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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.

Ingredients

Scale

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

Find it online: https://tastewithamy.com/soft-maple-cookies-with-brown-butter-icing-recipe/