Soft Maple Cookies with Brown Butter Icing Recipe

Introduction

These Soft Maple Cookies with Brown Butter Icing offer a delightful twist on classic maple treats. They are tender, subtly spiced, and topped with a rich, nutty icing that perfectly complements the sweet maple flavor. Ideal for cozy afternoons or holiday 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 cinnamon until evenly combined; set aside.
2. Step 2: In a large bowl, beat the softened butter and brown sugar on medium speed until light and fluffy, about 2 to 3 minutes. Scrape down the sides, then add the maple syrup and mix until fully incorporated.
3. Step 3: Beat in the egg and vanilla until just combined. Reduce mixer speed to low and gradually add the dry ingredients, mixing only until the flour streaks disappear. The dough will be soft.
4. Step 4: Cover the dough and refrigerate for at least 1 hour, or up to 3 days, to prevent excess spreading and deepen the maple flavor.
5. Step 5: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
6. Step 6: Scoop dough into 1.5 tablespoon-sized balls, spacing them about 2 inches apart on the baking sheets. Bake for 10 to 12 minutes, or until edges are lightly golden and centers look set.
7. Step 7: Allow cookies to cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
8. Step 8: To make the brown butter icing, melt 1/4 cup unsalted butter in a light-colored saucepan over medium heat. Swirl the pan until the butter foams and develops brown specks and a nutty aroma. Immediately pour the brown butter into a heatproof bowl to stop cooking.
9. Step 9: Whisk in the sifted powdered sugar, maple syrup, and optional cinnamon until smooth. Add milk or cream 1 tablespoon at a time until the icing is thick but pourable.
10. Step 10: 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.
11. Step 11: Let the icing set for about 30 minutes before serving to allow flavors to meld and texture to firm up.

Tips & Variations

• Chilling the dough longer can intensify the maple flavor and prevent cookies from spreading too thin during baking.
• For a nut-free version, omit the chopped toasted pecans and use only flaky sea salt for garnish.
• If you prefer a stronger cinnamon taste, add an extra 1/4 teaspoon to the dough and a pinch to the icing.
• Use Grade A Dark maple syrup for a richer, deeper flavor in both dough and icing.

Storage

Store the cookies in an airtight container at room temperature for up to 4 days. If iced, keep them in a single layer to avoid smudging the icing. For longer storage, freeze baked cookies without icing for up to 3 months. Thaw at room temperature before icing. Leftover icing can be refrigerated in a sealed container and gently warmed before use.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these cookies vegan?

This recipe relies on butter, egg, and powdered sugar, so to make it vegan, substitute plant-based butter and an egg replacer like flax egg, and ensure your powdered sugar is vegan-friendly. Keep in mind texture and flavor may vary.

Why is the dough chilled before baking?

Chilling the dough helps control spreading during baking and allows the flavors, especially the maple, to develop more fully, resulting in a chewier, more flavorful cookie.

Soft Maple Cookies with Brown Butter Icing Recipe

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★★★★★

4.7 from 118 reviews

These Soft Maple Cookies with Brown Butter Icing offer a delightful combination of tender, cinnamon-spiced cookies infused with rich maple syrup and topped with a luscious brown butter icing. The cookies are lightly chewy with a warm flavor profile enhanced by the nutty aroma of browned butter, finished with a sprinkle of flaky sea salt or toasted pecans for texture and a savory contrast.

• Author: Amy
• Prep Time: 15 minutes
• Cook Time: 12 minutes
• Total Time: 1 hour 30 minutes
• Yield: About 24 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Cookie Dough

• 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

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

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 this mixture aside for later use.
2. 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 light and fluffy. Stop and scrape down the sides of the bowl to ensure even mixing. Add the pure maple syrup and continue beating until fully combined.
3. Add egg & vanilla, then dry mix: Beat in the large egg and pure vanilla extract just until combined. Reduce mixer speed to low and gradually add the dry ingredients, mixing only until flour streaks disappear. Be careful not to overmix; the dough will be soft and slightly sticky.
4. Chill: Cover the dough and refrigerate it for at least 1 hour and up to 3 days. Chilling prevents excess spreading during baking and allows the maple flavor to deepen.
5. Bake: Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper. Using a small cookie scoop or spoon, scoop about 1.5 tablespoons of dough into balls and place them on the prepared baking sheets about 2 inches apart. Bake for 10 to 12 minutes or until the edges are lightly golden and the centers look just set. Let cookies cool for 5 minutes on the sheet before transferring them to a wire rack to cool completely.
6. Prepare 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 speckled with brown bits and emits a nutty aroma, about 4 to 5 minutes. Immediately pour the browned 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, whisking until the icing reaches a thick but pourable consistency.
7. Ice & garnish: Dip the cooled cookies into the brown butter icing or drizzle it over the cookies using a spoon. 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 approximately 30 minutes before serving.

Notes

• Refrigerating the dough helps control spread and develops deeper flavors.
• Use Grade A Dark maple syrup for a richer maple flavor.
• Brown the butter carefully; watch it closely to prevent burning.
• Adjust the milk or cream in the icing to get your preferred consistency.
• For a nut-free option, omit toasted pecans and use only flaky sea salt for garnish.

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