Soft Maple Cookies with Brown Butter Icing Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
