Ingredients

10 tablespoons unsalted butter *

1 cup dark brown sugar, packed

1 large egg, room temperature

⅓ cup pure maple syrup

2 teaspoons maple extract

2 ⅓ cups all-purpose flour

1 teaspoon ground cinnamon

1 teaspoon baking soda

1 teaspoon salt

Turbinado, granulated, or powdered sugar (optional, for rolling)

Maple Brown Sugar Frosting

1 cup dark brown sugar, packed

½ cup heavy cream

1 tablespoon unsalted butter

½ teaspoon maple extract

½ teaspoon salt

1 ½ cups powdered sugar, sifted

Chopped salted, roasted pecans (optional, for topping)

Instructions

Step 1: Line two rimmed baking sheets with silicone baking mats and set aside.

Step 2: Melt butter in a large stainless steel pan over medium heat. Whisk continuously until brown bits form, the butter foams, turns golden, and develops a nutty aroma—about 1 to 5 minutes.

Step 3: Quickly pour the browned butter into a large mixing bowl (you should have about ½ cup) and let cool for 10 minutes.

Step 4: Whisk in brown sugar until combined, then add egg, maple syrup, and maple extract, whisking until smooth.

Step 5: Fold in flour, cinnamon, baking soda, and salt with a rubber spatula until the dough is smooth.

Step 6: Use a large cookie scoop to form 18 dough balls. Roll each ball in your choice of sugar if desired, and place 9 on each prepared baking sheet.

Step 7: (Optional) Cover with plastic wrap and chill dough in the refrigerator for 2 hours to enhance flavor and texture.

Step 8: Preheat oven to 350°F (175°C). Bake one sheet at a time for 10–13 minutes until edges are lightly browned and set, but centers remain soft.

Step 9: Cool cookies on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely before frosting.

Step 10: For the frosting, whisk brown sugar and heavy cream in a medium saucepan. Bring to a boil over medium heat, then boil for 3 minutes, whisking constantly.

Step 11: Remove pan from heat, whisk in butter, maple extract, and salt until butter melts.

Step 12: Stir in sifted powdered sugar until smooth. Spoon frosting over cooled cookies and top with chopped pecans if desired. Enjoy!

Tips & Variations

If you prefer not to brown the butter, use 8 tablespoons of melted butter instead of 10 tablespoons browned.

Rolling the dough balls in granulated sugar before baking adds a delicate crunch and sparkle to the cookie edges.

Chilling the dough enhances the flavor and helps control spread during baking, but you can bake immediately if short on time.

FAQs

Can I use regular vanilla extract instead of maple extract?

Yes, vanilla extract can be used in place of maple extract, but the cookies will have a less pronounced maple flavor. For best results, use pure maple extract to enhance the maple taste.

Is it necessary to brown the butter?

Browning the butter adds a rich, nutty flavor that complements the maple and brown sugar beautifully. However, if you prefer a simpler method, you can skip browning and use melted butter directly, adjusting the amount as noted.