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Soft Maple Cookies with Brown Butter Maple Icing

Three delicious maple cookies stacked on a white plate, topped with a thick maple icing and caramel drizzle.
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Bake these soft maple cookies for a comforting treat. They feature a rich maple flavor and are topped with a nutty brown butter maple icing for an elevated taste.

Ingredients

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  • 1 cup unsalted butter, softened
  • 1 cup packed light brown sugar
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 1/4 cup pure maple syrup
  • 1 teaspoon vanilla extract
  • 2 3/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup (1 stick) unsalted butter (for icing)
  • 3 cups powdered sugar
  • 1/4 cup pure maple syrup (for icing)
  • 1/2 teaspoon vanilla extract
  • 1–3 tablespoons milk or cream (if needed)

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, brown sugar, and granulated sugar until light and fluffy.
  3. Beat in the eggs one at a time, mixing well after each addition. Stir in the 1/4 cup maple syrup and vanilla extract.
  4. In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
  5. Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
  6. Bake for 9 to 11 minutes, or until the edges are set and the centers look slightly soft. You want these soft maple cookies to remain tender.
  7. Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
  8. Prepare the brown butter maple icing: Melt the 1/2 cup 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 and let it cool slightly (about 5 minutes).
  9. In a medium bowl, whisk the cooled brown butter into the powdered sugar, 1/4 cup maple syrup, and vanilla extract until smooth. If the icing is too thick, add milk or cream one teaspoon at a time until you reach a thick, pourable consistency.
  10. Once the 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, avoid overbaking. The cookies will firm up slightly as they cool.
  • Chilling the dough for 30 minutes before baking can help prevent the cookies from spreading too much, 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://delishcraze.com/maple-cookies-soft-brown-butter-icing/