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Brown Butter Maple Cookies















Trans-fat Free


1 ¼ cups butter, unsalted
1 cup powdered sugar
2 teaspoons vanilla extract
1 ¼ teaspoons salt
1 each eggs
2 each egg yolks
2 ¼ cups all-purpose flour
½ cup maple syrup
1 x milk
or whipping cream, as necessary


  1. To brown the butter, melt butter in a small, heavy saucepan over low heat.

When fully melted, increase heat to medium and cook, stirring constantly, until the butter turns a medium brown and smells nutty.

Measure out 1 cup to use for cookies and reserve the rest for the filling.

Refrigerate until firm but not solid, about 30 minutes.

  1. For cookies, heat oven to 325℉ (160℃).

Have ready a cookie press and ungreased baking sheets.

  1. Beat the 1 cup brown butter with ½ cup of the confectioners' sugar until creamy.

Add egg and egg yolks and mix to combine.

Stop mixer and add flour; mix on low speed just until flour disappears.

  1. Transfer dough to a cookie press and press onto baking sheet Bake until set, 16 to 18 minutes. Transfer to a wire rack to cool.
  2. For filling, cook maple syrup in a heavy 2-quart saucepan over high heat for 5 minutes. Cool to lukewarm then stir in remaining ½ cup confectioners' sugar. Beat the reserved brown butter in a food processor or a small bowl of electric mixer until light. Add the syrup mixture and beat until smooth. If mixture is too thick, add a small amount of milk or cream until it is spreadable.
  3. Assemble cookies by spreading about ½ teaspoon filling on flat side of half the cookies. Sandwich with another cookie.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 227g (8.0 oz)
Amount per Serving
Calories 100753% of calories from fat
 % Daily Value *
Total Fat 59g 91%
Saturated Fat 37g 185%
Trans Fat 0g
Cholesterol 199mg 66%
Sodium 766mg 32%
Total Carbohydrate 37g 37%
Dietary Fiber 2g 8%
Sugars g
Protein 19g
Vitamin A 37% Vitamin C 0%
Calcium 6% Iron 22%
* based on a 2,000 calorie diet How is this calculated?


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