Ingredients
Scale
- 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
