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Glazed Maple Walnut cookies on parchment paper on top of a metal plate.

Glazed Maple Walnut Cookies

Barbara Hall
Use a good quality maple syrup. You can tell by just tasting it on your finger. Some are so pale in taste they will not add much flavor to your cookie recipe.
5 from 1 vote
Prep Time 5 mins
Total Bake Time 30 mins
Chil 30 mins
Total Time 1 hr 5 mins
Course Cookies, Fall, Nuts
Cuisine American
Servings 27 cookies
Calories 113 kcal


  • ½ cup Unsalted Butter, room temperature 1 stick
  • 4 ounces Cream Cheese
  • ½ cup Sugar white 99 g
  • ½ cup Light brown sugar 106 g
  • 2 Tablespoon Pure maple syrup
  • 1 Egg
  • ½ Banana Mashed
  • ½ teaspoon Vanilla Extract
  • 2-¾ cups All-purpose flour 330 g
  • ½ teaspoon Ground cinnamon
  • 1 teaspoon Baking powder
  • ¼ teaspoon Kosher Salt
  • 1 cup Maple glazed walnuts chopped


  • Taking a package of glazed maple walnuts and chop them into bite-size pieces. I love these walnuts and tend to eat them as I am chopping. Good thing they come in a 2 cup package. Weigh or measure both sugars into one bowl and set aside. Next, weigh or measure the flour, cinnamon, salt, baking powder and run a whisk through to blend. Take a ½ of a banana and mash it with a fork, and set that aside. (I showed a whole banana in the picture so you could see the size of the banana I used before I cut it in half)
  • Add the butter and cream cheese to a mixer bowl and blend on medium speed blend for 2 to 3 minutes. If the butter or cream cheese is still really cold, it will take the full 3 minutes. It should be smooth-looking, not chalky. Add both sugars and mix for another 2 minutes on medium speed. I stop and scrape down the sides and across the bottom before adding the vanilla extract, mashed banana, maple syrup, and 1 egg. Mix till the egg and banana look incorporated.
  • Turn the mixer to low and gradually add the flour mixture. Next, I turn off the mixer and scrape the sides and across the bottom before adding the chopped glazed maple walnuts. Finally, turn on the mixer for about 30 seconds to blend the nuts through the cookie dough. Cover lightly and refrigerate for 30 minutes.
  • Preheat the oven to 350°, and line 2 cookie sheet pans with parchment paper. Using a medium-size cookie scooper, scoop 12 mounds onto a cookie pan. Bake for 11-13 minutes (mine were done at 12 minutes). After pulling them from the oven move them to a cooling rack.


This recipe makes about 2-¼ dozen.


Calories: 113kcalCarbohydrates: 13gProtein: 1gFat: 7gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 20mgSodium: 103mgPotassium: 28mgFiber: 1gSugar: 10gVitamin A: 172IUVitamin C: 1mgCalcium: 23mgIron: 1mg
Keyword maple glazed cookies, maple walnut cookies, walnut cookies
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