Soft Maple Cookies with Brown Butter Icing

Is there any aroma more comforting than warm spices and baking cookies filling the kitchen? As the seasons change and we begin to crave cozier flavours, one ingredient stands out: maple. But what if we could take that classic, sweet maple flavour and elevate it into something truly spectacular? Forget everything you think you know about maple being just for pancakes; these cookies are a game-changer.

We’re about to bake the ultimate fall treat: incredibly Soft Maple Cookies with a Brown Butter Icing. These cookies are perfectly chewy, spiced with a hint of cinnamon, and packed with the rich, authentic flavour of pure maple syrup. But the real secret weapon is the icing—a nutty, toasty, and utterly irresistible brown butter glaze that transforms these from a simple cookie into a gourmet experience. Get ready to fall in love with your new favourite cookie recipe.

What You’ll Need: Ingredients

This recipe uses simple pantry staples to create a cookie with complex, layered flavours. Using high-quality pure maple syrup and taking the time to brown the butter will make all the difference.

this now & bake later ❤️

Timing

While this cookie dough requires a little patience for chilling, most of the time is completely hands-off. The chilling step is essential for thick, chewy cookies!

• Preparation Time: 20 minutes
• Chilling Time: 1 hour (minimum)
• Bake Time: 10-12 minutes per batch
• Total Time: Approximately 1 hour, 30 minutes

Step-by-Step Instructions

Follow these simple steps to create the chewiest, most flavourful maple cookies you’ve ever had.

Step 1: Whisk the Dry Ingredients

In a medium bowl, whisk together the all-purpose flour, baking soda, salt, and cinnamon. Combining the dry ingredients first ensures that the leavening and spices are evenly distributed throughout the dough, which is key for a consistent bake. Set the bowl aside.

Step 2: Cream the Butter, Sugar, and Maple Syrup

In a large bowl using a stand mixer with a paddle attachment or a hand mixer, beat the softened butter and brown sugar together on medium speed until the mixture is light and fluffy, about 2-3 minutes. Scrape down the sides of the bowl, then pour in the pure maple syrup and beat until it’s fully combined.

Step 3: Combine Wet and Dry & Chill the Dough

Add the egg and vanilla extract to the butter mixture and beat on medium speed until just combined. Reduce the mixer speed to low and gradually add the dry ingredient mixture, mixing only until the flour streaks have disappeared. Do not overmix! The dough will be soft. Cover the bowl with plastic wrap and chill in the refrigerator for at least one hour, or up to 3 days. This step is crucial—it prevents the cookies from spreading too much and deepens the maple flavour.

Step 4: Bake the Cookies

When you’re ready to bake, preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper. Scoop the chilled dough into 1.5-tablespoon-sized balls and arrange them on the prepared baking sheets, leaving about 2 inches of space between each cookie. Bake for 10–12 minutes, or until the edges are lightly golden brown and the centers look soft and slightly underdone. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Step 5: Make the Magical Brown Butter Icing

This icing is what makes these maple cookies truly special. To brown the butter, melt the butter in a light-colored saucepan over medium heat. Continue to cook, swirling the pan frequently, as the butter foams and sputters. Soon, you’ll see golden-brown specks forming at the bottom of the pan and smell a wonderfully nutty aroma. Immediately remove the pan from the heat and pour the brown butter into a heatproof bowl to stop the cooking process. Whisk in the sifted powdered sugar, maple syrup, and optional cinnamon until smooth. Add the milk, one tablespoon at a time, until the icing reaches a thick but pourable consistency.

Step 6: Ice and Garnish the Cookies

Once the cookies have cooled completely, dip the top of each cookie into the brown butter icing or use a spoon to drizzle it over them. While the icing is still wet, sprinkle with a pinch of flaky sea salt or some chopped toasted pecans. Let the icing set for about 30 minutes before serving.

Nutritional Information

Here is an estimated nutritional breakdown per cookie, assuming the recipe makes about 30 cookies.

• Calories: 165 kcal
• Protein: 2 g
• Carbohydrates: 25 g (Sugar: 16 g)
• Fat: 6 g (Saturated Fat: 4 g)

These cookies are a delightful treat, perfect for enjoying in moderation during the cozier seasons.

Healthier Alternatives

While these cookies are meant to be an indulgence, here are a few simple swaps you can make:

• Add Whole Grains: Replace up to one cup of the all-purpose flour with white whole wheat flour for an added boost of fiber.
• Reduce Sugar: While it will change the texture slightly, you can experiment with reducing the brown sugar by about ¼ cup.
• Vegan Option: For a vegan version, use high-quality vegan butter sticks and a flax egg (1 tablespoon ground flaxseed meal + 3 tablespoons water). Ensure your sugar is vegan-certified.

Serving Suggestions

These soft maple cookies are a dream on their own, but they are even better when paired with the perfect cozy beverage.

• Perfect Pairings: Enjoy a warm cookie with a hot cup of coffee, a frothy chai latte, or a simple glass of cold milk.
• Holiday Cookie Plate: These cookies are a standout addition to any holiday cookie exchange or dessert platter. Their unique flavour and beautiful appearance make them a guaranteed hit.
• Edible Gifts: Package a stack of these cookies in a clear cellophane bag tied with a rustic ribbon for a thoughtful and delicious homemade gift.

Common Mistakes to Avoid

Follow these tips to ensure your cookies turn out perfectly soft, chewy, and delicious.

• Skipping the Dough Chilling: Chilling the dough solidifies the butter, which prevents the cookies from spreading into thin, crispy wafers in the oven.
  • Solution: Don’t skip this step! An hour is the minimum, but even longer is better. This is the secret to thick, chewy cookies.
• Using Imitation Maple Syrup: “Pancake syrup” is mostly corn syrup with artificial flavouring and will not provide the same rich, complex flavour.
  • Solution: Invest in 100% pure maple syrup. A dark, robust grade will give you the most intense maple flavour.
• Burning the Brown Butter: There is a fine line between nutty brown butter and burnt butter.
  • Solution: Use a light-colored pan so you can see the colour change. Pay close attention, swirl the pan constantly, and remove it from the heat the second you smell that nutty aroma and see the brown specks.

Storing and Make-Ahead Tips

These cookies store beautifully, making them perfect for preparing in advance.

• Storing: Once the icing has fully set, store the cookies in an airtight container at room temperature for up to 5 days. Placing a slice of bread in the container can help keep them soft.
• Freezing Baked Cookies: You can freeze the baked and iced cookies for up to 3 months. Let them thaw at room temperature.
• Freezing Dough: For fresh-baked cookies anytime, scoop the cookie dough into balls and freeze them on a baking sheet until solid. Transfer the frozen dough balls to a freezer bag. You can bake them directly from frozen, adding an extra 1-2 minutes to the bake time.

Conclusion

These Soft Maple Cookies with Brown Butter Icing are so much more than a simple sweet treat; they are a taste of autumn, a cozy hug in cookie form. The soft, chewy texture and deep maple-cinnamon flavour are perfectly complemented by the unbelievably nutty and rich brown butter icing. This is a recipe that will fill your home with the most incredible aroma and become an instant favourite for your family and friends.

We are so excited for you to bake a batch of these incredible cookies. Give them a try and let us know what you think in the comments below! We love to hear about your baking adventures. Don’t forget to rate the recipe and subscribe for more delicious and cozy recipes.

FAQs

Q1. Can I make the cookie dough ahead of time?

Absolutely! The dough can be made and stored in an airtight container or wrapped tightly in plastic wrap in the refrigerator for up to 3 days. The longer it chills, the more the flavours will develop.

Q2. What’s the best kind of maple syrup to use?

For the most robust maple flavour, it’s best to use a Grade A Dark Colour & Robust Taste syrup (formerly known as Grade B). This type has a more intense maple flavour that really shines through in baking compared to lighter, more delicate syrups.

Q3. My icing is too thick or too thin. How can I fix it?

The consistency of the icing is very easy to adjust! If it’s too thick, simply whisk in a little more milk, a teaspoon at a time, until it reaches the desired consistency. If it’s too thin, whisk in a bit more sifted powdered sugar until it thickens up.

Soft Maple Cookies with Brown Butter Icing

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• Author: Evelyn Marcella Rivera
• Total Time: 1 hour 30 minutes
• Yield: 30 cookies 1x

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Description

What You’ll Need: Ingredients. Pantry staples meet premium pure maple syrup and nutty brown butter for extra depth and chew. Chill time ensures thick, tender cookies with concentrated maple flavor.

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Ingredients

Units USM Scale 1x2x3x

For the Soft Maple Cookies

• 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 (Grade A Dark recommended)
• 1 large egg, at room temperature
• 1 tsp pure vanilla extract

For the Brown Butter Icing

• 1/4 cup unsalted butter (to brown)
• 1 1/2 cups powdered sugar, sifted
• 2 Tbsp pure maple syrup
• 1–2 Tbsp milk or cream (as needed for consistency)
• 1/4 tsp ground cinnamon (optional)

For Garnish

• flaky sea salt or chopped toasted pecans (for sprinkling)

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Instructions

1. Whisk dry ingredients: In a medium bowl, whisk flour, baking soda, salt, and cinnamon until evenly combined; set aside.
2. Cream butter, sugar & maple: In a large bowl (stand mixer with paddle or hand mixer), beat softened butter and brown sugar on medium until light and fluffy (2–3 minutes). Scrape bowl; add maple syrup and beat until fully combined.
3. Add egg & vanilla, then dry mix: Beat in egg and vanilla just until combined. On low speed, add dry ingredients gradually and mix only until flour streaks disappear. Dough will be soft.
4. Chill: Cover and refrigerate at least 1 hour (up to 3 days) to prevent excess spread and deepen maple flavor.
5. Bake: Preheat oven to 350°F (175°C). Line two baking sheets with parchment. Scoop 1.5 Tbsp dough balls spaced 2 inches apart. Bake 10–12 minutes until edges are lightly golden and centers look just set. Cool 5 minutes on sheet, then transfer to a rack.
6. Brown butter icing: In a light-colored saucepan over medium heat, melt 1/4 cup butter. Cook, swirling, until foamy and speckled with brown bits and nutty aroma develops. Immediately pour into a heatproof bowl to stop cooking. Whisk in powdered sugar, maple syrup, and optional cinnamon. Add milk 1 Tbsp at a time until thick but pourable.
7. Ice & garnish: Dip or drizzle cooled cookies with icing. While wet, sprinkle with flaky sea salt or toasted pecans. Let set ~30 minutes before serving.

Notes

Pro tip: Chilling is non-negotiable for thick, chewy cookies. For stronger maple flavor, use Grade A Dark and add 1/2 tsp maple extract. If icing thickens as it sits, whisk in 1 tsp milk to loosen.

• Prep Time: 20 minutes
• Cook Time: 12 minutes
• Category: Cookies, Dessert
• Cuisine: American

Nutrition

• Calories: 165
• Sugar: 16
• Fat: 6
• Saturated Fat: 4
• Carbohydrates: 25
• Protein: 2