Description

Maple Waffle Brown Butter Sugar Cookies combine the deep, nutty flavor of brown butter with the warm sweetness of maple syrup for a unique and delicious twist on a classic sugar cookie.

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

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Instructions

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.

Notes

For an extra layer of sweetness, drizzle a simple maple glaze over the cooled cookies.
Feel free to fold in some chopped pecans or walnuts for a little extra crunch and flavor.
Add some mini chocolate chips to the dough for a sweet contrast to the maple flavor.
A sprinkle of ground cinnamon in the dough will add a warm spice that complements the maple and brown butter perfectly.
Store cookies in an airtight container at room temperature for up to 5 days.
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.
If you want 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.

Prep Time: 15 minutes
Cook Time: 8-10 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cookie
Calories: 150
Sugar: 12g
Sodium: 50mg
Fat: 8g
Saturated Fat: 5g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 19g
Fiber: 1g
Protein: 2g
Cholesterol: 25mg