🍁 Maple Cookies with Maple Brown Butter Icing

👩‍🍳 Instructions

🔹 Make the Cookies:

1. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
2. In a medium bowl, whisk together:
   • Flour
   • Baking soda
   • Salt
   • Cinnamon
     Set aside.
3. In a large bowl, cream together the softened butter and brown sugar until light and fluffy (about 2–3 minutes).
4. Beat in the maple syrup, egg, and vanilla extract until smooth.
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
6. Scoop dough into 1.5-inch balls (or use a medium cookie scoop) and place on prepared baking sheets about 2 inches apart.
7. Bake for 10–12 minutes, or until the edges are lightly golden.
   • Let cool on the pan for 5 minutes, then transfer to a wire rack to cool completely.

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🔹 Make the Maple Brown Butter Icing:

1. In a small saucepan, melt butter over medium heat, stirring constantly until it turns golden brown and smells nutty — about 4–5 minutes. Remove from heat immediately.
2. Whisk in the powdered sugar, maple syrup, and cinnamon (if using).
3. Add milk, 1 tablespoon at a time, until the icing is smooth and spreadable.

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🔹 Assemble:

• Once cookies are completely cooled, spread or drizzle icing on top.
• Let icing set before storing or serving.

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💡 Tips:

• Use real maple syrup for the best flavor — not pancake syrup!
• Add chopped pecans or toasted walnuts to the dough for extra texture.
• Cookies can be stored in an airtight container for up to 5 days.