Brown Butter Maple Cookies
Submitted by binkybug
Buttery cookie press cookies made with nutty brown butter, sandwiched with a silky maple syrup buttercream filling. Elegant enough for gifting, irresistible enough to hoard.
YIELD
1 servingsPREP
45 minCOOK
35 minREADY
2 hrsThe moment you brown butter, your kitchen smells like a Parisian patisserie decided to visit a Vermont sugar shack. That’s exactly the vibe these cookies are going for.
The dough is rich with browned unsalted butter, confectioners’ sugar, egg yolks, and vanilla, pressed through a cookie press into delicate shapes.
The real magic is the filling: pure maple syrup cooked down and whipped with more brown butter into a spreadable, almost caramel-like cream.
Sandwich them together and try not to eat the entire batch before they make it to the cookie tin.
Chef Tips
- Watch the butter like a hawk when browning. It goes from nutty and golden to burnt and bitter in seconds. Stir constantly and pull it off the heat the moment it smells toasty.
- Chill the brown butter until firm but still pliable, about the texture of thick frosting. Too cold and it won’t cream; too soft and the dough will be sticky.
- Use real maple syrup, not pancake syrup. The filling depends on that deep, caramelly maple flavor.
- Let cookies cool completely before filling or the buttercream will slide right off.
Ingredients
Directions
- 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.
- For cookies, heat oven to 325℉ (160℃).
Have ready a cookie press and ungreased baking sheets.
- 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.
- 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.
- 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.
- Assemble cookies by spreading about ½ teaspoon filling on flat side of half the cookies. Sandwich with another cookie.
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