Oh my goodness, you’re in for a treat! These maple walnut cookies with brown butter frosting are my absolute weakness – the perfect balance of sweet maple, toasty nuts, and that rich, nutty frosting that makes you want to lick the bowl clean. I first made these on a chilly fall afternoon when I was craving something cozy, and now they’re my go-to when I need a little comfort in cookie form. Trust me, one bite of these soft, maple-kissed cookies topped with that glorious brown butter frosting, and you’ll be hooked just like I was.
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Why You’ll Love These Maple Walnut Cookies with Brown Butter Frosting
These cookies aren’t just delicious—they’re downright addictive, and here’s why:
- Easy to make: No fancy techniques here! Just mix, bake, and frost. Even if you’re a beginner, you’ll feel like a pro.
- Perfect flavor balance: The maple syrup gives just the right sweetness, while the walnuts add that satisfying crunch.
- Soft, chewy texture: These cookies stay tender thanks to the maple syrup’s moisture—no dry hockey pucks here!
- That frosting though: Brown butter takes ordinary frosting to dreamy, nutty heights. You’ll want to eat it by the spoonful.
Seriously, these cookies disappear FAST in my house. The combo of cozy maple and rich frosting is pure magic. If you love cozy flavors, you might also enjoy our easy maple pumpkin cookies.
Ingredients for Maple Walnut Cookies with Brown Butter Frosting
Gather these simple ingredients – you probably have most in your pantry already! I’ve learned through lots of trial and error that quality matters here, so don’t skimp on the maple syrup or butter. Trust me, it makes all the difference.
For the Cookies:
- 1 cup all-purpose flour (spooned and leveled – no packing!)
- ½ cup pure maple syrup (go for the dark amber kind for richer flavor)
- ½ cup chopped walnuts (measure after chopping – and toast them if you’re feeling fancy)
- ¼ cup unsalted butter, softened (leave it out for 30 minutes – it should dent when pressed)
- 1 large egg, room temperature (cold eggs can make the batter separate)
- 1 teaspoon vanilla extract (the real stuff, please)
- ½ teaspoon baking soda
- ¼ teaspoon salt (I use kosher – it disperses better)
For the Brown Butter Frosting:
- ¼ cup unsalted butter (you’ll brown this – see how it transforms the flavor!)
- 1 cup powdered sugar, sifted (no lumps allowed in this silky frosting)
- 1 tablespoon milk (whole milk works best, but any kind will do)
- Pinch of salt (balances the sweetness perfectly)
See? Nothing too crazy! Just good, simple ingredients that come together to make something absolutely magical. I always double check my measurements before starting – it saves me from mid-baking panic when I realize I’m short an egg!
Equipment You’ll Need
Don’t worry—you don’t need any fancy gadgets for these maple walnut cookies! Here’s what I grab from my kitchen:
- Mixing bowls (one for dry, one for wet ingredients—keeps things organized)
- Whisk (for blending dry ingredients—a fork works in a pinch)
- Baking sheet (line it with parchment paper—no sticking and easy cleanup!)
- Cooling rack (lets air circulate so cookies don’t get soggy bottoms)
If you want to get fancy, a stand mixer makes creaming the butter and syrup easier, and a piping bag gives the frosting those pretty swirls. But honestly? A spoon and some elbow grease work just fine—Grandma didn’t have fancy tools, and her cookies were legendary!
How to Make Maple Walnut Cookies with Brown Butter Frosting
Okay, let’s get baking! These maple walnut cookies come together in three simple parts – the dough, the baking, and that glorious frosting. I’ll walk you through each step so your cookies turn out perfect every time. Just follow along – and don’t skip the browning butter step for the frosting. That’s where the magic happens!
Step 1: Preparing the Cookie Dough
First things first – preheat that oven to 350°F (175°C) so it’s nice and hot when your cookies are ready. Now, grab two bowls – one for dry ingredients and one for wet. In your dry bowl, whisk together:
- 1 cup all-purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon salt
In your second bowl, let’s cream the butter and maple syrup together until fluffy – about 2 minutes with a mixer or 3-4 by hand. You’ll know it’s right when the mixture lightens in color. Then beat in:
- 1 large egg
- 1 teaspoon vanilla extract
Now, gently fold the dry ingredients into the wet mixture. This is key – don’t overmix! Stop when you no longer see flour streaks. Finally, fold in those chopped walnuts – I like to save a handful to press on top of the cookies before baking for extra texture.
Step 2: Baking the Cookies
Line your baking sheet with parchment paper – no sticking means perfect cookies every time. Drop tablespoon-sized scoops of dough about 2 inches apart (they’ll spread!). If you want pretty cookies, roll the dough into balls between your palms first.
Bake for 10-12 minutes until the edges are golden but centers still look soft. They’ll firm up as they cool – promise! Let them rest on the pan for 2 minutes before transferring to a cooling rack. This patience pays off – warm cookies are fragile!
Step 3: Making the Brown Butter Frosting
While cookies cool, let’s make that incredible frosting. Melt ¼ cup butter in a light-colored pan over medium heat. Swirl it occasionally until it turns golden brown and smells nutty – about 5 minutes. Watch closely – it burns fast! Pour into a bowl, scraping all those tasty browned bits from the pan.
Let it cool slightly (warm is okay, hot will melt the sugar). Whisk in:
- 1 cup powdered sugar
- 1 tablespoon milk
- Pinch of salt
Beat until smooth and spreadable. If it’s too thick, add a splash more milk. Too thin? More powdered sugar. Now frost those completely cooled cookies – I like to do a generous swirl on top of each one. The waiting is the hardest part, but trust me – it’s worth it!
Tips for Perfect Maple Walnut Cookies
After making these maple walnut cookies more times than I can count, I’ve picked up some tricks that take them from good to “oh-my-goodness-I-need-another-one” amazing:
- Toast those walnuts! Just 5 minutes in a 350°F oven brings out their deepest, nuttiest flavor. You’ll never skip this step again.
- Chill sticky dough for 15-20 minutes if it’s too soft to handle. Cold dough holds its shape better while baking.
- Wait for cookies to cool completely before frosting – otherwise that glorious brown butter frosting will slide right off!
- Use a cookie scoop for evenly sized cookies that bake uniformly. No more giant cookies next to tiny ones!
- Underbake slightly – they’ll continue cooking on the hot pan out of the oven for that perfect soft center.
The secret? Don’t rush the process. Good things come to those who wait (and follow these tips)! For more baking inspiration, check out our apple snickerdoodles.
Variations & Substitutions
I love that this maple walnut cookie recipe is so versatile! Over the years, I’ve played around with different ingredients based on what’s in my pantry or dietary needs – here are my favorite swaps that actually work (and a few to avoid):
Nut Variations
While walnuts are classic, don’t be afraid to mix it up:
- Pecans: My go-to substitute – they pair amazingly with maple. Use the same amount as walnuts.
- Almonds: For a milder flavor, try slivered almonds. Toast them first for extra crunch!
- Nut-free: Skip nuts entirely or use toasted sunflower seeds for crunch (though the flavor changes completely).
Sweetener Swaps
Out of maple syrup? Try these:
- Honey: Works in a pinch, but the flavor will be different. Use 3/4 cup honey since it’s sweeter.
- Brown sugar: Mix 1/2 cup packed brown sugar with 2 tbsp milk to replace maple syrup.
- Don’t use: Corn syrup or pancake syrup – they’ll make cookies too sweet and sticky.
Flour Options
For dietary needs:
- Gluten-free: Use 1-to-1 GF flour blend (I like Bob’s Red Mill). Cookies may spread more.
- Whole wheat: Replace half the flour with whole wheat for nuttier flavor – but not all or cookies get dense.
- Don’t use: Almond or coconut flour – they need completely different liquid ratios.
Frosting Twists
Play with the brown butter frosting:
- Maple frosting: Replace milk with maple syrup for double maple flavor.
- Cinnamon: Add 1/2 tsp cinnamon to frosting for warm spice notes.
- Dairy-free: Use coconut oil instead of butter (but you’ll lose that brown butter magic).
My golden rule? Only make one substitution at a time until you know how it affects the cookies. Too many changes = baking mystery! Whatever you choose, these cookies will still be delicious – just with your personal touch.
Storing and Serving Suggestions
These maple walnut cookies stay fresh in an airtight container at room temperature for up to 3 days – if they last that long! For longer storage, freeze unfrosted cookies for up to 2 months (frost after thawing). Want that “fresh from the oven” magic? Pop a cookie in the microwave for 10 seconds – just enough to soften it and make the frosting gooey again.
Serve them with a hot cup of coffee for breakfast (I won’t tell!) or crumble them over vanilla ice cream for an easy dessert. They’re also perfect packed in lunchboxes or gifted in pretty tins – just add a bow and watch smiles appear! You can find more gifting ideas on our Pinterest page.
FAQs About Maple Walnut Cookies with Brown Butter Frosting
I get asked these questions all the time about my famous maple walnut cookies – here’s everything you need to know to bake them like a pro!
Can I freeze these cookies?
Absolutely! Freeze them unfrosted for best results. Just cool completely and store in an airtight container with parchment between layers. They’ll keep for 2 months! Thaw at room temperature, then frost. The brown butter frosting also freezes well – just rewhip it with a splash of milk if it separates.
Why brown the butter for the frosting?
Oh, this is my favorite trick! Browning butter transforms it from ordinary to extraordinary. As the butter cooks, the milk solids toast, creating this incredible nutty, caramel-like flavor that pairs perfectly with maple. It’s the difference between “nice frosting” and “OMG what is this magic?” Trust me – it’s worth the extra 5 minutes!
My cookies spread too much – what went wrong?
Usually this means your butter was too soft or your dough was warm. Next time, try chilling the dough for 15 minutes before baking, and make sure your butter is softened but still cool to the touch. Also, double check your measuring – too much butter or not enough flour will cause spreading.
Can I make these cookies without nuts?
Of course! Just leave out the walnuts – the cookies will still be delicious. If you want some texture, try adding rolled oats or coconut flakes instead. The flavor will be different but still wonderful. My nut-allergic niece loves them with sunflower seeds for crunch!
How do I know when the butter is properly browned?
Watch for three signs: First, it’ll smell wonderfully nutty. Second, the butter will turn a golden amber color with little brown specks (those are the toasted milk solids!). Third, it’ll stop foaming and bubbling as much. Remove it from heat immediately then – it goes from perfect to burnt in seconds! Pour it into a cool bowl to stop the cooking.
Nutritional Information
Let’s be real – we’re not eating cookies for their health benefits, but it’s still good to know what you’re enjoying! Here’s the nutritional breakdown for one maple walnut cookie with brown butter frosting (because let’s be honest – who stops at just one?). Remember, these values can vary slightly based on your specific ingredients and brands.
- Calories: 180
- Fat: 8g (3g saturated)
- Carbohydrates: 24g
- Sugar: 12g
- Protein: 2g
- Sodium: 85mg
Looking to lighten them up? Try reducing the frosting amount or using half whole wheat flour – but honestly, life’s too short not to enjoy these cookies exactly as they’re meant to be eaten! Everything in moderation, right? Now go grab a glass of milk and enjoy every delicious bite.
Print
Irresistible Maple Walnut Cookies with Brown Butter Frosting
- Total Time: 27 minutes
- Yield: 12 cookies
- Diet: Vegetarian
Description
Delicious maple walnut cookies topped with rich brown butter frosting for a perfect blend of sweetness and nuttiness.
Ingredients
- 1 cup all-purpose flour
- 1/2 cup maple syrup
- 1/2 cup chopped walnuts
- 1/4 cup unsalted butter
- 1 egg
- 1 tsp vanilla extract
- 1/2 tsp baking soda
- 1/4 tsp salt
- For frosting: 1/4 cup browned butter, 1 cup powdered sugar, 1 tbsp milk
Instructions
- Preheat oven to 350°F (175°C).
- Mix flour, baking soda, and salt in a bowl.
- Cream butter and maple syrup, then add egg and vanilla.
- Combine wet and dry ingredients, fold in walnuts.
- Drop spoonfuls onto baking sheet, bake for 10-12 minutes.
- For frosting: brown butter, mix with powdered sugar and milk until smooth.
- Frost cooled cookies.
Notes
- Walnuts can be substituted with pecans.
- Store in airtight container for up to 3 days.
- For darker color, use dark maple syrup.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
