Maple is the star of the show with these easy slice and bake cookies! Crunchy walnuts and a buttery, tender texture make these Maple Cookies a must-bake during the fall season!
Do you know what I like best about Fall? It’s all the SMELLS from the kitchen! Baking apples and pumpkin pie and maple syrup! Even though most of us consume maple syrup year-round, it has its home in autumn, when the maple leaves turn their vibrant red and orange and pure maple syrup is harvested. That’s why I love these delicious Maple Cookies in the fall!
If you want to bring that wonderful maple flavor (and SMELL) to your kitchen, then you need to add these Slice and Bake Walnut Maple Cookies to your “must make” list. I took these to a party just yesterday, and people could not stop eating them!
They are pretty simple to make, but they do take some advanced planning. Chilling the dough is a must, and that’s what will take up the majority of the time. Before you get ready to make them, check to see that you have the following ingredients:
Ingredients for Slice and Bake Walnut Maple Cookies
- Brown sugar
- Maple extract
How to make Slice and Bake Walnut Maple Cookies
You’re going to mix up your dough using a stand mixer or hand mixer. Once all the ingredients are mixed in, you’ll take out the dough and divide it in half. Then you’ll shape each half into a log about 2 inches in diameter. Wrap each log tightly with plastic wrap and refrigerate it for at least four hours, or overnight.
When you are ready to bake your cookies, preheat your oven to 350 degrees F., then remove the dough from the refrigerator and slice each log into pieces about a half-inch thick.
Place the cookie slices on baking sheets lined with parchment paper or silicone baking mats (my favorite!) about two inches apart.
The cookies don’t spread at all while baking, so you don’t need to worry about them running into each other. You will want to bake them for 12-14 minutes, until the bottom edges start to brown. I found that 13 minutes was perfect in my oven.
Once you remove them, you’ll let them rest on the cookie sheets for a couple of minutes, and then transfer them to a wire rack so they can cool completely. Then you can either eat them plain, dip them in melted white chocolate, or put on a maple glaze. I really wanted to amp up the maple flavor, so I just made a simple glaze out of butter, powdered sugar, maple extract, and water and then piped it on the cookies in random patterns.
I’ll include the recipe for the glaze on the recipe card below. Instead of piping it on, you could also just spread a little bit across the top of the cookies if you want. Either way, these cookies are delicious! Crunchy and crumbly, yet slightly tender and full of fragrant maple flavor, they are sure to be a hit!
More Cookie Recipes I know you’ll love!
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Slice and Bake Walnut Maple Cookies
For the Cookies
- 3/4 cup butter, softened to room temperature
- 2/3 cup brown sugar, packed
- 1 large egg, room temperature
- 2 teaspoons maple extract
- 1 cup walnuts, chopped
- 2 cups all-purpose flour
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
For the Maple Glaze
- 2 tablespoons butter, softened to room temperature
- 1 1/2 cups powdered sugar
- 1 teaspoon maple extract
- 4-5 teaspoons water
For the Cookies
- In a large mixing bowl or stand mixer, add the butter and beat on medium-high speed until smooth, about one minute.
- Add the brown sugar and beat with the butter until creamy, about two minutes.
- Add the egg and maple extract. Beat on high speed for about one minute. Stop the mixer and scrape the sides of the bowl as needed.
- Add the flour, cinnamon, and salt and mix on low speed until everything is combined.
- Add the chopped walnuts and mix on low speed until the walnuts are evenly distributed throughout the dough. The dough will be thick and sticky.
- Turn the dough out onto a floured cutting board and divide into two equal pieces. Shape each piece into a log about two inches in diameter. Wrap tightly in plastic wrap and place in the refrigerator for at least four hours (up to five days).
- When ready to bake, heat your oven to 350 degrees F. Remove your cookie dough from the refrigerator and slice each log into about 16 cookies (each cookie will be about 1/2-inch thick).
- Place the sliced cookies two inches apart on baking sheets lined with parchment paper or silicone mats.
- Bake for 12-14 minutes, until the bottom edges start to brown. Allow to cool slightly on baking sheets before transferring to wire racks to cool completely.
For the Maple Glaze
- In a medium-sized bowl, add the butter, maple extract, and powdered sugar. Blend on low speed for about 30 seconds.
- Add three teaspoons of water to start and mix well. Add up to an additional 2 teaspoons of water, depending on your desired consistency. Pipe or spread on the cooled cookies.
Want more great recipes for Fall? Try these!