These soft maple cookies, topped with a rich and nutty brown butter frosting, are a perfect way to embrace the flavors of fall. With the warmth of maple syrup and a tender, moist texture from sour cream, these cookies offer a delightful sweetness that’s enhanced by the depth of brown butter in the frosting. Perfect for holidays, family gatherings, or any time you’re in the mood for a cozy treat, these maple cookies are sure to become a favorite.
Ingredients
For the Cookies
- ½ cup unsalted butter, at room temperature
- 1½ cups light brown sugar
- 2 large eggs
- ½ cup sour cream
- ½ cup maple syrup
- 2½ cups all-purpose flour
- 1 teaspoon salt
- ½ teaspoon baking soda
For the Brown Butter Frosting
- ½ cup unsalted butter
- 4 cups powdered sugar
- ¼ cup heavy cream
- 2 teaspoons vanilla extract
Instructions
- Prepare the Cookie Dough: In a mixing bowl, cream the room temperature butter and light brown sugar until light and fluffy. Introduce the eggs individually, ensuring to mix thoroughly after adding each one. Add the sour cream and maple syrup, mixing until combined.
- Combine the Dry Ingredients: In another bowl, combine the flour, salt, and baking soda, whisking until well blended. Slowly incorporate the dry ingredients into the wet mixture, stirring gently until just combined. Take care not to overmix to ensure the cookies remain soft.
- Chill the Dough: Cover the dough and refrigerate for at least 30 minutes to make it easier to work with and to prevent the cookies from spreading too much during baking.
- Bake the Cookies: Preheat your oven to 350°F (175°C). Scoop rounded tablespoons of dough onto a baking sheet lined with parchment paper, spacing them about 2 inches apart. Bake for 10-12 minutes or until the edges are set and the centers look slightly underdone (they will firm up as they cool). Allow the cookies to rest on the baking sheet for a few minutes before moving them to a wire rack to cool completely.
- Prepare the Brown Butter Frosting: In a saucepan, heat the butter over medium heat until it melts. Keep cooking while stirring often until it foams and transforms into a golden brown hue, releasing a nutty aroma (approximately 5 to 7 minutes). Take it off the heat and allow it to cool for a moment.
- Finish the Frosting: In a large mixing bowl, combine the browned butter with powdered sugar, heavy cream, and vanilla extract. Beat until smooth and creamy. If the frosting is too thick, add a little more cream to reach the desired consistency.
- Frost the Cookies: Once the cookies are completely cool, spread a generous layer of brown butter frosting over each one.
Conclusion
These soft maple cookies with brown butter frosting are a delicious, cozy dessert that brings out the best flavors of fall. With their tender texture and deep maple flavor, topped with a rich and nutty frosting, they’re a comforting treat that’s hard to resist. Perfect for sharing or savoring with a warm drink, these cookies will make any occasion feel special.
Soft Maple Cookies with Brown Butter Frosting – A Cozy Treat for Fall
Soft, maple-flavored cookies topped with a rich,nutty brown butter frosting – perfect for a fall dessert or holiday treat.
Ingredients
For the Cookies
- ½ cup unsalted butter at room temperature
- 1½ cups light brown sugar
- 2 large eggs
- ½ cup sour cream
- ½ cup maple syrup
- 2½ cups all-purpose flour
- 1 teaspoon salt
- ½ teaspoon baking soda
For the Brown Butter Frosting
- ½ cup unsalted butter
- 4 cups powdered sugar
- ¼ cup heavy cream
- 2 teaspoons vanilla extract
Instructions
- Prepare the Cookie Dough: In a mixing bowl, cream the room temperature butter and light brown sugar until light and fluffy. Introduce the eggs individually, ensuring to mix thoroughly after adding each one. Add the sour cream and maple syrup, mixing until combined.
- Combine the Dry Ingredients: In another bowl, combine the flour, salt, and baking soda, whisking until well blended. Slowly incorporate the dry ingredients into the wet mixture, stirring gently until just combined. Take care not to overmix to ensure the cookies remain soft.
- Chill the Dough: Cover the dough and refrigerate for at least 30 minutes to make it easier to work with and to prevent the cookies from spreading too much during baking.
- Bake the Cookies: Preheat your oven to 350°F (175°C). Scoop rounded tablespoons of dough onto a baking sheet lined with parchment paper, spacing them about 2 inches apart. Bake for 10-12 minutes or until the edges are set and the centers look slightly underdone (they will firm up as they cool). Allow the cookies to rest on the baking sheet for a few minutes before moving them to a wire rack to cool completely.
- Prepare the Brown Butter Frosting: In a saucepan, heat the butter over medium heat until it melts. Keep cooking while stirring often until it foams and transforms into a golden brown hue, releasing a nutty aroma (approximately 5 to 7 minutes). Take it off the heat and allow it to cool for a moment.
- Finish the Frosting: In a large mixing bowl, combine the browned butter with powdered sugar, heavy cream, and vanilla extract. Beat until smooth and creamy. If the frosting is too thick, add a little more cream to reach the desired consistency.
- Frost the Cookies: Once the cookies are completely cool, spread a generous layer of brown butter frosting over each one.