As the crisp autumn air settles in, I find myself drawn to the kitchen, where the aroma of warm spices brings a sense of comfort. There’s something magical about cozying up with a batch of Soft Maple Cookies with Brown Butter Icing—a recipe that embodies the essence of fall. These cookies are incredibly soft and chewy, thanks to the perfect combination of pure maple syrup and a hint of cinnamon. But it’s the indulgent brown butter icing that takes them to the next level, adding a delightful nutty finish that’s sure to impress. Not only are they a crowd-pleaser, but they’re also quick to whip up, making them the ideal treat for any gathering or a cozy night in. Curious about how to create this irresistible autumn delight? Let’s dive into the recipe!
Why You’ll Love These Cookies
Irresistible flavor that combines rich maple with warm spices makes every bite a delightful treat. Quick and easy to whip up, they are perfect for last-minute gatherings or cozy nights in. Versatile enough to adapt with your favorite add-ins, like chocolate chips or nuts, these cookies cater to every palate. Crowd-pleaser status ensures they’ll disappear in no time, and don’t forget to pair them with a steaming cup of coffee or a fall-inspired beverage for maximum enjoyment! For more cozy dessert ideas, check out my Cannoli Cookies Ricotta which are also perfect for gatherings.
Soft Maple Cookies Ingredients
• Get ready to bake the perfect fall treat!
For the Cookies
- All-Purpose Flour – Provides structure; can substitute with gluten-free flour for a gluten-free option.
- Baking Soda – Acts as a leavening agent; ensure it’s fresh for the best rise.
- Salt – Enhances flavor; use kosher or sea salt for that subtle crunch.
- Ground Cinnamon – Adds warmth and spice; can swap with pumpkin pie spice for a festive twist.
- Unsalted Butter – Adds richness and moisture; use vegan butter for a dairy-free version.
- Brown Sugar – Contributes sweetness and moisture for a chewy cookie; light or dark brown works well.
- Pure Maple Syrup – The star flavor in these Soft Maple Cookies; opt for Grade A Dark for an intense taste.
- Egg – Binds the ingredients together; a flax egg can be used for a vegan alternative.
- Vanilla Extract – Adds depth of flavor; pure is preferred over imitation for authentic taste.
For the Icing
- Powdered Sugar – Base for icing; provides sweetness and a smooth texture essential for that drizzle.
- Milk – Adjusts icing consistency; use almond or oat milk for a dairy-free option.
- Flaky Sea Salt or Chopped Toasted Pecans – Optional toppings for added flavor and crunch that elevate your presentation.
Step‑by‑Step Instructions for Soft Maple Cookies with Brown Butter Icing
Step 1: Prepare Dry Ingredients
In a medium bowl, whisk together 2 cups of all-purpose flour, 1 teaspoon of baking soda, ½ teaspoon of salt, and 1 teaspoon of ground cinnamon until well combined. This blend creates a base for the Soft Maple Cookies, ensuring that all leavening agents are evenly distributed. Set this mixture aside while you prepare the wet ingredients.
Step 2: Cream the Butter and Sugar
In a large mixing bowl, beat ½ cup of softened unsalted butter and 1 cup of brown sugar using an electric mixer on medium speed for about 3–4 minutes. The mixture should become light and fluffy, indicating that it’s adequately aerated. This step is crucial for achieving that soft and chewy texture in your cookies.
Step 3: Mix in Wet Ingredients
Add ¾ cup of pure maple syrup, 1 large egg, and 1 teaspoon of vanilla extract to the butter and sugar mixture. Mix on low speed until just incorporated, ensuring not to overmix. The combination of maple syrup brings a cozy flavor profile to the Soft Maple Cookies, setting the stage for delightful aromas as they bake.
Step 4: Combine Wet and Dry Mixtures
Gradually add the dry ingredient mixture to the wet mixture, mixing on low speed until a soft cookie dough forms. Be careful not to overmix, as this can lead to tough cookies. Once combined, you’ll notice a slightly sticky texture that’s perfect for rolling into dough balls later on.
Step 5: Chill the Dough
Cover the mixing bowl tightly with plastic wrap or a clean kitchen towel, and refrigerate the dough for at least 1 hour, or up to 3 days. Chilling the dough is vital for the Soft Maple Cookies, as it firms up the dough and helps prevent excessive spreading while baking, leading to that irresistible chewy texture.
Step 6: Preheat the Oven
Preheat the oven to 350°F (175°C) while the dough chills. Line two baking sheets with parchment paper to prevent sticking. Preheating ensures the cookies start baking immediately once they are scooped, allowing them to rise and maintain a perfect shape.
Step 7: Scoop and Shape the Dough
Once chilled, use a cookie scoop or tablespoon to drop rounded balls of dough onto the prepared baking sheets, spaced about 2 inches apart. This spacing allows the cookies to spread slightly while maintaining their softness. A visual cue for the perfect scoop is about the size of a golf ball.
Step 8: Bake the Cookies
Place the baking sheets in the preheated oven and bake the cookies for 10–12 minutes, or until they are lightly golden at the edges but still soft in the center. Keep an eye on them as they bake; they’ll firm up as they cool, providing that perfect soft bite you’re looking for with these Soft Maple Cookies.
Step 9: Cool the Cookies
Remove the cookies from the oven and allow them to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely. This step enables the cookies to set, making them easier to handle and preventing breakage as you move them.
Step 10: Prepare the Brown Butter Icing
To create the icing, brown ½ cup of unsalted butter in a small saucepan over medium heat, stirring frequently until it turns golden brown and develops a nutty aroma, which should take about 5 minutes. Once browned, remove it from the heat and whisk in 2 cups of powdered sugar and ¼ cup of maple syrup, adjusting the consistency with a splash of milk if needed.
Step 11: Ice the Cookies
Once the cookies are completely cool, dip the tops into the brown butter icing or use a spoon to drizzle it over the cookies. If desired, sprinkle lightly with flaky sea salt or chopped toasted pecans for added flavor and texture. Allow the icing to set for about 30 minutes at room temperature before serving.
Step 12: Store or Serve
Enjoy your Soft Maple Cookies with Brown Butter Icing fresh, or store them in an airtight container for up to one week. These cozy cookies make a delightful treat to share with loved ones, perfect for gatherings during the fall season.
What to Serve with Soft Maple Cookies with Brown Butter Icing
As you savor these cozy cookies, consider pairing them with complementary flavors and textures that enhance your autumn experience.
- Creamy Hot Cider: Warm apple cider with cinnamon sticks adds a comforting touch that perfectly complements the sweet maple flavors.
- Rich Coffee: A cup of freshly brewed coffee, whether black or with cream, balances the sweetness and elevates your afternoon snack.
- Vanilla Ice Cream: A scoop of smooth vanilla ice cream alongside the cookies creates a delightful contrast, melting into the cookies for a decadent treat.
- Spiced Pumpkin Pie: The classic flavors of pumpkin pie pair harmoniously with the cookies; enjoy them together for a fall-themed dessert platter.
- Chai Latte: The warm spices of a chai latte echo the cinnamon in the cookies, providing a fragrant and soothing beverage option.
- Maple Pecan Tart: Treat yourself to a slice of maple pecan tart for an extra layer of nutty sweetness that coexists beautifully with the cookies.
- Olive Oil Cake: This moist and subtly sweet cake adds an elegant touch to your dessert table, enhancing the flavor profile while keeping things light.
- Bourbon Milkshake: For an adult twist, blend up a bourbon-infused milkshake; its rich creaminess pairs perfectly with the nutty brown butter icing.
- Chocolate Chip Muffins: Soft, warm muffins filled with chocolate chips create a cozy café vibe at home, perfect for brunch with friends.
- Maple Walnut Scones: These scones offer a delightful texture contrast, and their own maple flavor complements the cookies beautifully, making for an indulgent breakfast pairing.
How to Store and Freeze Soft Maple Cookies
Room Temperature: Store the baked cookies in an airtight container for up to 1 week to maintain their delicious softness and flavor.
Fridge: For extended freshness, keep the cookies in the fridge for up to 2 weeks. Allow them to come to room temperature before enjoying for the best texture.
Freezer: Freeze unbaked cookie dough balls for up to 3 months. Just scoop them onto a baking sheet, freeze until solid, then transfer to a freezer-safe bag. Bake directly from the freezer, adding a couple of extra minutes to the baking time.
Reheating: If you want to enjoy warm cookies later, simply pop them in the microwave for 10-15 seconds or warm in an oven at 350°F (175°C) for about 5 minutes. The Soft Maple Cookies will be just as delightful!
Make Ahead Options
These Soft Maple Cookies with Brown Butter Icing are perfect for meal prep enthusiasts looking to save time! You can prepare the cookie dough up to 3 days in advance; simply cover it tightly and refrigerate to maintain freshness and prevent drying. When you’re ready to bake, scoop the chilled dough onto baking sheets and bake as directed. The brown butter icing can also be made up to 24 hours ahead—just let it cool, then store it in an airtight container in the fridge. Once the cookies are baked and cooled, dip them in the icing, and enjoy a homemade treat that’s just as delicious as if made fresh that day!
Expert Tips for Soft Maple Cookies
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Chill the Dough: To achieve a chewy texture and prevent spreading, chill the cookie dough for at least 1 hour before baking.
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Don’t Overmix: Once the flour is added, mix only until combined. Overmixing can result in tough cookies instead of the soft ones you desire.
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Watch the Butter: When browning butter for the icing, keep a close eye on it to achieve the perfect nutty aroma; overcooking can lead to bitterness.
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Use Quality Ingredients: Opt for pure maple syrup and good-quality vanilla extract to enhance the flavor of your Soft Maple Cookies dramatically.
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Experiment with Add-ins: Feel free to try different extracts or mix in chocolate chips and nuts to customize your cookies further while maintaining the base recipe’s integrity.
Soft Maple Cookies with Brown Butter Icing Variations
Customize your Soft Maple Cookies with some exciting twists to create the perfect treat for your taste buds!
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Gluten-Free: Replace all-purpose flour with a 1:1 gluten-free blend for a deliciously chewy cookie.
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Vegan Delight: Use vegan butter and a flax egg instead of traditional butter and eggs for a plant-based version. These cookies will still retain their delightful softness!
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Nutty Crunch: Stir in ½ cup of chopped walnuts or pecans into the dough for added texture and a delightful nutty flavor. It’s a cozy twist that makes every bite a little more exciting!
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Spiced Twist: Swap cinnamon for pumpkin pie spice for a seasonal twist that brings even more warmth and flavor to these cookies. Perfect for cozy autumn evenings!
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Chocolate Lovers: Add ½ cup of dark chocolate chips or chunks to the dough for a rich, sweet surprise with every bite! The combination of maple and chocolate is simply divine.
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Maple Extract Boost: If you want an extra punch of maple flavor, consider adding a teaspoon of maple extract alongside the maple syrup. It intensifies that sweet goodness, creating an even more aromatic cookie.
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Icing Variations: Experiment with the icing by adding a splash of bourbon or rum for a deeper flavor profile. Just remember to keep an eye on the sweetness as you adjust!
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Dressed Up Cookies: To enhance presentation, sprinkle toasted coconut flakes or colored sprinkles on the icing before it sets. Not only do they add flavor, but they also make your cookies visually stunning!
For fellow cookie enthusiasts, don’t miss out on my recipe for Twisted Christmas Cookies that can easily accommodate various festive flavors. Enjoy baking!
Soft Maple Cookies with Brown Butter Icing Recipe FAQs
How do I choose the best maple syrup for these cookies?
Absolutely! For the best flavor in your Soft Maple Cookies, opt for Grade A Dark maple syrup. It has a rich and robust taste that enhances the cookies’ profile. Avoid imitation syrups, as they lack the deep flavor and quality of pure maple syrup.
How should I store leftover cookies?
You can keep your Soft Maple Cookies at room temperature in an airtight container for up to 1 week. If you want to extend their freshness, store them in the fridge for up to 2 weeks. Just remember to let them come to room temperature for the best texture before enjoying!
Can I freeze the cookie dough?
Yes, you can freeze the dough! Scoop the unbaked cookie dough balls onto a baking sheet and freeze them until solid. After that, transfer the frozen dough balls into a freezer-safe bag for up to 3 months. When you’re ready to bake, simply add a couple of extra minutes to the baking time without thawing.
What if my cookies spread too much during baking?
Very! If your cookies spread too much, it could be due to multiple reasons such as using warm butter instead of softened, not chilling the dough properly, or not measuring ingredients accurately. To prevent this in the future, ensure you chill the dough for at least 1 hour before baking, and measure your flour correctly—using the spoon-and-level method works best!
Are these cookies safe for people with nut allergies?
Yes! The base recipe for Soft Maple Cookies is free from tree nuts. However, if you choose to add chopped toasted pecans as a topping, those should be omitted for anyone with nut allergies. Always check labels of any pre-packaged ingredients, like butter and vanilla extract, to ensure they’re nut-free, too.
Soft Maple Cookies with Brown Butter Icing for Cozy Evenings
Ingredients
Equipment
Method
- In a medium bowl, whisk together 2 cups of all-purpose flour, 1 teaspoon of baking soda, ½ teaspoon of salt, and 1 teaspoon of ground cinnamon until well combined. Set aside.
- In a large mixing bowl, beat ½ cup of softened unsalted butter and 1 cup of brown sugar using an electric mixer for about 3–4 minutes until light and fluffy.
- Add ¾ cup of pure maple syrup, 1 large egg, and 1 teaspoon of vanilla extract to the butter and sugar mixture. Mix on low speed until just incorporated.
- Gradually add the dry ingredient mixture to the wet mixture, mixing on low speed until a soft cookie dough forms.
- Cover the mixing bowl with plastic wrap and refrigerate the dough for at least 1 hour, or up to 3 days.
- Preheat the oven to 350°F (175°C) while the dough chills. Line two baking sheets with parchment paper.
- Once chilled, use a cookie scoop to drop rounded balls of dough onto the prepared baking sheets, spaced about 2 inches apart.
- Bake the cookies for 10–12 minutes, or until lightly golden at the edges but still soft in the center.
- Remove the cookies from the oven and cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
- To create the icing, brown ½ cup of unsalted butter in a saucepan over medium heat until golden brown, then whisk in 2 cups of powdered sugar and ¼ cup of maple syrup.
- Once the cookies are cool, dip the tops into the brown butter icing or drizzle it over the cookies. Optionally sprinkle with flaky sea salt or chopped toasted pecans.
- Allow the icing to set for about 30 minutes at room temperature before serving.
- Enjoy your cookies fresh, or store in an airtight container for up to one week.
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