Soft Maple Cookies with Brown Butter Icing Recipe

Introduction

Soft Maple Cookies with Brown Butter Icing offer a perfect balance of tender texture and rich, warm flavors. These cookies combine the cozy notes of cinnamon and maple syrup, topped with a luscious brown butter icing that elevates every bite. Ideal for fall or any time you crave something sweet and comforting.

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
• 1 cup packed brown sugar
• 1/2 cup pure maple syrup (Grade A Dark recommended)
• 1 large egg, room temperature
• 1 tsp pure vanilla extract
• 1/4 cup unsalted butter (for browning)
• 1 1/2 cups powdered sugar, sifted
• 2 Tbsp pure maple syrup
• 1–2 Tbsp milk or cream (as needed)
• 1/4 tsp ground cinnamon (optional)
• Flaky sea salt or chopped toasted pecans (for sprinkling)

Instructions

1. Step 1: Preheat oven to 375°F (190°C). Line two baking sheets with parchment paper. In a medium bowl, whisk together flour, baking soda, sea salt, and ground cinnamon. Set aside.
2. Step 2: In a stand mixer, cream softened butter and brown sugar on medium-high speed for 2-3 minutes until light and fluffy. Scrape down the bowl.
3. Step 3: Beat in the egg until just combined. Then add maple syrup and vanilla extract, mixing until fully incorporated.
4. Step 4: On low speed, gradually add the flour mixture to the wet ingredients. Mix just until no dry streaks remain. Scrape the bowl once more.
5. Step 5: Cover the dough tightly with plastic wrap and refrigerate for at least 1 hour to firm up. Chilling overnight enhances the flavor.
6. Step 6: Scoop rounded tablespoons of chilled dough onto prepared baking sheets, spacing them 2 inches apart. Bake for 9-11 minutes until edges are lightly golden and centers are soft and puffy.
7. Step 7: Let cookies cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely. Cookies must be fully cool before icing.
8. Step 8: Melt 1/4 cup unsalted butter in a light-colored saucepan over medium heat. Swirl occasionally until butter foams and turns amber brown with nutty flecks (5-7 minutes). Remove from heat immediately.
9. Step 9: Pour browned butter into a heatproof bowl and let cool for 15-20 minutes until still liquid but not hot.
10. Step 10: Add powdered sugar, maple syrup, milk or cream, and optional cinnamon to the cooled brown butter. Beat on medium speed with a hand mixer until smooth and creamy. Adjust consistency by adding more milk or powdered sugar as needed.
11. Step 11: Spread brown butter icing generously over cooled cookies. Let icing set at room temperature for 15-20 minutes before serving. Garnish with flaky sea salt or toasted pecans if desired.

Tips & Variations

• For extra flavor, chill the dough overnight to develop deeper maple and cinnamon notes.
• Swap toasted pecans for walnuts or almonds to vary the crunch and taste.
• If you prefer a thinner icing, add milk one teaspoon at a time until reaching desired consistency.
• Use Grade A Dark maple syrup for the richest flavor, but Grade A Amber works well too.

Storage

Store leftover iced cookies in an airtight container at room temperature for up to 3-4 days. They soften slightly over time but remain delicious. For best results, allow the icing to fully set before stacking to prevent sticking. Reheat gently in a microwave for a few seconds if you prefer them warm.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough ahead of time?

Yes, the dough can be refrigerated overnight. This not only firms it up for easier scooping but also enhances the overall flavor of the cookies.

How do I know when the brown butter is ready?

Brown butter is ready when it foams, turns an amber brown color, and you see small brown flecks at the bottom of the pan. Remove it immediately from heat to prevent burning.

Soft Maple Cookies with Brown Butter Icing Recipe

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★★★★★

4.4 from 54 reviews

• Author: Ben
• Total Time: 1 hour 25 minutes
• Yield: Approximately 24 cookies 1x

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Description

These Soft Maple Cookies with Brown Butter Icing combine tender, spiced maple-flavored cookies with a rich, nutty brown butter glaze. The cookies feature warmth from cinnamon and a gentle sweetness from brown sugar and pure maple syrup, enhanced by a luscious brown butter icing infused with additional maple syrup. Finished with optional flaky sea salt or toasted pecans, these cookies are perfect for cozy gatherings or special treats.

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Ingredients

Scale 1x2x3x

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
• 1 cup packed brown sugar
• 1/2 cup pure maple syrup (Grade A Dark recommended)
• 1 large egg, room temperature
• 1 tsp pure vanilla extract

Brown Butter Icing

• 1/4 cup unsalted butter (for browning)
• 1 1/2 cups powdered sugar, sifted
• 2 Tbsp pure maple syrup
• 1–2 Tbsp milk or cream (as needed)
• 1/4 tsp ground cinnamon (optional)
• Flaky sea salt or chopped toasted pecans (for sprinkling)

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Instructions

1. Prepare for Baking: Preheat the oven to 375°F (190°C) and line two baking sheets with parchment paper. In a medium bowl, whisk together the flour, baking soda, sea salt, and ground cinnamon. Set this dry mixture aside for later use.
2. Cream Butter & Sugar: Using a stand mixer, beat the softened unsalted butter and packed brown sugar on medium-high speed for 2 to 3 minutes until the mixture is light and fluffy. Stop to scrape down the bowl to ensure even mixing.
3. Add Wet Ingredients: Beat in the large room temperature egg until just combined. Then, add the pure maple syrup and vanilla extract, mixing until fully incorporated.
4. Combine Dough: On low speed, gradually add the dry flour mixture to the wet ingredients. Mix only until no dry streaks remain to avoid overworking the dough. Scrape the bowl again to ensure all ingredients are blended.
5. Chill Dough: Cover the mixing bowl tightly with plastic wrap and refrigerate the cookie dough for at least 1 hour to allow it to firm up. For deeper flavor, the dough can be chilled overnight.
6. Bake Cookies: Scoop rounded tablespoons of the chilled dough and space them about 2 inches apart on the prepared baking sheets. Bake in the preheated oven for 9 to 11 minutes, or until the edges are lightly golden and the centers remain soft and puffy.
7. Cool Cookies: Let the baked cookies cool on the baking sheets for 5 minutes before transferring them carefully to a wire rack to cool completely. Ensure cookies are fully cooled before applying the icing.
8. Brown Butter: While the cookies cool, melt the unsalted butter in a small, light-colored saucepan over medium heat. Swirl occasionally as the butter foams, then browns to an amber color with nutty speckles, about 5 to 7 minutes. Remove immediately from heat to prevent burning.
9. Cool Brown Butter: Pour the browned butter, including the browned bits, into a heatproof bowl. Allow it to cool for 15 to 20 minutes until still liquid but not hot.
10. Make Brown Butter Icing: To the cooled brown butter, add sifted powdered sugar, pure maple syrup, 1 tablespoon of milk or cream, and optional ground cinnamon. Using a hand mixer, beat on medium speed until smooth and creamy. Adjust consistency by adding more milk or cream one teaspoon at a time up to 2 tablespoons total, or powdered sugar if needed.
11. Ice & Serve Cookies: Once the cookies are completely cool, spread the brown butter icing generously over each cookie. Allow the icing to set at room temperature for 15 to 20 minutes before stacking or serving. Garnish with flaky sea salt or chopped toasted pecans if desired.
12. Storage: Store leftover iced cookies in an airtight container at room temperature for 3 to 4 days. Note that they may soften slightly over time but remain delicious.

Notes

• For best flavor, use Grade A Dark maple syrup which has a richer taste suited for baking.
• Chilling the dough overnight intensifies the cookie’s flavor and improves texture.
• Watch the brown butter carefully as it can go from browned to burnt quickly.
• The icing consistency can be adjusted easily to your preference by altering milk or powdered sugar amounts.
• Cookies should be fully cooled before icing to prevent the glaze from melting and running off.
• Optional garnishes like flaky sea salt add a pleasant contrast to the sweetness.

• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: maple cookies, brown butter icing, soft cookies, cinnamon cookies, fall desserts, holiday cookies, maple syrup cookies