Soft Maple Brown Butter Cookies

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Delicious soft maple brown butter cookies on a baking tray.
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why make this recipe

Soft Maple Cookies with Brown Butter Icing are a delightful treat that brings a taste of fall into any season. These cookies are soft, chewy, and packed with rich maple flavor. The brown butter icing gives them a nutty twist that you won’t be able to resist. They are perfect for sharing with friends and family or enjoying as a sweet snack with your afternoon coffee or tea.

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 together the flour, baking soda, salt, and cinnamon until evenly combined. Set this mixture aside.
  2. In a large bowl, use a stand mixer with a paddle attachment or a hand mixer to beat the softened butter and brown sugar on medium speed until the mixture is light and fluffy, about 2 to 3 minutes. Scrape down the bowl, then add the maple syrup. Beat until fully combined.
  3. Add in the egg and vanilla extract, beating just until combined. On low speed, gradually add the dry ingredients, mixing until there are no flour streaks in the dough. It will be soft.
  4. Cover the dough and refrigerate it for at least 1 hour (or up to 3 days) to prevent excess spreading and to deepen the maple flavor.
  5. Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper. Scoop 1.5 tablespoons of dough and place them spaced 2 inches apart on the sheets.
  6. Bake for 10-12 minutes until the edges are lightly golden and the centers are just set. Let them cool for 5 minutes on the sheet before transferring them to a cooling rack.
  7. In a light-colored saucepan over medium heat, melt 1/4 cup of unsalted butter. Cook while swirling the pan until it gets foamy and develops brown flecks with a nutty aroma. Immediately pour it into a heatproof bowl to stop the cooking process.
  8. Whisk in the powdered sugar, maple syrup, and optional ground cinnamon. Add milk one tablespoon at a time until the icing is thick but pourable.
  9. Once the cookies are cool, dip or drizzle them with the brown butter icing. While the icing is still wet, sprinkle with flaky sea salt or toasted pecans. Allow them to set for about 30 minutes before serving.

how to serve Soft Maple Cookies with Brown Butter Icing

These cookies are best enjoyed fresh, but they also make a wonderful dessert for gatherings. Serve them alongside a glass of milk, coffee, or tea. For a warm touch, consider microwaving the cookies for a few seconds before serving to bring back their soft texture.

how to store Soft Maple Cookies with Brown Butter Icing

To store the cookies, place them in an airtight container at room temperature. They will stay fresh for up to a week. If you want to keep them longer, consider freezing the baked cookies without icing. Thaw and ice them when you’re ready to indulge.

tips to make Soft Maple Cookies with Brown Butter Icing

  1. Make sure your butter is softened to room temperature for better mixing.
  2. Do not skip chilling the dough, as it helps the cookies maintain their shape and enhances flavor.
  3. For a richer flavor, use Grade A Dark maple syrup.

variation

You can add chopped nuts or chocolate chips to the cookie dough for added texture and flavor. A sprinkle of nutmeg can also be substituted for the cinnamon for a different twist.

FAQs

Q1: Can I use a different type of syrup?

A: While maple syrup is recommended for the best flavor, you can substitute it with agave syrup or honey, but the taste will be different.

Q2: Can I make the dough in advance?

A: Yes! You can prepare the cookie dough up to three days in advance and keep it refrigerated until you’re ready to bake.

Q3: How do I know when the cookies are done?

A: The cookies should have lightly golden edges, and the centers should look just set. If they look too shiny in the center, they need a bit more time in the oven.

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Soft Maple Cookies with Brown Butter Icing

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  • Total Time: 72 minutes
  • Yield: 24 cookies 1x
  • Diet: Vegetarian
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Description

Delightfully soft and chewy cookies infused with rich maple flavor, topped with nutty brown butter icing.

Ingredients

Scale
  • 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
  • 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

  1. In a medium bowl, whisk together the flour, baking soda, salt, and cinnamon until evenly combined. Set this mixture aside.
  2. In a large bowl, beat the softened butter and brown sugar on medium speed until light and fluffy, about 2-3 minutes. Scrape down the bowl, then add the maple syrup and beat until combined.
  3. Add in the egg and vanilla extract, beating just until combined. Gradually add the dry ingredients on low speed and mix until no flour streaks remain.
  4. Cover the dough and refrigerate for at least 1 hour (up to 3 days).
  5. Preheat oven to 350°F (175°C) and line two baking sheets with parchment paper. Scoop 1.5 tablespoons of dough and place them 2 inches apart on the sheets.
  6. Bake for 10-12 minutes until edges are lightly golden and centers are just set. Let them cool for 5 minutes before transferring to a cooling rack.
  7. In a light-colored saucepan, melt 1/4 cup of unsalted butter over medium heat until it develops brown flecks and a nutty aroma. Pour into a heatproof bowl to stop cooking.
  8. Whisk in the powdered sugar, maple syrup, and optional cinnamon. Add milk one tablespoon at a time until icing is thick but pourable.
  9. Once cookies are cool, dip or drizzle them with icing and sprinkle with flaky sea salt or toasted pecans. Allow to set for 30 minutes before serving.

Notes

For best results, use softened butter and chill the dough to maintain shape and enhance flavor. Grade A Dark maple syrup is recommended for richer flavor.

  • Prep Time: 60 minutes
  • Cook Time: 12 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 cookie
  • Calories: 150
  • Sugar: 12g
  • Sodium: 90mg
  • Fat: 6g
  • Saturated Fat: 3g
  • Unsaturated Fat: 2g
  • Trans Fat: 0g
  • Carbohydrates: 21g
  • Fiber: 0g
  • Protein: 1g
  • Cholesterol: 15mg

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