Soft Maple Cookies with Brown Butter Icing

Why Make This Recipe

Soft Maple Cookies with Brown Butter Icing are a delightful treat that melds the rich flavors of maple and brown butter together, creating an unexpected yet delicious combination. These cookies are soft and chewy, with a lovely warm flavor that makes them perfect for any occasion. Whether for a cozy family gathering or just a sweet snack at home, these cookies will surely please everyone. Plus, the brown butter icing adds a nutty sweetness that elevates these cookies to another level.

How to Make Soft Maple Cookies with Brown Butter Icing

Ingredients

• 2 3/4 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp fine sea salt
• 1 tsp ground cinnamon
• 1/2 cup unsalted butter, softened to room temperature
• 1 cup packed brown sugar
• 1/2 cup pure maple syrup (Grade A Dark recommended)
• 1 large egg, at room temperature
• 1 tsp pure vanilla extract
• 1/4 cup unsalted butter (to brown)
• 1 1/2 cups powdered sugar, sifted
• 2 Tbsp pure maple syrup
• 1–2 Tbsp milk or cream (as needed for consistency)
• 1/4 tsp ground cinnamon (optional)
• Flaky sea salt or chopped toasted pecans (for sprinkling)

Directions

1. In a medium bowl, whisk flour, baking soda, salt, and cinnamon until evenly combined; set aside.
2. In a large bowl (stand mixer with paddle or hand mixer), beat softened butter and brown sugar on medium until light and fluffy (2–3 minutes). Scrape bowl; add maple syrup and beat until fully combined.
3. Beat in the egg and vanilla just until combined. On low speed, gradually add dry ingredients and mix only until flour streaks disappear. The dough will be soft.
4. Cover and refrigerate for at least 1 hour (up to 3 days) to prevent excess spread and deepen the maple flavor.
5. Preheat oven to 350°F (175°C). Line two baking sheets with parchment. Scoop 1.5 Tbsp dough balls spaced 2 inches apart. Bake for 10–12 minutes until edges are lightly golden and centers look just set. Cool for 5 minutes on the sheet, then transfer to a rack.
6. In a light-colored saucepan over medium heat, melt 1/4 cup butter. Cook, swirling, until foamy with brown bits and a nutty aroma develops. Immediately pour into a heatproof bowl to stop cooking. Whisk in powdered sugar, maple syrup, and optional cinnamon. Add milk 1 Tbsp at a time until thick but pourable.
7. Dip or drizzle cooled cookies with icing. While wet, sprinkle with flaky sea salt or toasted pecans. Let set for about 30 minutes before serving.

How to Serve Soft Maple Cookies with Brown Butter Icing

Serve these cookies warm or at room temperature. They are perfect on their own, or you can pair them with a glass of cold milk or a cup of coffee for a delightful afternoon treat. They also make great gifts when packed in a decorative box for friends and family.

How to Store Soft Maple Cookies with Brown Butter Icing

Store the cookies in an airtight container at room temperature for up to a week. If you want to keep them longer, you can freeze the unbaked dough. After forming the dough balls, place them on a baking sheet and freeze until solid. Then transfer them to a freezer bag for up to three months. Bake straight from the freezer, adding an extra minute or two to the bake time.

Tips to Make Soft Maple Cookies with Brown Butter Icing

• Ensure your butter is softened to room temperature for the best texture in the dough.
• Don’t skip the chilling step! It helps the flavors meld and prevents spreading.
• For an extra touch, consider adding chopped nuts or chocolate chips to the cookie dough.
• Adjust the milk in the icing for your preferred consistency; it can be thicker for dipping or thinner for drizzling.

Variation

Try adding different spices, like nutmeg or ginger, to the cookie dough for a unique flavor twist. You can also experiment with different types of syrups, like pecan or walnut syrup, for an alternative taste.

FAQs

1. Can I use light brown sugar instead of dark brown sugar?

Yes, you can use light brown sugar, but dark brown sugar will give a richer flavor.

2. Can I make these cookies vegan?

Yes, by substituting the butter with vegan butter and the egg with a flax egg or applesauce.

3. How do I know when the cookies are done baking?

The cookies should be lightly golden around the edges while still looking a bit soft in the center. They will continue to firm up as they cool.

Soft Maple Cookies with Brown Butter Icing

Delightful soft and chewy cookies infused with rich maple flavors and topped with a nutty brown butter icing, perfect for any occasion.

Print Recipe Pin Recipe

Prep Time 1 hour hr

Cook Time 12 minutes mins

Total Time 1 hour hr 12 minutes mins

Servings: 24 cookies

Course: Dessert, Snack

Cuisine: American

Calories: 150

Ingredients Method Notes

Ingredients

  

For the cookies

• 2 3/4 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp fine sea salt
• 1 tsp ground cinnamon
• 1/2 cup unsalted butter, softened to room temperature Ensure butter is at room temperature for best texture
• 1 cup packed brown sugar Dark brown sugar recommended for richer flavor
• 1/2 cup pure maple syrup (Grade A Dark recommended)
• 1 large egg, at room temperature
• 1 tsp pure vanilla extract

For the brown butter icing

• 1/4 cup unsalted butter (to brown)
• 1 1/2 cups powdered sugar, sifted
• 2 Tbsp pure maple syrup
• 1–2 Tbsp milk or cream (as needed for consistency) Adjust for desired icing thickness
• 1/4 tsp ground cinnamon (optional) For additional flavor
• Flaky sea salt or chopped toasted pecans (for sprinkling) For garnish

Method

 

Preparation

1. In a medium bowl, whisk together flour, baking soda, salt, and cinnamon until evenly combined; set aside.
2. In a large bowl (stand mixer with paddle or hand mixer), beat softened butter and brown sugar on medium until light and fluffy (2–3 minutes). Scrape bowl; add maple syrup and beat until fully combined.
3. Beat in the egg and vanilla until just combined. On low speed, gradually add dry ingredients and mix until flour streaks disappear. The dough will be soft.
4. Cover and refrigerate for at least 1 hour (up to 3 days) to prevent excess spread and deepen the maple flavor.

Baking

1. Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
2. Scoop 1.5 Tbsp dough balls spaced 2 inches apart. Bake for 10–12 minutes until edges are lightly golden and centers look just set.
3. Cool for 5 minutes on the sheet, then transfer to a rack to cool completely.

Making the Icing

1. In a light-colored saucepan over medium heat, melt 1/4 cup butter. Cook, swirling, until foamy with brown bits and a nutty aroma develops.
2. Immediately pour into a heatproof bowl to stop cooking. Whisk in powdered sugar, maple syrup, and optional cinnamon.
3. Add milk 1 Tbsp at a time until thick but pourable.

Serving

1. Dip or drizzle cooled cookies with icing. While wet, sprinkle with flaky sea salt or toasted pecans. Let set for about 30 minutes before serving.

Notes

Store cookies in an airtight container at room temperature for up to a week. Freeze unbaked dough for longer storage. Bake frozen dough straight from the freezer, adding an extra minute or two to bake time. For extra flavor, consider adding chopped nuts or chocolate chips to the dough.