Maple Waffle Brown Butter Sugar Cookies
These Maple Waffle Brown Butter Sugar Cookies are soft & chewy cookies topped with a maple coffee frosting. They're tender and packed with so much flavor!
Servings: 18 cookies
Ingredients
For the cookies:
- 18 tbsp salted butter
- ½ cup granulated sugar
- 1 cup light brown sugar
- 2 tsp vanilla extract
- 2 eggs room temperature
- 2 ½ cups all-purpose flour
- 1 tbsp corn starch
- 1 tsp baking powder
- ¾ tsp baking soda
- ½ tsp kosher salt
For the frosting:
- 1 cup salted butter room temperature
- 2 tbsp instant coffee This can be omitted if you don't like coffee! You can also add more for a stronger coffee flavor
- 3 tbsp heavy cream warm
- 3 ½ cups powdered sugar
- 1 ½ tsp vanilla extract
- 2 tbsp maple syrup
- ½ tsp kosher salt
Instructions
For the cookies:
- Add the butter to a small sauce pan and cook over medium heat. Stir every 30 seconds, for about 5-7 minutes or until you notice the butter turning brown. The browning can happen very quickly once it starts so don't walk away! As soon as it starts to brown, remove from the heat. Immediately pour into the bowl of a stand mixer and allow to cool down to close to room temperature., about 10 minutes.
- Add both sugars and vanilla extract to the stand mixer bowl with the butter and mix until combined. Add the eggs, one at a time, mixing until incorporated. With the mixer on low add all of the dry ingredients and mix until just combined.
- Line a baking sheet with parchment paper and use a large cookie scoop (about 3 tbsp of dough) to make 18 even cookies. Chill for 30-45 minutes and preheat the oven to 350°.
- Place 4-6 cookie dough balls spread about 2 inches apart on a cookie sheet and bake for 10-12 minutes, or until the edges are golden brown. These cookies will spread! As soon as they cookies come out of the oven use a round cookie cutter or glass to gently reshape the cookies into perfect circles. Place the cookie cutter over the cookie and gently scoot it around until the cookie melds into a circular shape. Let cool for 5 minutes on the baking sheet before gently transferring to a cooling rack to cool completely.
For the frosting:
- Heat the heavy cream in the microwave for 15 seconds and add instant coffee if using. Stir to incorporate.
- In the bowl of a stand mixer beat the butter and vanilla until smooth, about 1 minutes. Add in the powdered sugar, heavy cream and salt. Mix until smooth. Add additional cream to reach desired consistency.
To decorate:
- Once the cookies have completely cooled, top with about 3 tbsp of frosting. Smooth to the edges and if drizzling extra maple syrup, make sure to make an indent in the frosting so the syrup will sit in it. For garnish warm up some waffles (frozen or fresh) and garnish!