (the real stuff – pancake syrup won’t give the same flavor)
- 1/4 cup unsalted butter, softened (leave it out for 30 minutes before starting)
- 1/4 cup packed brown sugar (dark brown gives the best caramel notes)
- 1 large egg (room temperature blends better)
- 1 tsp vanilla extract (splurge on the good stuff here)
- 1/2 tsp baking soda
- 1/4 tsp salt (balances all that sweetness)
For the frosting that makes these cookies unforgettable:
- 3 tbsp browned butter (you’ll make this from 4 tbsp unsalted butter – some cooks away)
- 1 cup powdered sugar
- 1 tsp vanilla extract
- 1-2 tbsp milk (add slowly until you get the perfect drizzly consistency)
How to Make Maple Walnut Cookies with Brown Butter Frosting
Alright, let’s get baking! These maple walnut cookies come together in a snap, but I’ll walk you through each step to make sure they turn out perfect every time. That brown butter frosting? It’s easier than you think, and I’ll show you exactly how to nail it.
Preparing the Cookie Dough
First things first – preheat your oven to 350°F (175°C) and line your baking sheet with parchment paper. Now, in a medium bowl, whisk together the flour, baking soda, and salt. In another bowl, use a hand mixer to beat the softened butter, brown sugar, and maple syrup until it’s light and creamy – about 2 minutes. Add the egg and vanilla next, mixing just until combined. Here’s my secret: gradually add the dry ingredients, mixing until *just* incorporated. Overmixing makes tough cookies! Finally, gently fold in those chopped walnuts. The dough will be soft but manageable.
Baking and Cooling
Drop tablespoon-sized scoops of dough onto your prepared baking sheet, spacing them about 2 inches apart. These babies spread while baking! Pop them in the oven for 10-12 minutes until the edges turn that perfect golden brown while the centers are still slightly soft. Don’t wait for them to get dark – they’ll keep cooking as they cool. Let them rest on the pan for 5 minutes (this is crucial), then transfer to a wire rack to cool completely before frosting.
Making the Brown Butter Frosting
Now for the star of the show! Melt 4 tablespoons of butter in a light-colored saucepan over medium heat. Keep stirring as it foams – you’ll know it’s ready when the butter turns amber-colored and smells incredibly nutty (about 5-7 minutes). Pour it into a heatproof bowl immediately – including those brown bits at the bottom! Let it cool slightly, then whisk in the powdered sugar and vanilla. Add milk 1 teaspoon at a time until the frosting is smooth and spreadable, but still thick enough to cling to your cookies. Pro tip: if your frosting gets too thin, just add a bit more powdered sugar.
Why You’ll Love These Maple Walnut Cookies
Let me count the ways these cookies will become your new obsession:
- That perfect crunch: Crispy edges with just the right chew in the center – pure cookie heaven!
- Browned butter magic: The frosting’s deep, nutty flavor makes ordinary cookies seem boring in comparison.
- Foolproof recipe: Even if you’re not a baker, these come together with simple steps anyone can follow.
- Always a hit: I’ve never brought these to a gathering without someone asking for the recipe.
Seriously, one bite and you’ll understand why my family begs me to make these weekly!
Tips for Perfect Maple Walnut Cookies
Want bakery-quality cookies every time? Here are my tried-and-true secrets:
- Toast those walnuts: Just 5 minutes in a 350°F oven brings out their natural oils and makes them extra crunchy.
- Brown butter like a pro: Wait until it smells like toffee and has those little brown specks – that’s where the flavor lives!
- Patience is key: Let cookies cool completely before frosting, or you’ll end up with a melty mess (trust me, I learned the hard way).
- Watch your bake time: Pull them when edges are golden but centers still look slightly underdone – they’ll firm up perfectly as they cool.
Follow these tips and you’ll have cookies that’ll make people think you trained at a fancy pastry shop!
Ingredient Substitutions and Notes
Baking should be fun, not stressful – so let’s talk swaps! Out of walnuts? Pecans or even toasted almonds work beautifully. If you’re out of maple syrup, honey makes a decent substitute (though the flavor will be different – still tasty!). Important note: Always use unsalted butter so you control the salt level. That brown butter frosting? It must start with unsalted – salted butter can make it taste, well, too salty. And if you’re dairy-free, coconut oil can replace butter in the cookies, but sadly, the frosting won’t brown the same way. Some ingredients are non-negotiable for the best results!
Storing and Serving Suggestions
These maple walnut cookies stay fresh in an airtight container at room temperature for about 4 days (if they last that long!). For longer storage, freeze unfrosted cookies for up to 3 months – just add the brown butter frosting after thawing. They’re heavenly with afternoon coffee, but my favorite way? Served warm with a scoop of vanilla ice cream for the ultimate sweet-salty-nutty dessert!
Nutritional Information
Just so you know, each maple walnut cookie with frosting clocks in around 180 calories – but remember, these are estimates! Exact numbers depend on your specific ingredients and how generously you frost them. The joy’s worth every bite though!
Frequently Asked Questions
Can I freeze these maple walnut cookies? Absolutely! Freeze the unfrosted cookies in a single layer first, then stack them in an airtight container with parchment between layers. They’ll keep for 3 months. When ready to eat, just thaw at room temperature and whip up fresh brown butter frosting – it only takes minutes!
Help! My frosting turned out grainy. No worries – this happens if the powdered sugar doesn’t dissolve fully. Just press the frosting through a fine mesh strainer, or give it a quick blend with a hand mixer. Next time, make sure your browned butter isn’t too hot when you add the sugar.
Why did my cookies spread too much? Usually this means your butter was too soft or the dough got too warm. Chill the dough for 30 minutes before baking next time, and always use room temperature butter (not melted or too soft). Also check that your baking soda is fresh!
Can I make these gluten-free? I’ve had great results using a 1:1 gluten-free flour blend instead of all-purpose. Just be sure to choose one with xanthan gum already in it. The texture might be slightly different, but still delicious!
I’d love to hear how your maple walnut cookies turn out! Rate this recipe below or tell me your special twist in the comments – happy baking!
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Irresistible Maple Walnut Cookies with Brown Butter Frosting – 180 Calories
- Total Time: 27 minutes
- Yield: 12 cookies 1x
- Diet: Vegetarian
Description
Crispy maple walnut cookies topped with a rich brown butter frosting. Perfect for dessert or a sweet snack.
Ingredients
- 1 cup all-purpose flour
- 1/2 cup chopped walnuts
- 1/4 cup maple syrup
- 1/4 cup unsalted butter, softened
- 1/4 cup brown sugar
- 1 egg
- 1 tsp vanilla extract
- 1/2 tsp baking soda
- 1/4 tsp salt
- For frosting: 3 tbsp browned butter, 1 cup powdered sugar, 1 tsp vanilla extract, 1-2 tbsp milk
Instructions
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a bowl, mix flour, baking soda, and salt.
- In another bowl, beat softened butter, brown sugar, and maple syrup until creamy.
- Add egg and vanilla extract to the wet mixture, then gradually mix in dry ingredients.
- Fold in chopped walnuts. Drop spoonfuls of dough onto the baking sheet.
- Bake for 10-12 minutes until edges are golden. Let cool.
- For frosting, brown butter in a pan, let cool slightly, then whisk with powdered sugar, vanilla, and milk until smooth.
- Spread frosting over cooled cookies.
Notes
- Store in an airtight container for up to 4 days.
- Browned butter adds a nutty flavor—do not skip this step.
- Toast walnuts for extra crunch if desired.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 12g
- Sodium: 85mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg
