Chewy Maple Brown Sugar Cookies
Deliciously soft and chewy cookies made with brown butter, dark brown sugar, and maple syrup, topped with a luscious salted maple icing.
Ingredients
For the Cookies
- 1 cup unsalted butter Browned for flavor
- 2 1/4 cups all-purpose flour Spoon and leveled
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1 cup dark brown sugar Packed
- 1/4 cup pure maple syrup
- 1 large egg At room temperature
- 2 teaspoons pure vanilla extract
- 3/4 cup powdered sugar For icing
- Pinch salt For icing
- 3 tablespoons pure maple syrup For icing
- Sea salt flakes Optional for topping
Instructions
Preparation
- Brown the butter in a medium saucepan over medium heat, stirring constantly until melted and sizzling, about 5 minutes. Pour into a bowl and cool to room temperature for about 20 minutes.
- In a separate bowl, whisk together flour, baking soda, baking powder, cinnamon, and salt. Set aside.
- In the bowl with the brown butter, whisk in dark brown sugar until well combined, then mix in maple syrup, egg, and vanilla extract until smooth.
- Gently fold the dry ingredients into the wet ingredients until no flour streaks remain. Let the dough sit at room temperature for about 10 minutes if it's too soft.
- Use a large cookie scoop to portion out 4 or 5 balls of dough onto a parchment-lined baking sheet, leaving 3 inches of space between each cookie.
Baking
- Preheat the oven to 350°F (175°C). Bake the cookies for 10 to 12 minutes until edges are golden.
- Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Icing
- In a medium bowl, whisk together powdered sugar, pinch of salt, and 3 tablespoons of maple syrup until smooth. Adjust thickness with water or more powdered sugar as needed.
Finishing Touches
- Once the cookies are cool, drizzle the salted maple icing over them and sprinkle with sea salt flakes if desired.
Notes
Store cookies in an airtight container at room temperature for up to a week. Freeze in a single layer for up to three months if needed.