Brown Butter Maple Cookies

If fall were a cookie, this would be it. These Brown Butter Maple Cookies are nutty, chewy, and filled with rich, warm flavor thanks to browned butter, real maple syrup, and brown sugar. They’re sweet without being too sugary, and cozy without needing spices — just simple ingredients, done really well.

Inspired by classics like Sally’s Maple Brown Sugar Cookies and maple-glazed soft cookies, this version adds a little twist: chewy centers, crisp edges, and a maple glaze drizzle finished with a pinch of flaky sea salt. Because balance is everything — especially in a cookie.

They’re the kind of cookies that disappear fast — so consider doubling the batch.

Why You’ll Love This Recipe:

Brown butter adds toasty, nutty richness

1. Maple syrup gives natural sweetness and moisture

2. Chewy texture with slightly crisp edges

3. Easy dough – no mixer required

4. Optional glaze + sea salt for elevated finish

Final Thoughts:

These Brown Butter Maple Cookies are cozy, nostalgic, and bursting with flavor. They’re the kind of cookie that tastes like a sweater weather day — toasty, chewy, just sweet enough, and finished with the perfect touch of maple.

Whether you serve them at a fall gathering or hoard them for yourself with a cup of coffee, you’ll want to bake these again and again.

Yield: 20 cookies

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Brown Butter Maple Cookies

Prep time: 20 MinCook time: 10 MinChill Time: 1 H & 00 MTotal time: 1 H & 30 M

If fall were a cookie, this would be it. These Brown Butter Maple Cookiesare nutty, chewy, and filled with rich, warm flavor thanks tobrowned butter, real maple syrup, and brown sugar. They’re sweet without being too sugary, and cozy without needing spices — just simple ingredients, done really well.

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Ingredients

For the Cookies

• ¾ cup (170g) unsalted butter
• 1 cup (200g) packed light brown sugar
• ¼ cup (60ml) pure maple syrup
• 1 large egg
• 1 tsp vanilla extract
• 2 cups (250g) all-purpose flour
• ½ tsp baking soda
• ½ tsp salt

For the Maple Glaze

• 1 cup powdered sugar
• 2 tbsp pure maple syrup
• 1–2 tsp milk or cream
• Flaky sea salt, for topping

Instructions

1. In a medium saucepan, melt the butter over medium heat. Stir frequently until it foams and turns golden brown with a nutty aroma, about 5–7 minutes. Immediately pour into a mixing bowl and let cool for 10–15 minutes.
2. Once butter is cooled, whisk in brown sugar, maple syrup, egg, and vanilla until smooth.
3. In a separate bowl, whisk together flour, baking soda, and salt. Add dry ingredients to wet and stir until just combined. Dough will be soft but thick.
4. Cover and chill the dough for at least 1 hour (or up to 24 hours) to prevent spreading.
5. Preheat oven to 350°F (177°C). Line baking sheets with parchment.
6. Scoop dough into 1.5 tbsp balls and place 2 inches apart on baking sheets. Bake for 9–11 minutes or until edges are set and centers look slightly underbaked. Let cool on the baking sheet for 5 minutes, then transfer to a wire rack.
7. While cookies cool, whisk together glaze ingredients until smooth. Drizzle over cooled cookies and sprinkle with flaky sea salt if desired. Let set for 15 minutes before storing.

Notes

Don’t skip the chill time! It keeps the cookies from overspreading.

Want them thicker? Add 2–3 extra tablespoons of flour.

Add-ins: Chopped toasted pecans or white chocolate chips are amazing here.

Make ahead: Dough can be frozen for up to 2 months — just thaw slightly before baking.

Nutrition Facts

Calories

193

Fat

7 g

Sat. Fat

5 g

Carbs

30 g

Fiber

0 g

Net carbs

30 g

Sugar

20 g

Protein

2 g

Sodium

108 mg

Cholesterol

28 mg

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.