Description
Soft, chewy cookies infused with maple and topped with a rich brown butter icing, perfect for any occasion.
Ingredients
Scale
- 2 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine sea salt
- 1 teaspoon ground cinnamon
- 3/4 cup unsalted butter, softened
- 1 cup packed brown sugar
- 1/4 cup pure maple syrup
- 1 large egg
- 1 teaspoon vanilla extract
- 1/4 cup unsalted butter (for icing)
- 2 cups powdered sugar, sifted
- 2 tablespoons pure maple syrup (for icing)
- Milk (as needed for icing)
- Optional: Flaky sea salt or chopped toasted pecans (for topping)
Instructions
- In a medium bowl, whisk together the flour, baking soda, salt, and cinnamon. Set aside.
- In a large bowl, beat the softened butter and brown sugar until light and fluffy, about 2–3 minutes. Add maple syrup, egg, and vanilla, mixing until combined.
- Gradually add dry ingredients to wet mixture on low speed, mixing until just combined. Cover and refrigerate dough for at least 1 hour.
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper. Scoop 1.5 tablespoons of dough for each cookie and place on sheets, 2 inches apart. Bake for 10–12 minutes until edges are golden.
- For the icing, melt butter in a saucepan over medium heat until browned. Whisk in powdered sugar, maple syrup, and milk until desired consistency is reached.
- Dip or drizzle cookies with icing and sprinkle with salt or nuts. Allow icing to set for 30 minutes before serving.
Notes
For a deeper maple flavor, use Grade A Dark maple syrup. Chill the dough for optimal flavor and texture.
- Prep Time: 60 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 90mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 0.5g
- Protein: 1.5g
- Cholesterol: 30mg