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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.

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

  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

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