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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.

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)

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

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