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Soft Maple Cookies with Brown Butter Icing Recipe

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★★★★★

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.

Ingredients

Scale

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

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