Soft Maple Cookies with Brown Butter Icing
Delightful soft cookies enhanced with the rich flavors of maple and a luscious brown butter icing, perfect for any occasion.
Ingredients
Cookie Ingredients
- 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
Icing Ingredients
- 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)
- to taste Flaky sea salt or chopped toasted pecans (for sprinkling)
Instructions
Preparation
- In a medium bowl, whisk together flour, baking soda, salt, and cinnamon until evenly combined; set aside.
- In a large bowl, beat the softened butter and brown sugar until light and fluffy, about 2–3 minutes.
- Add maple syrup and beat until fully combined.
- Beat in the egg and vanilla just until mixed.
- Gradually add the dry ingredients until no flour streaks remain.
- Cover the dough and refrigerate for at least 1 hour.
Baking
- Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
- Scoop 1.5 tablespoons of dough onto the sheets, leaving space between them.
- Bake for 10-12 minutes until edges are lightly golden.
- Cool for 5 minutes on the sheet, then transfer to a wire rack.
Icing Preparation
- Melt 1/4 cup of butter in a saucepan over medium heat until brown bits form.
- Whisk in powdered sugar, maple syrup, and optional cinnamon.
- Add milk until you reach a pourable consistency.
- Dip or drizzle cooled cookies with icing and sprinkle with sea salt or pecans.
- Let set for 30 minutes before serving.
Notes
For added flavor, consider using nutmeg or customizing with chocolate chips or nuts. Store in an airtight container for up to 5 days, or freeze for longer storage.