Description
Soft Maple Cookies with Brown Butter Icing are irresistibly soft, tender cookies bursting with warm, comforting flavors of pure maple syrup and rich brown butter. These melt-in-your-mouth treats combine a delicate sweetness with nutty depth, perfect for cozy afternoons, special occasions, or anytime you crave a delightful homemade cookie. Simple pantry ingredients come together to create a unique flavor experience, with an easy-to-make brown butter icing that completes each bite with a silky maple finish.
Ingredients
Scale
Dry Ingredients
- 2 ½ cups all-purpose flour (or gluten-free blend with xanthan gum for GF version)
- 1 teaspoon baking powder
- ½ teaspoon salt
Wet Ingredients & Sugars
- ¾ cup granulated sugar
- ½ cup brown sugar, packed
- ½ cup pure maple syrup
- 1 large egg (or flaxseed egg for vegan adaptation)
- 1 teaspoon vanilla extract
Butter & Icing
- 1 cup unsalted butter (divided: mostly for browning and icing)
- 1 ½ cups powdered sugar
- 1–2 tablespoons pure maple syrup (for icing)
Optional Add-ins (for variations)
- ¼ cup chopped pecans or walnuts (nutty twist)
- ½ teaspoon cinnamon or ground ginger (spice it up)
- ¼ cup mini chocolate chips (maple-chocolate combo)
Instructions
- Prepare the Brown Butter: Melt 1 cup unsalted butter in a saucepan over medium heat. Stir continuously until the butter foams and then turns golden brown, releasing a nutty aroma. Remove from heat and let it cool slightly while you prepare the other ingredients.
- Mix Dry Ingredients: In a mixing bowl, whisk together the all-purpose flour (or gluten-free blend), baking powder, and salt. Ensure even distribution to help the cookies rise and taste balanced.
- Create the Dough: In a separate large bowl, whisk granulated sugar, brown sugar, maple syrup, and egg until combined. Slowly pour in the warm brown butter while stirring continuously. Add vanilla extract. Gradually add the dry ingredients into the wet mixture and gently fold until just combined to keep the dough tender and soft. If using optional add-ins like nuts, spices, or chocolate chips, fold them in now.
- Bake the Cookies: Preheat oven to 350°F (175°C). Drop rounded spoonfuls of dough onto a parchment-lined baking sheet, spacing them apart. Bake for 10 to 12 minutes, until the edges are lightly golden but the centers remain soft. Remove from oven and let cool completely on a wire rack before icing.
- Prepare Brown Butter Icing: Using some of the browned butter saved earlier, combine it with powdered sugar and 1-2 tablespoons of maple syrup in a bowl. Whisk until smooth and spreadable. Adjust consistency with more powdered sugar or maple syrup as needed.
- Ice the Cookies: Spread the brown butter icing generously over the cooled cookies. Optionally, sprinkle chopped toasted pecans or a dusting of cinnamon on top before the icing sets for an extra touch.
Notes
- Don’t skip browning the butter to achieve deep, nutty flavor in both dough and icing.
- Use pure maple syrup for authentic and rich maple flavor.
- Bring eggs and butter to room temperature for better mixing and softer dough.
- Underbake slightly to keep cookies extra soft as they will firm up while cooling.
- Allow cookies to cool completely before icing to avoid melting the icing.
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 15g
- Sodium: 80mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 0.5g
- Protein: 1.5g
- Cholesterol: 25mg
Keywords: maple cookies, brown butter icing, soft cookies, maple syrup dessert, gluten-free cookies, fall cookies, cozy treats
