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Brown Butter Maple Brown Sugar Cookies with Maple Glaze

A stack of soft maple brown sugar cookies drizzled generously with white vanilla glaze, sitting on a white plate.
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Make these soft and chewy cookies featuring rich brown butter, pure maple syrup, and deep brown sugar flavor. They are perfect for fall baking or holiday treats and finish with a simple maple glaze.

Ingredients

Scale
  • 1 cup unsalted butter, browned and cooled slightly
  • 1 cup packed light brown sugar
  • 1/2 cup granulated sugar
  • 2 large eggs, room temperature
  • 1/4 cup pure maple syrup
  • 1 teaspoon vanilla extract
  • 2 1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground cinnamon
  • For the Glaze: 1 cup powdered sugar, 2 tablespoons pure maple syrup, 1 teaspoon milk or cream

Instructions

  1. Brown the butter: Melt the butter in a light-colored saucepan over medium heat. Continue cooking, stirring occasionally, until the milk solids turn deep golden brown and the butter smells nutty. Pour the browned butter into a heatproof bowl, leaving any dark sediment behind. Let it cool for 15 minutes.
  2. In a large bowl, beat the cooled brown butter, brown sugar, and granulated sugar with an electric mixer until light and fluffy, about 2 minutes.
  3. Beat in the eggs one at a time, mixing well after each addition. Mix in the maple syrup and vanilla extract until combined.
  4. In a separate medium 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. Cover the dough and chill for at least 30 minutes. Chilling helps prevent spreading and improves texture.
  7. Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
  8. Scoop the dough into balls (about 2 tablespoons each) and place them 2 inches apart on the prepared sheets. You can gently roll them in extra granulated sugar if desired for a slight crust.
  9. Bake for 9 to 11 minutes. The edges should be set, but the centers should still look slightly soft. These are bakery style soft cookies.
  10. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
  11. Make the glaze: Whisk together the powdered sugar, maple syrup, and milk until smooth. If the glaze is too thick, add a few more drops of milk. If too thin, add more powdered sugar.
  12. Drizzle the maple glaze over the cooled cookies. Let the glaze set before serving.

Notes

  • For the best chewy texture, measure your flour using the spoon-and-level method, or weigh it. Too much flour makes cookies cakey.
  • If you want a stronger maple flavor, substitute 1 tablespoon of the milk in the glaze with maple syrup.
  • These cookies freeze well before baking. Place dough balls on a tray, freeze until solid, then transfer to a freezer bag. Bake from frozen, adding 1-2 minutes to the bake time.

Nutrition

Find it online: https://kingscook.com/maple-brown-sugar-cookies-recipe-soft-chewy/