Description

These cookies strike the perfect balance of cozy and elevated — nutty brown butter, rich dark brown sugar, maple syrup, and warm cinnamon all jam together in perfect harmony. Toasted pecans add a buttery crunch, while a drizzle of maple glaze and a sprinkle of flaky sea salt hit that sweet-savory note that makes each bite sing.

Ingredients

Scale

1 cup (2 sticks) unsalted butter, browned and cooled slightly

1 1/2 cups packed dark brown sugar

1/3 cup pure maple syrup

1 large egg

1 teaspoon maple extract

1/2 teaspoon molasses

1 tablespoon bourbon (optional)

1 1/2 cups all-purpose flour

1 cup bread flour

1 teaspoon baking soda

2 teaspoons cornstarch

1 teaspoon cinnamon

1/8 teaspoon nutmeg

1/2 teaspoon kosher salt

3/4 cup toasted pecans, chopped

Flaky sea salt, for finishing

Maple Glaze

1 cup powdered sugar

1 1/2 - 2 tablespoons pure maple syrup

1/2 - 1 tablespoon milk or cream

1/2 teaspoon bourbon (optional)

Pinch of Salt

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Instructions

Brown the butter in a medium saucepan over medium heat, swirling until golden and nutty. Cool for 10–15 minutes.
In a large bowl, whisk the browned butter, brown sugar, maple syrup, egg, maple extract, molasses, and bourbon until smooth.
In a separate bowl, whisk together flour, baking soda, cornstarch, cinnamon, nutmeg, and salt.
Add the dry ingredients to the wet mixture and stir until combined. Fold in the toasted pecans.
Cover and chill the dough for at least 2 hours (or overnight).
Preheat oven to 350°F (176°C). Line baking sheets with parchment paper.
Scoop dough into 3-tablespoon portions and place 2 inches apart.
Bake 11–13 minutes, until the edges are lightly golden and the centers look just set. Check after 12 minutes to see if the cookies have flattened. If not, gently press the tops with a spatula and bake for 1 more minute. Cookies will continue to set as they cool.
Cool on the baking sheet for 5 minutes, then transfer to a wire rack.
In a small bowl, whisk together powdered sugar, maple syrup, and ½ tablespoon milk or cream until smooth. Add the bourbon (if using) and a pinch of salt to balance the sweetness.
If the glaze is too thick, add a few drops of milk at a time until it reaches a slow-drizzle consistency — it should fall from a spoon in a steady ribbon.
Drizzle over cooled cookies using a spoon or small piping bag and sprinkle lightly with flaky sea salt.
Let set at room temperature for 20–30 minutes before stacking or storing.

Notes

Use pure maple syrup for the best flavor — imitation syrup won’t hit the same sweet note.

Browning the butter adds depth and brings out a toasted, nutty richness that pairs perfectly with the maple and pecans.

Make sure the brown butter cools slightly before mixing so it doesn’t scramble the egg.

Toast the pecans just until fragrant — about 8 minutes at 350°F — then cool before folding them in.

Don’t skip chilling the dough; it helps the cookies hold their shape and intensifies the flavor.

The glaze will firm up as it sets; drizzle once cookies are fully cooled.

If you don’t have a piping bag, spoon the glaze into a small sandwich bag and snip a tiny hole in one corner to drizzle evenly over the cookies.

A light sprinkle of flaky sea salt over the glaze balances the sweetness and makes the flavor pop.

Prep Time: 20 minutes
Cook Time: 11 - 13 minutes
Category: Dessert, Cookies
Method: Baking
Cuisine: American