Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Soft, chewy maple cookies topped with a nutty, toasted brown butter icing. Infused with cinnamon and pure maple syrup for rich autumn flavor, these cookies are perfect for cozy fall days.

  • Total Time: 1 hour 30 minutes (includes chilling time)
  • Yield: Approximately 30 cookies 1x

Ingredients

Scale
  • 2 3/4 cups all-purpose flour
  • 1 tsp baking soda
  • 1/2 tsp fine sea salt
  • 1 tsp ground cinnamon
  • 1/2 cup unsalted butter, softened to room temperature
  • 1 cup packed brown sugar
  • 1/2 cup pure maple syrup (Grade A Dark recommended)
  • 1 large egg, at room temperature
  • 1 tsp pure vanilla extract
  • For the Brown Butter Icing:
  • 1/4 cup unsalted butter
  • 1 1/2 cups powdered sugar, sifted
  • 2 tbsp pure maple syrup
  • 1–2 tbsp milk or cream
  • 1/4 tsp ground cinnamon (optional)
  • For Garnish:
  • Flaky sea salt or chopped toasted pecans (for sprinkling)

Instructions

  1. Preheat oven to 350°F (175°C) and line two baking sheets with parchment paper.
  2. In a medium bowl, whisk together the all-purpose flour, baking soda, fine sea salt, and ground cinnamon. Set aside.
  3. In a large bowl, using a mixer on medium speed, beat softened butter and packed brown sugar together until light and fluffy, about 2-3 minutes. Scrape down sides of the bowl.
  4. Add pure maple syrup to the butter and sugar mixture and beat until smooth.
  5. Add the large egg and pure vanilla extract to the bowl and beat on medium speed just until combined.
  6. Reduce mixer speed to low and gradually add the dry ingredients, mixing gently until no flour streaks remain. Avoid overmixing; dough should be soft and silky.
  7. Cover the dough tightly with plastic wrap and chill in the refrigerator for at least 1 hour and up to 3 days.
  8. Once chilled, scoop dough into balls approximately 1.5 tablespoons each. Place on prepared baking sheets about 2 inches apart.
  9. Bake in preheated oven for 10-12 minutes, until edges just start to turn golden and centers look slightly soft for chewy texture.
  10. Allow cookies to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
  11. To make the brown butter icing: Melt 1/4 cup unsalted butter in a light-colored saucepan over medium heat, stirring constantly. Watch for foaming and browning; once you smell a nutty aroma and see golden brown specks, remove from heat immediately to avoid burning.
  12. Pour the browned butter into a heatproof bowl to cool slightly.
  13. Add sifted powdered sugar, pure maple syrup, and optional ground cinnamon to browned butter. Whisk until smooth.
  14. Add milk or cream, 1 tablespoon at a time, until icing reaches a thick, spreadable consistency.
  15. Once cookies are completely cooled, dip tops into brown butter icing or drizzle icing over cookies.
  16. Sprinkle flaky sea salt or chopped toasted pecans over the icing while still soft.
  17. Let icing set for about 30 minutes before serving.

Notes

Chilling the dough is crucial for thick, chewy cookies that hold their shape and flavor., Use real pure maple syrup (Grade A Dark recommended) for best flavor; avoid artificial pancake syrups., Watch the brown butter carefully to prevent burning — remove from heat as soon as it browns and becomes nutty in aroma., For a vegan version, use vegan butter and replace the egg with a flax egg (1 tbsp ground flaxseed + 3 tbsp water, set)., Cookies keep up to 5 days in an airtight container at room temperature after icing sets; adding a slice of bread helps keep cookies soft., Freeze baked and iced cookies up to 3 months; thaw at room temperature before serving., Cookie dough can be frozen in scooped balls and baked straight from frozen adding 1-2 minutes to bake time.

  • Author: Laura
  • Prep Time: 20 minutes
  • Cook Time: 10-12 minutes
  • Category: Dessert
  • Cuisine: American

Nutrition

  • Serving Size: 1 cookie
  • Calories: About 165 kcal per cookie
  • Fat: 6 grams per cookie (4 grams saturated)
  • Carbohydrates: 25 grams per cookie (including 16 grams sugar)
  • Protein: 2 grams per cookie