Soft Maple Cookies with Brown Butter Icing. You know that moment when you want a cozy cookie that tastes like a fall hug but you also don’t want anything fussy? That’s where this recipe comes in. These cookies are soft, maple sweet, and topped with the kind of frosting that makes you sneak back for seconds. I’ve baked a lot of treats, and I’m telling you, this combo is the one that disappears first from any dessert table. Let’s get you that soft, melt-in-your-mouth texture without complicated steps. 
What are the ingredients in Maple Cookies?
Let’s keep this simple and specific. These cookies are tender, lightly spiced, and full of real maple flavor. You don’t need fancy tools. Just a mixing bowl, a whisk, and a little patience while the dough chills. Here’s what you’ll need for the cookie base:
- 1/2 cup unsalted butter, softened
- 1/2 cup packed light brown sugar
- 1/4 cup granulated sugar
- 1/3 cup pure maple syrup
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 teaspoon maple extract
- 1 and 3/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon cornstarch for extra softness
- 1/2 teaspoon fine salt
- 1/2 teaspoon ground cinnamon
Ingredient notes and smart swaps
Pure maple syrup matters. If you can get Grade A amber or dark, go for that rich taste. The maple extract is optional but it boosts flavor without making the dough too wet. Cornstarch helps keep the crumb extra soft. If you like a little nutty crunch, fold in 1/2 cup chopped pecans at the end. And if you’re in a cookie mood beyond maple, try these chewy white chocolate cranberry cookies next. They’re a great contrast to these maple ones.
These cookies are the base of what I call Deliciously Soft Maple Cookies with Irresistible Brown Butter Icing, and the ingredients here set you up for success. 
How to make soft maple cookies
- Beat the butter with both sugars until creamy and light, about 2 minutes. You can use a hand mixer or just a strong arm and a whisk.
- Add the maple syrup, egg, vanilla, and maple extract. Mix until smooth. It will look a bit glossy and that’s perfect.
- In a separate bowl, whisk together flour, baking soda, baking powder, cornstarch, salt, and cinnamon.
- Add dry ingredients to the wet and stir just until combined. Don’t overmix. Dough should be soft and slightly sticky.
- Cover and chill for at least 30 to 45 minutes. Chilling helps the cookies hold their shape and stay extra soft.
- Preheat oven to 350°F. Line two baking sheets with parchment.
- Scoop dough into 1.5 tablespoon balls and place a few inches apart.
- Bake for 9 to 11 minutes until edges look set but centers still look a bit pale and soft.
- Let cookies cool on the sheet for 3 minutes, then move to a rack to cool completely before icing.
Make-ahead and storage
You can chill this dough for up to 48 hours. If you bake straight from the fridge, give the cookies an extra minute. Baked cookies keep well at room temp for 3 days in a sealed container. Frosted cookies also freeze nicely for 2 months. This step-by-step gives you that dreamy bite you want in Deliciously Soft Maple Cookies with Irresistible Brown Butter Icing. 
What are the ingredients in Brown Butter Frosting?
This frosting is the magic. Brown butter gives a toasty, almost caramel note that pairs perfectly with maple. Here’s what you need:
- 1/2 cup unsalted butter, browned and cooled to room temp
- 2 cups powdered sugar, sifted if lumpy
- 2 to 3 tablespoons pure maple syrup
- 1 teaspoon vanilla extract
- 1/4 to 1/3 cup milk or heavy cream, added a little at a time
- Pinch of fine salt
- Optional: 1/4 teaspoon maple extract for extra flavor
These simple ingredients turn into a glossy, spoon-licking frosting that tops the Deliciously Soft Maple Cookies with Irresistible Brown Butter Icing like a dream.
How to make brown butter frosting
First, brown the butter. Melt butter in a light-colored pan over medium heat. It will foam, then turn golden with little toasty bits at the bottom. When it smells nutty and the color deepens, pull it off the heat. Pour into a heat-safe bowl and let it cool to room temp. You want it fluid but not hot.
Once cooled, add powdered sugar, maple syrup, vanilla, and a pinch of salt. Beat with a hand mixer or whisk. Add milk or cream a tablespoon at a time until you get a smooth, spreadable frosting. You want it thick enough to hold soft swirls but not stiff. Taste and adjust. If you want more maple, add a touch of extract.
Frost cooled cookies generously. I like a swoop in the center, letting it softly spread to the edges. For a little crunch, sprinkle a tiny pinch of flaky salt or chopped toasted pecans on top. The contrast is amazing.
Troubleshooting texture
If your frosting is too thick, add a tiny splash of milk. If it’s too thin, add more powdered sugar. If the butter got too cold and it seizes, let it sit out 5 to 10 minutes and beat again. You’re aiming for creamy, glossy, and spreadable. This frosting brings the full comfort factor to your Deliciously Soft Maple Cookies with Irresistible Brown Butter Icing.
“I brought a batch to a neighborhood game night and people literally stopped mid-conversation. The brown butter frosting is ridiculous in the best way. Zero leftovers.”
Expert baking tips
Use real maple syrup. It makes a difference. Pancake syrup won’t cut it here.
Don’t skip chilling. Even a short chill keeps the cookies soft in the center and lightly puffed on the edges.
Underbake slightly. Pull the cookies when the edges are set and the middle looks soft. They’ll finish on the sheet.
Cool before frosting. Warm cookies will thin the frosting and make it run.
Brown the butter gently. Swirl the pan and watch for the color to deepen. Remove from heat as soon as it smells nutty.
Add a pinch of salt to frosting. It balances the sweetness and makes the maple flavor shine.
Make it your own. Try a sprinkle of cinnamon sugar on top or press a pecan half into the center after frosting. If you love a candy twist, these Twix thumbprint cookies are a fun bake for later and pair well on a cookie tray.
These small details are what make Deliciously Soft Maple Cookies with Irresistible Brown Butter Icing taste bakery-level at home.
Common Questions
Can I use salted butter? Yes. If you do, reduce the salt in the dough to a small pinch and taste the frosting before adding extra salt.
Do I have to chill the dough? I highly recommend it. Even 30 minutes helps prevent spreading and keeps the texture soft and thick.
How do I store frosted cookies? Keep them in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate up to a week or freeze for 2 months. Let them come to room temp before serving.
Can I make the frosting ahead? Yes. Store it covered in the fridge for up to 3 days. Let it soften at room temp and beat in a splash of milk to loosen it if needed.
How do I know the butter is browned correctly? It will turn golden brown with tiny brown bits and smell nutty. Pull it off the heat as soon as it reaches that point and let it cool before using.
A sweet little send off
If you’re craving a cozy bake with big flavor and simple steps, these Deliciously Soft Maple Cookies with Irresistible Brown Butter Icing are exactly what you need. They’re soft, maple-forward, and the brown butter frosting brings that warm, toasty finish. If you want to compare techniques or grab even more ideas, this take on Soft Maple Cookies with Brown Butter Frosting is a great read, and the nutty twist in Brown Butter Maple Pecan Cookies might inspire an add-in. Bake a batch today and share them with someone who needs a little treat. You’ll taste the love in every bite of your Deliciously Soft Maple Cookies with Irresistible Brown Butter Icing. 
Soft Maple Cookies with Brown Butter Icing
Ingredients
For the Cookies
- 1/2 cup unsalted butter, softened
- 1/2 cup packed light brown sugar
- 1/4 cup granulated sugar
- 1/3 cup pure maple syrup Grade A amber or dark preferred
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 teaspoon maple extract Optional, increases flavor
- 1 and 3/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon cornstarch For extra softness
- 1/2 teaspoon fine salt
- 1/2 teaspoon ground cinnamon
For the Brown Butter Frosting
- 1/2 cup unsalted butter, browned and cooled to room temp
- 2 cups powdered sugar, sifted if lumpy
- 2 to 3 tablespoons pure maple syrup
- 1 teaspoon vanilla extract
- 1/4 to 1/3 cup milk or heavy cream Added a little at a time
- a pinch fine salt Optional: 1/4 teaspoon maple extract for extra flavor
Instructions
Cookie Preparation
- Beat the butter with both sugars until creamy and light, about 2 minutes.
- Add the maple syrup, egg, vanilla, and maple extract. Mix until smooth.
- In a separate bowl, whisk together flour, baking soda, baking powder, cornstarch, salt, and cinnamon.
- Add dry ingredients to the wet and stir just until combined. Do not overmix.
- Cover and chill for at least 30 to 45 minutes.
- Preheat oven to 350°F and line two baking sheets with parchment.
- Scoop dough into 1.5 tablespoon balls and place a few inches apart.
- Bake for 9 to 11 minutes until edges look set but centers still look pale and soft.
- Let cookies cool on the sheet for 3 minutes, then move to a rack to cool completely before icing.
Frosting Preparation
- Melt butter in a light-colored pan over medium heat until foamy and golden with toasty bits.
- Pour into a heat-safe bowl and let it cool to room temperature.
- Once cooled, add powdered sugar, maple syrup, vanilla, and a pinch of salt. Beat until smooth.
- Add milk or cream a tablespoon at a time until you achieve desired consistency.
- Frost cooled cookies generously.
- Optional: Sprinkle with flaky salt or chopped toasted pecans for crunch.