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Soft Maple Cookies with Brown Butter Icing

Soft Maple Cookies with Brown Butter Icing
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Soft Maple Cookies with Brown Butter Icing are a delightful fall treat that combines the rich flavors of pure maple syrup and nutty brown butter for an indulgent experience. These cookies have a tender, chewy texture that makes them perfect for cozy gatherings or festive celebrations. Drizzled with a luscious brown butter icing and topped with a sprinkle of flaky sea salt or toasted pecans, these cookies are sure to impress everyone who tries them. Whether enjoyed warm with coffee or served on a dessert platter, they capture the essence of autumn in every bite.

Ingredients

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  • 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
  • 1 large egg, at room temperature
  • 1 tsp pure vanilla extract
  • 1/4 cup unsalted butter (for browning)
  • 1 1/2 cups powdered sugar, sifted
  • 2 Tbsp pure maple syrup (for icing)
  • 1–2 Tbsp milk or cream, as needed for consistency
  • 1/4 tsp ground cinnamon (optional)
  • Flaky sea salt or chopped toasted pecans, for sprinkling

Instructions

  1. In a medium bowl, whisk together the flour, baking soda, salt, and cinnamon until evenly combined. Set aside.
  2. In a large bowl, beat the softened butter and brown sugar on medium speed until light and fluffy, about 2–3 minutes. Scrape down the sides of the bowl as needed. Add in the maple syrup and mix until fully combined.
  3. Beat in the egg and vanilla extract just until combined. Gradually add the dry ingredients on low speed, mixing only until no flour streaks remain. The dough will be soft.
  4. Cover the dough with plastic wrap and refrigerate for at least 1 hour (or up to 3 days).
  5. Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper. Scoop out about 1.5 tablespoons of dough for each cookie ball, spacing them about 2 inches apart on the sheets. Bake for 10–12 minutes until edges are lightly golden but centers look just set. Let cool on the sheet for about 5 minutes before transferring to a wire rack.
  6. In a light-colored saucepan over medium heat, melt the remaining 1/4 cup of butter. Cook while swirling occasionally until foamy and speckled with brown bits—a nutty aroma will develop. Immediately pour into a heatproof bowl to stop cooking. Whisk in powdered sugar, maple syrup, and optional cinnamon. Add milk one tablespoon at a time until you reach a thick but pourable consistency.
  7. Dip or drizzle cooled cookies with icing. While still wet, sprinkle over flaky sea salt or toasted pecans for added texture. Let set for about 30 minutes before serving.

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Find it online: https://nobakeheaven.com/soft-maple-cookies-with-brown-butter-icing/