Name: Soft Maple Cookies with Brown Butter Icing Recipe
Prep time: 15 min
Cook time: 12 min
Total time: 1 h 30 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)

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, fine sea salt, and ground cinnamon until evenly combined. Set aside.

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

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

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

Step 5: 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, up to 3 days. This helps prevent excess spreading and deepens the maple flavor.

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

Step 8: Scoop dough into 1.5 tablespoon-sized balls and place them 2 inches apart on the prepared sheets.

Step 9: Bake for 10 to 12 minutes, until the edges are lightly golden and the centers look just set. Let cookies cool on the baking sheets for 5 minutes, then transfer 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, swirling the pan, until the butter is foamy, speckled with brown bits, and has a nutty aroma. Pour immediately into a heatproof bowl to stop cooking.

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

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.

Step 13: Let the icing set for about 30 minutes before serving.

Tips & Variations

Chilling the dough overnight enhances the flavor and helps control spreading for thicker cookies.

For a nutty crunch, add finely chopped pecans or walnuts directly into the cookie dough.

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

Use Grade A Dark maple syrup for a richer, more robust maple flavor in both dough and icing.

FAQs

Can I make these cookies gluten-free?

Yes, you can substitute the all-purpose flour with a gluten-free flour blend made for baking. Be sure it contains xanthan gum or add it separately to help with texture.

How do I know when the brown butter is ready?

Watch closely as the butter melts and foams. Once it turns golden with brown specks at the bottom and releases a nutty aroma, it’s done. Remove it from heat immediately to avoid burning.