Soft Maple Cookies Brown Butter (Printable Version)
Chewy cookies infused with pure maple and topped with rich, toasty brown butter icing for a delightful treat.
# Ingredients:
→ Soft Maple Cookies
01 -
345 grams all-purpose flour
02 -
5 grams baking soda
03 -
2.5 grams fine sea salt
04 -
2.5 grams ground cinnamon
05 -
113 grams unsalted butter, softened to room temperature
06 -
200 grams packed brown sugar
07 -
120 milliliters pure maple syrup (Grade A Dark preferred)
08 -
1 large egg, room temperature
09 -
5 milliliters pure vanilla extract
→ Brown Butter Icing
10 -
57 grams unsalted butter
11 -
180 grams powdered sugar, sifted
12 -
30 milliliters pure maple syrup
13 -
15 to 30 milliliters milk or cream
14 -
0.5 grams ground cinnamon (optional)
→ Garnish
15 -
Flaky sea salt or chopped toasted pecans, for sprinkling
# Steps:
01 -
Whisk together flour, baking soda, salt, and cinnamon in a medium bowl to ensure even distribution of leavening and spices; set aside.
02 -
Using a mixer with paddle attachment, beat softened butter and brown sugar at medium speed until light and fluffy, about 2-3 minutes; scrape bowl. Add maple syrup and mix until fully incorporated.
03 -
Add egg and vanilla extract to butter mixture and beat on medium speed until just combined. Reduce mixer speed to low and gradually add dry ingredients, mixing only until flour streaks disappear. Cover bowl with plastic wrap and refrigerate for at least 1 hour and up to 3 days to prevent spreading and deepen flavor.
04 -
Preheat oven to 175°C and line baking sheets with parchment paper. Scoop dough into 23-gram balls (approximately 1.5 tablespoons) spaced 5 centimeters apart. Bake 10-12 minutes until edges are lightly golden and centers remain soft. Cool on baking sheet 5 minutes, then transfer to wire rack to cool completely.
05 -
Melt butter over medium heat in a light-colored saucepan, swirling frequently until golden-brown specks appear and nutty aroma emerges. Remove from heat and transfer butter to a heatproof bowl. Whisk in sifted powdered sugar, maple syrup, and cinnamon if using until smooth. Add milk one tablespoon at a time until thick but pourable consistency is achieved.
06 -
Dip cooled cookies into brown butter icing or drizzle icing over them. While icing is wet, sprinkle with flaky sea salt or chopped toasted pecans. Allow icing to set for 30 minutes before serving.
# Notes:
01 -
Chilling the dough is essential to prevent cookies from spreading and enhances maple flavor. Use Grade A Dark maple syrup for the most robust taste. To avoid burnt butter, use a light-colored pan and remove from heat as soon as nutty aroma and brown bits form.