I hope your coffee is prepped because you’ll want a steaming mug to pair with these maple brown butter sugar cookies, just the thing to savor midafternoon. While I adore the flavor of maple syrup, I often find maple desserts a bit too sweet – nutty brown butter is a nice counterpoint to dark amber maple syrup and keeps the sweetness in check.

Maple Brown Butter Sugar Cookies

Add a maple drizzle and you have the perfect finish for these soft and chewy sugar cookies.

Maple Brown Butter Sugar Cookies

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Maple Brown Butter Sugar Cookies

  • Yield: 20 cookies

Ingredients

Cookies

  • 10 Tbsp unsalted butter
  • 1 3/4 cups flour
  • 1 tsp cornstarch
  • 1 tsp baking soda
  • 1/2 tsp cream of tartar
  • 1/4 tsp salt
  • 1/2 cup sugar
  • 1/4 cup light brown sugar
  • 1 large egg plus 1 egg yolk
  • 1/2 tsp vanilla extract
  • 1/4 cup dark amber maple syrup

Glaze

  • 1 Tbsp unsalted butter, melted
  • 2 Tbsp dark amber maple syrup
  • 1/8 tsp salt
  • 3/4 cup powdered sugar, sifted
  • 2 Tbsp milk
  • 1/4 tsp vanilla extract

Instructions

  1. Cook butter in a heavy saucepan over medium heat, stirring constantly until it foams, turns clear, and then turns a deep brown, about 6 minutes. Pour browned butter into a glass measuring cup and chill in the freezer until solidified, about 45 minutes to an hour.
  2. Whisk together flour, cornstarch, baking soda, cream of tartar, and salt in a medium bowl. Beat solidified brown butter and sugars in a large mixer bowl at medium speed until creamy; beat in egg and egg yolk. Add vanilla and maple syrup, beating until well combined. Reduce speed to low and gradually add flour mixture; beat just until incorporated. Cover dough and chill in the refrigerator for at least 4 hours, or overnight.
  3. Preheat oven to 350Β°F (If cookie dough has chilled overnight, let stand at room temperature for 20 minutes before baking). Line two baking sheets with silicone mats or parchment paper. Form 1 1/2-inch balls of dough and place two inches apart on prepared baking sheets; flatten mounds slightly. Bake, rotating pans halfway through, for 11 to 12 minutes, until lightly golden and edges are set. Cool for 3 minutes on baking sheets, then transfer to a wire rack to cool completely.
  4. For the glaze, whisk together melted butter, maple syrup, and salt in a small bowl. Whisk in powdered sugar, milk, and vanilla until smooth. Drizzle glaze over cookies; let set before serving.

Nutrition

  • Calories: 165
  • Carbohydrates: 25

18 comments

  1. Oh my. These look so good! I love maple, but it is way to sweet for my taste. When I have pancakes, I always sprinkle salt on top, or else it’s way too sweet, even if I have peanut butter on them too! This recipe sounds perfect!

  2. I completely agree. Maple syrup in desserts can sometimes become overpowering but I love how you’ve countered that with the browned butter! Browned butter is my absolute go – to; I love it so much, the flavors get instantly enhanced and I can’t wait to try to maple syrup + browned butter combo! These cookies are just phenomenal!

  3. Maple is often overshadowed by pumpkin this time of year; these cookies are a lovely way to celebrate the reticent syrup. Of course, I’m always up for anything brown buttered, too!!

  4. These are wonderful! I love that you use dark maple syrup as the flavor is so much richer. I use the dark #3 almost exclusively. I don’t eat much wheat so I used light spelt flour instead of the A/P and they were perfect! Thank you!

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