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Soft Maple Cookies with Brown Butter Icing are the coziest celebration of fall flavors you will ever bake. These chewy cookies bring together real maple syrup, a hint of cinnamon, and a luscious brown butter icing that creates layers of deep flavor in every bite. Perfect for chilly days or whenever you are craving a little taste of autumn.
I have baked these on so many blustery fall afternoons and every time the aroma fills up the house and draws everyone to the kitchen
Ingredients
- All purpose flour: adds structure and softness to the cookie use unbleached flour for best results
- Baking soda: helps the cookies rise and stay soft make sure it is fresh for even baking
- Fine sea salt: balances the sweetness I always use fine salt so it mixes evenly
- Ground cinnamon: brings a gentle warmth pick a fresh spice for the most fragrant result
- Unsalted butter: softened to room temperature for creaming I prefer unsalted so you can control the salt level
- Packed brown sugar: keeps cookies chewy and adds a slight molasses taste choose a moist deep brown sugar
- Pure maple syrup: Grade A Dark recommended for an bold intense maple flavor invest in a good quality syrup
- Large egg: at room temperature for structure let it sit out about half an hour before using
- Pure vanilla extract: enhances all the other flavors make sure it is real vanilla for best taste
- Unsalted butter (again): for the icing browning it adds nutty rich notes
- Powdered sugar: sifted so the icing is extra smooth always use fresh confectioners sugar
- Milk or cream: to thin the icing and give it a luscious texture whole milk or heavy cream work best
- Flaky sea salt or chopped toasted pecans: to garnish optional but they add a beautiful finish and little crunch
Step-by-Step Instructions
- Mix the Dry Ingredients:
- In a medium bowl whisk together flour baking soda salt and cinnamon until fully blended This step makes sure every bite is evenly spiced and perfectly baked
- Cream Butter Sugar and Syrup:
- In a large bowl beat softened butter and brown sugar on medium speed until fluffy and light about three minutes Scrape down the sides then add maple syrup and beat until smooth and thick
- Add Wet Ingredients and Chill the Dough:
- Beat in the egg and vanilla just until combined Reduce the speed and slowly add the dry mixture blending until no flour remains but do not overmix Cover the dough with plastic wrap and chill in the fridge for at least one hour This slows spreading and builds flavor
- Bake the Cookies:
- Preheat oven to three hundred fifty degrees and line baking sheets with parchment Scoop chilled dough into rounded balls and space well apart on the trays Bake for about ten to twelve minutes until edges are firm and tops look set but centers are still soft Let cookies cool completely on a rack
- Make Brown Butter Icing:
- Melt butter in a light colored pan over medium heat swirling often until deep golden brown with nutty aroma this should take several minutes Immediately transfer to a bowl and whisk in powdered sugar maple syrup and cinnamon Stir in milk a splash at a time until icing is thick but pourable
- Ice and Garnish:
- Once cookies are cool dip or drizzle each one with the icing Sprinkle with a touch of flaky salt or toasted pecans as you like Let set for about half an hour to create a glossy finish
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My favorite part has always been browning the butter for the icing Watching it shift from golden to nutty brown is magical and makes the kitchen smell incredible My kids love to help with the drizzle and always sneak a pecan or two before the cookies are iced
Storage Tips
Store iced cookies in an airtight container at room temperature up to five days Slip in a piece of bread with the cookies to keep them moist Longer storage works well in the freezer just freeze on a tray and then store frozen cookies in a freezer bag Cookies thaw wonderfully at room temp without losing texture
Ingredient Substitutions
For a different flavor swap out part of the flour for white whole wheat for extra fiber Vegan butter and a flax egg can stand in for dairy and egg without changing the chewy texture Substitute walnuts or skip nuts if desired No maple syrup try honey or golden syrup for a unique twist
Serving Suggestions
Pile these cookies high on a platter for any fall celebration They shine on a holiday cookie tray and pair perfectly with hot apple cider or milky tea Package a few in a cute bag with a ribbon for a thoughtful homemade gift
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Cultural and Historical Context
Maple syrup has deep roots in North American baking especially in regions where maple trees thrive These cookies take the traditional love of maple and pair it with a modern chewy cookie style The brown butter glazing technique comes from old fashioned cake recipes and adds a gourmet bakery touch
Recipe FAQs
- → Can I prepare the dough in advance?
Yes, the dough can be chilled in the refrigerator for up to three days. This resting time enhances the flavors and helps maintain a thick, chewy texture during baking.
- → Which maple syrup works best for these cookies?
A Grade A Dark Colour & Robust Taste maple syrup is ideal, offering rich and intense maple notes that shine through the baking process.
- → How do I fix icing that’s too thick or thin?
If too thick, gently whisk in small amounts of milk until desired consistency is reached. If too thin, add sifted powdered sugar gradually to thicken the icing.
- → What is the purpose of chilling the cookie dough?
Chilling solidifies the butter, preventing the cookies from spreading too much and helping create a soft, chewy center with a slightly crisp edge.
- → How can I prevent burning the brown butter for icing?
Use a light-colored pan to watch for color changes, stir constantly, and remove from heat immediately once you see golden-brown specks and smell a nutty aroma.
- → What are good options for garnish?
Sprinkle flaky sea salt for contrast or chopped toasted pecans for added crunch and flavor complexity after icing the cookies.