Soft Maple Cookies with Brown Butter Icing Recipe

Introduction

Soft Maple Cookies with Brown Butter Icing bring together the rich flavor of maple syrup and the comforting warmth of cinnamon in a tender, chewy cookie. Topped with a luscious brown butter icing and a sprinkle of flaky sea salt or toasted pecans, these treats are perfect for cozy afternoons or special gatherings.

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

1. Step 1: In a medium bowl, whisk together the flour, baking soda, sea salt, and ground cinnamon until evenly combined. Set aside.
2. Step 2: In a large bowl, use a stand mixer fitted with a paddle attachment or a hand mixer to beat the softened butter and brown sugar on medium speed until light and fluffy, about 2–3 minutes. Scrape down the sides of the bowl.
3. Step 3: Add the maple syrup and continue beating until fully incorporated.
4. Step 4: Beat in the egg and vanilla extract just until combined.
5. Step 5: Reduce the mixer speed to low and gradually add the dry ingredients. Mix only until the flour streaks disappear; the dough will be soft.
6. Step 6: Cover the dough and refrigerate for at least 1 hour, or up to 3 days, to prevent excessive spreading and deepen the maple flavor.
7. Step 7: Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
8. Step 8: Scoop 1.5 tablespoon-sized dough balls and place them about 2 inches apart on the prepared baking sheets.
9. Step 9: Bake for 10–12 minutes, or until the edges are lightly golden and the centers look just set. Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
10. Step 10: To make the brown butter icing, melt 1/4 cup butter in a light-colored saucepan over medium heat. Cook the butter, swirling the pan occasionally, until it becomes foamy and develops brown specks and a nutty aroma.
11. Step 11: Immediately pour the browned butter into a heatproof bowl to stop cooking. Whisk in the sifted powdered sugar, maple syrup, and optional cinnamon until smooth.
12. Step 12: Add milk or cream, 1 tablespoon at a time, until the icing is thick but pourable.
13. 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.
14. Step 14: Allow the icing to set for about 30 minutes before serving.

Tips & Variations

• For extra depth, chill the dough overnight to enhance the maple flavor.
• Swap toasted pecans for chopped walnuts or leave off nuts entirely for a simpler finish.
• If you prefer a thinner icing, add a little more milk or cream gradually until desired consistency is reached.
• Use Grade A Dark maple syrup for the most robust maple flavor, but any pure maple syrup will work.

Storage

Store the cookies in an airtight container at room temperature for up to 5 days. If iced, keep them in a single layer to preserve the topping. For longer storage, freeze the baked cookies (without icing) for up to 3 months and thaw before icing. Reheat iced cookies gently at room temperature; avoid microwaving to preserve texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the cookie dough ahead of time?

Yes, the dough can be refrigerated for up to 3 days before baking. This helps prevent spreading and intensifies the maple flavor.

How do I know when the brown butter is ready?

Brown butter is done when it foams, develops brown specks at the bottom of the pan, and emits a nutty, toasted aroma. Be careful not to burn it, as it can turn bitter quickly.

Soft Maple Cookies with Brown Butter Icing Recipe

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★★★★★

4.9 from 439 reviews

• Author: Victor
• Total Time: 1 hour 30 minutes
• Yield: About 24 cookies 1x
• Diet: Vegetarian

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Description

Soft Maple Cookies with Brown Butter Icing are tender, chewy cookies infused with warm cinnamon and pure maple syrup, topped with a rich, nutty brown butter icing. Perfectly balanced with a hint of flaky sea salt or toasted pecans, these cookies offer a delightful blend of sweet and savory flavors that capture the essence of cozy autumn mornings.

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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

Cookie Ingredients

• 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)

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Instructions

1. Whisk dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, fine sea salt, and ground cinnamon until evenly combined; set aside.
2. Cream butter, sugar & maple: In a large bowl using a stand mixer with a paddle attachment or a hand mixer, beat the softened unsalted butter and packed brown sugar on medium speed until the mixture is light and fluffy, about 2 to 3 minutes. Scrape down the bowl as needed. Add the pure maple syrup and beat until fully incorporated.
3. Add egg & vanilla, then dry mix: Beat in the large egg and pure vanilla extract just until combined. On low speed, gradually add the dry ingredients to the wet mixture, mixing only until the flour streaks disappear. The dough will be soft.
4. Chill: Cover the dough and refrigerate for at least 1 hour, up to 3 days. This step helps prevent the cookies from spreading too much during baking and enhances the maple flavor.
5. Bake: Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper. Using a cookie scoop or spoon, form dough balls of about 1.5 tablespoons each, spacing them approximately 2 inches apart on the baking sheets. Bake for 10 to 12 minutes, or until the edges are lightly golden and the centers look just set. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
6. Brown butter icing: In a light-colored saucepan over medium heat, melt 1/4 cup unsalted butter. Cook the butter, swirling the pan occasionally, until it becomes foamy and develops brown specks with a nutty aroma, about 3 to 5 minutes. Immediately pour the brown butter into a heatproof bowl to stop the cooking process. Whisk in the sifted powdered sugar, pure maple syrup, and optional ground cinnamon. Add milk or cream 1 tablespoon at a time until the icing reaches a thick but pourable consistency.
7. Ice & garnish: 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 for added texture and flavor. Allow the icing to set for about 30 minutes before serving.

Notes

• For the best maple flavor, use Grade A Dark maple syrup.
• Chilling the dough is crucial to prevent the cookies from spreading and to deepen the flavor.
• Use a light-colored saucepan for browning butter so you can easily monitor for burning.
• If the icing is too thick, add more milk or cream 1 teaspoon at a time to thin it out.
• Store cookies in an airtight container at room temperature for up to 3 days or refrigerate to extend freshness.
• Optional garnishes like flaky sea salt or toasted pecans enhance both the texture and flavor profile.

• Prep Time: 15 minutes
• Cook Time: 12 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: maple cookies, brown butter icing, soft cookies, cinnamon cookies, fall desserts, homemade cookies, sweet treats