Brown Butter Maple Cookies
The rich aroma of brown butter maple cookies wafting through the kitchen can instantly signal the comfort of home. These cookies balance nutty, caramel-like brown butter with the subtle sweetness of pure maple syrup, creating a delicate treat that is both chewy and crisp at the edges.
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Servings: 20 people
Ingredients
- Unsalted butter 170 g / 6 oz: Browning brings nutty flavor and rich aroma.
- Dark brown sugar 150 g / 5.3 oz: Provides moisture, softness, and deep caramel color.
- Pure maple syrup 60 g / 2 oz: Infuses the cookies with authentic maple sweetness.
- All-purpose flour 240 g / 8.5 oz: Forms the structural base of the cookie dough.
- Baking soda 5 g / 0.18 oz: Adds lightness and lift to each bite.
- Fine sea salt 2 g / 0.07 oz: Balances the sweetness and enhances flavor complexity.
- Ground cinnamon 2 g / 0.07 oz: Adds subtle warmth and depth.
- Large egg 50 g / 1.76 oz: Binds ingredients and ensures smooth texture.
- Vanilla extract 5 g / 0.18 oz: Amplifies the buttery maple notes.
- Optional chopped pecans 60 g / 2 oz: Supply crunch and nutty contrast.
- Brown butter maple cookies served warm on linen napkin.
- Warm brown butter maple cookies ready to enjoy with coffee.
Instructions
- In a light-colored saucepan, melt the butter over medium heat. Swirl often until golden specks form and it emits a nutty aroma. Remove from heat and cool for 10 minutes.
- Whisk together brown sugar, maple syrup, and the cooled brown butter until silky. Then add the egg and vanilla, mixing until fully combined.
- In a separate bowl, combine flour, baking soda, salt, and cinnamon. Gradually fold the dry mixture into the wet ingredients until a cohesive dough forms. Fold in pecans if using.
- Cover and chill dough for at least 30 minutes so flavors meld and texture gains body.
- Scoop tablespoon-sized portions onto a parchment-lined baking sheet. Bake at 175°C (350°F) for 10–12 minutes, or until edges turn golden brown. Allow to rest for five minutes before transferring to a wire rack.
- Once cooled, drizzle lightly with extra maple syrup or dust with powdered sugar for a bakery-style finish.
Notes
Substitute all-purpose flour with whole wheat pastry flour for a slightly nuttier and more wholesome variation.
Double the recipe and freeze unbaked dough balls to enjoy brown butter maple cookies whenever you like. Bake directly from frozen, adding two extra minutes to the baking time.
Store cookies in an airtight jar for up to five days, or refrigerate for longevity; reheat briefly to revive their aroma and chewy center.
Brown butter maple cookies on marble.
All the essential ingredients laid out for brown butter maple cookies.
Double the recipe and freeze unbaked dough balls to enjoy brown butter maple cookies whenever you like. Bake directly from frozen, adding two extra minutes to the baking time.
Store cookies in an airtight jar for up to five days, or refrigerate for longevity; reheat briefly to revive their aroma and chewy center.
Brown butter maple cookies on marble.
All the essential ingredients laid out for brown butter maple cookies.