Soft Maple Cookies with Brown Butter Icing Recipe

Introduction

These Soft Maple Cookies with Brown Butter Icing bring together the warm flavors of cinnamon and pure maple syrup in a tender, chewy treat. Topped with a rich, nutty icing and a touch of flaky sea salt or toasted pecans, they make a perfect autumn dessert or cozy snack.

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 all-purpose flour, baking soda, fine sea salt, and ground cinnamon until evenly combined. Set aside.
2. Step 2: In a large bowl, beat the softened unsalted butter and packed brown sugar on medium speed until light and fluffy, about 2 to 3 minutes. Scrape down the bowl, then add maple syrup and continue beating until fully combined.
3. Step 3: Beat in the large egg and pure vanilla extract just until combined. On low speed, gradually add the dry ingredients, mixing only until 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, to prevent excess spreading and deepen the maple flavor.
5. Step 5: Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
6. Step 6: Scoop dough balls of 1.5 tablespoons each and place them about 2 inches apart on the prepared sheets. Bake for 10 to 12 minutes, until edges are lightly golden and centers look just set.
7. Step 7: Allow the cookies to cool on the baking sheets for 5 minutes before transferring 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 occasionally, until the butter is foamy and speckled with brown bits and has a nutty aroma. Immediately pour the browned butter into a heatproof bowl to stop cooking.
9. Step 9: Whisk in sifted powdered sugar, maple syrup, and optional ground cinnamon. Add milk or cream one tablespoon at a time until the icing is thick but pourable.
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. Let the icing set for about 30 minutes before serving.

Tips & Variations

• Refrigerating the dough overnight enhances the maple flavor and helps control spreading during baking.
• Use Grade A Dark maple syrup for a richer, deeper maple taste.
• Swap flaky sea salt for a pinch of finely chopped bacon for a savory twist.
• If you prefer a softer icing, add more milk or cream; for a thicker glaze, reduce the liquid.
• To make these cookies gluten-free, substitute the all-purpose flour with a 1:1 gluten-free baking blend.

Storage

Store cooled cookies in an airtight container at room temperature for up to 5 days. If iced, keep them in a single layer with parchment paper between layers to prevent sticking. You can also refrigerate for up to a week, but bring to room temperature before serving. Reheat briefly in a warm oven (about 300°F or 150°C) to soften the cookie and 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 improve the flavor and prevents the cookies from spreading too much in the oven.

What if I don’t have brown butter?

If you prefer, you can use melted unsalted butter without browning it for the icing, but the nutty flavor of browned butter adds a rich depth that complements the maple perfectly.

Soft Maple Cookies with Brown Butter Icing Recipe

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★★★★★

4.6 from 88 reviews

Soft Maple Cookies with Brown Butter Icing are tender, chewy cookies infused with warm maple and cinnamon flavors, topped with a rich, nutty brown butter icing. These comforting treats offer a perfect balance of sweetness and depth, making them ideal for cozy gatherings or everyday indulgence.

• Author: Amaya
• Prep Time: 15 minutes
• Cook Time: 12 minutes
• Total Time: 1 hour 27 minutes
• Yield: Approximately 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, combine flour, baking soda, fine sea salt, and ground cinnamon. Whisk until well mixed and set aside for later use.
2. Cream butter, sugar & maple: In a large bowl, using a stand mixer with paddle attachment or 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 as needed. Add the pure maple syrup and continue to beat until completely incorporated.
3. Add egg & vanilla, then dry mix: Beat in the large egg and pure vanilla extract just until combined. With the mixer on low speed, gradually add the dry ingredients mixture; mix only until the flour streaks disappear. The dough will be soft, so avoid overmixing.
4. Chill: Cover the dough and refrigerate for at least 1 hour, or up to 3 days. Chilling helps prevent excess spreading during baking and intensifies the maple flavor.
5. Bake: Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper. Scoop about 1.5 tablespoons of dough per cookie and place them on the baking sheets about 2 inches apart. Bake for 10 to 12 minutes, until the edges turn lightly golden and the centers appear just set. Let cookies cool on the sheets for 5 minutes, then transfer to wire racks to cool completely.
6. Brown butter icing: In a light-colored saucepan over medium heat, melt 1/4 cup unsalted butter. Swirl the pan occasionally as the butter melts and foams. Continue cooking until the butter becomes foamy, develops brown specks, and emits a nutty aroma, about 3 to 5 minutes. Immediately pour the browned butter into a heatproof bowl to stop cooking. Whisk in sifted powdered sugar, 2 tablespoons pure maple syrup, and optional ground cinnamon. Add milk or cream one tablespoon at a time until the icing is thick yet pourable.
7. Ice & garnish: 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 as desired. Allow the icing to set for approximately 30 minutes before serving for best results.

Notes

• For best flavor, use Grade A Dark maple syrup to intensify the maple taste.
• Chilling the dough not only prevents spreading but also improves texture and flavor depth.
• Brown butter can quickly burn, so watch closely and remove from heat immediately once browned.
• Store cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.
• Adjust milk or cream in the icing to achieve preferred consistency.

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