Maple Walnut Cookies

5 from 1 vote

These Walnut Maple Cookies are perfect for Christmas tray bakes. Hints of maple in a buttery shortbread topped with royal icing and sprinkles. Who can say no to these delicious walnut butter cookies. Perfect for giving away on a Christmas cookie tray.

Prep Time30

Cook Time12

Total Time42

Course: Cookies

Cuisine: American

Keyword: christmas cookie tray, Maple Walnut Cookies, shortbread

Servings: Cookies

Calories: 134kcal

Author: AmyG

Ingredients

Cookie Dough

1 cups butter two sticks
¼ cups maple syrup
½ cups brown sugar
½ tsp maple extract
1 ¾ cups all purpose flour
¼ cups cornstarch
1 cups walnuts ground

Frosting

1 cups icing sugar
5 tbsp maple syrup

Instructions

Cookies

Preheat oven to 350 F.
Place butter and sugar in the bowl of a stand mixer.
In another bowl combine the flour and cornstarch and whisk together so that it is well combined.
Start by creaming the butter and sugar in a stand mixer. Alternate adding the flour mixture, ground walnuts and the maple syrup until a dough forms. Turn out the dough onto a floured surface and need in remaining flour.
At this point you can either roll the dough into a log and make ice-box cookies (refrigerate dough for 2 hours, then remove from fridge and slice log making cookies that are about ¼" thick). The other option is to roll out the dough straight out of the stand mixer and make cookies using a cookie cutter.
Once you have cut out the cookies, bake them at 350°F for about 12 minutes. Let cookies cool down completely

Frosting

Mix together the icing sugar and maple syrup together to make a spreadable frosting. Add more sugar if the frosting is too thin or add more maple syrup if the frosting is to thick.
Spread the icing onto the cookies or you can pipe it out. Sprinkle the top of the cookies with crushed walnuts or sprinkles.

Notes

Top Tips

These cookies will take about 12 minutes to bake. As you see the edges start to brown, you can remove them from the oven and set aside to cool down.

Your butter doesn't need to be at room temperature to make this Maple Walnut Shortbread Cookie, but it helps. If you are using butter straight out of the fridge, ensure that you cream the butter and the sugar long enough until it reaches a light color and soft consistency.

If you plan on eating these the same day, frosting them will be fine. However, if you plan on storing these either use royal icing or don't ice them at all. These Maple Walnut Shortbread Cookies taste amazing without any icing or frosting too, not to mention less calories.

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