Maple Cookies with Brown Butter Frosting

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Okay. Let’s just cut to the chase. These cookies might be the best cookie I’ve ever made… They’re just THAT good.

These Maple Cookies with Brown Butter frosting are truly what dreams are made of. The cookie itself is soft, with a subtle flavor of Maple. Just sweet enough, and the perfect vehicle to deliver the star of this show… this Brown Butter frosting. If you’ve never browned butter, buckle up. Because this stuff is amazing and easy to do. By letting it melt on your stovetop until it browns, it brings out this nuttiness and Caramel flavor. And then add those flavors into a buttercream and it’s sure to wow your taste buds!

You can find this recipe below, including how to brown your butter. But if you have any questions, let me know by commenting below. And don’t forget to follow me on Instagram and Pinterest, if you haven’t already.

Happy Baking!

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Maple Cookies with Brown Butter Frosting

Yield: 15 Cookies

Author: The Floured Countertop

Prep time: 25 MinCook time: 10 MinTotal time: 35 Min

Ingredients

Maple Cookies

• 1 cup brown sugar
• 1/4 cup Maple syrup
• 1 cup unsalted butter (softened)
• 1 egg
• 2 tsp Maple extract
• 2 Cup All-Purpose Flour
• 1/2 tsp Baking Powder
• 1/2 tsp Baking Soda
• 1/4 tsp table Salt

Brown Butter Frosting

• 1 cup Unsalted Butter
• 1 cup powdered sugar
• 2 Tbsp Milk or Heavy Cream
• 1/2 tsp Salt

Instructions

1. To begin, start by browning your butter. Cube your 1 cup of butter and place in a light-colored pot or pan on medium heat on your stovetop. Stir continually for anywhere from 5-10 minutes, (depending on how cold your butter is from the beginning), until light brown bits start to form at the bottom of your pan. As soon as it turns light brown, take it off the heat and place in a freezer-safe container. Place in the freezer to help it firm up while you make the cookies. This should take about 20-25 minutes.
2. Next work on your cookies. Preheat the oven to 350 degrees. Add 1 cup of brown sugar, 1/4 cup Maple Syrup, and 1 cup of the softened butter to a large bowl. Beat with an electric mixer until fluffy- about 3-4 minutes.
3. Add in 1 egg and 2 tsp Maple Extract and mix together. Then add the 2 cups of All-purpose flour, 1/2 tsp of baking powder, 1/2 tsp of baking soda, and 1/4 tsp of salt. Beat until just combined.
4. These cookies are going to be extra large, so scoop two regular-sized cookies and combine them. Don’t push them all the way down- just enough to combine together. Bake for 10-12 minutes, then let sit on the cookie pan for another 10 minutes, then carefully transfer them to a cooling rack. Let them cool fully while you finish up the frosting.
5. Pull your browned butter out of the freezer- it should be firm but still able to break up with the beaters. In a medium bowl, combine with 1 cup of Powdered Sugar, 2 Tbsp Milk or Heavy Cream, and 1/2 tsp Salt. Beat until smooth. Top each cooled cookie with frosting, then enjoy!