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Sourdough Maple Walnut Cookies

two maple walnut cookies wtih drizzle resting on each other with tray in background

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Soft, tender maple walnut cookies made with sourdough discard and topped with maple icing. A cozy, easy-to-make cookie that’s perfect for fall baking and using up discard.

Ingredients

Scale
  • 1 cup unsalted butter room temperature
  • 3/4 cup brown sugar
  • 1/4 cup granulated sugar
  • 1/2 cup sourdough starter discard room temperature
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon maple extract
  • 2 1/4 cup all purpose flour
  • 1/4 teaspoon salt
  • 1 1/2 cup roughly chopped walnuts

Maple Icing

  • 3/4 cup powdered sugar
  • 3 Tablespoons maple syrup
  • 1 teaspoon water

Instructions

  • In the bowl of a stand mixer, cream the butter, brown sugar and granulated sugar on medium low speed until light and fluffy, about 3-5 minutes.
  • Add in the sourdough starter, vanilla extract and maple extract and mix until combined.
  • Add in the flour, salt, and walnuts and mix.
  • Place a large sheet of plastic wrap on the counter and place the dough in a line down the center.
  • Use the plastic wrap to roll/squeeze the dough into a log about 1.5″ wide. (Rolling it like you are making a play dough worm helps!)
  • Wrap the dough well in the plastic wrap and place in the fridge to chill for at least 1 hour.
  • Preheat oven to 350 F
  • Prepare two baking sheets by lining with parchment paper or a silpat mat.
  • Unwrap the chilled dough and use a knife to cut 1/4″ thick slices of dough.
  • Place the slices 2″ apart on the baking sheets.
  • Bake in the preheated oven for 10-12 minutes, until the edges are just starting to turn golden and the tops are firm.
  • Allow to cool 10 minutes on the pan before moving to a wire rack to finish cooling.
  • When the cookies are cool, mix together the ingredients for the icing until smooth and drizzle over the cookies.
  • Allow the cookies to sit on the wire rack for at least 30 minutes to allow the icing to set.