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Soft Maple Cookies with Brown Butter Icing

Soft Maple Cookies with Brown Butter Icing
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Soft Maple Cookies with Brown Butter Icing are tender, chewy cookies that combine the smooth sweetness of pure maple syrup with the nutty depth of browned butter. Enhanced by a luscious, velvety icing, these cookies offer a cozy, comforting treat perfect for holidays, special occasions, or anytime you crave a truly special baked delight.

Ingredients

Scale

Dry Ingredients

  • 2 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt

Wet Ingredients

  • 1 cup unsalted butter (for dough), browned and cooled
  • 1/2 cup pure maple syrup
  • 1/2 cup brown sugar
  • 1 large egg
  • 1 teaspoon vanilla extract

Brown Butter Icing

  • 4 tablespoons unsalted butter, browned
  • 1 cup powdered sugar
  • 2 tablespoons pure maple syrup
  • Optional: splash of milk for desired consistency

Instructions

  1. Prepare Your Brown Butter: Gently melt 1 cup unsalted butter over medium heat. Watch as it foams and changes to a golden brown color with a nutty aroma. Remove immediately from heat to prevent burning and let it cool slightly.
  2. Mix the Dough: In a bowl, whisk together all-purpose flour, baking powder, and salt. In another bowl, blend the cooled brown butter, brown sugar, maple syrup, egg, and vanilla extract until smooth. Gradually incorporate the dry ingredients into the wet mixture, stirring just until combined to maintain tenderness.
  3. Chill the Dough: Cover the dough and refrigerate for at least 30 minutes. This step helps control spreading and improves the soft texture of the cookies.
  4. Bake the Cookies: Preheat oven to 350°F (175°C). On a parchment-lined baking sheet, scoop dough balls spaced about 2 inches apart. Bake for 10-12 minutes until edges are lightly golden but centers remain soft.
  5. Make the Brown Butter Icing: While baking, brown 4 tablespoons unsalted butter. Stir in powdered sugar and maple syrup until smooth and glossy. Add a splash of milk if needed for preferred thickness.
  6. Ice and Cool: Once cookies have cooled completely, generously spread the brown butter icing atop each cookie. Let icing set for about 15 minutes before serving.

Notes

  • Watch the butter closely when browning to avoid burning.
  • Mix dough just until ingredients combine for a soft texture.
  • Chilling dough is essential to prevent excessive spreading and ensure chewy centers.
  • Use pure maple syrup for authentic flavor—artificial syrups will affect taste and texture.
  • Ice cookies only after they have fully cooled to avoid melting icing.

Nutrition

Keywords: maple cookies, brown butter icing, soft cookies, chewy cookies, holiday cookies, autumn dessert, gluten free cookie option

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