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Soft and Chewy Brown Butter Maple Brown Sugar Cookies

A stack of four soft maple brown sugar cookies drizzled with a thick caramel-colored glaze on a white plate.
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Make bakery-style soft and chewy maple brown sugar cookies using pure maple syrup and rich brown butter. This easy recipe delivers deep, cozy fall flavor perfect for any occasion.

Ingredients

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  • 1 cup (2 sticks) unsalted butter, browned and cooled slightly
  • 1 cup packed light brown sugar
  • 1/2 cup granulated sugar
  • 1 large egg plus 1 large egg yolk
  • 1/4 cup pure maple syrup
  • 1 teaspoon vanilla extract
  • 2 1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • For the Maple Glaze: 1 cup powdered sugar, 2 tablespoons pure maple syrup, 1 teaspoon milk or cream

Instructions

  1. Brown the butter: Melt the butter in a light-colored saucepan over medium heat. Continue cooking, stirring occasionally, until the milk solids turn deep brown and smell nutty. Pour the brown butter into a heatproof bowl, scraping in the browned bits, and let it cool for 15 minutes.
  2. In a large bowl, beat the slightly cooled brown butter, brown sugar, and granulated sugar with an electric mixer until light and fluffy, about 2 minutes.
  3. Beat in the egg, egg yolk, maple syrup, and vanilla extract until just combined. Scrape down the sides of the bowl.
  4. In a separate medium bowl, whisk together the flour, baking soda, salt, and cinnamon.
  5. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
  6. Cover the dough and chill for at least 30 minutes. Chilling helps achieve a chewy texture.
  7. Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
  8. Scoop the dough into 1.5-tablespoon balls and place them 2 inches apart on the prepared sheets. For extra soft cookies, gently press the tops down slightly.
  9. Bake for 10 to 12 minutes, or until the edges are set but the centers still look slightly soft. They will firm up as they cool.
  10. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
  11. Prepare the glaze: Whisk together the powdered sugar, maple syrup, and milk until smooth. If the glaze is too thick, add a few more drops of milk. If too thin, add more powdered sugar.
  12. Drizzle the cooled cookies generously with the maple glaze. Let the glaze set before serving.

Notes

  • For the best flavor, use pure maple syrup, not pancake syrup.
  • If you skip the chilling step, the cookies may spread more during baking.
  • For an added crunch, fold 1/2 cup of chopped walnuts into the dough before chilling.

Nutrition

Find it online: https://fooddexterity.com/maple-brown-sugar-cookies-soft-and-chewy-recipe/