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Soft Maple Cookies with Brown Butter Icing

Delightful cookies infused with maple syrup and topped with rich brown butter icing, perfect for any gathering.
Print Recipe
Prep Time 30 minutes
Cook Time 12 minutes
Total Time 2 hours
Servings: 24 cookies
Course: Dessert
Cuisine: American
Calories: 120
Ingredients Method Notes

Ingredients
  

Cookie Ingredients
  • 2 3/4 cups all-purpose flour Essential for the cookie base.
  • 1 tsp baking soda
  • 1/2 tsp fine sea salt
  • 1 tsp ground cinnamon Adds warmth and flavor.
  • 1/2 cup unsalted butter, softened to room temperature Main fat component for the cookies.
  • 1 cup packed brown sugar Provides moisture and sweetness.
  • 1/2 cup pure maple syrup (Grade A Dark recommended) Key flavor ingredient.
  • 1 large egg, at room temperature Bind the ingredients together.
  • 1 tsp pure vanilla extract Enhances flavor.
Brown Butter Icing Ingredients
  • 1/4 cup unsalted butter (to brown) Adds nutty flavor to the icing.
  • 1 1/2 cups powdered sugar, sifted Sweetener for the icing.
  • 2 Tbsp pure maple syrup For additional maple flavor.
  • 1–2 Tbsp milk or cream (as needed for consistency) Adjusts the texture of the icing.
  • 1/4 tsp ground cinnamon (optional) For an extra flavor boost.
  • Flaky sea salt or chopped toasted pecans (for sprinkling) Optional toppings for the cookies.

Method
 

Preparation
  1. In a medium bowl, whisk together flour, baking soda, salt, and cinnamon until evenly combined; set aside.
  2. In a large bowl (using a stand mixer with a paddle or hand mixer), beat the softened butter and brown sugar on medium until light and fluffy (about 2–3 minutes).
  3. Scrape down the bowl, then add maple syrup and beat until fully combined.
  4. Beat in the egg and vanilla just until mixed.
  5. Lower the speed, and gradually add the dry ingredients, mixing only until no flour streaks remain. The dough will be soft.
  6. Cover the dough and refrigerate for at least 1 hour (up to 3 days) to prevent excess spreading and deepen the maple flavor.
Baking
  1. Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
  2. Scoop 1.5 tablespoons of dough, placing them 2 inches apart.
  3. Bake for 10–12 minutes, until the edges are lightly golden and the centers look just set.
  4. Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Icing
  1. For the icing, melt 1/4 cup of butter in a light-colored saucepan over medium heat.
  2. Cook, swirling, until it becomes foamy and develops brown bits with a nutty aroma.
  3. Immediately pour into a heatproof bowl to stop the cooking.
  4. Whisk in the powdered sugar, maple syrup, and optional cinnamon.
  5. Add milk one tablespoon at a time until you reach a thick but pourable consistency.
  6. Dip or drizzle cooled cookies with icing. While the icing is still wet, sprinkle with flaky sea salt or toasted pecans. Let set for about 30 minutes before serving.

Notes

Enhance the flavor by adding a pinch of nutmeg to the cookie dough. Cookies can be stored in an airtight container for up to 1 week, or frozen for up to 3 months.