Soft Maple Cookies with Brown Butter Icing Recipe
These Soft Maple Cookies with Brown Butter Icing are tender, flavorful treats combining the rich warmth of maple syrup and cinnamon with a nutty brown butter glaze. Perfectly soft with a lightly golden edge, these cookies are topped with a luscious maple-infused icing and finished with a sprinkle of flaky sea salt or toasted pecans for a delightful balance of sweet and savory.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Total Time: 1 hour 32 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
For the Soft Maple Cookies
- 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 (Grade A Dark recommended)
- 1 large egg, at room temperature
- 1 tsp pure vanilla extract
For the 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)
For 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; then set aside for later.
- Cream butter, sugar & maple: In a large bowl using a stand mixer with the paddle attachment or a hand mixer, beat the softened unsalted butter and packed brown sugar on medium speed for 2 to 3 minutes until the mixture is light and fluffy. Scrape down the sides of the bowl, then add the pure maple syrup and beat again until fully combined.
- Add egg & vanilla, then dry mix: Beat in the large egg and pure vanilla extract just until combined. On low speed, gradually add the dry ingredients, mixing only until the flour streaks disappear. The dough will be soft and slightly sticky.
- Chill: Cover the cookie dough and refrigerate for at least 1 hour and up to 3 days. Chilling helps prevent excess spreading during baking and deepens the maple flavor.
- Bake: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper. Scoop the dough into 1.5 tablespoon-sized balls, spacing them about 2 inches apart on the baking sheets. Bake for 10 to 12 minutes until the edges are lightly golden and the centers look just set. Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
- Brown butter icing: In a light-colored saucepan over medium heat, melt 1/4 cup unsalted butter. Swirl the pan occasionally and cook until the butter becomes foamy and develops brown specks and a nutty aroma, about 3 to 5 minutes. Immediately pour the browned butter into a heatproof bowl to stop cooking. Whisk in the sifted powdered sugar, 2 tablespoons of pure maple syrup, and the optional ground cinnamon. Add milk or cream one tablespoon at a time until the icing is thick yet 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 to add texture and flavor contrast. Allow the icing to set for about 30 minutes before serving.
Notes
- Chilling the dough is essential to prevent the cookies from spreading too much and to develop a richer flavor.
- If you prefer a stronger maple flavor, use Grade A Dark or Grade B maple syrup as recommended.
- For a dairy-free option, substitute the butter with a plant-based alternative and use a dairy-free milk or cream for the icing.
- Store iced cookies in an airtight container at room temperature for up to 3 days or freeze the baked cookies without icing for up to 2 months.
- To toast pecans, spread them on a baking sheet and bake at 350°F (175°C) for 5-7 minutes until fragrant, stirring once halfway through.
Keywords: maple cookies, soft cookies, brown butter icing, cinnamon cookies, maple syrup dessert, fall cookies, homemade cookies
