Ingredients
Scale
- 2 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup unsalted butter, softened
- 1 cup light brown sugar, packed
- ½ cup pure maple syrup (Grade A for best flavor)
- 1 large egg, at room temperature
- 1 teaspoon vanilla extract
- ½ cup buttermilk
- For the Brown Butter Icing:
- ½ cup unsalted butter
- 1 ½ cups powdered sugar, sifted
- 2 tablespoons pure maple syrup
- 1–2 tablespoons whole milk or cream (as needed for consistency)
- Pinch of sea salt
Substitution suggestions: If you don’t have buttermilk, mix ½ cup milk with 1 teaspoon lemon juice or white vinegar, then let it sit for 5 minutes. For a dairy-free option, use vegan butter and a non-dairy milk substitute in both the cookies and icing. You can swap the light brown sugar for coconut sugar for a more rustic, caramel-like flavor.
Instructions
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper. This step is crucial for even baking and easy cleanup—something my mom always insisted on during our family baking sessions.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In a large mixing bowl, cream the softened butter and light brown sugar together until light and fluffy, about 3-4 minutes. I like to use a stand mixer for this, but a hand mixer works just fine. This step adds air to your dough, which helps keep the cookies soft.
- Beat in the maple syrup, egg, and vanilla extract until fully combined. The syrup is the star here—don’t skimp on quality, as it imparts that rich maple flavor reminiscent of my childhood breakfasts in Monterey.
- Alternate adding the flour mixture and buttermilk to the wet ingredients, beginning and ending with the flour. Mix just until combined; overmixing can make the cookies tough.
- Using a tablespoon or cookie scoop, drop dough balls onto the prepared baking sheets, spacing them about 2 inches apart. I love this part—Olivia and Isabella always enjoy the “scooping game,” which reminds me of my own little flour-covered stool days.
- Bake for 10-12 minutes until the edges are just set but the centers still look soft. Watch closely—cookies continue to bake as they cool.
- Remove from oven and let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
- While the cookies cool, prepare the brown butter icing. In a small saucepan, melt the butter over medium heat. Keep swirling the pan gently as the butter melts to encourage even browning. Watch carefully until you see golden brown specks and smell a nutty aroma—this is where the magic happens, just like Nonna Rosa taught me.
- Remove from heat and let the brown butter cool slightly. Then whisk in the powdered sugar, maple syrup, salt, and enough milk or cream to reach a smooth, spreadable consistency.
- Spread the brown butter icing generously over the cooled cookies. If you’re feeling fancy, add a sprinkle of flaky sea salt on top to balance the sweetness.
- Let the icing set for about 15 minutes before serving. These cookies are best enjoyed fresh but will stay delicious for several days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
