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Soft Maple Brown Sugar Cookies with Brown Butter Maple Icing

A stack of soft maple cookies drizzled with white icing, sitting on a light-colored plate near a window.
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Bake these soft and chewy maple brown sugar cookies. They feature a warm maple flavor and are topped with a rich brown butter maple icing for a comforting, nostalgic treat.

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
  • 1/4 teaspoon ground cinnamon
  • 1/2 cup unsalted butter (for icing)
  • 3 cups powdered sugar, sifted
  • 1/4 cup pure maple syrup (for icing)
  • 1/2 teaspoon vanilla extract

Instructions

  1. Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
  2. In a large bowl, cream together the 1 cup softened butter, brown sugar, and granulated sugar until light and fluffy.
  3. Beat in the eggs one at a time, then mix in the 1/4 cup maple syrup and vanilla extract.
  4. In a separate bowl, whisk together the flour, baking soda, salt, and cinnamon.
  5. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
  6. Scoop rounded tablespoons of dough and place them 2 inches apart on the prepared baking sheets.
  7. Bake for 9 to 11 minutes, or until the edges are set but the centers look slightly soft.
  8. Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
  9. 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, then brown bits form at the bottom and it smells nutty (about 5-7 minutes). Immediately pour the brown butter into a heatproof bowl to stop cooking. Let it cool slightly, about 10 minutes.
  10. Whisk the sifted powdered sugar, 1/4 cup maple syrup, and vanilla extract into the slightly cooled brown butter until smooth. If the icing is too thick, add a few drops more maple syrup.
  11. Once cookies are completely cool, drizzle or spread the brown butter maple icing over the tops. Let the icing set before serving.

Notes

  • Use pure maple syrup for the best flavor in both the cookies and the icing.
  • Chilling the dough for 30 minutes before baking helps prevent the cookies from spreading too much, resulting in a thicker, chewier cookie.
  • If you prefer a thinner glaze, add a teaspoon of milk or cream to the finished icing mixture.

Nutrition

Find it online: https://delicerecipe.com/maple-cookies-soft-brown-sugar-icing/