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Soft and Chewy Brown Butter Maple Brown Sugar Cookies with Maple Glaze

A stack of three soft maple brown sugar cookies drizzled generously with a white vanilla glaze.
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Make soft, chewy maple brown sugar cookies using brown butter for deep flavor. This recipe includes a simple maple glaze for a bakery-style finish.

Ingredients

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  • 1 cup (2 sticks) unsalted butter
  • 1 cup packed light brown sugar
  • 1/2 cup granulated sugar
  • 1 large egg plus 1 egg yolk
  • 1 teaspoon pure vanilla extract
  • 1/4 cup pure maple syrup
  • 2 1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup powdered sugar (for glaze)
  • 2 tablespoons pure maple syrup (for glaze)
  • 1 teaspoon milk or cream (for glaze)

Instructions

  1. Melt the butter in a saucepan over medium heat. Continue cooking, stirring occasionally, until the butter foams, then brown bits form at the bottom and it smells nutty (about 5-7 minutes). Pour the brown butter into a large heatproof bowl, leaving any dark sediment behind. Let cool for 10 minutes.
  2. Add the brown sugar and granulated sugar to the slightly cooled brown butter. Whisk until well combined.
  3. Whisk in the egg, egg yolk, vanilla extract, and 1/4 cup maple syrup until smooth.
  4. In a separate bowl, whisk together the flour, baking soda, and salt.
  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.
  7. Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
  8. Scoop rounded tablespoons of dough and place them 2 inches apart on the prepared sheets.
  9. Bake for 9 to 11 minutes, or until the edges are set but the centers still look slightly soft.
  10. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
  11. While cookies cool, prepare the glaze: Whisk together the powdered sugar, 2 tablespoons maple syrup, and milk until smooth. Add more milk, a drop at a time, if the glaze is too thick.
  12. Drizzle the maple glaze over the cooled cookies. Let the glaze set before serving.

Notes

  • For the chewiest cookies, slightly underbake them; they will firm up as they cool.
  • If you skip browning the butter, use softened butter instead, but the flavor will be less deep.
  • Chill the dough for longer (up to 2 hours) for thicker cookies.

Nutrition

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