Soft Maple Cookies with Brown Butter Icing Recipe

Introduction

These Soft Maple Cookies with Brown Butter Icing are a delightful treat that combines warm cinnamon and rich maple flavors in a tender cookie. Topped with a luscious brown butter icing and a sprinkle of sea salt or pecans, they offer a perfect balance of sweetness and depth, ideal for cozy afternoons or holiday gatherings.

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, sea salt, and 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 bowl, then add the maple syrup and beat again until fully combined.
3. Step 3: Beat in the egg and vanilla extract just until combined. On low speed, gradually add the dry ingredients and mix 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, to prevent excess spreading and to deepen the maple flavor.
5. Step 5: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper. Scoop 1.5 tablespoon-sized dough balls, placing them about 2 inches apart on the sheets.
6. Step 6: Bake the cookies for 10 to 12 minutes until the edges are lightly golden and the centers look just set. Let them cool on the baking sheet for 5 minutes, then transfer to a wire rack.
7. Step 7: For the brown butter icing, melt 1/4 cup unsalted butter in a light-colored saucepan over medium heat. Swirl the pan as the butter foams and turns golden with brown bits, releasing a nutty aroma. Immediately pour into a heatproof bowl to stop cooking.
8. Step 8: Whisk in the sifted powdered sugar, maple syrup, and optional cinnamon. Add milk or cream one tablespoon at a time until the icing is thick but pourable.
9. Step 9: 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 set for about 30 minutes before serving.

Tips & Variations

• Chilling the dough longer (up to 3 days) enhances the maple flavor and helps control spreading during baking.
• For a nutty crunch, add chopped toasted pecans right into the dough or use them as an extra topping on the icing.
• If you prefer a thinner icing, add a little more milk or cream until reaching desired consistency.
• Grade A Dark maple syrup provides a richer, more robust maple taste compared to lighter grades.

Storage

Store the cookies in an airtight container at room temperature for up to 3 days. For longer storage, keep them refrigerated for up to one week. The brown butter icing may firm up in the fridge; let cookies come to room temperature before serving or gently reheat for a few seconds to soften the icing.

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 the flavor and texture of the cookies.

How do I know when the cookies are done baking?

The edges should be lightly golden, and the centers should look just set but not wet. They will firm up as they cool, so avoid overbaking for soft cookies.

Soft Maple Cookies with Brown Butter Icing Recipe

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★★★★★

4.9 from 141 reviews

Soft Maple Cookies with Brown Butter Icing offer a tender, maple-infused cookie base enhanced with warm cinnamon and a rich, nutty brown butter icing. These cookies deliver a perfect blend of sweet maple flavor with a subtle saltiness from flaky sea salt or a crunchy contrast from toasted pecans, making them an irresistible treat for maple lovers.

• Author: Felix
• Prep Time: 15 minutes
• Cook Time: 12 minutes per batch
• Total Time: 1 hour 30 minutes (including chilling and setting icing)
• Yield: Approximately 24 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

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)

Toppings

• 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 this mixture aside for later use.
2. Cream butter, sugar & maple: Using a stand mixer fitted with a paddle attachment or a hand mixer, beat the softened unsalted butter and brown sugar on medium speed for 2 to 3 minutes until the mixture becomes light and fluffy. Scrape down the sides of the bowl as needed. Add the pure maple syrup and continue to beat until fully incorporated.
3. Add egg & vanilla, then dry mix: Beat in the large egg and pure vanilla extract just until combined. Then, on low speed, gradually add the dry flour mixture and mix only until the flour streaks disappear. The dough will be soft and slightly sticky at this point.
4. Chill: Cover the dough and refrigerate for at least 1 hour and up to 3 days. Chilling helps prevent excessive spreading during baking and allows the maple flavor to deepen.
5. Bake: Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper. Scoop the dough into balls using about 1.5 tablespoons each, spacing them approximately 2 inches apart on the sheets. Bake for 10 to 12 minutes, or until the edges are lightly golden and the centers look just set. Allow cookies to cool on the baking sheet for 5 minutes before transferring them to a cooling rack.
6. Brown butter icing: In a light-colored saucepan over medium heat, melt 1/4 cup unsalted butter. Cook, swirling the pan occasionally, until the butter becomes foamy and develops brown specks with a nutty aroma, indicating it is browned. Immediately pour the browned butter into a heatproof bowl to stop the cooking process. 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 is thick but pourable.
7. Ice & garnish: Dip the cooled cookies into the brown butter icing or drizzle the icing on top. While the icing is still wet, sprinkle the cookies with flaky sea salt or chopped toasted pecans for added texture and flavor. Let the icing set for approximately 30 minutes before serving.

Notes

• Chilling the dough for up to 3 days intensifies the maple flavor and helps control spreading during baking.
• Use Grade A Dark maple syrup for the strongest maple flavor.
• Brown butter icing can be adjusted in consistency by slowly adding more milk or cream; aim for a thick but pourable texture.
• For a nut-free option, omit the toasted pecans and garnish only with flaky sea salt.
• Store baked cookies in an airtight container at room temperature for up to 3 days; icing is best applied just before serving.

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