These Brown Butter Brown Sugar Maple Glazed Cookies are the best cookies you will ever make. With crunchy edges and a chewy middle, they are the most perfect cookie. Dip the tops in a maple glaze and you will not be disappointed.
If you want to make a sugar cookie that comes out as a perfectly round, delicious little treat every time, these are it! These brown sugar cookies not only taste great, they also look amazing with their shiny, glazed tops. A perfect treat for your holiday dessert table!
You could make these cookies and skip the maple glaze, but I'm not sure I would advise that. The maple flavor adds the perfect touch of maple sweetness, making these brown sugar cookies hard to resist!
Why You Will Love This Recipe
- The brown butter. I really don't think there is anything much better than making cookies with brown butter. The caramel, nutty flavor you get from browning the butter is unmatched. It pairs perfectly with the brown sugar and maple flavors in this cookie.
- The glaze. The simple sweet maple glaze that you dip the tops of the cookies into is really one of the best parts of this cookie. It's perfectly flavored with pure maple syrup and then hardens beautifully to make a gorgeous shiny top.
- The texture. These cookies are crunchy on the edges and chewy in the center. The perfect cookie texture combination!
Here are notes about some of the ingredients needed to make these brown butter sugar cookies. For the full ingredient list and instructions, see the recipe card below.
- Butter: You will want to brown unsalted butter.
- Brown sugar: Light or dark brown sugar works for this recipe.
- Egg: You will use three egg yolks for this recipe.
- Vanilla: I prefer vanilla bean paste, especially for these cookies because the little specks of vanilla bean are so pretty. Vanilla extract will work great too.
- Baking powder
- Sugar: You will use brown sugar in the cookie dough and then roll the cookies in granulated white sugar before baking them.
- Powdered sugar
- Maple syrup: You will want to be sure you are using real pure maple syrup.
- Heavy whipping cream
Step by Step Instructions
Prepare the Brown Butter
STEP 1: Place the butter in a small saucepan and heat on medium heat until melted. Once it is melted, continue to cook on medium heat for 10-15 more minutes, swirling pan occasionally. The butter will begin to get foamy and start to turn a golden brown. Be careful not to burn it!
STEP 2: Once it is a beautiful golden color and it smells like a Werther's Original candy, measure out 1 cup of the brown butter and then allow it to cool. I like to transfer it to the bowl of my mixer to cool, making sure to scrape all the roasty, toasty bits of butter from the saucepan into the bowl. I wait about an hour for the butter to cool completely and start to solidify again before I begin to make the dough.
Prepare the Oven and Pans
STEP 1: Preheat the oven to 350°F.
STEP 2: Line two large baking sheets with parchment paper. Set these aside until you are ready to use them.
Prepare the Dough
STEP 1: If your brown butter is cooling somewhere besides the bowl of your mixer, add the brown butter (including all the roasty, toasty bits) and brown sugar to the bowl of your mixer and beat on medium speed until the mixture is light and fluffy, about 2 minutes.
STEP 2: Add the egg yolks and vanilla and mix until they are fully combined, scraping the sides with a rubber spatula as needed.
STEP 3: In a separate medium sized bowl, combine the dry ingredients (flour, baking powder, cinnamon, and salt.) Stir with a whisk until combined.
STEP 4: Add the flour mixture to the sugar mixture and mix just until combined.
STEP 5: Using a small cookie scoop, place cookie dough balls on prepared cookie sheets, about 2 inches apart.
STEP 6: Roll each scooped dough portion in sugar and place back on cookie sheet.
STEP 7: Bake in the 350°F oven for 11-13 minutes or until edges just begin to brown. Remove from the oven and let them cool on the cookie sheet for 2 minutes, then remove to wire rack to cool completely, about 30 minutes.
Prepare the Maple Glaze
STEP 1: In a small bowl, combine the sifted powdered sugar, maple syrup, vanilla and 2 tablespoons of the whipping cream. Using a whisk, stir the ingredients together until fully combined. If it is too thick, add 1 more tablespoon of whipping cream (or more!) until you've reached your desired consistency. You don't want it too thick because then it won't cover as nicely, and if it's too thin, it will run down the sides.
STEP 2: Take each cooled cookie and dip the tops in the glaze. Place the cookies back on the cooling rack until the glaze is set, about two hours.
- If you have a pan with a light colored bottom, it would be best to brown the butter in that so you can more easily see the color of the butter. This helps to make sure it doesn't get burned!
- I like to scoop all the dough first and then go back and roll all the scooped dough in the sugar second.
No, you don't, but I highly recommend it! Browned butter smells good, tastes good, and is pretty much the greatest ingredient on the planet. The cookies will be equally delicious if you choose not to brown the butter, because honestly, butter is good however you choose to consume it! Browning the butter does take a little bit of extra time and involves a bit of planning because you have to let it cool. I do recommend taking the time though, because browned butter is just so good!
No. These sugar cookies are delicious without the maple glaze. Go ahead and make a naked cookie, they'll be great!
Sure! I have been known to freeze these both before they are baked and after they are baked and glazed. If you want to have some dough on hand so you can bake a cookie (or two!) whenever you get a hankering, place the dough balls rolled in sugar on a baking sheet and put them in the freezer for about 30 minutes. Once they are good and cold, place them in a zip top bag and into the freezer. When you are ready to bake them, remove from the freezer, put them on a lined baking sheet and bake for 11-13 minutes at 350°. If you want to freeze baked and glazed cookies, I'd also put them on a baking sheet in the freezer for about 30 minutes and then transfer to a zip top bag. Be sure to let them come to room temperature before serving!
Storing and Freezing
Store leftover cookies in a airtight container or zip top bag on the counter or in the refrigerator for up to 5 days.
These cookies can also be frozen in an airtight container or zip top bag for up to three months. Allow them to thaw at room temperature before serving.
Other Recipes to Try
If you have leftover heavy whipping cream after making this fall cookie recipe, use it up with one of these recipes:
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Brown Butter Brown Sugar Maple Glazed Cookies
For the Cookies:
- 1 ¼ cup unsalted butter
- 1 ¼ cups packed brown sugar
- 3 egg yolks
- 2 teaspoons vanilla
- 2 ¼ cups flour
- 1 teaspoon baking powder
- ¼ teaspoon cinnamon
- ¼ teaspoon salt
- ¼ cup sugar, for rolling
For the Glaze:
- 1 ½ cups powdered sugar, sifted
- ¼ cup pure maple syrup
- 2-3 tablespoons heavy whipping cream
- 1 teaspoon vanilla
For the Cookies:
- In a small saucepan, heat the butter on medium heat until melted. Continue to cook over medium heat until it is golden brown in color and smells like caramel, swirling pan occasionally to avoid burning; about 10 minutes. Watch the butter closely so it doesn't burn. Remove from heat, measure out 1 cup of butter and let cool, about 45 minutes to an hour.1 ¼ cup unsalted butter
- Preheat oven to 350°F.
- In the bowl of your mixer, combine the cooled browned butter and brown sugar. Mix on medium speed until light and fluffy, about 2 minutes.1 ¼ cups packed brown sugar
- Add egg yolks and vanilla and mix until combined, scraping sides of bowl with rubber spatula as needed.3 egg yolks, 2 teaspoons vanilla
- In a separate bowl, combine the flour, baking powder, cinnamon, and salt. Stir with a whisk to combine. Add the flour mixture to the butter mixture and mix just until combined.2 ¼ cups flour, 1 teaspoon baking powder, ¼ teaspoon cinnamon, ¼ teaspoon salt
- Line 2 baking sheets with parchment paper. Using a small cookie scoop, place scooped dough on cookie sheets, about 2 inches apart. Roll each scooped portion of dough in sugar and place back on cookie sheet.¼ cup sugar, for rolling
- Bake in 350° oven for 11-13 minutes. Remove from oven and let cool on cookie sheet for 2 minutes. Transfer cookies to cooling rack to cool completely.
For the Glaze:
- In a medium sized bowl, combine the sifted powdered sugar, maple syrup, 2 tablespoons whipping cream, and vanilla. Stir with a whisk until fully combined. Add the extra tablespoon of whipping cream if it is too thick.1 ½ cups powdered sugar, sifted, ¼ cup pure maple syrup, 2-3 tablespoons heavy whipping cream, 1 teaspoon vanilla
- Dip the top of each cookie in the glaze. Place on cooling rack until fully set.