Soft Maple Cookies with Brown Butter Icing Recipe

Introduction

Soft Maple Cookies with Brown Butter Icing offer a delightful blend of warm cinnamon, rich maple flavor, and a luscious brown butter glaze. These tender cookies are perfect for cozy afternoons or special gatherings. Their comforting taste and smooth icing make them a memorable treat.

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, 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 2–3 minutes. Scrape down the bowl, then add the maple syrup and beat until fully combined.
3. Step 3: Add the egg and vanilla extract to the butter mixture, beating just until combined.
4. Step 4: On low speed, gradually add the dry ingredients, mixing only until flour streaks disappear. The dough will be soft.
5. Step 5: Cover the dough and refrigerate for at least 1 hour, up to 3 days, to prevent excess spreading and deepen the maple flavor.
6. Step 6: Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
7. Step 7: Scoop 1.5 tablespoons of dough into balls and place them 2 inches apart on the prepared sheets.
8. Step 8: Bake for 10–12 minutes, until the edges are lightly golden and the centers look just set. Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
9. Step 9: To make the brown butter icing, melt the 1/4 cup butter in a light-colored saucepan over medium heat. Cook, swirling the pan, until the butter is foamy and speckled with brown bits and a nutty aroma develops. Immediately pour into a heatproof bowl to stop cooking.
10. Step 10: Whisk the powdered sugar, maple syrup, and optional cinnamon into the browned butter. Add milk or cream 1 tablespoon at a time until the icing is thick but pourable.
11. Step 11: Dip or drizzle the cooled cookies with the brown butter icing. While the icing is still wet, sprinkle with flaky sea salt or toasted pecans.
12. Step 12: Let the icing set for about 30 minutes before serving.

Tips & Variations

• For an extra cozy touch, add a pinch of ground nutmeg or cloves to the dry ingredients along with the cinnamon.
• Use Grade A Dark maple syrup for a deeper, more robust maple flavor.
• Chilling the dough longer can improve the texture and flavor absorption.

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 prevent the glaze from smearing. For longer storage, freeze the cookies without icing for up to 3 months and add the glaze after thawing. Reheat iced cookies gently to soften the icing if desired.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough ahead of time?

Yes, the dough can be refrigerated for up to 3 days before baking. This helps develop the flavors and reduces spreading during baking.

What is the best way to brown butter without burning it?

Use a light-colored saucepan so you can easily see the color change. Keep the heat medium and swirl the pan frequently to cook the butter evenly. Remove from heat as soon as it becomes foamy and amber with brown speckles.

Soft Maple Cookies with Brown Butter Icing Recipe

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★★★★★

4.4 from 144 reviews

These Soft Maple Cookies with Brown Butter Icing are tender, flavorful cookies infused with warm cinnamon and pure maple syrup. Topped with a rich, nutty brown butter icing and a sprinkle of flaky sea salt or toasted pecans, they offer a perfect balance of sweet and savory tastes. Ideal for cozy gatherings or a special treat with afternoon tea.

• Author: Daniel
• Prep Time: 15 minutes
• Cook Time: 12 minutes
• Total Time: 1 hour 30 minutes
• Yield: 24 cookies 1x
• Category: Dessert, Cookies
• 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

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

1. Whisk dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, fine sea salt, and ground cinnamon until fully combined; set this mixture aside.
2. Cream butter, sugar & maple syrup: Using a stand mixer with 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, then add the pure maple syrup and continue beating until fully incorporated.
3. 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 ingredient mixture. Mix only until flour streaks disappear; the dough should remain soft.
4. Chill the dough: Cover the dough and refrigerate it for at least 1 hour and up to 3 days. This prevents the cookies from spreading too much during baking and enhances the maple flavor.
5. Bake the cookies: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper. Scoop dough balls using about 1.5 tablespoons per cookie, spacing them 2 inches apart on the sheets. Bake for 10 to 12 minutes, or until the edges turn 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. Prepare brown butter icing: In a light-colored saucepan over medium heat, melt 1/4 cup of unsalted butter. Cook it while swirling the pan until the butter becomes foamy and develops brown specks and a nutty aroma, indicating it is browned. 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, whisking well after each addition, until the icing is thick but pourable.
7. Ice and garnish the 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 add a crunchy texture and enhance the flavor. Allow the icing to set for approximately 30 minutes before serving.

Notes

• Chilling the dough for at least an hour helps prevent the cookies from spreading too much and improves flavor depth.
• The brown butter icing must be poured immediately after browning the butter to preserve its nutty aroma and prevent overcooking.
• If you prefer a thinner icing, add milk or cream gradually until desired consistency is reached.
• Using Grade A Dark maple syrup intensifies the maple flavor, but lighter grades can be used if desired.
• Store cookies in an airtight container at room temperature for up to 3 days or freeze for longer storage.
• For a nut-free option, omit the toasted pecans and use only flaky sea salt as garnish.

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