Maple-Walnut Spice Cookies

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.

Course Dessert
Cuisine American
Cook Time 14 minutes
Total Time 30 minutes
Servings 30 Cookies
Calories 98 kcal
Author Mike Dedmon


  • 1 1/2 cups Flour
  • 1/2 tsp Baking Soda
  • 1/2 tsp Ground ginger
  • 1/2 tsp Ground Cinnamon
  • 1/4 tsp Salt
  • 1/8 tsp Ground Nutmeg
  • 1/8 tsp Ground Clovers
  • 3/4 cup Packed Dark Brown Sugar
  • 1/4 cup Unsalted Butter Softened
  • 1 large egge
  • 1/2 cup Finely Chopped Walnuts - TOASTED


  • 1 cup Powered Sugar
  • 2 tbsp Maple Syrup REAL Maple Syrup - Not the artificial stuff.
  • 1 tbsp Fat-Free Milk
  • 2 tsp Unsalted Butter Softened


  1. Preheat oven to 350

  2. 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.

  3. Place brown sugar and 1/4 cup of 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.

  4. Spook 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.

  5. To prepare frosting, combine powdered sugar, 2 tablespoons syrup, mil, and 2 teaspoons butter, stirring with a whisk until smooth. Spread frosting evenly over cooled cookies. Working quickly, sprinkle cookies with nuts. Yield: 30 cookies (serving size: 1 cookie).