Salted Maple Walnut Pretzel Cookies with Sweet Glaze
These soft-baked cookies combine the sweet warmth of maple syrup with crunchy salted pretzels and toasted walnuts, creating an irresistible sweet-salty combination. Each cookie is topped with a glossy maple glaze and finished with flaky sea salt for an elegant touch. The dough requires chilling for optimal texture, resulting in cookies that are tender on the inside with delightfully textured edges. Perfect for fall gatherings, holiday cookie exchanges, or whenever you crave a unique twist on classic cookies.
Ingredients
- 2 ½ tablespoons maple syrup, for glaze
- 1 tablespoon salted butter, for glaze
- ½ cup powdered sugar
- ⅛ teaspoon salt, for glaze
- flaky sea salt, for topping
- 2 ¼ cups all-purpose flouralmond flour3:4 ratiogluten-freegluten-free
cookies will be more delicate
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ cup salted butter, softened at room temperature
- 1 cup brown sugar, packed
- 1 egg, at room temperature
- ⅓ cup maple syrup
- 1 ½ teaspoons vanilla extract
- ½ teaspoon maple extract
- ¾ cups salted pretzels, chopped, plus 2 tablespoons more for topping
- ½ cup walnuts, chopped, plus 2 tablespoons more for topping
Instructions
- 1
Whisk together flour, baking soda and salt in a medium bowl and set aside
- 2
Beat butter and brown sugar with paddle attachment on medium-high speed until smooth and creamy
- 3
Add egg and beat until incorporated, scraping down bowl sides and bottom
- 4
Add maple syrup, vanilla extract and maple extract, beating on medium-high speed until well combined
- 5
Add flour mixture in thirds, beating on low speed and scraping bowl as needed until just incorporated with no white streaks
- 6
Beat in pretzels and walnuts on low speed until just combined
- 7
Cover bowl with plastic wrap and refrigerate dough for at least 4 hours or up to 24 hours
- 8
Preheat oven to 350 degrees and line baking sheets with parchment paper
- 9
Mix together reserved chopped pretzels and walnuts and spread on a plate
- 10
Roll chilled dough into balls and gently press tops into pretzel-walnut mixture
- 11
Place on baking sheets topping-side up, about 1 1/2 inches apart, and flatten slightly
- 12
Bake for 11-12 minutes until lightly browned around edges
- 13
Cool on baking sheets for 5 minutes before transferring to wire rack
- 14
Melt maple syrup and butter in small saucepan over low heat for glaze
- 15
Whisk in powdered sugar and salt until smooth, then remove from heat
- 16
Drizzle warm glaze over cooled cookies and sprinkle with flaky sea salt while wet
Tips
Chill the cookie dough for the full 4 hours to prevent spreading and ensure the cookies hold their shape during baking.
Press cookie dough balls gently into the pretzel-walnut mixture so toppings adhere but don't break apart the dough.
Apply the glaze while cookies are completely cool but drizzle quickly before it begins to set in the pan.
Good to Know
Store in airtight container at room temperature for 4-6 days
Cookie dough can be chilled up to 24 hours before baking
Serve at room temperature after glaze has set
Common Mistakes
Avoid overmixing the flour to prevent tough cookies
Don't skip the chilling time or cookies will spread too much during baking
Apply glaze to completely cooled cookies to prevent melting
Substitutions
Dairy-Free Swaps
Gluten-Free Swaps
General Alternatives
FAQ
Can I freeze the cookie dough?
Yes, portion the dough into balls and freeze on a tray, then transfer to freezer bags for up to 3 months. Bake directly from frozen, adding 1-2 minutes to baking time.
What if I don't have maple extract?
You can omit the maple extract and increase vanilla extract to 2 teaspoons total. The maple flavor will be milder but still present from the maple syrup.
How long do these cookies keep?
Store in an airtight container at room temperature for 4-6 days. The glaze may soften slightly over time but cookies remain delicious.