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Maple Cookies with Brown Butter Icing

Maple Cookies with Brown Butter Icing for Cozy Moments

Delight in Soft Maple Cookies with Brown Butter Icing, perfect for cozy autumn moments.
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Prep Time 15 minutes
Cook Time 12 minutes
Chill Time 1 hour
Total Time 1 hour 27 minutes
Servings: 24 cookies
Course: Dessert
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookies
  • 2 cups All-Purpose Flour Gluten-free flour blend can work as a substitute.
  • 1 teaspoon Baking Soda Helps the cookies puff up.
  • ½ teaspoon Salt Balances sweetness.
  • 1 teaspoon Cinnamon Feel free to skip for a milder flavor.
  • ¾ cup Unsalted Butter Plant-based butter is a great dairy-free alternative.
  • 1 cup Brown Sugar Swap for light brown sugar for a lighter flavor.
  • ½ cup Pure Maple Syrup Opt for Grade A Dark for a more intense taste.
  • 1 large Egg A flax egg can be used as a vegan substitute.
  • 1 teaspoon Vanilla Extract Using pure vanilla enhances flavor.
For the Brown Butter Icing
  • 2 cups Powdered Sugar Mix with regular sugar for a less sweet option.
  • ¼ cup Milk Almond milk works well for a non-dairy option.

Equipment

  • Mixing bowl
  • Electric Mixer
  • Baking sheets
  • Parchment paper
  • Saucepan
  • Wire Rack

Method
 

Step-by-Step Instructions
  1. Whisk together 2 cups of all-purpose flour, 1 teaspoon of baking soda, ½ teaspoon of salt, and 1 teaspoon of cinnamon. Set aside.
  2. Beat together ¾ cup of softened unsalted butter and 1 cup of brown sugar until light and fluffy. Add ½ cup of pure maple syrup, 1 large egg, and 1 teaspoon of vanilla extract; mix until smooth.
  3. Gradually add dry ingredients to the wet mixture, stirring gently until just combined. Cover and chill in the refrigerator for at least 1 hour.
  4. Preheat oven to 350°F (175°C). Scoop about 1.5 tablespoons of dough onto baking sheets. Bake for 10-12 minutes until edges are lightly golden.
  5. Let cookies cool on the baking sheet for about 5 minutes, then transfer to a wire rack to cool completely before icing.
  6. Melt ½ cup of unsalted butter in a saucepan until golden brown. Whisk in 2 cups of powdered sugar and ¼ cup of pure maple syrup; gradually add milk to desired consistency.
  7. Once cookies are cooled, dip or drizzle the icing over them. Optionally, sprinkle with sea salt or chopped nuts.

Nutrition

Serving: 1cookieCalories: 150kcalCarbohydrates: 20gProtein: 1gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gCholesterol: 20mgSodium: 100mgPotassium: 60mgSugar: 10gVitamin A: 150IUCalcium: 10mgIron: 0.5mg

Notes

Store cookies in an airtight container at room temperature for up to 1 week. For longer freshness, refrigerate for up to 10 days or freeze unbaked dough for up to 3 months.

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