Soft Maple Cookies with Brown Butter Icing Recipe
These Soft Maple Cookies with Brown Butter Icing are a delightful treat combining the rich, comforting flavors of pure maple syrup and warm cinnamon. The cookies are tender and lightly golden with a hint of spice, topped with a luscious maple-infused brown butter icing that adds depth and a nutty aroma. Perfect for autumn or any time you crave a cozy, sweet dessert.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 1 hour 30 minutes
- Yield: About 2 dozen cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
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
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)
Garnish
- Flaky sea salt or chopped toasted pecans (for sprinkling)
Instructions
- Whisk dry ingredients: In a medium bowl, whisk together flour, baking soda, sea salt, and cinnamon until well combined. Set this mixture aside.
- Cream butter, sugar & maple: Using a stand mixer with paddle attachment or a hand mixer, beat the softened butter and brown sugar together on medium speed for 2–3 minutes until light and fluffy. Scrape down the bowl, add maple syrup, and beat until fully incorporated.
- Add egg & vanilla, then dry mix: Beat in the egg and vanilla extract just until combined. Then, on low speed, gradually add in the dry ingredients, mixing only until the flour streaks disappear. The dough will be soft and slightly sticky.
- Chill: Cover the dough tightly and refrigerate for at least 1 hour, or up to 3 days. This step prevents 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 balls using about 1.5 tablespoons of dough each, spacing them 2 inches apart. Bake for 10–12 minutes, until the edges are lightly golden and centers appear just set. Let cookies cool on the baking sheet 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. Cook it, swirling the pan, until it turns foamy and develops brown specks with a nutty aroma. Immediately pour the browned butter into a heatproof bowl to prevent further cooking. Whisk in the powdered sugar, maple syrup, and optional cinnamon. Add milk or cream one tablespoon at a time until the icing reaches a thick but pourable consistency.
- Ice & garnish cookies: 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 approximately 30 minutes before serving.
Notes
- Chilling the dough helps prevent the cookies from spreading too much and intensifies the maple flavor.
- Use Grade A Dark maple syrup for richer flavor in both the dough and icing.
- For a nuttier garnish, toasted pecans complement the brown butter aroma beautifully.
- You can adjust the thickness of the icing by adding more or less milk/cream to get your desired consistency.
- Store cookies in an airtight container at room temperature for up to 3 days or freeze for longer storage.
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