Soft Maple Cookies with Brown Butter Icing

Is there anything cozier than the smell of warm spices and fresh cookies baking in the kitchen? As the leaves turn and we all start craving cozy flavors, one ingredient really steals the spotlight: maple. But maple isn’t just for your morning pancakes anymore—trust me, these cookies take maple to a whole new level.

Get ready for a fall favourite: unbelievably soft Maple Cookies topped with a dreamy Brown Butter Icing. These cookies come out perfectly chewy, with just a whisper of cinnamon spice, and the rich, deep taste of real pure maple syrup. The star of the show? That brown butter icing—a nutty, slightly toasted glaze that takes these cookies from everyday to extraordinary. Once you try them, they’ll become your go-to recipe all season long.

What You’ll Need: Ingredients

This recipe is all about simple ingredients that deliver big flavour. Using real pure maple syrup and browning your butter carefully will truly make these cookies shine.

Component Ingredient Amount/Quantity For the Soft Maple Cookies All-purpose flour 2 ¾ cups Baking soda 1 tsp Fine sea salt ½ tsp Ground cinnamon 1 tsp Unsalted butter, softened to room temp ½ cup Packed brown sugar 1 cup Pure maple syrup (Grade A Dark recommended) ½ cup Large egg, at room temperature 1 Pure vanilla extract 1 tsp For the Brown Butter Icing Unsalted butter ¼ cup Powdered sugar, sifted 1 ½ cups Pure maple syrup 2 tbsp Milk or cream 1–2 tbsp Ground cinnamon (optional) ¼ tsp For Garnish Flaky sea salt or chopped toasted pecans For sprinkling

Timing

This dough needs a bit of waiting to shine, but most of that time you won’t have to do a thing. Chilling the dough is a must if you want thick, chewy cookies that hold their shape and flavor.

• Preparation Time: 20 minutes
• Chilling Time: At least 1 hour
• Bake Time: 10-12 minutes per batch
• Total Time: Around 1 hour and 30 minutes

Step-by-Step Instructions

Let’s walk through how to make these maple cookies that will wow your taste buds with every bite.

Step 1: Whisk the Dry Ingredients

Start by whisking together the flour, baking soda, salt, and cinnamon in a medium bowl. This even mix spreads those spices and leavening agents throughout the dough, which helps your cookies bake just right. Once combined, set this bowl aside for now.

Step 2: Cream the Butter, Sugar, and Maple Syrup

Grab a large bowl and your mixer (stand or hand). Beat the softened butter and packed brown sugar on medium speed until it looks light and fluffy—about 2 to 3 minutes. Don’t forget to scrape down the sides of the bowl to mix all the sugar in, then add your pure maple syrup and beat it all together until smooth.

Step 3: Combine Wet and Dry & Chill the Dough

Next, add your egg and vanilla extract to the butter mixture. Beat on medium speed just until combined. Then, turn your mixer down to low and slowly add the dry ingredients. Mix gently until all the flour disappears—don’t overdo it! The dough will be soft and silky. Cover the bowl tightly with plastic wrap and pop it in the fridge for at least an hour, up to three days. This step is key to getting cookies that don’t spread too thin and that have a deep maple flavor.

Step 4: Bake the Cookies

When you’re ready to bake, preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper. Scoop the chilled dough into balls that are about 1.5 tablespoons each, spacing them about 2 inches apart on the sheets. Bake for 10 to 12 minutes, or until the edges are just starting to turn golden and the centers still look a little soft—this makes for chewy, tender cookies. Let them rest on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.

Step 5: Make the Magical Brown Butter Icing

Now for the magic! Melt the butter in a light-colored saucepan over medium heat. Keep the pan moving so the butter cooks evenly—you’ll see it foam, then start to brown, and you’ll smell this amazing nutty aroma. Once you see golden brown specks at the bottom, take the pan off the heat right away to avoid burning. Pour the brown butter into a heatproof bowl to cool slightly. Whisk in the sifted powdered sugar, maple syrup, and cinnamon if using, until silky smooth. Add milk or cream a tablespoon at a time until you reach a thick but spreadable glaze.

Step 6: Ice and Garnish the Cookies

When your cookies have cooled completely, dip the tops into the brown butter icing or drizzle it over with a spoon. While the icing is still soft, sprinkle on a little flaky sea salt or some toasted chopped pecans for a wonderful contrast in flavor and texture. Let the icing set for about half an hour before serving.

Nutritional Information

Here’s a rough idea of the nutrition per cookie, assuming this recipe makes around 30 cookies.

• Calories: About 165 kcal
• Protein: 2 grams
• Carbohydrates: 25 grams (with 16 grams from sugar)
• Fat: 6 grams (4 grams saturated)

These cookies are definitely a treat, perfect for enjoying now and then during the chilly months.

Healthier Alternatives

If you want to keep things a little lighter or suit dietary needs, here are some easy swaps:

• Whole Grain Boost: Swap up to one cup of all-purpose flour for white whole wheat flour to add fiber without messing with texture too much.
• Less Sugar: You might try cutting the brown sugar by ¼ cup if you want slightly less sweetness, but keep in mind the texture will be a bit different.
• Vegan Version: Use good-quality vegan butter and swap the egg for a flax egg (mix 1 tablespoon ground flaxseed with 3 tablespoons water, let sit). Make sure your sugar is vegan-friendly, too.

Serving Suggestions

These soft maple cookies shine on their own but also love to be paired with your favorite cozy drink.

• Best Beverage Matches: A warm cup of coffee, a spicy chai latte, or even a cold glass of milk complement these cookies perfectly.
• Holiday Cookie Parties: They make a stunning addition to any holiday dessert tray or cookie swap, standing out with their unique maple flair and pretty glaze.
• Sweet Gifts: Stack a batch in a clear bag tied with a simple ribbon, and you’ve got a heartfelt, homemade gift everyone will love.

Common Mistakes to Avoid

To make sure your cookies come out soft, chewy, and just right, keep these tips in mind:

• Don’t Skip Chilling: Letting the dough rest in the fridge makes the butter firm and stops the cookies from spreading too much and getting thin and crispy.

  • Quick Fix: Give yourself at least an hour—longer is even better—to get those thick, chewy cookies.

• Use Real Maple Syrup: Avoid those fake pancake syrups that are mostly corn syrup and artificial flavor. They just don’t give the same rich, deep taste.

  • Tip: Invest in a good 100% pure maple syrup, preferably a Grade A Dark Colour & Robust Taste, for the best flavor.

• Watch the Brown Butter Closely: Butter can go from nutty and perfect to burnt in seconds.

  • How To: Use a light pan so you can see the color change, keep stirring constantly, and remove it from the heat the instant you smell that lovely toasted aroma and see brown specks.

Storing and Make-Ahead Tips

These cookies keep beautifully, making them an easy treat to prep ahead of time.

• Storing: After the icing has set, keep the cookies in an airtight container at room temperature for up to five days. If you want to keep them ultra-soft, pop a slice of bread in the container—it really works!
• Freezing Baked Cookies: You can freeze fully baked and iced cookies for up to three months. Just thaw at room temperature when ready to enjoy.
• Freezing Dough: For super fresh cookies anytime, scoop your dough into balls and freeze them on a tray until solid. Then move them to a freezer bag. Bake straight from frozen, just add an extra minute or two to your bake time.

Conclusion

These Soft Maple Cookies with Brown Butter Icing are more than just a cookie—they’re a comforting slice of fall, wrapped up in chewy, flavorful goodness. The combination of cinnamon-spiced maple dough and that luscious brown butter glaze will fill your kitchen with the best autumn scents and have everyone coming back for seconds.

I’m so excited for you to try these—bake a batch and let me know how they turned out in the comments. I love hearing about your kitchen wins and delicious moments!

FAQs

Q1. Can I make the cookie dough ahead of time?

Absolutely! The dough keeps well in the fridge for up to 3 days if stored in an airtight container or wrapped tightly in plastic wrap. The longer you let it chill, the deeper the flavors get—so planning ahead actually helps!

Q2. What’s the best kind of maple syrup to use?

For the richest, most maple-forward flavor, go for Grade A Dark Colour & Robust Taste syrup (which used to be called Grade B). It has a bolder, more intense flavor that really comes through in baked goods compared to lighter syrups.

Q3. My icing is too thick or too thin. How can I fix it?

It’s easy to adjust! If your icing feels too thick, whisk in a little extra milk, a teaspoon at a time, until smooth and spreadable. If it’s too runny, add more sifted powdered sugar bit by bit until it firms up to the consistency you want.