Description
Brown Butter Maple Cookies are a delightful treat that combines rich, nutty flavors with the comforting sweetness of maple syrup. Perfect for any occasion, these cookies will leave you craving more.
Ingredients
Scale
- 1 cup unsalted butter
- 3/4 cup granulated sugar
- 1 cup packed brown sugar
- 3 tbsp maple syrup
- 2 large eggs (room temperature)
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- 1/2 tsp baking soda
- 1/2 tsp salt
Instructions
- Brown the Butter: Melt the unsalted butter in a saucepan over medium heat. Swirl occasionally until it turns golden brown and emits a nutty aroma (about 5 minutes). Allow it to cool slightly.
- Mix Sugars and Syrup: In a large mixing bowl, combine granulated sugar, brown sugar, and maple syrup. Pour in the browned butter (ensure it’s not too hot) and mix until creamy.
- Add Eggs and Vanilla: Incorporate the eggs one at a time while mixing continuously. Stir in the vanilla extract.
- Combine Dry Ingredients: In another bowl, whisk together flour, baking soda, and salt. Gradually add this mixture to the wet ingredients and fold gently until just combined.
- Chill Dough: Cover the dough with plastic wrap and refrigerate for at least one hour to enhance texture.
- Bake Cookies: Preheat your oven to 350°F (175°C). Scoop tablespoon-sized balls of dough onto lined baking sheets, spacing them two inches apart. Bake for about 10 minutes or until golden around the edges but still soft in the center.
- Cool and Serve: Transfer cookies to plates to cool slightly before enjoying these delightful treats!
Nutrition
- Serving Size: 1 serving
- Calories: 130
- Sugar: 8g
- Sodium: 50mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: <1g
- Protein: 2g
- Cholesterol: 20mg
Keywords: For added texture, consider incorporating nuts or dried fruits. Substitute some flour with whole wheat for a healthier option. These cookies can be stored in an airtight container for up to one week or frozen for three months.