Soft Maple Cookies with Brown Butter Icing Recipe
Delightfully soft and chewy maple cookies enhanced with warm spices and topped with a rich, nutty brown butter icing. These cookies combine the natural sweetness of pure maple syrup with the comforting aroma of cinnamon and brown sugar, finished with a sprinkle of flaky sea salt or toasted pecans for a perfect balance of flavors and textures. Ideal as a cozy treat for fall or any time you crave a sweet, maple-infused dessert.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 1 hour 27 minutes
- Yield: 24 cookies 1x
- Category: Baking
- Method: Baking
- Cuisine: American
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 for Cookies
- 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
- Whisk dry ingredients: In a medium bowl, combine the all-purpose flour, baking soda, fine sea salt, and ground cinnamon. Whisk these dry ingredients together until evenly mixed and set aside.
- Cream butter, sugar, and maple: In a large bowl using a stand mixer fitted with the paddle attachment or a hand mixer, beat the softened unsalted butter and packed brown sugar on medium speed until the mixture is light and fluffy, about 2 to 3 minutes. Scrape down the sides of the bowl to ensure even mixing, then add the pure maple syrup and beat until fully combined.
- Add egg and vanilla, then dry mix: Beat in the large egg and pure vanilla extract just until incorporated. Then, gradually add the dry ingredients on low speed, mixing only until the flour streaks disappear; the dough will be soft and slightly sticky.
- Chill the dough: Cover the dough tightly and refrigerate for at least 1 hour, or up to 3 days. Chilling helps prevent excessive spreading during baking and deepens the maple flavor.
- Bake the cookies: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper. Scoop dough balls roughly 1.5 tablespoons each and place them about 2 inches apart on the baking sheets. Bake for 10 to 12 minutes, or until the edges are lightly golden and the centers appear just set. Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
- 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 develops brown specks with a nutty aroma, about 3 to 5 minutes. Immediately pour the browned butter into a heatproof bowl to stop further cooking. Whisk in the sifted powdered sugar, pure maple syrup, and optional ground cinnamon. Add milk or cream one tablespoon at a time until the icing reaches a thick but pourable consistency.
- Ice and garnish the cookies: Dip each cooled cookie into the brown butter icing or drizzle the icing on top. While the icing is still wet, sprinkle with flaky sea salt or chopped toasted pecans to add texture and contrast. Let the iced cookies set at room temperature for approximately 30 minutes before serving to allow the icing to firm up.
Notes
- For best flavor, use Grade A Dark Amber maple syrup as recommended; it has a richer maple taste that complements the cookies well.
- If you prefer a less sweet glaze, adjust the powdered sugar quantity slightly or use less maple syrup.
- Cookies can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
- You can freeze the cookie dough balls before baking; just thaw in the refrigerator before baking.
- Make sure to use unsalted butter both for the cookie dough and brown butter icing to control saltiness.
- Optional cinnamon in the icing enhances the spicy warmth but can be omitted for a milder flavor.
Keywords: maple cookies,brown butter icing,maple syrup cookies,soft cinnamon cookies,fall cookies,baked sweets,maple desserts
