When it comes to cozy, fall-themed treats, these Maple Leaf Cutout Cookies with Brown Butter Maple Glaze are always a hit. They’re soft, buttery, and shaped like autumn leaves, making them a showstopper on any dessert table. With their nutty brown butter glaze, they’re a perfect choice if you’re looking for easy fall desserts that feel extra special.
These cookies are festive and fun to decorate, making them just right for holiday gatherings. They’re simple enough for everyday baking but pretty enough to serve alongside other simple Thanksgiving desserts, and I love how they capture the flavors of the season in every bite.
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Ingredients for Maple Leaf Cutout Cookies
For the cookies:
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- ½ teaspoon salt
For the brown butter maple glaze:
- ½ cup unsalted butter
- 2 cups powdered sugar
- 3 tablespoons pure maple syrup
- 1–2 tablespoons milk (as needed for consistency)
- Pinch of salt
How to Make Maple Leaf Cutout Cookies
1. Prepare the dough:
- In a large bowl, beat softened butter and sugar until light and fluffy. Add the egg and vanilla, and mix until combined.
- Gradually add the dry ingredients to the wet mixture until a dough forms.
2. Chill the dough: Divide the dough in half, wrap in plastic wrap, and refrigerate for at least 1 hour. Chilled dough helps the cookies hold their shape.
3. Brown the butter for the glaze:
- While the dough chills, make the browned butter for the glaze. In a medium saucepan, melt the butter over medium heat, stirring often.
- The butter will foam and froth, and then the froth will begin to subside. Underneath, you’ll see brown specks forming on the bottom of the pan and smell a nutty aroma. At this point, remove it from the heat and transfer to a heat-safe bowl to cool completely.
- If the butter firms up while cooling, you can microwave it for just a few seconds before using.
4. Roll and cut:
- Preheat your oven to 350°F (175°C).
- Roll out one portion of dough on a lightly floured surface to about ¼ inch thick.
- Use a maple leaf cookie cutter to cut shapes, placing them on a parchment-lined baking sheet.
5.Bake:
- Bake cookies for 8–10 minutes, or until the edges are just barely golden.
- Let cool completely before glazing.
6. Make the glaze:
- Whisk the cooled browned butter with powdered sugar, maple syrup, salt, and just enough milk to reach a thick but spreadable consistency.
7. Glaze the cookies:
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- Spread glaze on each cooled cookie using a butter knife or offset spatula. I like to run the knife around the edge of the cookie after spreading the glaze on top to make sure there are clean edges.
- Allow the glaze to set before serving.
Pro Tips for Maple Leaf Cutout Cookies
- Chill the dough: Cold dough is easier to work with and helps your cookies hold their maple leaf shape.
- Scrape out the brown butter: Use a rubber spatula to get every last bit of browned butter and the flavorful brown specks from the bowl — that’s where the nutty flavor comes from.
- Keep the glaze fluffy: Add just enough milk for a thick but spreadable consistency, and use a butter knife or offset spatula to frost each cookie.
- Storage made simple: Once the glaze sets, you can keep the cookies in an airtight container at room temperature for 2–3 days. For longer storage, pop them in the fridge, where they’ll stay fresh for up to a week. If stacking, add a layer of parchment paper between cookies so they don’t stick together.
FAQs
Can I make the dough ahead of time?
Yes! The cookie dough can be made up to 2 days in advance and stored in the refrigerator, or frozen for up to 2 months.
Do these cookies need to be refrigerated?
Not right away. Once glazed, they’ll keep in an airtight container at room temperature for 2–3 days. For longer storage, refrigerate for up to a week.
Can I use pure maple syrup or pancake syrup in the glaze?
Pure maple syrup gives the best flavor. But if you only have pancake syrup, you can still use it — just add a tiny splash (¼ to ½ teaspoon) of maple extract if you have it, to help boost the flavor.
Can I freeze these cookies?
Yes! The unglazed cookies freeze beautifully for up to 2 months. You can also freeze them with the glaze, but the frosting may look a little less smooth after thawing. If you don’t mind a small change in appearance, the taste will still be delicious.
These Maple Leaf Cutout Cookies with Brown Butter Maple Glaze are one of my favorite easy fall desserts to make when the weather turns cozy. They’re beautiful on a holiday dessert table, fun to decorate with kids, and absolutely delicious with a cup of coffee or tea. If you’re planning your Thanksgiving menu and need simple Thanksgiving desserts that feel special, this recipe is one you’ll want to come back to year after year.
Maple Leaf Cookies with Brown Butter Maple Glaze
Ingredients
Cookies
- 1 cup unsalted butter softened
- 1 cup granulated sugar
- 1 egg
- 1 tsp vanilla
- 3 cups flour
- 1/2 tsp salt
Brown Butter Maple Glaze
- 1/2 cup unsalted butter browned and cooled
- 2 cups powdered sugar
- 3 Tbsp maple syrup
- 1-2 Tbsp milk as needed for consistency
- 1 pinch salt
Instructions
Make and Chill Cookie Dough
- In a large bowl, beat softened butter and sugar until light and fluffy.
- Add the egg and vanilla, and mix until combined.
- Gradually add the dry ingredients to the wet mixture until a dough forms.
- Divide the dough in half, wrap in plastic wrap, and refrigerate for at least 1 hour. Chilled dough helps the cookies hold their shape, so don't skip this step.
Brown Butter
- While the dough chills, make the browned butter for the glaze. In a medium saucepan, melt the butter over medium heat, stirring often.
- The butter will foam and froth, and then the froth will begin to subside. Underneath, you’ll see brown specks forming on the bottom of the pan and smell a nutty aroma. At this point, remove it from the heat and transfer to a heat-safe bowl to cool completely.
Cut and Bake Cookies
- Preheat your oven to 350°F (175°C).
- Roll out one portion of dough on a lightly floured surface to about ¼ inch thick.
- Use a maple leaf cookie cutter to cut shapes, placing them on a parchment-lined baking sheet.
- Bake cookies for 8–10 minutes, or until the edges are just barely golden.
- Let cool completely before glazing.
Make Glaze and Decorate Cookies
- Whisk the cooled browned butter (You can microwave it for a few seconds to soften it up if you need to) with powdered sugar, maple syrup, salt, and just enough milk to reach a thick but spreadable consistency.
- Spread glaze on each cooled cookie using a butter knife or offset spatula. I like to spread the glaze on top, and then run the butter knife around the edge of the cookie to get clean lines.Allow the glaze to set before serving.
