Description
Delight in the warm, comforting flavors of Soft Maple Cookies topped with a rich Brown Butter Icing. These tender cookies blend the sweet depth of pure maple syrup with a hint of cinnamon and brown sugar for a perfect cozy treat. The indulgent brown butter icing adds a nutty, luscious finish, complemented by flaky sea salt or toasted pecans for added texture and flavor.
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, thoroughly whisk together the all-purpose flour, baking soda, fine sea salt, and ground cinnamon until evenly combined; set this mixture aside for later use.
- Cream butter, sugar & maple: Using a stand mixer fitted with a paddle attachment or a hand mixer, beat the softened unsalted butter and packed brown sugar on medium speed for 2 to 3 minutes until the mixture is light and fluffy. Scrape down the sides of the bowl as needed. Then, add the pure maple syrup and continue beating until fully combined.
- Add egg & vanilla, then dry mix: Beat in the large egg and pure vanilla extract just until combined. Reduce the mixer speed to low and gradually add the dry ingredients, mixing only until the flour streaks disappear. The resulting cookie dough will be soft.
- Chill the dough: Cover the dough tightly and refrigerate it for at least 1 hour, or up to 3 days. Chilling helps prevent excessive spreading during baking and enhances the depth of the maple flavor.
- Bake the cookies: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper. Scoop dough balls of about 1.5 tablespoons each and place them approximately 2 inches apart on the baking sheets. Bake for 10 to 12 minutes until the edges are lightly golden and the centers look just set. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them 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 while swirling the pan occasionally until the butter foams and brown specks form, releasing a nutty aroma—this should take a few minutes. Immediately pour the browned butter into a heatproof bowl to stop cooking. Whisk in the sifted powdered sugar, pure maple syrup, and optional ground cinnamon. Add milk or cream one tablespoon at a time until the icing reaches a thick but pourable consistency.
- Ice and garnish cookies: Dip or drizzle the cooled cookies with the brown butter icing. While the icing is still wet, sprinkle the cookies with flaky sea salt or chopped toasted pecans to elevate texture and flavor. Allow the icing to set for approximately 30 minutes before serving to enjoy perfectly finished cookies.
Notes
- For best flavor, use Grade A Dark maple syrup for a richer, more pronounced maple taste.
- Chilling the dough is crucial for preventing the cookies from spreading too much and intensifies the maple flavor.
- Using a light-colored pan for browning butter helps you monitor the color and prevents burning.
- Adjust the milk or cream quantity in the icing to achieve your preferred consistency—thicker for dipping, thinner for drizzling.
- Cookies keep well stored in an airtight container for up to 3 days; icing may soften over time.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
Keywords: maple cookies, brown butter icing, soft cookies, fall cookies, cinnamon cookies, homemade cookies, maple syrup recipe
