These Maple Walnut Spice Cookies are such a delicious, lighter cookie recipe.
Many flavors evoke the sense of the arrival of fall, but maple is the flavor that most does it for me. At this time of year, I long to visit a region where maple is abundant… where maple farmers are tapping maple trees for sap in order to make fresh maple syrup.
Instead, I must settle for my mail order maple sugar, Trader’s Joe’s highest grade maple syrup and the occasional home-baked maple treat.
I think these soft, little cookies are spicy and flavorful enough to eat on their own, but a thin layer of glaze drizzled on top adds even more maple flavor and acts as a sweet addition.
The glaze spreads on fairly thin, and some even drips over the sides a bit, but it dries up quickly and sets enough that you could store them in between layers of waxed paper if you wish. Just place paper towels or waxed paper underneath a rack and drizzle the glaze without worry of messing up your table or counter. Simply throw away the mess when you’re finished glazing.
A sprinkle of walnuts, lightly toasted of course, are an appropriate way to top this cookie. If you don’t care for walnuts, pecans would be a nice replacement. And if you’re not into nuts at all, the maple glaze is delicious enough to hold its own without a topping.
Use pure maple syrup if you can find it. Though expensive, it really makes a difference flavor-wise. Look for Grade B syrup (a darker variety with a more robust flavor) to use for cooking and baking.
*An added bonus- these cookies are only 82 calories. So plan to eat a few… practically guilt free!
Maple Walnut Spice Cookies
- 1½ cups all purpose flour
- ½ teaspoon baking soda
- ½ teaspoon ground ginger
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
- ⅛ teaspoon ground nutmeg
- ⅛ teaspoon ground cloves
- ¾ cup packed dark brown sugar
- ¼ cup (½ stick) salted butter, softened
- 2 tablespoons maple syrup
- 1 large egg
- 1 cup powdered sugar
- 2 tablespoons maple syrup
- ½ tablespoon nonfat milk (or more if you'd like it thinner)
- 2 teaspoons salted butter, softened
- ½ cup finely chopped walnuts, toasted
- Preheat the oven to 350°F.
- In a medium bowl, whisk together the flour and next 6 ingredients (through cloves).
- Use an electric mixer to combine the brown sugar and ¼ cup butter in a large bowl; beat 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 lined with parchment paper or a silpat mat (or lightly grease baking sheets). Bake for 14 minutes or until lightly browned. Cool on pans 5 minutes. Remove from pans; cool completely on wire racks.
- Combine powdered sugar, 2 tablespoons syrup, milk, and 2 teaspoons butter, stirring with a whisk until smooth. Add ½ tablespoon more milk if a thinner consistency is desired.
- Spread frosting evenly over cooled cookies. Working quickly, sprinkle cookies with nuts.
- The glaze will be thin. Place cookies on rack with waxed paper underneath. Drizzle the glaze and let it drip off the sides of the cookies. The glaze will set on the cookies and you can just throw the waxed paper mess away.
- To make ahead, bake cookies and freeze up to one month in advance. Bring cookies to room temp. before glazing.
Here are a few more Weight Watchers cookie recipes you might enjoy:
- Whole Wheat Double Chocolate Chip Cinnamon Cookies by Cookin’ Canuck
- Weight Watchers Sugar Cookies by Recipe Girl
- 2-Ingredient Breakfast Cookies by Cafe Delites
- Cocoa Fudge Cookies by Recipe Girl