Maple Cookies With Brown Butter Frosting Food

SOFT MAPLE COOKIES WITH BROWN BUTTER FROSTING

Steps:

• In a large mixing bowl, beat 1/4 cup butter with brown sugar until fluffy
• Add egg, and mix.
• Add sour cream, mix.
• Add maple syrup, mix.
• Using a wire whisk, add flour, salt and baking soda and sift into the wet ingredients.
• Mix just until the flour is incorporated; don't overmix.
• Using large spoon or cookie scoop, spoon onto baking sheet leaving approx. 2" between cookies.
• Bake for 10-12 minutes.
• Remove from the oven and let cool for approximately 3-5 minutes.
• Remove to a cooling rack to cool completely.
• While cookies are baking, make the brown butter frosting.
• Add 1/4 cup butter to small saucepan over med heat; melt.
• As butter begins to bubble, stir occasionally.
• Butter will foam, then settle/dissipate, and as it does, solids will begin to form.
• Continue stirring occasionally.
• Butter will foam a second time and as it does, spoon the foam away so that you can begin to see brown bits forming.
• When the butter begins to turn a brown color, it will also begin to smell nutty.
• Remove from heat and cool.
• When cool, whisk in powdered sugar, milk, vanilla, and salt.
• Whisk until smooth.
• You may need to add a bit more milk depending on consistency.
• Frost cookies and enjoy!

MAPLE COOKIES WITH BROWN BUTTER FROSTING

Steps:

• Preheat oven to 350 degrees. Line a baking sheet with parchment paper or a silicone baking mat. Set aside.
• In a large mixing bowl add the butter, beat until smooth and creamy. Add the light brown sugar and mix until combined and fluffy.
• Add the eggs one at a time, mixing in between. Add in the sour cream and maple syrup, mix until completely combined.
• In a medium size bowl combine the flour, salt and baking soda. Stir with a fork. Then slowly pour the dry ingredients into the wet ingredients, slowly mixing until just combined.
• Using a cookie scoop or spoon, spoon about 2 tablespoons of the cookie dough onto the baking sheet.
• Bake for about 12 minutes until the cookies are turning golden on the edges. Remove from the oven and allow to cool on the pan for about 3-4 minutes, then remove to continue cooling on a wire rack. Repeat this process until all the cookie dough has been baked. This will make about 3 dozen cookies.
• Once the cookies are cooled prepare the frosting.

BROWN SUGAR-MAPLE FROSTING

Steps:

• Melt butter in a saucepan over medium heat. Add brown sugar and 2 tablespoons maple syrup; stir frequently until sugar is melted. Add milk and stir frequently it comes to a boil. Pour mixture into a mixing bowl and allow to cool slightly, 10 to 12 minutes.
• Add powdered sugar and remaining 1 tablespoon maple syrup to the cooled mixture; beat with an electric mixer until smooth. Spread frosting while it's still warm for best results.

MAPLE COOKIES WITH BROWN BUTTER FROSTING RECIPE

Steps:

• Preheat oven to 350 degrees. Line a baking sheet with parchment paper or a silicone baking mat. Set aside.
• In a large mixing bowl add the butter, beat until smooth and creamy. Add the light brown sugar and mix until combined and fluffy.
• Add the eggs one at a time, mixing in between. Add in the sour cream and maple syrup, mix until completely combined.
• In a medium size bowl combine the flour, salt and baking soda. Stir with a fork. Then slowly pour the dry ingredients into the wet ingredients, slowly mixing until just combined.
• Using a cookie scoop or spoon, spoon about 2 tablespoons of the cookie dough onto the baking sheet.
• Bake for about 12 minutes until the cookies are turning golden on the edges. Remove from the oven and allow to cool on the pan for about 3-4 minutes, then remove to continue cooling on a wire rack. Repeat this process until all the cookie dough has been baked. This will make about 3 dozen cookies.
• Once the cookies are cooled prepare the frosting.
• Add the butter to a small sauce pan. Heat over medium heat, butter will melt. Stir while the butter continues to cook. It will foam and bubble while cooking. Continue to stir cooking over medium heat. Once the butter starts to form brown bits on the bottom of the pan, and the foam starts to go away, you will notice a nutty smell coming from the butter. Remove from heat and pour the butter and all the browned bits into a medium size bowl.
• Allow the butter to cool for several minutes before moving onto the next step.
• Once the butter is cooled add in the powdered sugar, heavy cream and vanilla extract. Stir until smooth and creamy. If needed add more powdered sugar or heavy cream to reach desired consistency.
• Spread the frosting over the top of the cooled cookies.
• Store the cookies at room temperature in a sealed container, will keep for 4-5 days.
• Enjoy!

NANNY'S PUMPKIN COOKIES WITH MAPLE PENUCHE FROSTING

Steps:

• Preheat oven to 350°F.
• In large bowl or mixer beat together 1/2 cup sugar, 1/2 cup brown sugar and 1 cup butter until light and fluffy.
• Add pumpkin, vanilla, and egg and blend well.
• Add flour, baking soda, baking powder, cinnamon, pumpkin pie spice, and salt mix well.
• Stir in pecans.
• Drop by rounded spoonfuls (an 80 scoop works great!) a couple of inches apart onto ungreased cookie sheets.
• Bake at 350°F for 10-12 min or just until the edges only are light golden brown.
• Immediately remove from cookie sheets and cool on rack.
• Maple Penuche Frosting.
• In a medium sauce pan combine 1/2 cup dark brown sugar, 3 tbls butter and bring to a boil.
• Add maple syrup and cook over medium heat for 1 minute or until slightly thickened, stirring constantly!
• Let cool 10 minutes.
• Add cream; and beat until smooth.
• Beat in powdered sugar gradually until desired consistency for frosting.
• Frost cooled cookies and keep in single layer in an air tight container to keep moist and fresh--that is if they last that long!

BROWN BUTTER FROSTING

Steps:

• Heat butter, stirring constantly, in a saucepan over medium-low heat until it browns and becomes very aromatic, 5 to 10 minutes. Whisk confectioners' sugar into butter until dissolved and remove saucepan from heat; stir in milk and vanilla extract.
• Beat butter mixture using an electric mixer until frosting is smooth; add more milk if frosting is too thick.