Maple-Walnut Spice Cookies

Maple-Walnut Spice Cookies Recipe

Photo: Jan Smith

Store these frosted cookies between layers of parchment paper or wax paper to keep them from sticking together. You can bake and freeze the cookies up to a month in advance; bring the cookies to room temperature before frosting them.


30 cookies (serving size: 1 cookie)

Recipe from

Cooking Light

Nutritional Information

Calories 98
Caloriesfromfat 30 %
Fat 3.3 g
Satfat 1.1 g
Monofat 1 g
Polyfat 1.1 g
Protein 1.2 g
Carbohydrate 16.3 g
Fiber 0.3 g
Cholesterol 12 mg
Iron 0.5 mg
Sodium 58 mg
Calcium 12 mg


1 1/2 cups all-purpose flour (about 6 3/4 ounces)
1/2 teaspoon baking soda
1/2 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/8 teaspoon ground nutmeg
1/8 teaspoon ground cloves
3/4 cup packed dark brown sugar
1/4 cup butter, softened
2 tablespoons maple syrup
1 large egg
1 cup powdered sugar
2 tablespoons maple syrup
1 tablespoon fat-free milk
2 teaspoons butter, softened
Remaining ingredient:
1/2 cup finely chopped walnuts, toasted


Preheat oven to 350°.

To prepare cookies, lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 6 ingredients (through cloves) in a medium bowl, stirring well with a whisk.

Place brown sugar and 1/4 cup butter in a large bowl; beat with a mixer at high speed until light and fluffy (about 4 minutes). Add 2 tablespoons syrup and egg; beat until well blended. Beating at low speed, gradually add flour mixture; beat just until combined.

Spoon batter evenly into 30 mounds (about 1 tablespoon) 2 inches apart on baking sheets. Bake at 350° for 14 minutes or until lightly browned. Cool on pans 5 minutes. Remove from pans; cool completely on wire racks.

To prepare frosting, combine powdered sugar, 2 tablespoons syrup, milk, and 2 teaspoons butter, stirring with a whisk until smooth. Spread frosting evenly over cooled cookies. Working quickly, sprinkle cookies with nuts.

Julie Grimes Bottcher,

Cooking Light

December 2005
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