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Soft Maple Cookies with Brown Butter Glaze

Close-up of soft, rectangular maple cookies stacked and drizzled generously with a nutty maple glaze.
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Make soft, chewy maple cookies flavored with pure maple syrup, topped with a rich brown butter maple glaze.

Ingredients

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  • 1 cup unsalted butter, softened
  • 1 cup packed light brown sugar
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 1/4 cup pure maple syrup
  • 1 teaspoon vanilla extract
  • 2 3/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup (1 stick) unsalted butter for glaze
  • 2 cups powdered sugar
  • 1/4 cup pure maple syrup for glaze
  • 1/2 teaspoon vanilla extract

Instructions

  1. Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
  2. In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
  3. Beat in the eggs one at a time, then mix in the 1/4 cup maple syrup and vanilla extract.
  4. In a separate bowl, whisk together the flour, baking soda, and salt.
  5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
  6. Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
  7. Bake for 9 to 11 minutes, or until the edges are set but the centers are still soft. Let cookies cool on the baking sheet for 5 minutes before moving them to a wire rack to cool completely.
  8. To make the glaze, melt the 1/2 cup butter in a small saucepan over medium heat. Cook, swirling occasionally, until the butter foams and brown bits form at the bottom and it smells nutty (about 5 minutes). Remove from heat and let cool slightly.
  9. In a medium bowl, whisk together the powdered sugar, 1/4 cup maple syrup, and vanilla extract. Slowly whisk in the slightly cooled brown butter until smooth.
  10. Once cookies are completely cool, drizzle or spread the brown butter maple glaze over the tops. Let the glaze set before serving.

Notes

  • For the best maple flavor, use high-quality pure maple syrup, not pancake syrup.
  • Chill the dough for 30 minutes before scooping if your dough seems too soft.
  • You can add 1/2 teaspoon of ground cinnamon to the dry ingredients for a maple cinnamon cookie variation.

Nutrition

Find it online: https://cookerykings.com/maple-cookies-soft-brown-butter-glaze/