Maple Walnut Cookies with Brown Butter Frosting Recipe

Introduction

These Maple Walnut Cookies with Brown Butter Frosting combine a rich, nutty flavor with the natural sweetness of maple syrup. The brown butter frosting adds a luxurious, creamy finish that takes these cookies to the next level. Perfect for an afternoon treat or sharing with friends.

Ingredients

• 1 cup all-purpose flour
• 1/2 cup chopped walnuts
• 1/4 cup maple syrup
• 1/4 cup unsalted butter, softened
• 1/4 cup brown sugar
• 1 egg
• 1 tsp vanilla extract
• 1/2 tsp baking soda
• 1/4 tsp salt
• For frosting: 3 tbsp browned butter
• 1 cup powdered sugar
• 1 tsp vanilla extract
• 1-2 tbsp milk

Instructions

1. Step 1: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. Step 2: In a bowl, whisk together the flour, baking soda, and salt.
3. Step 3: In another large bowl, beat the softened butter, brown sugar, and maple syrup until the mixture is creamy and well combined.
4. Step 4: Add the egg and vanilla extract to the wet mixture, mixing thoroughly, then gradually incorporate the dry ingredients until just combined.
5. Step 5: Fold the chopped walnuts into the dough gently. Drop spoonfuls of the dough onto the prepared baking sheet, spacing them evenly.
6. Step 6: Bake the cookies for 10-12 minutes, or until the edges turn golden brown. Remove from the oven and allow them to cool completely on a wire rack.
7. Step 7: To prepare the frosting, brown the butter in a small pan over medium heat until it smells nutty and has a golden color. Remove from heat and let it cool slightly.
8. Step 8: Whisk the browned butter with the powdered sugar, vanilla extract, and 1 tablespoon of milk. Add more milk if needed to reach a smooth, spreadable consistency.
9. Step 9: Spread the brown butter frosting over the cooled cookies and enjoy.

Tips & Variations

• Toast the walnuts lightly before folding them in to enhance their flavor.
• For a vegan version, substitute the butter with a plant-based alternative and use a flax egg instead of a regular egg.
• Add a pinch of cinnamon or nutmeg for an extra warm spice note.
• If you prefer a thinner frosting, increase the milk by small increments until desired consistency is reached.

Storage

Store the cookies in an airtight container at room temperature for up to 3 days. If you want them to last longer, keep them refrigerated for up to a week. When ready to eat, bring them to room temperature or warm slightly before serving. Frosted cookies may soften in the refrigerator, so warming them gently will help restore texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use different nuts instead of walnuts?

Yes, pecans or almonds can be great substitutes and pair well with maple syrup and brown butter flavors.

How do I brown butter without burning it?

Use medium heat and stir frequently. The butter will foam and then turn a golden brown color with a nutty aroma. Remove promptly from heat to prevent burning.

Maple Walnut Cookies with Brown Butter Frosting Recipe

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★★★★★

4.6 from 62 reviews

Delightfully sweet and nutty Maple Walnut Cookies topped with a rich brown butter frosting. These cookies combine the deep flavor of maple syrup and crunchy walnuts with a creamy, browned butter glaze, creating a perfect treat for any occasion.

• Author: Ruby
• Prep Time: 15 minutes
• Cook Time: 12 minutes
• Total Time: 27 minutes
• Yield: Approximately 12 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Cookie Ingredients

• 1 cup all-purpose flour
• 1/2 cup chopped walnuts
• 1/4 cup maple syrup
• 1/4 cup unsalted butter, softened
• 1/4 cup brown sugar
• 1 egg
• 1 tsp vanilla extract
• 1/2 tsp baking soda
• 1/4 tsp salt

Frosting Ingredients

• 3 tbsp browned butter
• 1 cup powdered sugar
• 1 tsp vanilla extract
• 1–2 tbsp milk

Instructions

1. Preheat the Oven: Preheat your oven to 350°F (175°C). Prepare a baking sheet by lining it with parchment paper to prevent sticking and ensure easy cleanup.
2. Mix Dry Ingredients: In a medium bowl, combine the all-purpose flour, baking soda, and salt. Stir well to evenly distribute the leavening agent and salt throughout the flour.
3. Cream Wet Ingredients: In a separate bowl, beat the softened butter, brown sugar, and maple syrup together until the mixture is creamy and well combined, creating a smooth base for your cookies.
4. Add Egg and Vanilla: Incorporate the egg and vanilla extract into the wet mixture. Mix thoroughly until fully blended, then gradually incorporate the dry ingredients to form a cookie dough.
5. Fold in Walnuts and Portion Dough: Gently fold the chopped walnuts into the dough to distribute them evenly. Using a spoon, drop spoonfuls of the dough onto the prepared baking sheet, spacing them to allow room for spreading.
6. Bake the Cookies: Place the baking sheet in the preheated oven and bake for 10-12 minutes, or until the edges turn golden brown. Remove from oven and allow the cookies to cool on the sheet.
7. Prepare Brown Butter Frosting: In a small pan, brown the butter over medium heat until it turns a rich golden color and develops a nutty aroma. Allow it to cool slightly. Then whisk the browned butter with powdered sugar, vanilla extract, and 1 to 2 tablespoons of milk until smooth and creamy.
8. Frost the Cookies: Once the cookies have cooled completely, spread the brown butter frosting evenly over each cookie. Allow the frosting to set slightly before serving.

Notes

• For extra crunch, toast the walnuts before chopping.
• If frosting is too thick, add an additional teaspoon of milk for desired consistency.
• Store cookies in an airtight container at room temperature for up to 3 days.
• These cookies freeze well; freeze unfrosted cookies and add frosting after thawing.

Keywords: maple walnut cookies, brown butter frosting, maple syrup cookies, nutty cookies, fall desserts