Name: Soft Maple Cookies with Brown Butter Icing Recipe
Prep time: 15 min
Cook time: 12 min
Total time: 1 h 27 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, sea salt, and ground cinnamon until evenly combined. Set aside.

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

Step 3: Add the maple syrup to the butter 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 to the wet mixture. Mix only until the flour streaks disappear; the dough will be soft.

Step 6: Cover and refrigerate the dough for at least 1 hour, or up to 3 days, to prevent excess spreading and deepen the maple flavor.

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

Step 8: Scoop out dough balls using about 1.5 tablespoons each, spacing them 2 inches apart on the baking sheets.

Step 9: Bake the cookies for 10–12 minutes, until the edges are lightly golden and the centers look just set.

Step 10: Let the cookies cool on the baking sheets for 5 minutes, then transfer them to a wire rack to cool completely.

Step 11: To make the brown butter icing, melt 1/4 cup unsalted butter in a light-colored saucepan over medium heat. Cook, swirling occasionally, until the butter is foamy and speckled with brown bits and develops a nutty aroma. Immediately pour into a heatproof bowl to stop cooking.

Step 12: Whisk in powdered sugar, maple syrup, and optional cinnamon. Add milk or cream 1 tablespoon at a time until the icing is thick but pourable.

Step 13: 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 14: Let the icing set for about 30 minutes before serving.

Tips & Variations

For a deeper flavor, refrigerate the dough overnight instead of just one hour.

Use Grade A Dark maple syrup for a richer, more pronounced maple taste.

Swap toasted pecans for walnuts or almonds for a different crunch.

If you prefer a thinner icing, add more milk or cream a little at a time until you reach the desired consistency.

To keep cookies softer, store with a slice of bread to maintain moisture.

Storage

Store the cookies in an airtight container at room temperature for up to 4 days. If iced, place parchment paper between layers to prevent sticking. You can refrigerate them for up to a week, but allow them to come to room temperature before serving. For longer storage, freeze the cookies (without icing) for up to 3 months and thaw before icing and serving. Reheat iced cookies briefly in a warm oven for a freshly baked feel.

FAQs

Can I make these cookies vegan?

To make a vegan version, substitute the butter with a vegan butter alternative and use a flax egg (1 tbsp ground flaxseed + 3 tbsp water) instead of the large egg. Make sure the maple syrup is pure and vegan-friendly.

Why should I brown the butter for the icing?

Browning the butter adds a rich, nutty flavor that enhances the maple syrup’s sweetness and gives the icing depth and complexity. It turns a simple glaze into something special.