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Soft Maple Cookies with Brown Butter Icing

Three stacked maple cookies topped generously with dripping brown butter icing on a small plate.
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Bake soft, chewy maple cookies topped with a rich, nutty brown butter icing. This recipe delivers comforting, nostalgic flavor perfect for fall or holiday baking.

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 1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • For the Brown Butter Icing:
  • 1/2 cup unsalted butter
  • 2 cups powdered sugar, sifted
  • 1/4 cup pure maple syrup
  • 1 teaspoon vanilla extract
  • 1–2 tablespoons milk or cream (if needed)

Instructions

  1. Prepare the cookies: 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, vanilla extract, and 1/4 cup maple syrup until combined.
  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 onto the prepared baking sheets, leaving about 2 inches between each cookie.
  7. Bake for 9 to 11 minutes, or until the edges are set but the centers are still soft.
  8. Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
  9. Prepare the brown butter icing: Melt 1/2 cup of butter in a small saucepan over medium heat. Continue cooking, swirling occasionally, until the butter foams, then brown bits form at the bottom and it smells nutty. Remove from heat immediately and let cool slightly (about 10 minutes).
  10. In a medium bowl, whisk the slightly cooled brown butter with the powdered sugar, 1/4 cup maple syrup, and vanilla extract until smooth.
  11. If the icing is too thick, add milk or cream one teaspoon at a time until you reach a thick but spreadable consistency.
  12. Once the cookies are completely cool, spread or drizzle the brown butter icing over the tops of each cookie. Allow the icing to set before serving.

Notes

  • For the best soft texture, do not overbake the cookies; remove them when the edges look set.
  • Chilling the dough for 30 minutes before baking can help prevent excessive spreading, resulting in thicker cookies.
  • Use high-quality, pure maple syrup for the strongest flavor in both the cookie and the icing.

Nutrition

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