Soft Maple Cookies with Brown Butter Icing Recipe

Introduction

These Soft Maple Cookies with Brown Butter Icing are a delightful treat, perfectly combining tender, maple-flavored cookies with a rich, nutty icing. The subtle cinnamon and brown butter elevate the flavors, making them irresistible for any maple lover.

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 for icing)
• 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, for icing)
• Flaky sea salt or chopped toasted pecans (for sprinkling garnish)

Instructions

1. Step 1: In a medium bowl, whisk together the flour, baking soda, salt, and cinnamon until evenly combined. Set this dry mixture aside.
2. Step 2: In a large bowl, use a stand mixer with a paddle attachment or a hand mixer to beat the softened butter and brown sugar on medium speed for 2–3 minutes, until the mixture is light and fluffy. Scrape down the sides of the bowl as needed.
3. Step 3: Add the maple syrup to the butter and sugar mixture and beat until fully combined.
4. Step 4: Beat in the egg and vanilla extract just until incorporated.
5. Step 5: Gradually add the dry ingredient mixture on low speed, mixing only until no flour streaks remain. The dough will be soft.
6. Step 6: Cover the dough and refrigerate it for at least 1 hour, or up to 3 days, to prevent spreading and deepen the maple flavor.
7. Step 7: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
8. Step 8: Scoop approximately 1.5 tablespoons of dough per cookie, spacing the balls 2 inches apart on the baking sheets.
9. Step 9: Bake cookies for 10–12 minutes, until the edges are lightly golden and the centers look just set.
10. Step 10: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
11. Step 11: For the brown butter icing, melt 1/4 cup unsalted butter in a light-colored saucepan over medium heat. Swirl the pan as it cooks until the butter foams and develops brown specks and a nutty aroma; this should take a few minutes. Remove from heat immediately and pour into a heatproof bowl to stop cooking.
12. Step 12: 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.
13. Step 13: Dip or drizzle the cooled cookies with the brown butter icing. While the icing is still wet, sprinkle with flaky sea salt or toasted pecans.
14. Step 14: Allow the icing to set for about 30 minutes before serving.

Tips & Variations

• Chilling the dough longer enhances the maple flavor and helps control cookie spread for a softer texture.
• For a nutty crunch, fold 1/2 cup chopped toasted pecans into the cookie dough before baking.
• If you prefer a thinner icing, add more milk one teaspoon at a time until desired consistency is reached.
• Use Grade A Dark maple syrup for a richer, more robust maple flavor.

Storage

Store the iced cookies in an airtight container at room temperature for up to 3 days. To keep them fresh longer, refrigerate for up to a week. Before serving, let refrigerated cookies come to room temperature for the best texture. The icing may slightly soften when refrigerated. These cookies can also be frozen uniced for up to 3 months; thaw completely before icing.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these cookies gluten-free?

Yes, you can substitute the all-purpose flour with a gluten-free flour blend that measures cup-for-cup. Make sure the blend contains xanthan gum for best results.

How do I prevent the cookies from spreading too much?

Chilling the dough for at least an hour before baking helps control spreading. Also, baking on parchment-lined sheets and spacing dough balls about 2 inches apart gives the cookies enough room to spread evenly.

Soft Maple Cookies with Brown Butter Icing Recipe

Print Recipe

★★★★★

4.5 from 111 reviews

These Soft Maple Cookies with Brown Butter Icing offer a deliciously tender and flavorful treat infused with pure maple syrup and warm cinnamon. The cookies are soft-baked to perfection and topped with a rich, nutty brown butter icing, garnished with flaky sea salt or toasted pecans for an irresistible balance of sweetness and texture.

• Author: Grace
• Prep Time: 15 minutes
• Cook Time: 12 minutes
• Total Time: 1 hour 27 minutes
• Yield: 24 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

For the Soft Maple Cookies

• 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

For the 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)

For Garnish

• 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 aside.
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 2–3 minutes until the mixture is light and fluffy. Scrape down the sides of the bowl, then add the pure maple syrup and continue beating until fully combined.
3. Add egg & vanilla, then dry mix: Beat in the large egg and pure vanilla extract just until combined. Reduce mixer speed to low and gradually add the dry ingredients. Mix only until no flour streaks remain, being careful not to overmix. The cookie dough will be soft.
4. Chill: Cover the dough with plastic wrap and refrigerate for at least 1 hour, up to 3 days. Chilling helps prevent excess spreading during baking and deepens the maple flavor.
5. Bake: Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper. Using a cookie scoop or spoon, portion out 1.5 tablespoon-sized dough balls, spacing them about 2 inches apart on the sheets. Bake for 10 to 12 minutes until the edges are lightly golden and the centers look just set. Allow cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack 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 and cook until the butter foams and develops golden brown specks with a nutty aroma, about 3–5 minutes. Immediately pour the brown butter into a heatproof bowl to stop cooking. Whisk in the sifted powdered sugar, pure maple syrup, and optional ground cinnamon until combined. Add milk or cream one tablespoon at a time until the icing reaches a thick but pourable consistency.
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 for added texture and flavor. Let the icing set for about 30 minutes before serving.

Notes

• For best results, use Grade A Dark maple syrup for a richer maple flavor.
• The cookie dough can be refrigerated for up to 3 days to develop depth of flavor and prevent spreading.
• Brown butter icing should be poured into a light-colored pan to monitor browning accurately.
• Adjust milk or cream quantity in the icing to achieve desired consistency for dipping or drizzling.
• Store iced cookies in an airtight container at room temperature for up to 3 days.

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