Why You’ll Love This Recipe

Maple Waffle Brown Butter Sugar Cookies are a delightful fusion of rich flavors that will elevate your cookie game. The unique twist on the classic sugar cookie recipe combines the deep, nutty taste of brown butter with the sweet, warm notes of maple. The texture is soft and chewy with a slight crispness at the edges, reminiscent of a waffle cone, and the sweet maple syrup adds an irresistible sweetness. These cookies are perfect for a cozy dessert, a special treat, or a unique gift for loved ones. The addition of brown butter gives the cookies an extra layer of richness and complexity that you won’t find in typical sugar cookies.

Ingredients

1 cup (2 sticks) unsalted butter
1/2 cup granulated sugar, for rolling
3/4 cup packed brown sugar
1/4 cup maple syrup
1 egg
1 1/2 teaspoons vanilla extract
2 1/4 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Begin by browning the butter. In a saucepan over medium heat, melt the butter, stirring frequently. Once it melts, continue to cook for another 3-4 minutes until it turns golden brown and gives off a nutty aroma. Remove from heat and let it cool for about 10 minutes.
In a large bowl, combine the cooled brown butter, brown sugar, and maple syrup. Stir until the mixture is smooth and well combined.
Add the egg and vanilla extract to the butter-sugar mixture and whisk until fully incorporated.
In a separate bowl, whisk together the flour, baking soda, and salt.
Gradually add the dry ingredients to the wet mixture, stirring until just combined. Do not overmix.
Cover the dough and refrigerate for at least 1 hour to allow the dough to firm up.
Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
Roll the dough into 1-inch balls and then roll each ball in the granulated sugar until fully coated. Place the dough balls on the prepared baking sheet about 2 inches apart.
Flatten each cookie slightly with the bottom of a glass or your hand.
Bake for 8-10 minutes, or until the edges are golden and the centers are set.
Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Servings and Timing

Servings: About 24 cookies
Total Time: 1 hour 30 minutes (includes chilling time)
Prep Time: 15 minutes
Bake Time: 8-10 minutes

Variations

Maple Glaze: For an extra layer of sweetness, drizzle a simple maple glaze over the cooled cookies.
Add-ins: Feel free to fold in some chopped pecans or walnuts for a little extra crunch and flavor.
Chocolate: Add some mini chocolate chips to the dough for a sweet contrast to the maple flavor.
Cinnamon: A sprinkle of ground cinnamon in the dough will add a warm spice that complements the maple and brown butter perfectly.

Storage/Reheating

Storage: Store these cookies in an airtight container at room temperature for up to 5 days.
Freezing: You can freeze the dough before baking by rolling the dough balls and freezing them on a baking sheet. Once frozen solid, transfer them to a zip-top bag and store for up to 3 months. Bake from frozen, adding an extra minute or two to the bake time.
Reheating: If you’d like to enjoy a warm cookie, place them in the microwave for about 10-15 seconds.

FAQs

How do I make sure the brown butter doesn’t burn?

To prevent the butter from burning, make sure to keep stirring the butter constantly as it melts and begins to brown. Once it reaches a golden brown color and gives off a nutty aroma, remove it from the heat immediately.

Can I use salted butter instead of unsalted?

It’s best to use unsalted butter for this recipe, as it allows you to control the salt content. If you only have salted butter, reduce the amount of salt added to the dough.

How long should I chill the dough?

Chill the dough for at least 1 hour, but if you can let it rest longer (up to overnight), the flavor will develop further.

Can I skip the chilling time?

While the chilling time helps the cookies keep their shape and gives the dough a better texture, you can skip it in a pinch. Just keep in mind that the cookies might spread more while baking.

Can I use maple flavoring instead of maple syrup?

For the best flavor, it’s recommended to use pure maple syrup. Maple flavoring can be used as a substitute, but the cookies won’t have the same depth of flavor.

How do I know when the cookies are done?

The cookies are done when the edges are golden brown and the centers are slightly puffed. They will continue to set as they cool.

Can I make these cookies gluten-free?

Yes! You can substitute the all-purpose flour with a gluten-free flour blend. Make sure the blend contains xanthan gum to help with texture.

Can I double the recipe?

Absolutely! Just make sure to adjust your baking sheets and allow enough space for the cookies to spread.

Can I add frosting to these cookies?

While these cookies are delicious on their own, you can absolutely add a maple or cream cheese frosting for a more indulgent treat.

How do I make these cookies softer?

For a softer cookie, slightly underbake them and allow them to cool on the baking sheet for a few minutes before transferring them to a wire rack.

Conclusion

Maple Waffle Brown Butter Sugar Cookies are a flavorful twist on a classic treat that everyone will love. The combination of brown butter and maple syrup creates a rich and comforting flavor profile, while the texture is perfectly balanced between soft and crisp. Whether you’re enjoying these cookies with a cup of coffee or serving them as a dessert for a special occasion, they’re sure to impress. The recipe is versatile enough for customization, so you can make them your own, and the storage options make them perfect for baking ahead of time. These cookies are a must-try for anyone who loves a sweet, decadent dessert with a hint of sophistication.