Soft Maple Cookies with Brown Butter Icing Recipe
Delight in these Soft Maple Cookies with Brown Butter Icing, perfectly tender and infused with warm cinnamon and pure maple syrup. Finished with a luscious brown butter maple glaze and topped with flaky sea salt or toasted pecans, these cookies offer a comforting balance of sweet and nutty flavors, ideal for cozy gatherings or a special treat.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 1 hour 27 minutes (including chilling time)
- Yield: About 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
Cookie Dough Ingredients
- 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 this mixture aside.
- Cream butter, sugar & maple: In a large bowl using a stand mixer with a paddle attachment or a hand mixer, beat the softened unsalted butter and packed brown sugar on medium speed for 2 to 3 minutes until light and fluffy. Scrape down the sides of the bowl, then add the pure maple syrup and continue to beat until fully incorporated.
- 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 into the wet ingredients and mix only until the flour streaks disappear, creating a soft dough.
- Chill: Cover the dough with plastic wrap and refrigerate for at least 1 hour, and up to 3 days. Chilling prevents excess spreading during baking and intensifies 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, scoop 1.5 tablespoon-sized balls of dough spaced 2 inches apart onto the sheets. Bake for 10 to 12 minutes, until the edges turn lightly golden and the centers appear just set. Let cookies 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. Swirl the pan constantly until the butter foams and develops brown bits with a rich nutty aroma (about 3-5 minutes). Immediately remove from heat and pour the brown butter into a heatproof bowl to stop cooking. Whisk in the sifted powdered sugar, 2 tablespoons pure maple syrup, and optional ground cinnamon until smooth. Add milk or cream one tablespoon at a time to achieve a thick but pourable consistency.
- Ice & garnish: Dip or drizzle the cooled cookies with the brown butter maple icing. While the icing is still wet, sprinkle with flaky sea salt or chopped toasted pecans for added texture and flavor. Allow the icing to set for about 30 minutes before serving.
Notes
- Chilling the dough is essential for preventing the cookies from spreading too thin and helps intensify the maple flavor.
- Use a light-colored pan when browning butter to better monitor color and avoid burning.
- For a dairy-free variation, substitute butter with vegan butter and use a plant-based milk or cream for the icing.
- If pecans are not preferred, the flaky sea salt alone enhances the flavor beautifully.
- Cookies are best enjoyed within 3 days and can be stored in an airtight container at room temperature.
Keywords: maple cookies, brown butter icing, soft cookies, cinnamon cookies, fall desserts, holiday cookies
