Name: Soft Maple Cookies with Brown Butter Icing Recipe
Prep time: 20 min
Cook time: 12 min
Total time: 1 h 32 min
Cuisine: American
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)

Introduction

Soft Maple Cookies with Brown Butter Icing offer a delightful combination of tender crumb and rich, nutty sweetness. These cookies are infused with pure maple syrup and finished with a luscious brown butter glaze that elevates every bite. Perfect for cozy afternoons or holiday treats, they’re sure to impress.

A close-up image shows three round cookies stacked on top of each other on a white marbled surface. The bottom and middle cookies are smooth with a slightly golden color and covered with thick, glossy light caramel-colored icing. The top cookie has a bite taken out of it, revealing a soft, crumbly inside with a golden-brown edge. The icing on the top cookie has a creamy texture that drapes smoothly over the sides. The lighting highlights the shiny surface of the icing and the soft texture of the cookies. Photo taken with an iphone --ar 4:5 --v 7

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)

Instructions

Step 1: In a medium bowl, whisk together the flour, baking soda, salt, and cinnamon until evenly combined. Set aside.

Step 2: In a large bowl using a stand mixer with paddle attachment or a hand mixer, beat the softened butter and brown sugar on medium speed until light and fluffy, about 2–3 minutes. Scrape down the sides of the bowl as needed.

Step 3: Add the maple syrup to the butter and sugar mixture and beat until fully incorporated.

Step 4: Beat in the egg and vanilla extract just until combined.

Step 5: With the mixer on low speed, gradually add the dry ingredients and mix only until the flour streaks disappear. The dough will be soft.

Step 6: Cover the dough and refrigerate for at least 1 hour, or up to 3 days. This helps prevent excess spreading during baking and deepens the maple flavor.

Step 7: Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.

Step 8: Scoop dough using about 1.5 tablespoons per cookie, spacing them about 2 inches apart on the prepared sheets.

Step 9: Bake for 10–12 minutes, until the edges are lightly golden and the centers look just set. Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Step 10: To make the brown butter icing, melt 1/4 cup unsalted butter in a light-colored saucepan over medium heat. Cook while swirling until the butter foams and develops brown specks and a nutty aroma, then immediately pour into a heatproof bowl to stop cooking.

Step 11: Whisk in the sifted powdered sugar, maple syrup, and optional cinnamon until combined. Add milk or cream 1 tablespoon at a time until the icing reaches a thick but pourable consistency.

Step 12: Dip or drizzle the cooled cookies with the brown butter icing. While the icing is still wet, sprinkle with flaky sea salt or chopped toasted pecans. Let the icing set for about 30 minutes before serving.

Tips & Variations

For extra flavor, toast pecans lightly before chopping to sprinkle on top.

If you prefer a thinner icing, add a little more milk or cream until desired consistency is reached.

Refrigerate dough longer for firmer cookies or shorten chilling for softer ones.

Use Grade A Dark maple syrup for the richest maple flavor.

FAQs

Can I use light maple syrup instead of dark?

Yes, you can use light maple syrup, but the cookies will have a milder maple flavor. Dark syrup gives a deeper, more robust taste.

Is it necessary to chill the dough?

Chilling the dough helps control spreading during baking and enhances the maple flavor, but if short on time, you can bake immediately. The cookies may spread a bit more and have a slightly different texture.