Description
These Soft Maple Cookies with Brown Butter Icing offer a perfect balance of tender texture and rich maple flavor. The dough is lightly spiced with cinnamon and chilled to ensure minimal spreading, while the brown butter icing adds a nutty, sweet finish complemented by a sprinkle of flaky sea salt or toasted pecans.
Ingredients
Units
Scale
Dry Ingredients:
- 2 3/4 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp fine sea salt
- 1 tsp ground cinnamon
Cookie Dough:
- 1/2 cup unsalted butter, softened to room temperature
- 1 cup packed brown sugar
- 1/2 cup pure maple syrup (Grade A Dark recommended)
- 1 large egg, at room temperature
- 1 tsp pure vanilla extract
Brown Butter Icing:
- 1/4 cup unsalted butter (to brown)
- 1 1/2 cups powdered sugar, sifted
- 2 Tbsp pure maple syrup
- 1–2 Tbsp milk or cream (as needed for consistency)
- 1/4 tsp ground cinnamon (optional)
Garnish:
- Flaky sea salt or chopped toasted pecans (for sprinkling)
Instructions
- Whisk dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, fine sea salt, and ground cinnamon until evenly combined. Set this mixture aside for later use.
- Cream butter, sugar & maple: In a large bowl or stand mixer fitted with the paddle attachment, beat the softened unsalted butter and packed brown sugar on medium speed for 2–3 minutes until light and fluffy. Scrape down the bowl, then add the maple syrup and continue to beat until fully incorporated.
- Add egg & vanilla, then dry mix: Beat in the large egg and pure vanilla extract until just combined. Reduce mixer speed to low and gradually add the dry ingredient mixture, mixing only until the flour streaks disappear. The dough will be soft at this point.
- Chill: Cover the dough and refrigerate for at least 1 hour and up to 3 days. This step helps prevent excess spreading during baking and deepens the maple flavor.
- Bake: Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper. Scoop 1.5 tablespoons of dough per cookie, spacing them about 2 inches apart. Bake for 10–12 minutes, until the edges are lightly golden and the centers appear just set. Let cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
- Brown butter icing: In a light-colored saucepan over medium heat, melt the 1/4 cup of unsalted butter. Cook, swirling the pan, until the butter foams and is speckled with golden brown bits and emits a nutty aroma, about 3–5 minutes. Immediately pour the brown butter into a heatproof bowl to stop the cooking process. Whisk in the sifted powdered sugar, 2 tablespoons of maple syrup, and optional ground cinnamon. Add milk or cream one tablespoon at a time, whisking until the icing is thick but pourable.
- Ice & garnish: Dip or drizzle the cooled cookies with the brown butter icing. While the icing is still wet, sprinkle the cookies with flaky sea salt or chopped toasted pecans as preferred. Allow the icing to set for approximately 30 minutes before serving.
Notes
- Refrigerating the dough is key to achieving soft cookies with minimal spread.
- Grade A Dark maple syrup is recommended for a deeper flavor, but lighter grades can be used if preferred.
- The brown butter should be watched carefully to avoid burning; remove from heat as soon as it browns and smells nutty.
- Milk or cream can be adjusted based on desired icing consistency.
- Toasted pecans add a crunchy texture contrast, but flaky sea salt enhances the sweetness and balances the flavors nicely.
- Cookies can be stored in an airtight container at room temperature for up to 3 days.
