When I did my “just a pinch” series a few years ago, I gained a much-needed appreciation for the real potential of the staple ingredients in my pantry:

Upgrading these ingredients – especially when used as the “star” or topping in a recipe – really made a significant difference in every dish I tried. I can’t say I’ve done this every time since, but am always happier with the results when I do.So when good friends brought a bottle of maple syrup FROM THEIR VERY OWN TREE (that put to shame all store bought versions I’d ever had), I knew I had to find some ways to do it justice.

Starting with these cookies:

 Brown Butter Maple Sugar Cookies l sherisilver.com
These cookies are SCRUMPTIOUS. And perfectly illustrate the beauty of taking very simple, basic ingredients – the best maple syrup, browning the butter – next level.
Brown Butter Maple Sugar Cookies l sherisilver.com
Brown Butter Maple Sugar Cookies l sherisilver.com

These would be a perfect cookie to serve at any fall/winter occasion, or to give as a special holiday gift. They keep/freeze beautifully, are a nice counterpart to all of the rich, chocolate-y offerings that abound around this time of year, and can be whipped up in relatively short time.

And thanks to my dear buds, Hilary and Joe! xo

Brown Butter Maple Sugar Cookies
from Tutti Dolci

11 tablespoons unsalted butter, divided
1/2 cup granulated sugar
1/4 cup light brown sugar
1 large egg + 1 egg yolk
3/4 teaspoon vanilla, divided
1/4 cup + 2 tablespoons maple syrup
1 3/4 cups flour
1 teaspoon corn starch
1 teaspoon baking soda
1/2 teaspoon cream of tartar
1/4 teaspoon salt
1 cup confectioner’s sugar

2 tablespoons milk

Place 10 tablespoons of butter in a heavy saucepan (preferably light colored) over medium heat. Cook, stirring constantly, till mixture turns a deep golden color with a nutty smell. Remove from heat, transfer to a small bowl and freeze for 45 minutes.

Transfer the butter to a mixer bowl and add the granulated and light brown sugars. Beat till creamy. Add the egg and egg yolk and beat again. Add 1/2 teaspoon vanilla and 1/4 cup of the maple syrup and beat once more. Add the flour, cornstarch, baking soda, cream of tartar and salt. Beat on low till just incorporated. Cover and chill for at least 4 hours or overnight.

Pre-heat the oven to 350 degrees; line 3 baking sheets with parchment paper. Use a cookie scoop or tablespoon to scoop balls of dough onto your baking sheets (you should have about 3 dozen). Bake for 11 minutes or till golden. Cool on the baking sheets for a few minutes before transferring to wire racks to cool completely.

Make the glaze: Melt the remaining tablespoon of butter in a large saucepan or microwave-safe bowl. Whisk in the remaining 2 tablespoons maple syrup, confectioner’s sugar, milk and remaining 1/4 teaspoon of vanilla, along with a pinch of salt. Use a fork to drizzle over cookies; allow to set before serving.

(print this recipe)

This delicious recipe brought to you by Sheri Silver

Looking for more ways to use that maple syrup?

Maple-Bacon-Bourbon Popsicles
Maple Sriracha Chicken
Maple Granola with Dried Cherries
Small Batch Brownies {Vegan}
Bourbon-Butterscotch Latte Pops
Peanut Butter Chex Bites  {Vegan, Gluten-free}
Peanut Butter Fudge {Vegan, Gluten-free}
Chocolate Chip Granola {Vegan, Gluten-free}
Almond Flour Cookies {Vegan, Gluten-free}
Coconut-Almond Butter Energy Bites {Vegan, Gluten-free}
Popcorn Energy Bites  {Vegan, Gluten-free}
Quinoa, Nut and Cherry Bars  {Vegan, Gluten-free}
Toasted Coconut, Quinoa and Oats Cereal  {Vegan, Gluten-free}
Cookie Dough Ritz Sandwiches  {Vegan}
Pumpkin Whoopie Pies with Maple Spice Filling

And of course you can find all of my cookies on my Pinterest board!

Brown Butter Maple Sugar Cookies l sherisilver.com

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