Soft Maple Cookies with Brown Butter Icing have a special place in my heart and kitchen. Every time I bake them, I’m transported back to Mama Lou’s cozy kitchen where the scent of maple syrup and toasted butter would mingle in the air, wrapping us all in a warm, sweet hug. These cookies aren’t just treats; they’re a bridge to cherished family moments, like the afternoons I spent with my sister Ouma, sneaking tastes from Mama’s mixing bowl and dreaming up our next big adventure. Today, I’m thrilled to share this recipe that’s as much about love and tradition as it is about flavor.
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Why You’ll Love This Soft Maple Cookies with Brown Butter Icing
There’s something magical about the way soft maple cookies melt in your mouth, especially when crowned with that luscious, nutty brown butter icing. I’ve found that these cookies strike the perfect balance between nostalgia and indulgence. The gentle sweetness of pure maple syrup taps into those childhood memories, while the brown butter icing adds a sophisticated depth that surprises and delights every time.
When I first made these cookies, Mama Lou was by my side, patiently teaching me the art of browning butter—an essential step that fills the kitchen with a toasty aroma impossible to resist. It was a quiet lesson in patience and love, one that I carry with me whenever I bake. And Ouma? She was always the official taste tester, her eyes lighting up with every bite, encouraging me to keep going and perfect this recipe. These cookies are more than just a dessert; they’re an edible keepsake of family, tradition, and warmth.
Ingredients You’ll Need for This Soft Maple Cookies with Brown Butter Icing
- 2 1/2 cups all-purpose flour (for a nuttier flavor, you can substitute half with whole wheat pastry flour)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine sea salt
- 1/2 cup unsalted butter, softened
- 1/2 cup pure maple syrup (look for Grade A amber for the best flavor)
- 1 large egg, at room temperature
- 1 teaspoon vanilla extract
- 1/2 cup brown sugar, packed
- For the Brown Butter Icing:
- 6 tablespoons unsalted butter
- 1 1/2 cups powdered sugar, sifted
- 2 tablespoons pure maple syrup
- 2-3 tablespoons whole milk or cream (adjust for desired consistency)
- Pinch of sea salt
Nutrition Facts
- Calories: Approximately 220 per cookie (based on 24 cookies)
- Protein: 2g per cookie
- Fat: 9g per cookie (mostly from butter)
- Carbohydrates: 32g per cookie
- Fiber: 1g per cookie
- Sugar: 18g per cookie (thanks to maple syrup and brown sugar)
- Sodium: 110mg per cookie
Irresistible Soft Maple Cookies with Luscious Brown Butter Icing
Learn how to make delicious Soft Maple Cookies with Brown Butter Icing. Easy recipe with step-by-step instructions.
- Total Time: 45 minutes
- Yield: 4 servings 1x
Ingredients
- 2 1/2 cups all-purpose flour (for a nuttier flavor, you can substitute half with whole wheat pastry flour)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine sea salt
- 1/2 cup unsalted butter, softened
- 1/2 cup pure maple syrup (look for Grade A amber for the best flavor)
- 1 large egg, at room temperature
- 1 teaspoon vanilla extract
- 1/2 cup brown sugar, packed
- For the Brown Butter Icing:
- 6 tablespoons unsalted butter
- 1 1/2 cups powdered sugar, sifted
- 2 tablespoons pure maple syrup
- 2–3 tablespoons whole milk or cream (adjust for desired consistency)
- Pinch of sea salt
Instructions
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper. This step always reminds me of Mama Lou carefully laying out parchment, as if preparing a canvas for her edible art.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Setting this aside, I often think back to how Ouma loved measuring and mixing dry ingredients—she was so precise, it was like watching a scientist at work.
- In a large mixing bowl, beat the softened butter and brown sugar together until creamy and smooth, about 3-4 minutes. This fluffy texture is key to the cookie’s softness, and it’s a moment I savor—like the quiet before the delicious storm.
- Add the egg, vanilla extract, and maple syrup to the butter mixture, beating until fully incorporated. The maple syrup is the star here; its deep, natural sweetness is a reminder of late autumn weekends when Mama Lou and I would tap the maple trees behind her house.
- Gradually add the dry ingredients into the wet, mixing gently until just combined. Overmixing can make the cookies tough, so I always tell myself to be gentle—like handling a fragile family heirloom.
- Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart. I love doing this with Ouma, because it always turns into a bit of a game—whose cookies will spread the most?
- Bake for 10-12 minutes, or until the edges are just golden but the centers remain soft. The smell during baking is unforgettable—the sweet, buttery aroma fills every corner of the kitchen, making it impossible not to sneak a taste.
- While the cookies bake, prepare the brown butter icing: In a small saucepan, melt the butter over medium heat. Stir frequently and watch closely as it foams, then browns to a nutty, golden color. Mama Lou’s eyes would always twinkle when she saw this step—the secret to deep flavor.
- Remove the browned butter from heat and let it cool slightly. Then whisk in the powdered sugar, maple syrup, milk (start with 2 tablespoons), and a pinch of salt until smooth and spreadable. Adjust with more milk if needed. The icing should be luscious but not runny.
- Once the cookies have cooled completely, generously spread or drizzle the brown butter icing over each one. This is my favorite part—the moment these cookies truly come alive, like a warm embrace from family on a chilly day.
- Allow the icing to set for about 20 minutes before serving. If you can resist, that is. Ouma never could!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
Steps to Create Your Soft Maple Cookies with Brown Butter Icing
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper. This step always reminds me of Mama Lou carefully laying out parchment, as if preparing a canvas for her edible art.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Setting this aside, I often think back to how Ouma loved measuring and mixing dry ingredients—she was so precise, it was like watching a scientist at work.
- In a large mixing bowl, beat the softened butter and brown sugar together until creamy and smooth, about 3-4 minutes. This fluffy texture is key to the cookie’s softness, and it’s a moment I savor—like the quiet before the delicious storm.
- Add the egg, vanilla extract, and maple syrup to the butter mixture, beating until fully incorporated. The maple syrup is the star here; its deep, natural sweetness is a reminder of late autumn weekends when Mama Lou and I would tap the maple trees behind her house.
- Gradually add the dry ingredients into the wet, mixing gently until just combined. Overmixing can make the cookies tough, so I always tell myself to be gentle—like handling a fragile family heirloom.
- Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart. I love doing this with Ouma, because it always turns into a bit of a game—whose cookies will spread the most?
- Bake for 10-12 minutes, or until the edges are just golden but the centers remain soft. The smell during baking is unforgettable—the sweet, buttery aroma fills every corner of the kitchen, making it impossible not to sneak a taste.
- While the cookies bake, prepare the brown butter icing: In a small saucepan, melt the butter over medium heat. Stir frequently and watch closely as it foams, then browns to a nutty, golden color. Mama Lou’s eyes would always twinkle when she saw this step—the secret to deep flavor.
- Remove the browned butter from heat and let it cool slightly. Then whisk in the powdered sugar, maple syrup, milk (start with 2 tablespoons), and a pinch of salt until smooth and spreadable. Adjust with more milk if needed. The icing should be luscious but not runny.
- Once the cookies have cooled completely, generously spread or drizzle the brown butter icing over each one. This is my favorite part—the moment these cookies truly come alive, like a warm embrace from family on a chilly day.
- Allow the icing to set for about 20 minutes before serving. If you can resist, that is. Ouma never could!
Tips for Making the Best Soft Maple Cookies with Brown Butter Icing
- Brown your butter carefully: Keep a close eye when melting butter to avoid burning. The aroma is your best guide—once it smells nutty and toasted, it’s ready.
- Use real maple syrup: It makes a huge difference in flavor. I’ve tried substitutes, but nothing compares to the authentic taste that brings these cookies to life.
- Don’t overmix the dough: Mixing just until combined keeps the cookies tender and soft, a trick Mama Lou always emphasized.
- Room temperature ingredients: Using room temp butter and egg helps the dough come together smoothly for the best texture.
- Let cookies cool before icing: Warm cookies can melt the icing and make a mess. Patience here pays off beautifully.
Serving Suggestions and Pairings
These Soft Maple Cookies with Brown Butter Icing are a sweet, comforting treat perfect with a cup of hot tea or coffee. I often serve them during Sunday afternoon chats with my family, especially when the weather turns crisp and we crave something cozy. For a festive touch, sprinkle a few chopped toasted pecans or a pinch of flaky sea salt on top of the icing before it sets—Mama Lou loved that little extra crunch.
For a brunch gathering, pair these cookies with a rich, creamy latte or even a glass of cold milk, just like we did when Ouma was little. The maple and brown butter flavors complement nutty cheeses like aged cheddar or gouda, making these cookies a versatile treat beyond dessert. Learn more: Irresistible Best Maple Donut Bars You Have to Try
Storage and Reheating Tips
Store your Soft Maple Cookies with Brown Butter Icing in an airtight container at room temperature for up to 3 days. If you want to keep them longer, they freeze beautifully—just wrap them individually in plastic wrap and place them in a freezer-safe bag for up to 2 months. When ready, thaw at room temperature and gently warm in a low oven (about 300°F) for 5 minutes to refresh their softness.
If the icing feels a bit firm after refrigeration, a quick 10-second zap in the microwave will soften it right up, but be careful not to melt it completely. I learned this the hard way during a holiday bake-off with Ouma—we both laughed when our icing turned into a maple syrup puddle!
Frequently Asked Questions
What are the main ingredients for Soft Maple Cookies with Brown Butter Icing?
The main ingredients for Soft Maple Cookies with Brown Butter Icing include the items listed in our ingredients section above. Each ingredient plays a crucial role in achieving the perfect flavor and texture.
How long does it take to make Soft Maple Cookies with Brown Butter Icing?
The total time to make Soft Maple Cookies with Brown Butter Icing includes both preparation and cooking time. Check the recipe card above for exact timing details.
Can I make Soft Maple Cookies with Brown Butter Icing ahead of time?
Yes, Soft Maple Cookies with Brown Butter Icing can often be prepared in advance. Store it properly in an airtight container in the refrigerator and consume within the recommended timeframe.
What can I serve with Soft Maple Cookies with Brown Butter Icing?
Soft Maple Cookies with Brown Butter Icing pairs well with various sides and accompaniments. Consider the serving suggestions mentioned in the recipe for the best dining experience.
Is Soft Maple Cookies with Brown Butter Icing suitable for special diets?
Depending on the ingredients used, Soft Maple Cookies with Brown Butter Icing may be adapted for various dietary needs. Check the ingredients list and consider substitutions as needed for your dietary requirements.
Final Thoughts
Soft Maple Cookies with Brown Butter Icing are more than just a recipe to me; they are a heartfelt connection to my roots, a reminder of Mama Lou’s gentle guidance, and the joyful companionship of my sister Ouma. Baking them brings back those precious moments of togetherness, laughter, and the simple joy of sharing sweet treats made with love.
I hope this recipe fills your kitchen with warmth and your heart with memories, whether you’re baking for family, friends, or simply to treat yourself. These cookies invite you to slow down, savor the rich flavors, and remember that the best ingredients in any kitchen are love and tradition.
