Sourdough Maple Walnut Cookies

These maple walnut cookies are everything I want in a fall treat: tender, nutty, and topped with a cozy maple icing. Made with sourdough discard, they’re a fun and easy way to use up your starter without needing a rise time. That subtle tang from the discard deepens the flavor, and the texture? They are absolute perfection, soft and tender, but not cakey or crumbly.

They’re simple to prep ahead, chill in the fridge, and slice and bake whenever you’re ready for a freshly baked cookie. These cookies hold their shape beautifully, with a tender bite and soft, short texture—like a shortbread’s fluffier cousin. The maple glaze on top adds the perfect sweet finish.

The discard brings just a touch of tang that balances out the sweetness and gives the cookies a little lift in texture. Adding discard to cookies is always a good idea! (Also check out my sourdough cookie cookbook for even more!)

Why You’ll Love This Recipe

• Great use for discard: These cookies are a simple, sweet way to use up sourdough discard with no rise time needed.
• Tender, not cakey: They’re soft and delicate, with a texture that’s somewhere between shortbread and a chewy cookie.
• Big maple flavor: Maple extract in the dough plus a maple glaze on top gives these cookies cozy, fall-inspired flavor in every bite.
• Make-ahead friendly: The dough can be prepped ahead and kept in the fridge or freezer, ready to slice and bake whenever you need a treat.
• Perfect for gifting: They hold their shape, taste amazing, and look beautiful with a simple drizzle and are ideal for sharing or holiday cookie trays.

If you’re a fan of cookies with a little crunch or richness from nuts, I’ve got a few more recipes you’ll want to bookmark. My Peanut Butter Sourdough Cookies are soft, chewy, and packed with peanut flavor. For something a little more buttery and indulgent, try my Butter Pecan Cookies—they’ve got toasted pecans in every bite. And if you’re in the mood for something pretty and classic, my Sourdough Linzer Cookies are a festive favorite with almond flour and jam filling. All of them are great ways to use sourdough discard and perfect for year-round baking.

How to make these cookies

Here is a brief overview of how to make these cookies For the full set of directions and ingredient amounts, please make sure you scroll down to the recipe card below.

Step One: Mix and chill the dough

Cream the butter and sugars until light and fluffy. Add the sourdough discard, vanilla, and maple extract. Mix in the flour, salt, and chopped walnuts.

Shape the dough into a log about 1.5 inches thick using plastic wrap. Wrap it tightly and chill in the fridge until firm.

Step Two: Slice and bake

Preheat the oven to 350°F. Slice the chilled dough into ¼-inch rounds.

Place the slices on a lined baking sheet and bake for 10–12 minutes, until the edges are just golden. Cool on the pan for 10 minutes, then move to a wire rack.

Step Three: Add the icing

Once the cookies are fully cool, drizzle with maple icing and let set.

Storage

Store in an airtight container for up to 3 days. The glaze will soften a bit over time, but they’re still delicious. You can also freeze the cookies (unglazed) and add icing after thawing.