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–+ servings
Soft Maple Cookies with Brown Butter Icing

Soft Maple Cookies with Brown Butter Icing for Cozy Evenings

Delight in these Soft Maple Cookies with Brown Butter Icing—infused with maple syrup and warming spices, perfect for cozy evenings.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 12 minutes
Chilling Time 1 hour
Total Time 1 hour 42 minutes
Servings: 24 cookies
Course: Desserts
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookies
  • 2 cups all-purpose flour Can substitute with gluten-free flour blend for a gluten-free version.
  • 1 teaspoon baking soda Ensure fresh for optimal rising.
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon Optional dark spices like nutmeg can be added for variation.
  • ¾ cup unsalted butter Add richness and moisture. Substitute with margarine or plant-based butter for dairy-free cookies.
  • 1 cup brown sugar Contributes sweetness and a chewy texture.
  • ½ cup pure maple syrup Grade A Dark provides the best flavor; can supplement with ½ tsp maple extract if desired.
  • 1 large egg Flax egg may be used for a vegan alternative.
  • 1 teaspoon vanilla extract Adds aromatic flavor.
For the Brown Butter Icing
  • 2 cups powdered sugar For the icing base.
  • 4 tablespoons additional unsalted butter For browning to create the icing.
For Garnishing
  • flaky sea salt or chopped toasted pecans Optional garnishes for flavor contrast and added texture.

Equipment

  • Mixing bowls
  • Whisk
  • Electric mixer
  • Parchment Paper
  • Baking sheets
  • Saucepan
  • Cooling rack

Method
 

Step-by-Step Instructions
  1. In a medium bowl, whisk together the dry ingredients until well combined. Set this aside.
  2. In a large bowl, beat together the softened unsalted butter and brown sugar until light and fluffy, about 2-3 minutes.
  3. Add in the pure maple syrup and mix until fully incorporated.
  4. Add the egg and vanilla extract to the mixture, beating until just combined.
  5. Gradually fold in the dry mixture until there are no flour streaks, creating a cohesive dough.
  6. Cover the bowl with plastic wrap or a kitchen towel and refrigerate the dough for at least 1 hour.
  7. Preheat your oven to 350°F (175°C). Scoop chilled dough into 1.5-tablespoon balls and place onto baking sheets.
  8. Bake for 10-12 minutes or until edges are golden and centers remain soft.
  9. Allow cookies to rest on the baking sheet for about 5 minutes before transferring to a wire rack to cool completely.
  10. Melt additional butter over medium heat, cooking until golden brown, then whisk in powdered sugar and maple syrup, adjusting with milk until smooth.
  11. Dip the tops of cooled cookies into the icing or drizzle on top, and if desired, sprinkle with flaky sea salt or chopped pecans before letting set.

Nutrition

Serving: 1cookieCalories: 150kcalCarbohydrates: 22gProtein: 1gFat: 7gSaturated Fat: 4gMonounsaturated Fat: 2gCholesterol: 15mgSodium: 80mgPotassium: 30mgSugar: 10gVitamin A: 200IUCalcium: 20mgIron: 0.5mg

Notes

Store cookies in an airtight container at room temperature for up to 1 week. For longer freshness, refrigerate for up to 10 days or freeze for up to 3 months.

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