Ingredients:

  • 1 cup (225g) unsalted butter
  • 1 cup (200g) brown sugar, packed
  • 1/4 cup (50g) granulated sugar
  • 1 large egg, room temperature
  • 1/3 cup (105g) pure maple syrup
  • 1 tsp maple extract
  • 1 tsp vanilla extract
  • 2.75 cups (345g) all-purpose flour
  • 2 tsp cornstarch
  • 1 tsp baking soda
  • 0.5 tsp fine sea salt
  • 0.25 cup (56g) unsalted butter, for icing
  • 1.5 cups (180g) powdered sugar, sifted
  • 2.5 tbsp (50g) pure maple syrup, for icing
  • 1.5 tbsp (22g) heavy cream
  • 1 pinch fine sea salt

Instructions:

  1. Brown the butter. Place 1 cup of butter in a light colored skillet over medium heat. Whisk constantly as it foams and develops brown specks. Note: The foam will clear right before the browning starts.
  2. Cool the fat. Once it smells nutty and reaches a toasted almond color, transfer to a heat proof bowl. Chill in the refrigerator for 20 minutes until it reaches a soft, spreadable consistency.
  3. Cream the base. In a stand mixer, cream the cooled browned butter with the brown sugar and granulated sugar on medium high speed for 2 to 3 minutes until pale and fluffy.
  4. Emulsify the wet ingredients. Add the egg, 1/3 cup maple syrup, maple extract, and vanilla extract. Beat until fully incorporated and smooth.
  5. Whisk the dry goods. In a separate bowl, whisk together the flour, cornstarch, baking soda, and salt.
  6. Combine the mixtures. Gradually add the dry ingredients to the wet mixture on low speed, mixing only until no flour streaks remain. Note: Overmixing at this stage creates a tough cookie.
  7. Portion and chill. Scoop 1.5 to 2 tablespoon rounds of dough onto a tray. Chill in the refrigerator for 30 minutes until firm to the touch.
  8. Prepare for baking. Preheat your oven to 350°F (175°C). Place chilled dough rounds on parchment lined baking sheets.
  9. Bake the cookies. Bake for 10 minutes until the edges are just set but the centers remain soft.
  10. Glaze the tops. Brown the remaining 1/4 cup of butter. Whisk in powdered sugar, 2.5 tablespoons maple syrup, heavy cream, and a pinch of salt until the icing is velvety and glossy. Drizzle over cooled cookies.