Maple Cookies with Brown Butter

This soft maple cookie recipe transforms the nostalgic essence of autumn into a bakeable treat you'll crave year-round. The combination of pure maple syrup in the tender cookie base with nutty brown butter icing creates a sophisticated twist on a classic that's both familiar and exciting.

I discovered this recipe during a maple syrup tasting tour in Vermont and have been perfecting it for years. The first time I served these at a family gathering, my uncle who "doesn't like sweets" ate four in one sitting and asked for the recipe.

Ingredients

• All purpose flour provides the perfect structure for a tender cookie that holds its shape
• Baking soda gives just the right amount of lift without making them cakey
• Fine sea salt balances sweetness and enhances the maple notes
• Ground cinnamon adds warmth that complements the maple without overwhelming
• Unsalted butter creates a rich base and allows you to control salt level
• Brown sugar adds moisture and deep molasses notes that amplify maple flavor
• Pure maple syrup Grade A Dark recommended for most robust flavor
• Room temperature egg ensures proper incorporation and consistent texture
• Pure vanilla extract rounds out the flavor profile with complementary notes
• Powdered sugar creates a smooth icing that sets beautifully
• Milk or cream adjusts consistency of icing to your preference
• Flaky sea salt optional but provides the perfect sweet and salty contrast

Step-by-Step Instructions

Whisk dry ingredients

Begin by thoroughly combining flour, baking soda, salt and cinnamon in a medium bowl. This step ensures even distribution of leavening and spice throughout your cookies. Use a proper whisk rather than a fork for best results.

Cream butter and sugar

Beat softened butter with brown sugar until truly light and fluffy, about 2 to 3 minutes. Dont rush this step as it incorporates air that helps create proper texture. Scrape down sides of bowl halfway through to ensure even mixing.

Add maple syrup

Pour in the pure maple syrup and beat until the mixture looks homogenous. The batter may look slightly curdled at this stage which is normal due to the liquid content of maple syrup.

Incorporate egg and vanilla

Add room temperature egg and vanilla and mix just until combined. Overbeating after adding eggs can make cookies tough. Stop mixing as soon as no streaks of egg remain.

Add dry ingredients

Gradually add your dry mixture at low speed, stopping as soon as flour streaks disappear. Overmixing develops gluten and results in tough cookies. The dough will be soft but cohesive.

Chill the dough

Cover bowl with plastic wrap and refrigerate for at least one hour or up to three days. This critical step allows flavors to develop and prevents cookies from spreading too much in the oven.

Bake cookies

Preheat your oven to 350°F and line baking sheets with parchment. Scoop uniform 1.5 tablespoon portions of chilled dough and space them 2 inches apart. Bake for 10 to 12 minutes until edges are golden but centers still look slightly underdone.

Make brown butter icing

In a light colored saucepan, melt butter over medium heat. Watch carefully as butter foams, then develops brown specks and a nutty aroma. Immediately transfer to a bowl to stop cooking. Whisk in powdered sugar, maple syrup and cinnamon if using. Add milk gradually until you achieve a thick but pourable consistency.

Finish and garnish

While icing is still wet, sprinkle with flaky sea salt or toasted pecans if desired. Allow icing to set for about 30 minutes before serving or storing.

Bookmark

The brown butter icing is what truly elevates these cookies from good to extraordinary. I discovered this technique by accident when I slightly overcooked butter for another recipe, and the nutty aroma was so intoxicating I knew it would pair perfectly with maple. My daughter now requests these cookies for her birthday instead of cake.

Storage Tips

These cookies stay soft for 5 days when stored in an airtight container at room temperature. Place a piece of bread in the container to maintain moisture. For longer storage, freeze unfrosted cookies for up to 3 months layered between parchment paper. The icing can be made ahead and stored refrigerated for up to 3 days. Warm slightly and whisk before using.

Maple Syrup Guide

Not all maple syrup is created equal. For this recipe, avoid pancake syrup or anything labeled as maple flavored syrup. True pure maple syrup comes in different grades that indicate color and flavor intensity. Grade A Dark Robust Flavor offers the strongest maple taste and works best in these cookies. For a more subtle flavor, Grade A Amber is excellent. The darker the syrup, the more pronounced the maple flavor will be in your finished cookies.

Serving Suggestions

These cookies make a wonderful addition to autumn gatherings or holiday cookie platters. Serve slightly warm with a glass of cold milk or alongside a scoop of vanilla ice cream for an elevated dessert. For a truly decadent experience, sandwich a small scoop of maple or vanilla ice cream between two cookies and freeze for homemade ice cream sandwiches. I also love serving these alongside a cheese board as the maple and brown butter complement aged cheeses beautifully.

Recipe Q&A

→ Why do I need to chill the cookie dough?

Chilling the dough for at least an hour serves two important purposes. First, it prevents the cookies from spreading too much during baking, ensuring they stay thick and chewy. Second, it allows the maple flavor to intensify and develop throughout the dough, resulting in a more flavorful cookie.

→ What is brown butter and why use it in the icing?

Brown butter is regular butter that's been heated until the milk solids caramelize, creating a nutty, toasty flavor. Using brown butter in the icing adds complex caramel notes that perfectly complement the maple in the cookies, elevating the entire dessert with a sophisticated depth of flavor.

→ Can I use pancake syrup instead of pure maple syrup?

For the best flavor, pure maple syrup (especially Grade A Dark) is strongly recommended. Pancake syrup or maple-flavored syrup won't provide the same authentic maple flavor or moisture content, and may make the cookies overly sweet without the complex flavor notes of real maple.

→ How do I know when the butter is properly browned?

Brown butter is ready when it develops a golden amber color with small brown specks (these are caramelized milk solids) and a nutty aroma. Use a light-colored pan to easily monitor the color changes, and immediately transfer to a bowl once browned to prevent burning.

→ How should I store these cookies?

Store cooled and fully set cookies in an airtight container at room temperature for up to 4 days. Place parchment paper between layers to prevent sticking. For longer storage, freeze unfrosted cookies for up to 3 months and add the brown butter icing after thawing.

→ Can I make the dough ahead of time?

Yes! The dough can be refrigerated for up to 3 days before baking. You can also portion the dough into balls and freeze them for up to 3 months. Bake frozen dough balls directly from frozen, just add 1-2 minutes to the baking time.