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Soft Maple Cookies with Brown Butter Maple Icing

A close-up stack of three soft, thick maple cookies drizzled with a light maple glaze.
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Bake these incredibly soft maple cookies that capture the cozy flavors of fall. The rich, nutty brown butter maple icing elevates this simple recipe, resulting in a comforting, bakery-style treat perfect for holidays or any sweet craving.

Ingredients

Scale
  • 1 cup unsalted butter, softened
  • 1 cup packed light brown sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1/4 cup pure maple syrup
  • 2 1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground cinnamon
  • 1/2 cup powdered sugar (for icing)
  • 2 tablespoons butter, melted (for icing)
  • 2 tablespoons pure maple syrup (for icing)
  • 1–2 tablespoons milk (for icing)

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 and brown sugar until light and fluffy.
  3. Beat in the egg and vanilla extract until combined. Stir in the 1/4 cup of maple syrup.
  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. Flatten each dough ball slightly with the bottom of a glass.
  7. Bake for 9 to 11 minutes, or until the edges are set and the centers look slightly soft. The cookies will be 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 2 tablespoons of 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 3-5 minutes). Remove from heat and let cool slightly.
  10. In a small bowl, whisk together the powdered sugar, cooled brown butter, 2 tablespoons of maple syrup, and 1 tablespoon of milk until smooth. Add the second tablespoon of milk if the icing is too thick to drizzle.
  11. Once cookies are completely cool, drizzle or spread the brown butter maple icing over the tops. Let the icing set before serving.

Notes

  • For the softest cookies, chill the dough for at least 30 minutes before baking. This prevents excessive spreading.
  • Use pure maple syrup, not pancake syrup, for the best flavor in both the cookie and the icing.
  • You can substitute the brown butter icing with a simple maple glaze made from powdered sugar and maple syrup if you prefer a quicker finish.

Nutrition

Find it online: https://www.unfoldrecipes.com/soft-maple-cookies-brown-butter-icing/