Maple Cookies
Prep
20 mins
Cook
25 mins
Servings
8
Difficulty
Easy
These maple cookies are my go to treat whenever I want something warm and comforting without spending hours in the kitchen. The beauty of this recipe is that you can have them ready to enjoy in just 45 minutes from start to finish. I love using pure maple syrup here because it brings such a rich, natural sweetness that regular sugar just can't match, plus the walnuts add a wonderful crunch and are packed with omega 3 fatty acids that are genuinely good for you. They're simple enough for a beginner baker but special enough to impress, and best of all, the ingredients are probably already sitting in your pantry right now.
Ella x
Ingredients
- 250 gall-purpose flour
- 150 ggranulated sugar
- 100 gbrown sugar
- 120 gunsalted butter
- 2 eggeggs
- 60 mlpure maple syrup
- 1 gbaking soda
- 5 gsalt
- 2 gground cinnamon
- 100 gchopped walnuts
Detail level
Instructions
- 1
Preheat your oven to 180°C (350°F). Line a baking tray with parchment paper.
Tip: Optional: use a silicone mat for easy cleanup.
- 2
Whisk together the flour, granulated sugar, brown sugar, baking soda, and salt in a medium-sized bowl.
Tip: Make sure to sift the dry ingredients to avoid lumps.
- 3
In a large bowl, cream together the butter and maple syrup until light and fluffy.
Tip: Use an electric mixer for best results.
- 4
Beat in the eggs one at a time, followed by the cinnamon and chopped walnuts.
Tip: Don't overmix the batter, or the cookies will be tough.
- 5
Gradually mix in the dry ingredients until just combined, being careful not to overmix.
Tip: Use a rubber spatula to scrape the sides of the bowl.
- 6
Scoop tablespoon-sized balls of dough onto the prepared baking tray, leaving about 2 inches of space between each cookie.
Tip: Use a cookie scoop or spoon for uniform cookies.
- 7
Bake for 12-15 minutes, or until the edges are lightly golden brown.
Tip: Don't overbake, or the cookies will be too crispy.
- 8
Remove from the oven and let cool on the tray for 5 minutes, then transfer to a wire rack to cool completely.
Tip: Let the cookies cool completely before storing in an airtight container.
- 9
Store the cookies in an airtight container at room temperature for up to 5 days.
Tip: Refrigerate for up to 2 weeks or freeze for up to 2 months.
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