Vermont Maple Cookies
Bring these Vermont Maple Cookies on country hikes or picnics. Full of sweet maple walnut flavor, they’re tender and delicious.
By Yankee Magazine|Oct 05 2022|
Vermont Maple Walnut Cookies
Photo Credit: Aimee TuckerBring these Vermont Maple Cookies on country hikes or picnics. Full of sweet maple walnut flavor, they’re tender and delicious.
Yield
Makes 3 dozen
Ingredients
3/4 cup butter
1/2 cup firmly packed brown sugar
1 egg
1 teaspoon vanilla
2-1/4 cups flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup maple syrup
1/2 cup chopped walnuts
Walnut halves, or extra chopped walnuts
Instructions
Cream butter and sugar. Beat in egg and vanilla. Sift together flour, baking powder, soda, and salt, and add to creamed mixture alternately with maple syrup. Blend well and fold in nuts. Scoop up about 2 tablespoons of dough with a spoon and drop it on an ungreased cookie sheet. Repeat with remaining dough. Top each cookie with a walnut half, or extra chopped walnuts. Bake 8-10 minutes at 400°F.
When printing a recipe I feel it is an unnecessary waste of paper and ink to print the photo. Please offer a “Printer Friendly” version. Other websites have one and it and works well. Thank you!
Hi Marty. While we may be sister-companies, our websites are (unfortunately) on different platforms, so we do not have the same features and capabilities. We understand your concern about the way our recipes currently print, even in printer-friendly mode. A solution may be to copy and paste just the text of the recipe into a Word document and print that at the size you prefer. Hope this helps! Thanks and happy baking!
Great solution!
I also checked to see how much paper it uses and if you print double-sided and choose only pages 1-2 (eliminating all the comments) it’s only one sheet of paper.
You can just copy & paste the recipe w/o the photo.
Marty’s absolutely right!
The maple flavor was very weak. If I make them again, I would start with 3/4 C maple syrup and boil it down to 1/2 C.
Gail, thanks for your suggestion. I did as you suggested and the maple flavor was perfectly balanced. Was a little concerned because the syrup got almost to the candy stage;very thick and sticky; but it worked out just fine.
Use a paper recipe card if recipe is a keeper it will be a family legacy,I treasure my Mom’s tried and tried and tried recipes in her handwriting!
400F seems a bit hot to cook cookies. Have you tried 375F for 10 minutes?
Has anyone actually made these? Are they chewy, or crumbly, or what?
I made them yesterday and found them to be quite ‘cakey’ and dry, probably too much flour and not enough maple syrup for me. Definitely not chewy or crunchy. I’ve made better cookies, but perhaps I made them too big. I have them dunked in coffee!
We really are all different, aren’t we ; ) I often copy and paste to be sure that I GET the photo on as few pages as possible and to see what the recipe should look like. Happy baking, everyone! I’ve got all the ingredients right here at home locked in with me. The problem is when I meet my Weight Watcher friends at what is now our online meeting every week and we’re all looking for ways to STOP eating everything in sight at home : ( Take care, everyone, and try not to take it out on your body! My husband and I just took a walk in the rain after his gentle persuasion and it was just the Rx I needed to get out of my mild depression. Back to my knitting and crochet for 0 WW points!!! 😉
To get better maple flavour, be sure to use what used to be labeled “B” grade maple syrup. It’s much a darker & stronger-flavoured maple syrup and is much better for cooking and baking than the lighter amber syrups drizzled over waffles and pancakes…
Here are the old & new grades to help folks choose:
Old: Medium Amber. New: Grade A Amber Color/Rich Taste. Not many changes here either. …
Old: Dark Amber. New: Grade A Amber Color/Rich Taste. -OR- Grade A Dark Color/Robust Taste. …
Old: Grade B. New: Grade A Dark Color/Robust Taste. …
Old: Grade C/Commercial. New: Grade A Very Dark Color/Strong Taste.
These cookies need more than more maple syrup. Has anyone tried putting some icing on them?
If anyone finds it not mapely enough 🙂 try making a maple drizzle.. maybe confectionary sugar with maple syrup. Pretty sweet so just drizzle over cookies. You could also top with a maple flavored candied walnut. Save extras for snack time!
I made these on the spur of the moment and used Vermont Grade A amber (all I had) and actually doubled the amount of syrup. Still lacked much of a maple flavor. Next time I’ll try Grade B dark and swap out the vanilla extract for maple extract. Also, 400 is much too hot. I lowered the oven to 350 for the second batch. Much better.
instead of using vanilla extract, use maple extract!!! and use dark brown sugar it has molasses in it, also use 1/2 regular flour and 1/2 bread flour, and they will be the greatest cookies ever.
I might add some dried cranberries to these cookies as I am allergic to walnuts…and I wonder if some maple extract would give more of a maple flavor ?
Anyone know the carbs in one of these cookies? I’ve been making Oatmeal Raisin cause they are carb friendly..if you only eat two.
I have tasted Vermont maple syrup before, must be the region? here in Geauga couty area of northeastern Ohio, our syrup has a more pronounced maple flavor in my opinion
I live in Geauga county too. I grew up in New England and have done a side by side taste test that also included syrup from Quebec. They are all about the same.
Just add the receipe to your favorites.
so i was wondering about these comments, until i baked these last night. if you are expecting a chewy or crispy cookie, you will likely be disapointed. these are like little cakes (at least mine came out like cake), like madelaines. they might be good for maple whoopie pies.
Anytime baking POWDER is an ingredient, you can count on the cookie being cake-like.
For a stronger economy maple flavor, use a darker maple syrup, like dark amber.
I made these yesterday but there is not enough maple flavoring in them for me. I was quite disappointed. I am wondering if you could use either a little more maple syrup, a little more brown sugar, or add some maple flavoring?
I have found (on Amazon) a extra dark and strong maple syrup that I love to use in baking. It’s by Anderson’s.
Substitute maple sugar for Brown sugar
These cookies are terrific. I agree with some of the other posts – could use a little more maple “kick”. I found natural maple flavor at King Arthur Baking in Norwich,Vermont. Just a little bit does the trick.
Love most of your recipes but please, please, please find a way that the comments do not print, five pages of comments with this recipe!!!!!! I love reading the comments and most are very helpful but I do not need them printed. Waste of paper and expensive ink!
Just set your printer instructions to only print the pages you want. There should be a setting that askes if you want to print all pages, or custom for page numbers you want, i.e. pages 1-3. check it out next time. Hope this was helpful.
If you highlight the recipe and right click > print, it will only print what you’ve highlighted.
I “print” the recipe to a PDF format then bring the PDF up on my iPad. No paper involved. Only 100% recyclable electrons.
If you print on both sides you will save paper.
I agree to the need for more maple flavor and will use the suggestions here. But I love this cookie, it tastes and smells like pancakes!!
I don’t like nuts in my cookies. Can I make these without the walnuts? Will it ruin the texture of the cookies?
I’m going to try using maple sugar instead of brown sugar. Has anyone else tried that?
I saved this recipe a few years ago and was just getting around to making them for the first time. I decided to read the comments first and was glad I did! Based on the many reviews, I decided to split the 1 teaspoon of vanilla extract into a 1/2 teaspoon of vanilla extract and a 1/2 teaspoon of maple extract. The only other addition I made was to add a heaping cup of white chocolate chips to this recipe. The cookies came out awesome!! When I make them again (which I’m sure my husband will want!) I will change the 1 teaspoon of vanilla extract into 1 teaspoon of maple extract. Delicious! (I couldn’t stop eating the cookie dough!!)
Great recipe. Making for my sister’s birthday.