Description
Delight in these Soft Maple Cookies with Brown Butter Icing, a perfect blend of warm spices, rich maple syrup, and buttery goodness. The cookies are soft and tender, enhanced by a luscious brown butter maple glaze, making each bite irresistibly delicious with a slight crunch from optional flaky sea salt or toasted pecans.
Ingredients
Scale
Dry Ingredients
- 2 3/4 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp fine sea salt
- 1 tsp ground cinnamon
Wet Ingredients
- 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
Brown Butter Icing Ingredients
- 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)
Garnish
- Flaky sea salt or chopped toasted pecans (for sprinkling)
Instructions
- Whisk dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, salt, and cinnamon until evenly combined. Set aside this dry mix for later use.
- Cream butter, sugar & maple: Using a stand mixer with a paddle attachment or a hand mixer, beat the softened unsalted butter and brown sugar on medium speed until light and fluffy, about 2 to 3 minutes. Scrape down the sides of the bowl, add the pure maple syrup, and continue beating until everything is fully combined.
- Add egg & vanilla, then dry mix: Beat in the egg and vanilla extract just until combined. Reduce speed to low and gradually add the dry ingredient mixture, mixing only until no flour streaks remain. The dough will be soft at this stage.
- Chill dough: Cover the dough tightly and refrigerate for at least 1 hour, or up to 3 days. Chilling helps prevent excess spreading during baking and enhances the maple flavor.
- Bake: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper. Scoop dough into balls of about 1.5 tablespoons each, spacing them approximately 2 inches apart. Bake for 10 to 12 minutes, until the edges are lightly golden and the centers appear just set. Let cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
- Make brown butter icing: In a light-colored saucepan over medium heat, melt 1/4 cup unsalted butter. Cook, swirling the pan occasionally, until the butter becomes foamy and develops brown specks with a nutty aroma. Immediately pour the browned butter into a heatproof bowl to stop the cooking process. Whisk in the sifted powdered sugar, 2 tablespoons of pure maple syrup, and optional ground cinnamon. Add milk or cream one tablespoon at a time until the icing reaches a thick but pourable consistency.
- Ice & garnish: Dip or drizzle the cooled cookies with the brown butter maple icing. While the icing is still wet, sprinkle with flaky sea salt or chopped toasted pecans for added texture and flavor. Allow the icing to set for about 30 minutes before serving.
Notes
- Use Grade A Dark Maple Syrup for a richer, more pronounced maple flavor.
- Chilling the dough is crucial to prevent the cookies from spreading too much during baking.
- Brown butter adds a deep, nutty flavor to the icing that complements the maple perfectly.
- If you prefer a thinner icing, add more milk or cream gradually.
- For a nut-free version, omit the toasted pecans and use only flaky sea salt as garnish.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: Maple cookies, brown butter icing, soft cookies, fall dessert, maple syrup, cinnamon cookies
