Maple Cookies with Brown Butter (Print Version)
Chewy maple-infused cookies topped with nutty brown butter icing, creating the perfect balance of sweetness and depth in every bite.
# Ingredients:
→ For the Soft Maple Cookies
01 -
2 3/4 cups all-purpose flour
02 -
1 tsp baking soda
03 -
1/2 tsp fine sea salt
04 -
1 tsp ground cinnamon
05 -
1/2 cup unsalted butter, softened to room temperature
06 -
1 cup packed brown sugar
07 -
1/2 cup pure maple syrup (Grade A Dark recommended)
08 -
1 large egg, at room temperature
09 -
1 tsp pure vanilla extract
→ For the Brown Butter Icing
10 -
1/4 cup unsalted butter (to brown)
11 -
1 1/2 cups powdered sugar, sifted
12 -
2 Tbsp pure maple syrup
13 -
1–2 Tbsp milk or cream (as needed for consistency)
14 -
1/4 tsp ground cinnamon (optional)
→ For Garnish
15 -
flaky sea salt or chopped toasted pecans (for sprinkling)
# Steps:
01 -
In a medium bowl, whisk flour, baking soda, salt, and cinnamon until evenly combined; set aside.
02 -
In a large bowl using a stand mixer with paddle attachment or hand mixer, beat softened butter and brown sugar on medium until light and fluffy (2–3 minutes). Scrape bowl; add maple syrup and beat until fully combined.
03 -
Beat in egg and vanilla just until combined. On low speed, add dry ingredients gradually and mix only until flour streaks disappear. Dough will be soft.
04 -
Cover and refrigerate at least 1 hour (up to 3 days) to prevent excess spread and deepen maple flavor.
05 -
Preheat oven to 350°F (175°C). Line two baking sheets with parchment. Scoop 1.5 Tbsp dough balls spaced 2 inches apart. Bake 10–12 minutes until edges are lightly golden and centers look just set. Cool 5 minutes on sheet, then transfer to a rack.
06 -
In a light-colored saucepan over medium heat, melt 1/4 cup butter. Cook, swirling, until foamy and speckled with brown bits and nutty aroma develops. Immediately pour into a heatproof bowl to stop cooking. Whisk in powdered sugar, maple syrup, and optional cinnamon. Add milk 1 Tbsp at a time until thick but pourable.
07 -
Dip or drizzle cooled cookies with icing. While wet, sprinkle with flaky sea salt or toasted pecans. Let set ~30 minutes before serving.
# Notes:
01 -
Chilling is non-negotiable for thick, chewy cookies. For stronger maple flavor, use Grade A Dark and add 1/2 tsp maple extract. If icing thickens as it sits, whisk in 1 tsp milk to loosen.