Description
These delightful drop cookies combine the rich, smoky sweetness of dark maple syrup with the earthy crunch of toasted walnuts. Soft in the center and crisp at the edges, they offer a nostalgic taste of Vermont heritage that is quick and easy to prepare any day of the week.
Ingredients
- 1/2 cup unsalted butter, softened
- 1/2 cup dark brown sugar, packed
- 1/2 cup real maple syrup (Grade B or Dark Robust preferred)
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup chopped walnuts
Instructions
- In a large bowl, use an electric mixer to cream the softened butter and dark brown sugar on medium speed until light and fluffy, about 3 minutes.
- Beat in the egg and vanilla extract until well combined, then pour in the maple syrup and mix until the batter is smooth.
- In a separate medium bowl, whisk together the flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture, mixing on low speed until just incorporated.
- Fold in the chopped walnuts by hand with a spatula.
- Cover the dough and refrigerate for 30 minutes to prevent excessive spreading.
- Preheat oven to 350°F (175°C) and line cookie sheets with parchment paper.
- Drop rounded tablespoonfuls of dough (1-inch balls) onto the prepared sheets.
- Bake for 10 to 12 minutes until the edges are golden brown.
- Cool on the pan for 2 minutes before transferring to a wire rack to cool completely.
Notes
To ensure your cookies have the best texture, avoid overmixing the dough once the flour is added. If you prefer a nut-free version, simply omit the walnuts or replace them with white chocolate chips for a different flavor profile. These cookies stay fresh and soft for up to five days when stored in an airtight container at room temperature.
- Prep Time: 40 mins
- Cook Time: 12 mins
- Category: Dessert
- Method: Baking
- Cuisine: American