Introduction
There’s nothing quite like the cozy, nutty aroma of brown butter combined with the warm sweetness of real maple syrup. These Maple Brown Butter Cookies are soft, chewy, and melt-in-your-mouth delicious. The dough itself is rich and buttery, while the silky maple-butter icing on top adds a decadent finishing touch.
Perfect for cozy afternoons, holiday gatherings, or gifting, these cookies are a simple yet impressive treat that will delight anyone lucky enough to taste them.
Why You’ll Love These Cookies
- Deep, nutty flavor from browned butter
- Authentic maple sweetness both in the dough and icing
- Soft, tender texture that’s chewy without being dense
- Simple ingredients with gourmet results
- Perfect for gifting or special occasions
Ingredients
For the Cookies
- 1 cup unsalted butter (to be browned)
- 1 cup brown sugar
- ¼ cup pure maple syrup
- 1 large egg
- 1 tsp vanilla extract (optional)
- 2 cups all-purpose flour
- ½ tsp baking soda
- ¼ tsp salt
For the Maple-Butter Icing
- ¼ cup browned butter (reserved from dough)
- ¼ cup pure maple syrup
- 1 cup powdered sugar
Instructions
1. Brown the Butter
Melt the butter in a saucepan over medium heat. Stir constantly until it turns golden-brown and gives off a nutty aroma. Remove from heat and let it cool slightly.
2. Make the Dough
In a mixing bowl, combine the browned butter with brown sugar until smooth. Add maple syrup and egg, and mix until incorporated. Gradually add flour, baking soda, and salt; mix until just combined.
3. Shape the Cookies
Scoop the dough into tablespoon-sized balls and place on a parchment-lined baking sheet. Leave space between cookies as they will spread slightly.
4. Bake
Preheat the oven to 350°F (175°C). Bake cookies for 10–12 minutes, or until edges are set but centers remain soft. Remove from oven and let cool.
5. Prepare the Icing
Whisk together the reserved browned butter, maple syrup, and powdered sugar until smooth and pourable.
6. Glaze the Cookies
Once the cookies are completely cool, drizzle or dip them in the maple-butter icing. Allow icing to set before serving.
Tips & Tricks
- Allow browned butter to cool slightly before mixing with egg to prevent scrambling.
- Use pure maple syrup for authentic flavor; imitation syrup won’t give the same depth.
- Avoid overbaking — cookies should be soft in the center.
- Adjust icing consistency: add more powdered sugar if too thin, or a small splash of maple syrup if too thick.
Storage
- Store in an airtight container at room temperature for up to 4–5 days.
- Freeze un-iced cookies, then glaze after thawing for a fresh finish.
Frequently Asked Questions (FAQ)
Can I use regular butter instead of browning it?
While you can, browning the butter adds a nutty depth that really elevates the flavor.
Can I substitute the maple syrup with honey or corn syrup?
Honey can work but will change the flavor; corn syrup is not recommended as it lacks the distinct maple taste.
How do I make the cookies softer?
Slightly underbake them and let them cool on the tray — they will remain soft and chewy.
Can I make these cookies ahead of time?
Yes! You can prepare the dough, refrigerate for up to 24 hours, then bake fresh. Icing can also be made ahead and stored in the fridge.
How can I store them for gifting?
Place the iced cookies in a single layer in an airtight container or box with parchment between layers. They last 4–5 days at room temperature.
Final Thoughts
Maple Brown Butter Cookies are a perfect blend of rich, nutty flavor and soft, chewy texture, finished with a luscious maple icing. They’re elegant yet simple, making them ideal for holidays, gifting, or treating yourself to a cozy, sweet indulgence.