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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 must-try for anyone who loves sweet, chewy cookies. Infused with pure maple syrup and topped with a rich, nutty icing, these treats bring warmth and comfort to any occasion. Perfect for gatherings or a cozy night in, these cookies are simple to make yet deliver big on flavor. The combination of soft cookie texture and luscious icing creates an irresistible dessert that will impress family and friends alike.

Ingredients

Scale
  • 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 icing)
  • 1 1/2 cups powdered sugar, sifted
  • 2 Tbsp pure maple syrup (for icing)
  • 1–2 Tbsp milk or cream (as needed for icing consistency)
  • 1/4 tsp ground cinnamon (optional, for icing)
  • Flaky sea salt or chopped toasted pecans (for sprinkling)

Instructions

  1. In a medium bowl, whisk together the flour, baking soda, fine sea salt, and ground cinnamon until evenly combined; set aside.
  2. In a large bowl using a stand mixer with a paddle attachment or a hand mixer, beat the softened butter and packed brown sugar on medium speed until light and fluffy (about 2–3 minutes). Scrape down the sides of the bowl. Add the pure maple syrup and mix until fully combined.
  3. Beat in the room temperature egg and pure 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 tightly with plastic wrap or place it in an airtight container. Refrigerate for at least 1 hour (or up to 3 days) to prevent excess spread during baking while enhancing the maple flavor.
  5. Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper. Scoop about 1.5 tablespoons of dough per cookie ball onto the prepared sheets, spacing them about 2 inches apart.
  6. Bake in preheated oven for 10–12 minutes until edges are lightly golden while centers look just set. Allow cookies to cool on baking sheets for about 5 minutes before transferring them to a cooling rack.
  7. In a light-colored saucepan over medium heat, melt the remaining unsalted butter. Cook while swirling occasionally until foamy with browned bits appearing and a nutty aroma develops. Pour immediately into a heatproof bowl to stop cooking. Whisk in powdered sugar, pure maple syrup, and optional cinnamon. Add milk one tablespoon at a time until you reach a thick but pourable consistency.
  8. Dip or drizzle cooled cookies in icing. While still wet, sprinkle with flaky sea salt or chopped toasted pecans for added texture. Allow icing to set for approximately 30 minutes before serving.

Nutrition

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

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