Glazed Maple Walnut Cookies

Glazed maple walnut cookies on a small plate with some walnut pieces.

5 from 1 vote

These Glazed Maple Walnut Cookies are soft, buttery cookies filled with homemade glazed walnuts and warm maple flavor. A touch of cream cheese keeps them tender, while the maple-glazed walnuts add sweetness and crunch in every bite.

Prep Time30

Total Bake Time30

Chil30

Total Time1 30

Course: Cookies, Fall, Nuts

Cuisine: American

Difficulty: Easy

Servings: cookies

Calories: 180kcal

Author: Barbara Hall

Ingredients

GLAZED MAPLE WALNUTS INGREDIENTS

1 ¼ cup (146.25 g) Walnuts
¼ cup (50 g) Sugar
1 Tablespoon Maple syrup
1 Tablespoon Butter unsalted

COOKIE INGREDIENTS

½ cup (113.5 g) Butter unsalted room temperature
4 ounces Cream Cheese
½ cup (100 g) Sugar white
½ cup (110 g) Light brown sugar
2 Tablespoon Pure maple syrup
1 Egg
¼ cup Banana
½ teaspoon Vanilla Extract
2 ½ cups (312.5 g) All-purpose flour
½ teaspoon Ground cinnamon
1 teaspoon Baking powder
¼ teaspoon Kosher Salt
1 ¼ cup (112 g) Maple glazed walnuts chopped

Instructions

MAKING GLAZED MAPLE WALNUTS

Line a sheet pan with parchment paper so the glazed walnuts can cool. Add the butter, sugar, and maple syrup to a non-stick pan.
Turn the heat to medium and stir until the sugar dissolves into the maple syrup and butter. Add the walnuts and stir until the syrupy mixture coats them evenly. If the mixture starts to dry out, add a little more butter.
Once the syrup coats the walnuts, take the pan off the heat and spread them onto the parchment-lined sheet pan to cool. After they have cooled, chop them into bite-size pieces. Be sure to keep the tiny pieces to add to the cookie dough. Those little bits have lots of flavor.

MAKING THE COOKIES

Weigh or measure both sugars into one bowl and set aside. In another bowl, weigh or measure the flour, then add the cinnamon, salt, and baking powder. Run a whisk through to blend. Mash the banana with a fork and measure out ¼ cup, then set aside.
Add the butter and cream cheese to a mixer bowl and blend on medium speed for 1 to 2 minutes. Next, add both sugars and mix on medium speed for 3 minutes. Stop and scrape down the sides and bottom of the bowl before adding the vanilla extract, mashed banana, maple syrup, and egg. Mix until everything is incorporated.
Turn the mixer to low and gradually add the flour mixture about a third at a time. Turn off the mixer and scrape down the sides and bottom of the bowl before adding the chopped glazed maple walnuts. Mix on low for about 5 to 10 seconds to distribute the walnuts through the cookie dough. Cover lightly and refrigerate for 30 minutes.
Preheat the oven to 350°F (175°C or 180°C) and line 2 cookie sheet pans with parchment paper. Using a medium cookie scoop, place 12 mounds of dough onto a cookie sheet pan. Bake for 11 to 13 minutes. After removing them from the oven, transfer the cookies to a cooling rack.

Notes

Maple Syrup:
Real maple syrup gives the glazed walnuts their warm maple flavor. Since maple is the star flavor in this recipe, I recommend using pure maple syrup instead of pancake syrup for the best taste.

Banana:
The mashed banana adds moisture and helps keep these cookies soft. You only need ¼ cup, and the maple flavor stays front and center.

Walnuts:
I use chopped walnuts so you get little bits of maple walnut flavor in every bite. Be sure the glazed walnuts are fully cooled before adding them to the cookie dough.

Cream Cheese:
A little cream cheese helps create a soft, tender cookie texture. Let it soften slightly so it blends smoothly with the butter.

Nutrition