Maple Cinnamon Glazed Ginger Walnut Cookies

This one is for the kids and grandkids; and for the kid in you too!  I don’t often glaze or decorate cookies, because, frankly, I’m not good at it!  So, do me a favor, and please don’t laugh at my efforts!  But don’t go on looks alone, they sure are tasty!

I found this delicious recipe on the California Walnuts site and have modified it slightly. These crunchy, nutty cookies are perfect to share with your guests or family (of just you!) with a cup of tea or coffee, or as a light dessert after a big meal.  Because, who doesn’t like cookies?  And definitely don’t forget to leave a few of these on a plate for Santa!

Download the Cover for your book here: cover

And here is the pdf of the recipe: Dec 23

Maple Cinnamon Glazed Ginger Walnut Cookies

Diff: Easy     Time: 1 hr 30 min.

Cook: 8-10 min.    Makes: 4 dozen






1 cup butter, softened

1 cup sugar

2 eggs, room temperature

2 teaspoons vanilla extract

3 cups all-purpose flour

1 ½ teaspoon Vietnamese cinnamon

½ teaspoon baking soda

½ teaspoon Celtic or sea salt

1 cup finely chopped walnuts

½ cup finely chopped crystallized ginger

Maple Glaze (recipe follows)




Beat butter and sugar together in a large bowl until light and fluffy; stir in eggs and vanilla.

Stir together flour, cinnamon, baking soda, and salt; add to butter mixture and mix until thoroughly combined.

Stir in walnuts and ginger. Dough will be thick and sticky.

Wrap dough tightly in plastic wrap and refrigerate for at least two hours or up to one week. (Dough must be firm).

When ready to bake, preheat oven to 400° F and line baking sheets with parchment paper.

Using one portion of dough at a time, (put the remaining portion in the refrigerator to stay cold), roll dough out to ¼ inch thick on a lightly floured board.

Using cookie cutters, cut dough into stars, bells, snowflakes or desired shapes.

Place on prepared baking sheets and bake for 8-10 minutes, or until lightly browned.

Transfer cookies from baking sheets to a wire baking rack to cool completely.

When cooled, coat tops of cookie with a thin layer of Maple Glaze.  Store cookies, if frosted, between sheets of wax paper in an airtight container.




Maple Glaze



2 cups powdered sugar

1 T maple syrup

1 T milk

1-2 drops maple extract




Stir  all ingredients above in a small bowl until smooth.

Using a pastry brush, brush top of each cookie with glaze or dip top of cookie into bowl of glaze.

Set cookies on wax paper to dry before storing.


May you, your families and Santa enjoy this wonderful cookies!


Wishing you and yours all the blessings of the Christmas season, a Very Merry and Safe Christmas with your loved ones, Good Health and Happy Eating!  God bless you all!

Smiles and Blessings,



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