Maple Cookies with Brown Butter Frosting. These ultra-soft, bakery-style cookies are made with real maple syrup and finished with a rich brown butter frosting.
If you love soft, tender cookies with a true maple flavor, these are for you. The dough combines real maple syrup, light brown sugar and sour cream for extra moisture and a subtle, authentic maple taste. The cookies are finished with a creamy brown butter frosting that adds a deep, nutty richness.
Maple is one of the best flavors for fall baking. Using maple syrup in the dough gives a genuine syrup note and helps keep the cookies extra moist. If you want a stronger maple punch, add 1/2 teaspoon of maple extract to the dough — it’s optional but delightful. Even without extract, the maple syrup provides a pleasant, restrained sweetness.
This recipe is inspired by a classic cookie from an older Betty Crocker cookbook: simple, reliable, and crowd-pleasing. The brown butter frosting elevates these cookies: browning the butter produces tiny toasted bits and a toasty aroma that pairs perfectly with maple.
To brown butter, melt unsalted butter in a small saucepan over medium heat and stir occasionally. The butter will foam, then subside; once brown specks form on the bottom of the pan and a nutty scent develops, remove from heat and transfer the butter and its browned bits to a bowl to cool slightly. Mix this into your frosting base for a deep, toasted butter flavor.
Spread the cooled frosting over the completely cooled cookies and enjoy. These cookies store well at room temperature in a sealed container for 4–5 days.
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Maple Cookies with Brown Butter Frosting
Ingredients
- ½ cup unsalted butter, softened
- 1½ cup light brown sugar, packed
- 2 large eggs
- ½ cup sour cream
- ½ cup maple syrup
- 2½ cups all-purpose flour
- 1 tsp salt
- ½ tsp baking soda
Brown Butter Frosting
- ½ cup unsalted butter (to brown)
- 4 cups powdered sugar
- ¼ cup heavy cream
- 2 tsp vanilla extract
Instructions
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Preheat oven to 350°F. Line a baking sheet with parchment paper or a silicone baking mat.
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In a large bowl, beat the softened butter until smooth. Add light brown sugar and beat until fluffy.
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Add eggs one at a time, mixing after each. Stir in the sour cream and maple syrup until combined.
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In a separate bowl, whisk together flour, salt and baking soda. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
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Use a cookie scoop or spoon to portion roughly 2 tablespoons of dough onto the prepared baking sheet.
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Bake about 12 minutes, until edges begin to turn golden. Let cookies rest on the pan 3–4 minutes, then transfer to a wire rack to cool. Repeat with remaining dough. Makes about 3 dozen cookies.
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When cookies are cool, prepare the brown butter frosting.
Brown Butter Frosting
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Add butter to a small saucepan and heat over medium. Stir as it melts and cooks; it will foam and then subside. When brown bits form on the bottom and a nutty aroma appears, remove from heat and pour the butter and browned bits into a medium bowl.
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Let the brown butter cool for a few minutes.
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Stir in powdered sugar, heavy cream and vanilla until smooth and creamy. Adjust powdered sugar or cream to reach your desired consistency.
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Spread the frosting over the cooled cookies.
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Store cookies at room temperature in a sealed container for 4–5 days.
Nutrition
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Carbohydrates: 36 g
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Protein: 2 g
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Fat: 8 g
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Sugar: 28 g
Nutrition information is an approximation.
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