Soft Maple Cookies with Brown Butter Icing Recipe
Introduction
These Soft Maple Cookies with Brown Butter Icing bring a warm, comforting twist to classic cookies. Infused with maple syrup and cinnamon, and topped with a rich, nutty brown butter glaze, they’re perfect for cozy afternoons or sharing with loved ones.
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, beat the softened butter and brown sugar on medium speed until light and fluffy, about 2–3 minutes. Scrape down the sides, then add the maple syrup and beat until fully combined.
- Step 3: Add the egg and vanilla extract, mixing just until combined. On low speed, gradually add the dry ingredients and mix only until the flour streaks disappear. The dough will be soft.
- Step 4: Cover the dough and refrigerate for at least 1 hour, or up to 3 days. This helps prevent spreading and deepens the maple flavor.
- Step 5: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
- Step 6: Scoop dough into 1.5 tablespoon-sized balls and place them about 2 inches apart on the prepared sheets. Bake for 10–12 minutes, until the edges are lightly golden and centers look just set.
- Step 7: Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.
- Step 8: For the icing, melt 1/4 cup butter in a light-colored saucepan over medium heat. Swirl the pan until the butter is foamy and browned with nutty aromas, then immediately pour into a heatproof bowl to stop cooking.
- Step 9: Whisk in powdered sugar, maple syrup, and optional cinnamon until smooth. Add milk or cream one tablespoon at a time until the icing is thick but pourable.
- Step 10: Dip or drizzle the cooled cookies with the brown butter icing. While the icing is still wet, sprinkle with flaky sea salt or toasted pecans. Allow icing to set for about 30 minutes before serving.
Tips & Variations
- Use Grade A Dark maple syrup for a richer, more robust flavor.
- Chilling the dough overnight intensifies the maple taste and helps control spreading.
- For a nut-free version, skip the toasted pecans and use only flaky sea salt.
- Add a pinch of ground nutmeg for extra warmth alongside the cinnamon.
Storage
Store the cookies in an airtight container at room temperature for up to 3 days. If iced, keep them in a single layer to prevent sticking. You can refrigerate for up to a week, but bring to room temperature before serving. To refresh, warm gently in a low oven for a few minutes.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use light maple syrup instead of Grade A Dark?
Yes, you can use lighter maple syrup, but the flavor will be milder. Dark syrup provides a deeper, more pronounced maple taste that complements the brown butter icing.
How do I make sure the cookies stay soft?
Do not overbake the cookies; remove them when edges are lightly golden and centers appear set but still soft. Chilling the dough before baking also helps maintain moisture and softness.
Print
Soft Maple Cookies with Brown Butter Icing Recipe
- Total Time: 1 hour 27 minutes
- Yield: 24 cookies 1x
Description
Soft Maple Cookies with Brown Butter Icing are tender, chewy cookies infused with rich maple flavor, enhanced by a hint of cinnamon. They are topped with a luscious brown butter icing that boasts a nutty aroma and a creamy texture, accented with flaky sea salt or toasted pecans for added crunch and flavor. These delightful treats are perfect for maple lovers seeking a cozy homemade cookie experience.
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 for Cookie Dough
- 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
- 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)
Garnishes
- 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, fine sea salt, and ground 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 packed brown sugar on medium speed until the mixture is light, fluffy, and creamy, about 2–3 minutes. Scrape down the sides of the bowl to ensure even mixing. Next, add the pure maple syrup and continue beating until fully incorporated.
- Add egg & vanilla, then dry mix: Beat in the large room temperature egg and pure vanilla extract just until combined. Then, gradually add the dry ingredient mixture on low speed, mixing only until the flour streaks disappear. Take care not to overmix, as the dough should remain soft.
- Chill the dough: Cover the cookie dough and refrigerate it for at least 1 hour, or up to 3 days. Chilling prevents the cookies from spreading excessively during baking and helps deepen the maple flavor.
- Bake the cookies: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper. Using a cookie scoop or spoon, portion out about 1.5 tablespoons of dough per cookie, spacing them about 2 inches apart. Bake for 10–12 minutes, or until the edges are lightly golden and the centers look just set. Remove from the oven and let the cookies cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
- Prepare brown butter icing: In a light-colored saucepan over medium heat, melt 1/4 cup unsalted butter. Continue cooking, swirling the pan occasionally, until the butter becomes foamy and you see brown specks forming with a nutty aroma—this usually takes a few minutes. Immediately pour the brown butter into a heatproof bowl to stop the cooking process. Whisk in the sifted powdered sugar, pure maple syrup, and optional ground cinnamon until smooth. Add milk or cream one tablespoon at a time until the icing reaches a thick but pourable consistency.
- Ice and garnish the cookies: Once the cookies have cooled completely, either dip the tops into the brown butter icing or drizzle it over them. While the icing is still wet, sprinkle flaky sea salt or chopped toasted pecans over the cookies for added texture and flavor. Let the icing set for about 30 minutes before serving to allow it to firm up.
Notes
- Ensure butter and egg are at room temperature for easier mixing and better texture.
- Chilling the dough is crucial to prevent cookies from spreading too much and to enhance the flavor.
- Use Grade A Dark maple syrup for a richer maple taste, but any pure maple syrup will work.
- If you prefer, swap milk with cream for a richer icing texture.
- Brown butter flavor can be intensified by careful observation to avoid burning it; the butter should be amber with nutty aroma.
- Store cookies in an airtight container at room temperature for up to 4 days or freeze for longer storage.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: maple cookies, brown butter icing, soft cookies, homemade cookies, fall dessert, cinnamon maple cookies
