Maple (Snow) Cookies

 Had a little fun with our “Frugal Friday” today… I wanted to soft Maple Cookies with Brown Butter frosting and the princess wanted to play in the snow, so we compromised based on her “great idea”. Which was… since the cookie dough needed to chill for an hour before baking, “We can put the cookie dough out in the snow to get cold, yaya, that way we can chill our dough and play in the snow and that would be frugal huh?, because it saves power in the fridge”… Said From the mind of a classic princess. 

 

    

INGREDIENTS

For the Soft Maple Cookies

2 3/4 cups all-purpose flour

1 tsp baking soda

1/2 tsp fine sea salt

1 tsp ground cinnamon

1/2 cup unsalted butter, softened to room temperature

1 cup packed brown sugar

1/2 cup pure maple syrup (Grade A Dark recommended)

1 large egg, at room temperature

1 tsp pure vanilla extract

For the Brown Butter Icing

1/4 cup unsalted butter (to brown)

1 1/2 cups powdered sugar, sifted

2 Tbsp pure maple syrup

1-2 Tbsp milk or cream (as needed for consistency)

1/4 tsp ground cinnamon (optional)

For Garnish: flaky sea salt or chopped toasted pecans (for sprinkling)

INSTRUCTIONS

Whisk dry ingredients: In a medium bowl, whisk flour, baking soda, salt, and cinnamon until evenly combined; set aside.

Cream butter, sugar & maple: In a large bowl (stand mixer with paddle or hand mixer), beat softened butter and brown sugar on medium until light and fluffy (2–3 minutes). Scrape bowl; add maple syrup and beat until fully combined.

Add egg & vanilla, then dry mix: Beat in egg and vanilla just until combined. On low speed, add dry ingredients gradually and mix only until flour streaks disappear. Dough will be soft.

Chill: Cover and refrigerate at least 1 hour (up to 3 days) to prevent excess spread and deepen maple flavor.

Bake: Preheat oven to 350°F (175°C). Line two baking sheets with parchment. Scoop 1.5 Tbsp dough balls spaced 2 inches apart. Bake 10–12 minutes until edges are lightly golden and centers look just set. Cool 5 minutes on sheet, then transfer to a rack.

Brown butter icing: In a light-colored saucepan over medium heat, melt 1/4 cup butter. Cook, swirling, until foamy and speckled with brown bits and nutty aroma develops. Immediately pour into a heatproof bowl to stop cooking. Whisk in powdered sugar, maple syrup, and optional cinnamon. Add milk 1 Tbsp at a time until thick but pourable.

Ice & garnish: Dip or drizzle cooled cookies with icing. While wet, sprinkle with flaky sea salt or toasted pecans. 

Let set ~30 minutes before serving.