Step-by-Step Instructions for Soft Maple Cookies with Brown Butter Icing

Preparing the Cookie Dough: Start by preheating your oven to 350°F (175°C) and lining baking sheets with parchment paper. This lower temperature compared to regular cookies helps these soft maple cookies bake evenly without developing crispy edges.

In a medium bowl, whisk together the flour, baking powder, salt, and cinnamon. Set this aside while you prepare the wet ingredients for your soft maple cookies with brown butter icing.

Using a stand mixer or hand mixer, cream the softened butter and sugar together until light and fluffy, approximately 3 minutes. Add the maple syrup and beat until well combined. The mixture might look slightly separated—this is normal when combining butter with liquid sweeteners. Add the eggs one at a time, beating well after each addition, then mix in the vanilla extract.

Mixing the Dough: With your mixer on low speed, alternate adding the flour mixture and milk to the wet ingredients, beginning and ending with flour. Mix just until combined after each addition. The dough for soft maple cookies with brown butter icing should be thick but scoopable, similar to a very thick cake batter.

Baking the Cookies: Using a medium cookie scoop or spoon, drop rounded tablespoons of dough onto your prepared baking sheets, spacing them about 2 inches apart. These soft maple cookies with brown butter icing don’t spread much during baking, so you can fit more on each sheet than you might with traditional cookies.

Bake for 12-14 minutes, until the cookies are set and just barely starting to turn golden around the edges. The centers should still look slightly underdone—they’ll continue cooking as they cool. This is the secret to keeping your soft maple cookies truly soft. Let them cool on the baking sheet for 3 minutes before transferring to a wire rack to cool completely.

Creating the Perfect Brown Butter Icing for Soft Maple Cookies

While your cookies cool, prepare the brown butter icing that makes these soft maple cookies with brown butter icing truly special. In a light-colored saucepan, melt the butter over medium heat. Continue cooking, swirling the pan occasionally, until the butter turns golden brown and smells nutty—about 5-7 minutes. Watch it carefully during the last minute or two, as it can go from perfect to burned quickly.

Remove the pan from heat and let the brown butter cool for about 10 minutes. It should still be liquid but no longer hot. Pour the brown butter into a mixing bowl, add the powdered sugar, maple syrup, 2 tablespoons of cream, and a pinch of salt. Beat with an electric mixer until smooth. If the icing seems too thick, add the remaining tablespoon of cream. The icing for your soft maple cookies with brown butter icing should be thick enough to hold its shape but thin enough to spread smoothly.

Icing Your Soft Maple Cookies with Brown Butter Icing

Once your cookies are completely cool, it’s time to apply the brown butter icing. I’ve found that spreading the icing with a small offset spatula creates the smoothest, most professional-looking finish on soft maple cookies with brown butter icing. Alternatively, you can dip the tops of each cookie directly into the icing, then let the excess drip off.

The photo of these soft maple cookies with brown butter icing shows the ideal appearance—round, golden cookies with smooth, glossy icing that covers the entire top surface. Notice how the icing has a slightly thicker consistency that creates a beautiful domed appearance on each cookie. The warm brown color of the icing contrasts beautifully with the lighter cookie base, making these soft maple cookies visually appealing as well as delicious.

Apply the icing generously—don’t be stingy. The ratio of cookie to icing in soft maple cookies with brown butter icing is important for flavor balance. Let the iced cookies sit for about 30 minutes until the icing sets. It won’t harden completely like royal icing but will firm up enough that the cookies can be stacked without sticking together.

Variations on Soft Maple Cookies with Brown Butter Icing

While the classic recipe for soft maple cookies with brown butter icing is perfection, I occasionally create variations for different occasions. Adding ½ cup of finely chopped pecans or walnuts to the cookie dough creates a lovely texture contrast and reinforces that autumn flavor profile.

For maple bacon cookies, crumble crispy bacon and sprinkle it over the icing before it sets. The salty-sweet combination in these soft maple cookies with brown butter icing appeals to adventurous eaters and creates a memorable conversation piece at parties.

You can also make mini soft maple cookies with brown butter icing using a small cookie scoop. Reduce the baking time to 8-10 minutes and you’ll have perfect two-bite treats that are ideal for cookie platters or tea parties.

Storage and Make-Ahead Tips for Soft Maple Cookies

Proper storage keeps your soft maple cookies with brown butter icing fresh and delicious for up to 4 days. Store them in an airtight container at room temperature with parchment paper between layers to prevent the icing from sticking. Don’t refrigerate these cookies—cold temperatures will make them lose their soft texture.

The cookies themselves freeze well before icing. Bake the soft maple cookies, let them cool completely, then freeze in a single layer on a baking sheet. Once frozen solid, transfer to a freezer bag where they’ll keep for up to 2 months. Thaw at room temperature, then prepare fresh brown butter icing and ice as usual.

I don’t recommend freezing the soft maple cookies with brown butter icing already applied, as the icing can become watery when thawed. However, you can make the cookies a day ahead and ice them the morning of your event for maximum freshness.

Serving Soft Maple Cookies with Brown Butter Icing

These soft maple cookies with brown butter icing are perfect for autumn gatherings, Thanksgiving dessert tables, or cozy afternoon tea. I love serving them on a rustic wooden board alongside hot apple cider or spiced tea. The presentation emphasizes their homemade, comfort-food appeal.

For a special dessert, serve warm soft maple cookies with brown butter icing (gently reheated in a 250°F oven for 5 minutes) alongside vanilla ice cream and a drizzle of additional maple syrup. The warmth makes the icing slightly gooey and creates an indulgent treat that elevates the humble cookie to restaurant-worthy status.

Nutritional Information for Soft Maple Cookies

Per cookie with icing (based on 24 cookies):

• Calories: 185
• Total Fat: 8g
• Saturated Fat: 5g
• Cholesterol: 35mg
• Sodium: 95mg
• Total Carbohydrates: 27g
• Dietary Fiber: 0.5g
• Sugars: 18g
• Protein: 2g