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Soft & chewy maple cookies lightly laced with nutty brown butter and cinnamon, then drizzled in a buttery maple glaze for the ultimate seasonal cookie! Vegan.
These Brown Butter Maple Cookies combine everything you love about soft sugar cookies, the rich nuttiness of browned butter, and the bold sweetness of maple syrup. It’s simply the perfect fall cookie to serve with a hot cup of coffee, a scoop of cold ice cream, or a large mug of Vegan Hot Chocolate. Get ready to indulge in your new favorite cookie.
Table of Contents
All About These Soft Maple Cookies
Let it be known that these brown butter maple cookies are not your average seasonal cookie. In addition to being loaded with nutty brown butter and a double dose of real maple flavor (thank you maple syrup and maple extract), they’re rolled in a warm cinnamon-sugar coating, then drizzled with a rich and buttery maple glaze. The result? A soft maple cookie recipe that quite literally melts in your mouth!
It’s easily become one of my favorite fall cookie recipes, rivaling my other soft sugar cookie recipes (see Vegan Chai Sugar Cookies, Strawberry Sugar Cookies, Vegan Chocolate Cookies, and these Flourless Tahini Sugar Cookies for my gluten-free friends!). In fact, I might suggest making a double batch because these wholesome treats won’t last long.
Now turn up your favorite seasonal tunes and let’s get baking!
Ingredients for Brown Butter Maple Cookies
Baking these homemade cookies requires just 12 basic ingredients, including the cinnamon sugar coating and maple butter glaze! Here’s what you’ll need:
- Ground flaxseed: My go-to egg replacer in both sweet and savory recipes that helps to bind the cookie dough together and make the perfect chewy texture.
- Salted butter: I used Country Crock plant-based salted butter, but any butter of choice goes. If you are using an unsalted butter, increase the pinch of salt to adjust for this lack of salt.
- Flour: Classic all-purpose flour is my go-to in most of my holiday cookies, and these maple cookies are no different. For the most accurate measurement, measure your flour using the spoon-and-level method or use a baking scale.
- Cornstarch: Helps to create a more delicate and tender cookie texture, and like the flax, helps to bind the dough together.
- Sugar: You’ll need brown sugar for the cookie dough, granulated cane sugar for the cinnamon-sugar coating, and powdered sugar for the maple icing. If you only have granulated white sugar on hand, good news! You can use it to make your own Homemade Brown Sugar and Powdered Sugar 😉
- Maple syrup: For the best maple flavor, I recommend using both pure maple syrup and maple extract. Please note that pancake syrup is not maple syrup!
How to Make Brown Butter Maple Cookies
- Prepare the flax egg and set aside.
- Brown the butter in a small pot until golden and the protein solids fall to the bottom.
- In a large mixing bowl, whisk together the dry ingredients.
- In a separate medium bowl, whisk together the wet ingredients. Transfer the wet ingredients to the bowl with the dry ingredients and mix until a cookie dough forms, scraping the bottom of the bowl to fully incorporate the flour mixture.
- Cover tightly with plastic wrap or a lid, and chill the cookie dough for at least one hour.
- Roll the dough into cookie dough balls and coat in cinnamon sugar.
- Place the cookies 2″ apart on a baking sheet, then bake for 10 to 12 minutes until puffy and golden around the edges. Meanwhile, prep the maple glaze.
- Cool completely on a wire rack, then drizzle with maple glaze and enjoy!
Caitlin’s Cooking Tips
- Not all dairy-free butters will brown! This is because dairy-free butters and traditional butters are very different in their composition. Browning butter requires a Maillard reaction, which typically occurs when the milk proteins and sugars in dairy butter interact with heat. This reaction causes the characteristic nutty flavor and brown color. With that being said, Country Crock, Miyoko’s Creamery, Flora, and Kite Hill European Style butters will brown and have that nutty flavor.
- Purchase a cookie scoop. Not only does a cookie scoop speed up the cookie baking process (and who doesn’t want that?!), but a scoop ensures each cookie is the exact same size. This encourages even baking and bakery-worthy cookies. Plus, cookie scoops can be used for much more than making cookies. I use mine to make meatballs, dolloping mashed potatoes overtop a Shepherd’s Pie filling, filling a muffin tin, making Energy Bites, Chocolate Truffles, and creating Pumpkin Spice Cake Pops.
- Forego the parchment paper or silicone baking mat. When baking cookies, I always recommend baking directly on a nonstick baking tray. This encourages the edges to brown and become golden brown! I use and highly recommend the Caraway Home Essential Bakeware Set.
These maple cookies are the perfect dessert to bring to any friend or family get-together throughout the holiday season. They’re delicious served with or without the maple glaze, and are the perfect pair for a tall glass of non-dairy milk, hot cup of coffee or tea, or generous scoop of vanilla ice cream.
Or, gift your loved ones a holiday cookie box this season filled with a delicious array of soft and chewy cookies, including but not limited to, these brown sugar cookies, Chocolate Stuffed Peanut Butter Cookies, Vegan Pecan Sandies, Almond Flour Thumbprint Cookies, and these Cinnamon Raisin Oatmeal Cookies!If you’re looking for more Christmas cookie recipes, you’ll also love these Double Chocolate Peppermint Cookies, these Wholesome Ginger Molasses Cookies, and these Vegan Gingerbread Cookies!
How to Store Brown Butter Maple Cookies
Once the maple icing has set and hardened, store leftover cookies in an airtight container at room temperature for up to 4 months. Baked cookies can also be stored in the freezer for up to one month (with or without icing).
Thaw frozen cookies on the kitchen counter until room temperature and reheat in a toaster oven or microwave until very lightly warmed, if desired.
I have only tested this recipe using all-purpose flour. If you want to experiment, I’d recommend using a gluten-free flour blend. If you experiment and experience success, please leave a comment down below to share your results with others who are curious!
Yes, pure maple syrup is considered vegan. It is made from the sap of sugar maple trees and therefore is not a derivative of animals. With that being said, look out for maple syrups that are not pure 100% maple syrup. Variations of the pure product can include additives that may or may not be vegan.
I would not recommend it. Brown sugar and maple syrup, while both sweeteners, have different consistencies and flavor profiles. For example, maple syrup is a liquid, whereas brown sugar is moist, yet granulated. Replacing the maple with brown sugar will make the cookies less moist and crumbly.
Any cookie recipe can overspread if the dough is too warm or the ingredients were measured incorrectly. For best results, chill the dough for at least 1 hour and use my weighted grams measurements, when possible.
Unlike my cookie recipes made with softened butter that require creaming, these maple cookies are made with melted butter and don’t require an electric hand mixer. However, if you prefer to use one, I’d recommend mixing the dry ingredients in the stand mixing bowl and using a separate bowl to mix the wet ingredients. Then transfer the wet ingredients into the bowl with the dry ingredients and mix at a low speed using the paddle attachment until just combined. Scrape down the sides of the bowl with a rubber spatula as needed.
Enjoy! If you make this recipe and decide to share it on Facebook or Instagram, don’t forget to tag me @FromMyBowl + #FromMyBowl! I would also love it if you could leave a comment below with a recipe rating! Thank you for the support 😊
Brown Butter Maple Cookies
For the Cookie Dough:
- 1 tablespoon ground flaxseed
- 2 1/2 tablespoons water
- 1/2 cup salted butter 1 stick; I used Country Crock plant-based
- 1 1/2 cups all-purpose flour
- 2 teaspoons cornstarch
- 1/4 teaspoon ground cinnamon
- 1/2 teaspoon baking soda
- Pinch of salt
- 1 cup brown sugar lightly packed
- 2 tablespoons maple syrup
- 1 teaspoons pure vanilla extract
- 1/4 teaspoon maple extract optional, for a stronger maple flavor
For the Maple Butter Glaze: (optional, but recommended!)
- 2 tablespoons salted butter melted
- 2 tablespoons maple syrup
- 1/2-3/4 cup 55-85g powdered sugar, as needed add in 1 tbsp increments
- Prep: Spray or line a large baking sheet and set aside. Prepare the flax “egg” by mixing the flaxseed and water well; set aside for at least 5 minutes to let thicken.
- Brown the Butter: Add the butter to a small pan or pot and warm over medium heat, stirring occasionally. The butter will melt completely, then begin to bubble as a white “foam” rises to the top of the butter. Start to stir frequently now, until the foam darkens in color and the protein solids fall to the bottom of the pan and turn golden; this process should take around 10 minutes in total. Remove the butter from the heat immediately and transfer to a glass measuring cup (scrape the pan well!). Place the cup in the fridge for 10 minutes, to allow the butter to cool.
- Dry Ingredients: In the meantime, whisk the flour, cornstarch, cinnamon, baking soda, and salt together in a bowl. Set aside.
- Wet Ingredients: In a separate bowl whisk the brown sugar and chilled brown butter together until combined. Add in the flax egg, maple syrup, vanilla extract, and maple extract (if using) and mix again. Transfer the wet ingredients to the dry and mix until a dough forms.
- Chill: Cover the dough with plastic wrap and refrigerate for at least one hour. This will allow the butter to re-solidify and for the flour to absorb more moisture and flavor.
- Preheat the oven: Preheat the oven to 350F while the cookie dough chills.
- Roll: Mix the cane sugar and the cinnamon together in a small bowl and set aside. Form 2-tablespoon balls of cookie dough, rolling it smooth between your hands. Roll each cookie dough ball in the cinnamon sugar, then place each cookie 2” apart on the baking sheet.
- Bake: Bake in the middle rack of the oven for 10 to 12 minutes; the cookies will look puffy and pale, but the bottom edges should be golden. Let the cookies rest on the baking sheet for another 10 minutes, where they will deflate fully. Transfer to a wire rack and let cool completely.
- Make the Maple Glaze: Add the melted butter to a small bowl along with the maple syrup and 1/2 cup of the powdered sugar. Whisk well, until a smooth icing form; if the mixture is too thin, add additional powdered sugar in 1 tablespoon increments. You can transfer the icing to a piping bag if you want your cookies to be decorated neatly, or simply use a spoon to drizzle the icing over the cooled cookies for a more rustic feel.
- Serve & Store: Serve cookies after drizzling, or allow the frosting to fully set and harden before storing. Store cookies in an airtight container at room temperature for up to 4 days. Cookies can also be stored in the freezer for up to one month and reheated as necessary.
- Browning Vegan Butter: Not all vegan butter will brown; but Country Crock, Miyoko’s, Flora, and Kite Hill European Style butters will! If you are using a butter that will not brown simply melt it instead and proceed with the recipe as directed.