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

Step 2: In a large bowl, beat the softened butter and brown sugar on medium speed for 2–3 minutes until light and fluffy. Scrape down the sides, then add the maple syrup and continue beating until fully combined.

Step 3: Beat in the egg and vanilla extract just until combined. Gradually add the dry ingredients on low speed, mixing until the flour streaks disappear. The dough will be soft.

Step 4: Cover the dough and refrigerate for at least 1 hour, up to 3 days, to prevent excess spreading and deepen the maple flavor.

Step 5: Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper. Scoop 1.5 tablespoon-sized dough balls and space them about 2 inches apart.

Step 6: Bake the cookies for 10–12 minutes, until the edges are lightly golden and the centers look just set. Let cool on the baking sheet for 5 minutes before transferring to a wire rack.

Step 7: For the brown butter icing, melt 1/4 cup unsalted butter in a light-colored saucepan over medium heat. Cook, swirling frequently, until the butter is foamy and speckled with brown bits and has a nutty aroma. Immediately pour into a heatproof bowl to stop cooking.

Step 8: Whisk in the sifted powdered sugar, maple syrup, and optional cinnamon. Add milk or cream 1 tablespoon at a time until the icing is thick but pourable.

Step 9: 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. Let the icing set for about 30 minutes before serving.

Tips & Variations

Chill the dough thoroughly to control spreading and enhance the maple flavor.

Use a light-colored pan for browning butter to better monitor the color and prevent burning.

For a nutty twist, add 1/2 cup chopped toasted pecans to the dough.

If you prefer a stronger cinnamon flavor, increase the cinnamon in the dough or icing slightly.

Substitute half of the all-purpose flour with whole wheat pastry flour for a heartier texture.

FAQs

Can I use regular syrup instead of pure maple syrup?

Pure maple syrup is recommended for its distinct flavor that complements the cookies, but you can use other syrups in a pinch. Keep in mind the flavor and sweetness may vary.

How do I know when the brown butter is ready?

The brown butter will foam and develop small brown specks with a nutty aroma. Remove it from heat immediately to avoid burning, as it can change from browned to burnt quickly.