Chewy Maple Cookies with the Best Brown Butter Maple Icing
By Jason Griffith
There are cookies you bake, and then there are cookies you crave. These Maple Cookies with Brown Butter Maple Icing firmly fall into the second category. If you’ve been searching for that perfect, soft, melt-in-your-mouth cookie that captures the essence of a crisp autumn day, your search ends here.
These aren’t your typical dry, crispy sugar cookies. They are soft, thick, and wonderfully chewy, thanks to the combination of brown sugar and a generous amount of pure maple syrup in the dough. But the real game-changer is the frosting. We skip the basic glaze and go straight for a rich, nutty brown butter maple icing. This simple step transforms the cookie from “good” to “I need another one right now.”
I first developed this recipe after a trip to Vermont, where I realized I needed a way to bottle up that incredible maple flavor. The result is a cookie that tastes like a perfect, warm stack of pancakes covered in high-quality syrup, all in a convenient, hand-held package. Trust me, the aroma alone while these are baking is worth the effort.
Why I Love This Recipe
- The Flavor Combo: Maple and brown butter are a match made in heaven. The nutty depth of the brown butter intensifies the richness of the maple, making a more complex flavor than a simple sugar cookie.
- Perfect Texture: They bake up perfectly soft and chewy and remain that way for days—no more rock-hard cookies!
- Seasonal Star: While delicious year-round, these cookies are a guaranteed hit from September through the holidays. They fit right in with the coziness of the season.
- They Freeze Beautifully: Both the dough and the finished cookies are freezer-friendly, meaning you can have a batch of these glorious treats ready at a moment’s notice.
Ingredients
For the best flavor, make sure you use pure maple syrup (Grade A is recommended), not pancake syrup.
For the Cookies:
| Ingredient | Quantity | Notes |
| All-purpose flour | 243 cups | |
| Baking soda | 1 tsp | The leavening agent for softness. |
| Salt | 21 tsp | Balances the sweetness. |
| Cinnamon | 1 tsp | A touch of warmth. |
| Unsalted butter, softened | 21 cup (1 stick) | Should be at cool room temperature. |
| Brown sugar, packed | 1 cup | The secret to a chewy cookie. |
| Pure maple syrup (Grade A) | 21 cup | Essential for deep maple flavor. |
| Large egg | 1 | Room temperature is best. |
| Vanilla extract | 1 tsp |
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For the Brown Butter Icing:
| Ingredient | Quantity | Notes |
| Unsalted butter | 41 cup | For browning, which adds a nutty depth. |
| Powdered sugar | 121 cups | Sift for the smoothest icing. |
| Maple syrup | 2 tbsp | For flavor and texture. |
| Milk | 1-2 tbsp | Whole milk works best for richness. |
| Cinnamon | 41 tsp | Optional, but adds a nice warmth. |
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Garnish:
- Flaky sea salt or chopped pecans
Swaps and Notes
- Gluten-Free: You can substitute the all-purpose flour with a high-quality 1:1 gluten-free flour blend. I recommend using one that contains xanthan gum.
- The Essential Chill Time: Do not skip the 30-minute dough chill! This allows the gluten to relax and prevents the cookies from spreading too thin, ensuring that thick, perfect shape.
- Brown Butter Icing: The step of browning the butter is crucial for the incredible, nutty flavor. If you skip it, you’ll still have a delicious maple icing, but it won’t have the same depth.
- Spices: Feel free to add a pinch of nutmeg or allspice to the dough along with the cinnamon for an even more pronounced holiday flavor profile.
Instructions: Step-by-Step
1. Prepare the Cookie Dough
- In a medium bowl, whisk together the flour, baking soda, salt, and cinnamon. Set aside.
- In a large mixing bowl, cream together the softened butter and brown sugar until light and fluffy (about 3 minutes).
- Beat in the maple syrup, egg, and vanilla extract until just combined. Scrape down the sides of the bowl.
- Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.
- Wrap the dough in plastic wrap and chill in the refrigerator for at least 30 minutes.
2. Bake the Cookies
- Preheat your oven to 350∘F (175∘C). Line two baking sheets with parchment paper.
- Scoop the chilled dough into 121-inch balls.
- Place the dough balls on the prepared sheets, leaving about 2 inches between them.
- Bake for 10-12 minutes. The edges should be lightly golden, but the centers should still look soft and slightly underbaked.
- Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
3. Make the Brown Butter Icing
- Melt the 41 cup of butter in a small saucepan over medium heat. Continue to cook, swirling occasionally, until the butter foams and small brown bits form at the bottom, and it smells nutty (about 3-4 minutes). Immediately pour the brown butter into a small mixing bowl.
- Whisk the brown butter with the powdered sugar, maple syrup, and optional 41 tsp cinnamon until smooth.
- Add the milk, 1 tablespoon at a time, until you reach your desired drizzling consistency.
4. Finish and Serve
- Once the cookies are completely cool, drizzle or spread the icing over the top of each cookie.
- Immediately garnish with a sprinkle of flaky sea salt or chopped pecans before the icing sets.
- Let the icing set for about 15 minutes before serving.
Tips for Success
- Don’t Overbake: The key to a soft cookie is pulling it out of the oven when the edges are set and the center still looks a bit pale and soft. They will continue to set up on the hot baking sheet.
- Perfecting the Brown Butter: Watch the butter closely while browning—it can go from nutty to burnt very quickly. Look for the golden-brown specs at the bottom and a fragrant, nutty aroma.
- Flaky Salt is Gold: If you only pick one garnish, make it the flaky sea salt. It provides a beautiful, necessary contrast that cuts through the sweetness and elevates the flavor.
Serving Suggestions and Pairings
These maple cookies are rich, making them perfect with simple, robust, or slightly acidic beverages.
- A tall glass of ice-cold milk or a strong cup of coffee is a classic choice.
- Pair them with a scoop of vanilla or maple walnut ice cream for an over-the-top dessert.
- If you’re hosting a party, serve these alongside a savory appetizer like our easy to make Easy Cheesy Chicken Sliders with Marinara Garlic Butter or the classic comfort of Classic Spaghetti Recipe with Homemade Sauce to balance the menu.
Nutritional Information (Per Serving, Estimated)
- Yields: Approx. 24 cookies
- Calories: 185-200 kcal
- Total Fat: 7-9g
- Total Carbohydrates: 30-35g
- Protein: 2g
Note: This is an estimate based on ingredient values and does not account for ingredient brands or variations in preparation.
Storage and Leftover Tips
- Storage (Room Temp): Store cooled, iced cookies in an airtight container at room temperature for up to 4-5 days. If they are stacked, place a piece of parchment paper between the layers to prevent the icing from sticking.
- Freezing Iced Cookies: To freeze, place the iced cookies on a baking sheet and freeze until the icing is solid (about 1 hour). Once solid, transfer them to a freezer-safe bag or container and freeze for up to 3 months. Thaw them overnight at room temperature.
- Freezing Dough: Roll the dough into balls and flash freeze them on a baking sheet. Once solid, transfer the balls to a freezer bag. You can bake them directly from frozen by adding 2-3 minutes to the total bake time.
More Recipes You Will Love
If you loved the cozy, comforting flavors of these maple cookies, you’ll definitely want to try some of my other favorites:
- For a decadent dessert, you can’t beat The Best Peanut Butter Brownies I’ve Ever Made (And I’ve Made a Lot).
- If you want a shortcut to deliciousness, try my simple These Cake Mix Cookies Are My Go-To Shortcut for Easy, Foolproof Treats.
- Looking for another great holiday treat? Don’t forget my These Pecan Pie Bars Are My Favorite Make-Ahead Holiday Dessert.
- For a savory dinner that delivers big flavor, check out This Cajun Chicken Sausage Gumbo is My Favorite Bowl of Southern Comfort.
Final Thoughts
These Maple Cookies with Brown Butter Maple Icing are more than just a dessert; they are a perfect expression of comfort and warmth. The brown butter takes a simple maple cookie and elevates it into something truly special and unforgettable. Get ready to have everyone asking you for the recipe!
I hope you enjoy baking and sharing this recipe as much as I do. If you make them, snap a photo and let me know how they turned out in the comments below!
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