maple brown butter sugar cookies

Soft and chewy maple brown butter sugar cookies are perfect for fall baking!

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 an irresistible maple drizzle and you have the perfect finish for these soft and chewy maple sugar cookies!

Maple Brown Butter Sugar Cookies

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Maple Brown Butter Sugar Cookies

Maple Brown Butter Sugar 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 maple extract
  • 1/4 cup dark amber maple syrup


  • 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 maple extract


  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 maple extract 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 350°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 maple extract until smooth. Drizzle glaze over cookies; let set before serving.


  • Calories: 165
  • Carbohydrates: 25

Keywords: Maple, Maple Syrup, Brown Butter, Sugar Cookie, Cookie

More maple recipes you’ll love:

Maple Cream Scones
Baked Maple Doughnuts
Maple Spice Pound Cake

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  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!

  5. I made these cookies exactly as written, and sprinkled some ginger sugar on the top after I glazed them. AMAZING!! Don’t skip browning the butter- makes a huge difference. My guests ate every single one, raving about them the entire time. I have to make another batch so I get more! Thanks for the recipe- a real keeper!