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Soft Maple Cookies with Brown Butter Icing

A stack of three soft maple cookies generously drizzled with thick, flowing caramel sauce.
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Bake soft, chewy maple cookies that capture the flavor of fall. Top them with a rich, nutty brown butter maple icing for a comforting, nostalgic treat.

Ingredients

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  • 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 (optional)
  • For the Icing: 2 tablespoons butter, melted and browned
  • For the Icing: 2 cups powdered sugar
  • For the Icing: 3 tablespoons pure maple syrup
  • For the Icing: 1-2 tablespoons milk or cream

Instructions

  1. 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, if using.
  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 and place them 2 inches apart on the prepared baking sheets.
  7. Bake for 9 to 11 minutes, or until the edges are set but the centers remain soft.
  8. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
  9. To make the icing, melt 2 tablespoons of butter in a small saucepan over medium heat. Cook, swirling often, until the butter foams and brown bits form at the bottom, giving off a nutty aroma. Remove from heat immediately.
  10. In a medium bowl, whisk the browned butter with the powdered sugar and 3 tablespoons of maple syrup. Add milk or cream one tablespoon at a time until you reach a smooth, pourable consistency.
  11. Once cookies are completely cool, drizzle or spread the brown butter maple icing over the tops. Let the icing set before serving.

Notes

  • For the best soft texture, do not overbake the cookies; they should look slightly underdone in the center when you remove them from the oven.
  • If you prefer a stronger maple flavor in the cookie base, substitute 1 tablespoon of the all-purpose flour with 1 tablespoon of cornstarch.
  • Brown the butter slowly to prevent burning; the nutty flavor is key to the icing.

Nutrition

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