Soft Maple Cookies With Brown Butter Icing Recipe

Introduction

Soft Maple Cookies with Brown Butter Icing combine the rich warmth of maple syrup and cinnamon with a creamy, nutty glaze. These tender cookies are perfect for an afternoon treat or a cozy dessert that feels both comforting and special.

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
• 1 cup packed brown sugar
• 1/2 cup pure maple syrup (Grade A Dark recommended)
• 1 large egg, room temperature
• 1 tsp pure vanilla extract
• 1/4 cup unsalted butter (for browning)
• 1 1/2 cups powdered sugar, sifted
• 2 Tbsp pure maple syrup
• 1–2 Tbsp milk or cream (as needed)
• 1/4 tsp ground cinnamon (optional)
• Flaky sea salt or chopped toasted pecans (for sprinkling)

Instructions

1. Step 1: Preheat oven to 375°F (190°C). Line two baking sheets with parchment paper. In a medium bowl, whisk together flour, baking soda, sea salt, and ground cinnamon. Set aside.
2. Step 2: In a stand mixer, cream softened butter and brown sugar on medium-high speed for 2-3 minutes until light and fluffy. Scrape down the bowl.
3. Step 3: Beat in the egg until just combined. Then mix in maple syrup and vanilla extract until fully incorporated.
4. Step 4: On low speed, gradually add the dry flour mixture to the wet ingredients. Mix only until just combined, stopping when no dry streaks remain. Scrape the bowl once more.
5. Step 5: Cover the dough tightly with plastic wrap and refrigerate for at least 1 hour to firm up. Chilling overnight will deepen the flavor.
6. Step 6: Scoop rounded tablespoons of chilled dough and arrange them 2 inches apart on the prepared baking sheets. Bake for 9-11 minutes until edges are lightly golden and centers remain soft and puffy.
7. Step 7: Let cookies cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely. Cookies must be fully cool before icing.
8. Step 8: While cookies cool, melt butter for browning in a light-colored saucepan over medium heat. Swirl occasionally until it foams, then turns amber brown with nutty flecks (5-7 minutes). Remove from heat immediately.
9. Step 9: Pour browned butter into a heatproof bowl and let cool for 15-20 minutes until still liquid but no longer hot.
10. Step 10: To the cooled brown butter, add powdered sugar, maple syrup, milk or cream, and optional cinnamon. Beat on medium speed until smooth and creamy. Adjust consistency by adding more milk or powdered sugar as needed.
11. Step 11: Spread brown butter icing generously over cooled cookies. Allow icing to set for 15-20 minutes at room temperature. Garnish with flaky sea salt or chopped toasted pecans if desired.

Tips & Variations

• For extra depth, chill the dough overnight before baking to enhance the maple and cinnamon flavors.
• Swap toasted pecans for walnuts or skip nuts entirely for a nut-free treat.
• Use Grade A Dark maple syrup for a richer, more robust maple flavor.
• If you prefer a thinner icing, add milk or cream a teaspoon at a time until desired consistency is reached.

Storage

Store leftover iced cookies in an airtight container at room temperature for up to 3-4 days. They may soften slightly over time but remain delicious. For reheating, allow cookies to come to room temperature if chilled, and enjoy as is.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the cookie dough ahead of time?

Yes, chilling the dough for at least 1 hour is recommended, and you can even refrigerate it overnight to develop more flavor before baking.

How do I know when the cookies are done baking?

Look for lightly golden edges with centers that still appear soft and puffy. They will firm up slightly as they cool, ensuring a soft texture.

Soft Maple Cookies With Brown Butter Icing Recipe

Print Recipe

★★★★★

4.5 from 117 reviews

Delight in these Soft Maple Cookies topped with a rich, nutty Brown Butter Icing. Infused with warm cinnamon and pure maple syrup, these cookies are tender with a perfect balance of sweetness and a hint of spice. The luscious brown butter icing adds depth and a creamy finish, sprinkled optionally with flaky sea salt or toasted pecans for an irresistible treat perfect for cozy gatherings or gifting.

• Author: Cleo
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 1 hour 25 minutes (including chilling time)
• Yield: 24 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

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 Wet Ingredients

• 1/2 cup unsalted butter, softened
• 1 cup packed brown sugar
• 1/2 cup pure maple syrup (Grade A Dark recommended)
• 1 large egg, room temperature
• 1 tsp pure vanilla extract

Brown Butter Icing Ingredients

• 1/4 cup unsalted butter (for browning)
• 1 1/2 cups powdered sugar, sifted
• 2 Tbsp pure maple syrup
• 1–2 Tbsp milk or cream (as needed)
• 1/4 tsp ground cinnamon (optional)

Garnishes (Optional)

• Flaky sea salt
• Chopped toasted pecans

Instructions

1. Prepare for Baking: Preheat your oven to 375°F (190°C) and line two baking sheets with parchment paper. In a medium bowl, whisk together the all-purpose flour, baking soda, sea salt, and ground cinnamon until well combined. Set this dry mixture aside.
2. Cream Butter & Sugar: Using a stand mixer, beat the softened unsalted butter and packed brown sugar on medium-high speed for 2 to 3 minutes, until the mixture is light and fluffy. Scrape down the sides of the bowl to ensure even mixing.
3. Add Wet Ingredients: Beat in the large room temperature egg just until combined. Then incorporate the pure maple syrup and vanilla extract, mixing until fully incorporated for a smooth wet base.
4. Combine Dough: On low speed, gradually add the dry flour mixture to the wet ingredients. Mix only until no dry streaks remain and the dough just comes together. Avoid overmixing to keep the cookies tender. Scrape the bowl once more.
5. Chill Dough: Cover the dough bowl tightly with plastic wrap and refrigerate for at least 1 hour to firm up. For enhanced flavor, chilling overnight is recommended.
6. Bake Cookies: Scoop rounded tablespoons of the chilled dough, spacing them approximately 2 inches apart on the prepared baking sheets. Bake in the preheated oven for 9 to 11 minutes, until the edges are lightly golden but the centers remain soft and puffy.
7. Cool Cookies: Allow the cookies to cool on the baking sheets for 5 minutes to set before transferring them carefully to a wire rack. Cool completely before icing to ensure the frosting sets properly.
8. Brown Butter: While cookies cool, melt the 1/4 cup unsalted butter in a small, light-colored saucepan over medium heat. Swirl occasionally as it foams, then watch closely until it turns an amber brown with nutty flecks, about 5 to 7 minutes. Remove immediately from heat to prevent burning.
9. Cool Brown Butter: Pour the browned butter, including the browned bits, into a heatproof bowl. Let it cool for 15 to 20 minutes until still liquid but no longer hot, preparing it for icing.
10. Make Brown Butter Icing: To the cooled brown butter, add sifted powdered sugar, maple syrup, milk or cream, and optional cinnamon. Beat on medium speed with a hand mixer until smooth and creamy. Adjust consistency as needed by adding more milk or powdered sugar one teaspoon at a time.
11. Ice & Serve Cookies: Spread the brown butter icing generously over completely cooled cookies. Let the icing set for 15 to 20 minutes at room temperature. Garnish with flaky sea salt or chopped toasted pecans if desired before serving.
12. Storage: Store leftover iced cookies in an airtight container at room temperature for up to 3 to 4 days. Note that the cookies will soften slightly over time but remain delicious.

Notes

• Chilling the dough overnight enhances the flavor and texture of the cookies.
• Using Grade A Dark maple syrup intensifies the maple flavor for the best taste.
• Do not overbake the cookies to keep them soft and tender.
• Brown butter must be carefully watched to avoid burning; remove from heat as soon as nutty aroma and brown flecks appear.
• Adjust the icing consistency slowly, as too much milk can make it too thin to spread properly.
• Flaky sea salt and toasted pecans add a nice textural and flavor contrast but are optional.

Keywords: maple cookies, brown butter icing, soft cookies, cinnamon cookies, maple sugar cookies, fall desserts, homemade cookies, easy baking recipe