Soft Maple Cookies Brown Butter (Printable Version)
Tender maple cookies enhanced by nutty brown butter icing and a hint of sea salt or pecans.
# Everything You’ll Need:
→ Cookie Dough
01 -
2 3/4 cups all-purpose flour
02 -
1 teaspoon baking soda
03 -
1/2 teaspoon fine sea salt
04 -
1 teaspoon 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, room temperature
09 -
1 teaspoon pure vanilla extract
→ Brown Butter Icing
10 -
1/4 cup unsalted butter
11 -
1 1/2 cups powdered sugar, sifted
12 -
2 tablespoons pure maple syrup
13 -
1 to 2 tablespoons milk or cream as needed
14 -
1/4 teaspoon ground cinnamon (optional)
→ Garnish
15 -
Flaky sea salt or chopped toasted pecans for sprinkling
# Steps to Cook:
01 -
In a medium bowl, whisk together all-purpose flour, baking soda, sea salt, and ground cinnamon until evenly blended; set aside.
02 -
Using a stand or hand mixer, beat softened unsalted butter and packed brown sugar on medium speed for 2 to 3 minutes until light and fluffy. Scrape down the sides of the bowl.
03 -
Add pure maple syrup and beat until fully combined. Then add the large egg and pure vanilla extract, mixing just until incorporated.
04 -
On low speed, gradually add the dry flour mixture, mixing only until the flour streaks disappear. The dough will remain soft.
05 -
Cover the dough and refrigerate for a minimum of 1 hour, up to 3 days, to prevent spreading and intensify maple flavor.
06 -
Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
07 -
Scoop 1.5 tablespoon-sized dough balls and space 2 inches apart on prepared sheets. Bake for 10 to 12 minutes, until edges are lightly golden and centers appear just set. Cool on sheets for 5 minutes, then transfer to a wire rack.
08 -
In a light-colored saucepan over medium heat, melt unsalted butter, swirling occasionally until foamy and browned with nutty aroma. Immediately transfer to a bowl to halt cooking. Whisk in powdered sugar, pure maple syrup, and optional ground cinnamon. Add milk or cream one tablespoon at a time until icing is thick yet pourable.
09 -
Dip or drizzle cooled cookies with the brown butter icing. While icing is wet, sprinkle with flaky sea salt or chopped toasted pecans. Allow icing to set for approximately 30 minutes before serving.
# Extra Suggestions:
01 -
Chilling the dough is essential for thick, tender cookies with concentrated maple flavor. Use Grade A Dark maple syrup for stronger notes and optionally add 1/2 teaspoon maple extract. If icing thickens during resting, whisk in 1 teaspoon milk to restore texture.