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Irresistibly Soft Maple Cookies with Decadent Brown Butter Icing

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Learn how to make delicious Soft Maple Cookies with Brown Butter Icing. Easy recipe with step-by-step instructions.

Ingredients

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  • 2 ½ cups all-purpose flour (for a gluten-free option, substitute with a 1:1 gluten-free baking blend)
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon fine sea salt
  • 1 cup unsalted butter (2 sticks), softened
  • ¾ cup packed light brown sugar
  • ¼ cup pure maple syrup (Grade A, preferably amber)
  • 1 large egg, at room temperature
  • 1 teaspoon vanilla extract
  • 1 cup powdered sugar (for the icing)
  • 4 tablespoons unsalted butter (for browning, see notes below)
  • 2–3 tablespoons pure maple syrup (for the icing)
  • 1–2 tablespoons whole milk or cream (to adjust icing consistency)

Substitution tips: If you don’t have maple syrup on hand, honey or golden syrup can work in the cookie dough, but the brown butter icing really sings with maple’s distinct flavor. For a dairy-free version, try coconut oil in place of butter, though the flavor will shift slightly.

Instructions

  1. Preheat your oven to 350°F and line two baking sheets with parchment paper or silicone baking mats. This prevents sticking and helps the cookies bake evenly.
  2. In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and sea salt. Set this dry mix aside.
  3. In a large mixing bowl, cream the softened butter and brown sugar together using a hand mixer or stand mixer on medium speed. Beat until the mixture is light and fluffy, about 3-4 minutes. This step is key to the cookies’ soft texture—don’t rush it.
  4. Add the egg, maple syrup, and vanilla extract to the butter-sugar mixture. Beat on low speed until combined, scraping down the sides of the bowl as needed. You’ll smell that deep maple aroma starting to come through here.
  5. Gradually add the dry ingredients to the wet mixture, mixing on low just until everything is incorporated. Overmixing will toughen the dough, so stop as soon as the flour disappears.
  6. Using a small cookie scoop or tablespoon, drop rounded balls of dough onto the prepared baking sheets, spacing them about 2 inches apart. Mama Lu always said, “Give ‘em room to grow, like a good story.”
  7. Bake the cookies for 10-12 minutes, until the edges are just set but the centers still look soft. They’ll firm up as they cool, so don’t wait for them to brown all over.
  8. While the cookies bake, prepare the brown butter icing. In a small skillet over medium heat, melt 4 tablespoons of unsalted butter. Keep cooking, swirling the pan gently, until the butter turns golden brown and smells nutty—this usually takes 4-5 minutes. Be careful not to burn it! Remove from heat and let it cool slightly.
  9. In a bowl, whisk together the powdered sugar and 2 tablespoons of maple syrup. Slowly pour in the browned butter, whisking until smooth. If the icing is too thick, add a tablespoon or two of milk or cream to reach the desired drizzle consistency.
  10. Once the cookies have cooled on a wire rack, drizzle or spread the brown butter icing over them generously. I like to use a spoon and let it pool slightly on top—just like Mama Lu’s Sunday glazes.
  11. Allow the icing to set for about 20 minutes before serving. Store leftover cookies in an airtight container at room temperature for up to 4 days.

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