Soft Maple Cookies with Brown Butter Icing Recipe

Introduction

These Soft Maple Cookies with Brown Butter Icing offer a comforting blend of warm spices and rich maple flavor, perfectly balanced by a creamy, nutty icing. They’re tender, lightly spiced, and ideal for cozy afternoons or sharing with friends.

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
• 1 cup packed brown sugar
• 1/2 cup pure maple syrup (Grade A Dark recommended)
• 1 large egg, room temperature
• 1 tsp pure vanilla extract
• 1/4 cup unsalted butter (for browning)
• 1 1/2 cups powdered sugar, sifted
• 2 Tbsp pure maple syrup
• 1–2 Tbsp milk or cream (as needed)
• 1/4 tsp ground cinnamon (optional)
• Flaky sea salt or chopped toasted pecans (for sprinkling)

Instructions

1. Step 1: Preheat the oven to 375°F (190°C). Line two baking sheets with parchment paper. In a medium bowl, whisk together the flour, baking soda, sea salt, and ground cinnamon. Set aside.
2. Step 2: In a stand mixer, cream the softened butter and packed brown sugar on medium-high speed for 2 to 3 minutes until light and fluffy. Scrape down the bowl.
3. Step 3: Beat in the egg until just combined. Then add the maple syrup and vanilla extract, mixing until fully incorporated.
4. Step 4: On low speed, gradually add the dry flour mixture to the wet ingredients. Mix just until no dry streaks remain, scraping the bowl once more. Avoid overmixing.
5. Step 5: Cover the bowl tightly with plastic wrap and refrigerate the dough for at least 1 hour to firm up. Chilling overnight enhances the flavor.
6. Step 6: Scoop rounded tablespoons of the chilled dough onto the prepared baking sheets, spacing them about 2 inches apart. Bake for 9 to 11 minutes, until edges are lightly golden and centers remain soft and puffy.
7. Step 7: Let the cookies cool on the baking sheets for 5 minutes, then transfer carefully to a wire rack to cool completely. Cookies must be fully cool before icing.
8. Step 8: While cookies cool, melt the butter for browning in a small, light-colored saucepan over medium heat. Swirl occasionally until it foams and turns amber brown with nutty flecks (about 5 to 7 minutes). Remove from heat immediately.
9. Step 9: Pour the browned butter, including the browned bits, into a heatproof bowl. Let it cool for 15 to 20 minutes until liquid but no longer hot.
10. Step 10: Add powdered sugar, maple syrup, milk or cream, and optional cinnamon to the cooled browned butter. Beat with a hand mixer on medium speed until smooth and creamy. Adjust consistency with additional milk or powdered sugar as needed.
11. Step 11: Spread the brown butter icing generously over each cooled cookie. Let the icing set for 15 to 20 minutes at room temperature before serving. Sprinkle with flaky sea salt or chopped toasted pecans if desired.

Tips & Variations

• For a deeper maple flavor, use Grade A Dark maple syrup. You can substitute chopped nuts in the dough or on top for added texture and flavor.
• Chilling the dough overnight intensifies the spices and maple notes, producing a chewier cookie.
• If you prefer a thinner icing, increase the milk or cream gradually until desired consistency is reached.

Storage

Store leftover iced cookies in an airtight container at room temperature for up to 3 to 4 days. They soften slightly over time but remain delicious. To refresh, warm gently before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the cookies without chilling the dough?

While you can bake immediately, chilling the dough helps the cookies hold their shape and develop richer flavor. It’s recommended for best results.

How do I know when the butter is properly browned?

The butter should foam and then turn a warm amber color with visible brown flecks and a nutty aroma. Remove from heat immediately to avoid burning.

Soft Maple Cookies with Brown Butter Icing Recipe

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★★★★★

4.9 from 81 reviews

Soft Maple Cookies with Brown Butter Icing are tender, subtly spiced treats with the rich flavor of pure maple syrup enhanced by a nutty brown butter icing. These cookies feature a delicate cinnamon undertone and are topped with a creamy, smooth icing made from browned butter and powdered sugar, perfect for cozy gatherings or as an indulgent snack.

• Author: Daniel
• Prep Time: 20 minutes
• Cook Time: 11 minutes
• Total Time: 1 hour 35 minutes
• Yield: 24 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

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

Wet Ingredients

• 1/2 cup unsalted butter, softened
• 1 cup packed brown sugar
• 1/2 cup pure maple syrup (Grade A Dark recommended)
• 1 large egg, room temperature
• 1 tsp pure vanilla extract

Brown Butter Icing

• 1/4 cup unsalted butter (for browning)
• 1 1/2 cups powdered sugar, sifted
• 2 Tbsp pure maple syrup
• 1–2 Tbsp milk or cream (as needed)
• 1/4 tsp ground cinnamon (optional)

Toppings (Optional)

• Flaky sea salt or chopped toasted pecans (for sprinkling)

Instructions

1. Prepare for Baking: Preheat your oven to 375°F (190°C). Line two baking sheets with parchment paper. In a medium bowl, whisk together the dry ingredients: all-purpose flour, baking soda, fine sea salt, and ground cinnamon. Set this mixture aside for later.
2. Cream Butter & Sugar: Using a stand mixer, beat the softened unsalted butter and packed brown sugar on medium-high speed for 2-3 minutes until the mixture becomes light and fluffy. Be sure to scrape down the bowl to incorporate all ingredients evenly.
3. Add Wet Ingredients: Beat in the large room temperature egg until just combined. Then incorporate the pure maple syrup and vanilla extract, mixing until fully blended with the creamed butter and sugar.
4. Combine Dough: On low speed, gradually add the dry flour mixture to the wet ingredients. Mix only until all flour is incorporated and no dry streaks remain. Avoid overmixing to keep cookies tender. Scrape the bowl once more for even mixing.
5. Chill Dough: Cover the bowl tightly with plastic wrap and refrigerate the cookie dough for at least 1 hour to firm up. For deeper flavor and better texture, chilling overnight is recommended.
6. Bake Cookies: Scoop rounded tablespoons of chilled dough and place them 2 inches apart on the prepared baking sheets. Bake for 9-11 minutes, or until the edges are lightly golden and the centers remain soft and puffy.
7. Cool Cookies: Let the cookies cool on the baking sheets for 5 minutes, then carefully transfer them to a wire rack to cool completely before icing.
8. Brown Butter: While the cookies cool, melt the unsalted butter in a light-colored saucepan over medium heat. Swirl occasionally as the butter foams and then turns an amber brown color with nutty flecks, about 5-7 minutes. Remove immediately from heat once browned to avoid burning.
9. Cool Brown Butter: Transfer the hot browned butter, including all browned bits, into a heatproof bowl and let it cool for 15-20 minutes until it’s warm but no longer hot and still liquid.
10. Make Brown Butter Icing: Add sifted powdered sugar, pure maple syrup, a tablespoon of milk or cream, and optional ground cinnamon to the cooled brown butter. Beat with a hand mixer on medium speed until smooth and creamy. Adjust icing consistency by adding more milk or cream (one teaspoon at a time, up to 2 tablespoons) if too thick, or more powdered sugar if too thin.
11. Ice & Serve Cookies: Spread the brown butter icing generously over completely cooled cookies. Allow the icing to set for 15-20 minutes at room temperature. Optionally garnish with flaky sea salt or chopped toasted pecans before serving.
12. Storage: Store any leftover iced cookies in an airtight container at room temperature for up to 3-4 days. Note that cookies may soften slightly over time, enhancing their tender texture.

Notes

• Chilling the dough overnight enhances the flavor and texture of the cookies.
• Use Grade A Dark Maple Syrup for a richer, more robust maple flavor.
• The browned butter must be watched carefully to avoid burning; remove from heat as soon as nutty aromas develop.
• Ensure cookies are completely cooled before icing to prevent the icing from melting.
• Adjust the consistency of the icing slowly to achieve the perfect spreadable texture.
• Flaky sea salt or toasted pecans add a delightful finishing touch and balance the sweetness.
• Store iced cookies in an airtight container to maintain freshness.

Keywords: Soft Maple Cookies, Brown Butter Icing, Maple Syrup Cookies, Cinnamon Cookies, Browned Butter, Homemade Maple Cookies