Soft Maple Cookies with Brown Butter Icing Recipe

Introduction

These Soft Maple Cookies with Brown Butter Icing are a delightful treat that combines tender, flavorful cookies with a rich, nutty glaze. The warm notes of cinnamon and pure maple syrup make them perfect for cozy afternoons or special occasions.

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, fine sea salt, and ground 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 to 3 minutes. Scrape down the sides of the bowl, then add the maple syrup and mix until fully combined.
3. Step 3: Add the egg and vanilla extract to the butter mixture and beat just until combined. On low speed, gradually add the dry ingredients, mixing only until the flour streaks disappear. The dough will be soft.
4. Step 4: Cover the dough and refrigerate for at least 1 hour, or up to 3 days. This helps prevent the cookies from spreading too much and enhances the maple flavor.
5. Step 5: When ready to bake, preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
6. Step 6: Scoop dough balls of about 1.5 tablespoons each, spacing them about 2 inches apart on the prepared sheets. Bake for 10 to 12 minutes, until the edges are lightly golden and the centers look just set.
7. Step 7: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
8. Step 8: For the brown butter icing, melt 1/4 cup unsalted butter in a light-colored saucepan over medium heat. Cook, swirling the pan occasionally, until the butter becomes foamy and develops brown specks and a nutty aroma. Immediately pour into a heatproof bowl to stop the cooking.
9. Step 9: Whisk the sifted powdered sugar, maple syrup, and optional cinnamon into the browned butter. Add milk or cream one tablespoon at a time until the icing reaches a thick but pourable consistency.
10. Step 10: Dip or drizzle the cooled cookies with the brown butter icing. While the icing is still wet, sprinkle with flaky sea salt or chopped toasted pecans. Allow the icing to set before serving.

Tips & Variations

• Refrigerating the dough is key to preventing excessive spreading and enhancing the depth of maple flavor.
• Use Grade A Dark maple syrup for a richer, more robust maple taste.
• To make the cookies vegan, substitute the butter with plant-based margarine and use a flax egg instead of the large egg.
• Add a pinch of nutmeg to the dry ingredients for an additional warm spice note.

Storage

Store the cookies in an airtight container at room temperature for up to 4 days. If iced, keep them refrigerated and bring to room temperature before serving for the best texture. Leftover icing can be refrigerated in a sealed container for up to one week; whisk before using. Reheat cookies gently in a low oven or microwave 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, which actually improves flavor and texture.

What can I use instead of maple syrup in the icing?

If you don’t have maple syrup, you can substitute honey or a light corn syrup, though the flavor will differ slightly from the original recipe.

Soft Maple Cookies with Brown Butter Icing Recipe

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★★★★★

4.7 from 556 reviews

Soft Maple Cookies with Brown Butter Icing are tender, flavorful cookies infused with pure maple syrup and warm cinnamon, topped with a rich and nutty brown butter glaze. These cookies balance sweet, buttery, and slightly salty notes for a cozy, indulgent treat perfect for snack time or special occasions.

• Author: Tara
• Prep Time: 15 minutes
• Cook Time: 12 minutes
• Total Time: 1 hour 27 minutes
• Yield: About 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

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 evenly combined; set aside.
2. Cream butter, sugar & maple: Using a stand mixer fitted with the paddle attachment or a hand mixer on medium speed, beat the softened unsalted butter and packed brown sugar for 2 to 3 minutes until the mixture is light and fluffy. Scrape down the bowl as needed, 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 mixer speed to low, gradually add the dry flour mixture, and mix only until the last flour streak disappears. The dough should be soft and slightly sticky.
4. Chill: Cover the dough tightly and refrigerate for at least 1 hour, up to 3 days. Chilling helps prevent excess spreading during baking and deepens the maple flavor.
5. Bake: Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper. Using a cookie scoop or tablespoon, form dough balls of about 1.5 tablespoons each and space them approximately 2 inches apart. Bake for 10 to 12 minutes until the edges turn lightly golden and the centers look just set. Allow cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
6. Brown butter icing: In a light-colored saucepan over medium heat, melt 1/4 cup unsalted butter, swirling the pan occasionally. Cook the butter 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 cooking. Whisk in the sifted powdered sugar, pure maple syrup, and optional ground cinnamon. Add milk or cream one tablespoon at a time, whisking until the icing reaches a thick but pourable consistency.
7. Ice & garnish: Either dip the cooled cookies into the brown butter icing or drizzle the icing over them using a spoon or piping bag. 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 before serving.

Notes

• Chilling the dough helps control spreading and enhances the flavor, so do not skip this step.
• Use Grade A Dark maple syrup for a richer maple flavor in both dough and icing.
• To toast pecans, place them in a dry skillet over medium heat for 3-5 minutes, stirring frequently until fragrant and lightly browned.
• Brown butter can burn quickly; watch closely and remove from heat as soon as you see brown specks forming.
• Cookies can be stored in an airtight container for up to 5 days at room temperature.
• For a dairy-free version, substitute butter with vegan butter and use plant-based milk for the icing.

Keywords: maple cookies, brown butter icing, soft cookies, maple syrup dessert, cinnamon cookies, fall cookies