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Stack of soft maple cookies topped with glossy brown butter icing, with the top cookie bitten to reveal a tender, moist interior.
Hannah Cooking

Soft Maple Cookies with Brown Butter Icing

Soft Maple Cookies made with real maple syrup and topped with nutty brown butter maple icing. A cozy fall cookie that tastes like pancakes + caramel in the best way.
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Prep Time 15 minutes
Cook Time 12 minutes
Chill Time 1 hour
Total Time 1 hour 27 minutes
Servings: 36 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 165
Ingredients Equipment Method

Ingredients
  

Maple Cookies
  • 2 ¾ cups all-purpose flour spooned & leveled
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup butter softened (2 sticks)
  • ¾ cup brown sugar packed
  • ¼ cup granulated sugar
  • 1 large egg room temp helps
  • ⅓ cup pure maple syrup not pancake syrup
  • 1 teaspoon vanilla extract
Brown Butter Icing
  • ½ cup butter (1 stick)
  • 2 cups powdered sugar sift if lumpy
  • 3 tablespoon pure maple syrup
  • 2–4 tablespoon milk or cream adjust consistency
  • 1 pinch salt balances sweetness

Equipment

  • 1 Electric mixer hand or stand
  • 2 Mixing bowls one for dry, one for wet
  • 1 Cookie Scoop 1.5 tablespoon is perfect
  • 2 Baking sheets lined
  • 1 Parchment paper prevents sticking
  • 1 Light-colored saucepan best for seeing butter browning
  • 1 Whisk smooth icing
  • 1 Wire rack for cooling/icing

Method
 

  1. Whisk powdered sugar, maple syrup, and milk into brown butter until thick but pourable; dip/spread over cooled cookies and let set.
  2. Beat softened butter with brown sugar and granulated sugar until fluffy (2–3 min).
  3. Mix in egg, maple syrup, and vanilla until combined.
  4. Mix dry ingredients into wet on low just until no flour streaks remain.
  5. Cover and refrigerate at least 1 hour (prevents spreading).
  6. Scoop onto lined sheet, bake at 350°F for 10–12 min until edges set and centers look slightly soft. Cool 5 min, then move to rack.
  7. Melt butter in a light pan, cook until golden with nutty aroma; remove and cool 10 min.
  8. Whisk powdered sugar, maple syrup, and milk into brown butter until thick but pourable; dip/spread over cooled cookies and let set.
    Stack of soft maple cookies topped with glossy brown butter icing, with the top cookie bitten to reveal a tender, moist interior.