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Tender Soft Maple Cookies Recipe with Easy Brown Butter Icing Bliss

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These tender soft maple cookies feature a melt-in-your-mouth texture paired with a rich, nutty brown butter icing. Perfect for cozy occasions and holiday gatherings, they combine nostalgic sweetness with modern ease.

Ingredients

Scale
  • 2 ½ cups (315g) all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup (226g) unsalted butter, softened
  • ¾ cup (150g) brown sugar (light or dark)
  • ¼ cup (50g) granulated sugar
  • ¼ cup (60ml) pure maple syrup
  • 2 large eggs, room temperature
  • 1 teaspoon pure vanilla extract
  • 6 tablespoons (85g) unsalted butter, browned (for icing)
  • 1 ½ cups (180g) powdered sugar, sifted (for icing)
  • 2 tablespoons (30ml) pure maple syrup (for icing)
  • ½ teaspoon vanilla extract (for icing)
  • 1–2 tablespoons (15-30ml) milk or cream (for icing)

Instructions

  1. Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats.
  2. In a medium bowl, sift together 2 ½ cups all-purpose flour, 2 teaspoons baking powder, ½ teaspoon baking soda, and ½ teaspoon salt. Set aside.
  3. In a large bowl, using an electric mixer, cream 1 cup softened unsalted butter with ¾ cup brown sugar and ¼ cup granulated sugar until light and fluffy, about 3 minutes.
  4. Beat in 2 large eggs, one at a time, ensuring each is fully incorporated. Then mix in ¼ cup pure maple syrup and 1 teaspoon vanilla extract.
  5. Gradually add the flour mixture, mixing on low speed until just combined. Avoid overmixing.
  6. Using a cookie scoop or tablespoon, drop rounded dollops onto the prepared baking sheets, spaced about 2 inches apart.
  7. Bake for 10-12 minutes, or until edges are lightly golden but centers still look soft. Let cookies cool on baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
  8. While cookies cool, melt 6 tablespoons unsalted butter in a small saucepan over medium heat, swirling frequently until golden brown with a nutty aroma. Remove from heat and let cool for a minute.
  9. In a bowl, whisk together browned butter, 1 ½ cups sifted powdered sugar, 2 tablespoons maple syrup, and ½ teaspoon vanilla extract. Add 1-2 tablespoons milk or cream gradually until icing reaches spreadable consistency.
  10. Once cookies are fully cool, spread a generous layer of brown butter icing on top using a butter knife or small spatula.
  11. Enjoy the combination of tender maple cookie and rich brown butter icing.

Notes

Use softened butter that is soft enough to press with your finger but still holds shape to avoid dense or overly spread cookies. Watch the brown butter closely to prevent burning. If icing is too thick, add more milk; if too thin, add powdered sugar. Store cookies in an airtight container at room temperature for up to 4 days. For longer storage, refrigerate or freeze.

Nutrition

Keywords: maple cookies, brown butter icing, soft cookies, fall cookies, holiday treats, easy cookie recipe, maple syrup dessert

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