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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.

Ingredients

Scale

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

Find it online: https://thehungrymason.com/soft-maple-cookies-with-brown-butter-icing-recipe-2/