Description
Soft Maple Cookies with Brown Butter Icing are a delightful addition to any dessert table. These cookies combine the rich, sweet flavor of pure maple syrup with the nutty essence of brown butter, resulting in a chewy texture that melts in your mouth. The cookies are topped with a luscious icing that enhances their maple goodness, making them perfect for fall gatherings or simply enjoying at home.
Ingredients
Scale
- 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
- 1 large egg, at room temperature
- 1 tsp pure vanilla extract
- 1/4 cup unsalted butter (for icing)
- 1 1/2 cups powdered sugar, sifted
- 2 Tbsp pure maple syrup (for icing)
- 1–2 Tbsp milk (for icing, as needed for consistency)
- 1/4 tsp ground cinnamon (optional, for icing)
- Flaky sea salt or chopped toasted pecans (for sprinkling)
Instructions
- In a medium bowl, whisk together the flour, baking soda, salt, and cinnamon until evenly combined; set aside.
- In a large bowl using a stand mixer with paddle attachment or a hand mixer, beat the softened butter and brown sugar on medium speed until light and fluffy (about 2–3 minutes).
- Add in the maple syrup and continue mixing until fully combined.
- Beat in the egg and vanilla extract just until combined. Gradually add the dry ingredients on low speed, mixing only until flour streaks disappear.
- Cover the bowl with plastic wrap and refrigerate the dough for at least 1 hour.
- Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
- Scoop out about 1.5 tablespoons of dough per cookie ball, spaced about 2 inches apart on the prepared sheets.
- Bake in the preheated oven for 10–12 minutes until edges are lightly golden but centers are just set. Allow cooling on the sheet for about 5 minutes before transferring cookies to a wire rack.
- In a light-colored saucepan over medium heat, melt the remaining 1/4 cup of butter. Cook while swirling occasionally until foamy with speckles of brown bits form (around 4-5 minutes).
- Immediately pour into a heatproof bowl. Whisk in powdered sugar, maple syrup, and optional cinnamon. Add milk until desired consistency.
- Once cooled, dip or drizzle icing over each cookie. Sprinkle with flaky sea salt or toasted pecans while still wet. Allow icing to set for approximately 30 minutes before serving.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie (30g)
- Calories: 140
- Sugar: 12g
- Sodium: 80mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 15mg