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Soft Maple Cookies with Brown Butter Icing

A tempting stack of three soft maple cookies generously drizzled with white icing and thick caramel sauce.
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You will love these incredibly soft maple cookies. The nutty, rich brown butter icing elevates these treats, making them perfect for fall baking or holiday sharing.

Ingredients

Scale
  • 1 cup unsalted butter, softened
  • 1 cup packed light brown sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1/4 cup pure maple syrup
  • 2 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground cinnamon
  • 1 cup powdered sugar (for icing)
  • 2 tablespoons melted butter (for icing)
  • 2 tablespoons pure maple syrup (for icing)
  • 1–2 tablespoons milk or cream (for icing consistency)

Instructions

  1. Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
  2. In a large bowl, cream together the softened butter and brown sugar until light and fluffy.
  3. Beat in the egg and vanilla extract until combined. Mix in the 1/4 cup of maple syrup.
  4. In a separate bowl, whisk together the flour, baking soda, salt, and cinnamon.
  5. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
  6. Scoop rounded tablespoons of dough and place them 2 inches apart on the prepared baking sheets. You can gently press the tops slightly if you prefer a flatter cookie.
  7. Bake for 9 to 11 minutes, or until the edges are set but the centers still look soft.
  8. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
  9. Prepare the brown butter icing: Melt 2 tablespoons of butter in a small saucepan over medium heat. Cook, swirling constantly, until the butter foams, then brown bits form at the bottom and it smells nutty (about 3-5 minutes). Remove from heat immediately and let cool slightly.
  10. In a medium bowl, whisk together the powdered sugar, the slightly cooled brown butter, and 2 tablespoons of maple syrup. Add milk or cream one teaspoon at a time until you reach a smooth, thick but pourable consistency for your maple glaze cookies.
  11. Once the cookies are completely cool, drizzle or spread the brown butter maple icing over the tops. Let the icing set before serving.

Notes

  • Chilling the dough for 30 minutes before scooping helps the cookies hold their shape better during baking.
  • For the best flavor, use pure maple syrup, not pancake syrup.
  • If you want a thicker icing, use less milk. If you want a thinner glaze, add a little more milk.

Nutrition

Find it online: https://cutcooktaste.com/maple-cookies-soft-brown-butter-icing-recipe/