Brown Butter Maple Cookies

Brown Butter: In small saucepan set over medium heat, melt butter. Reduce heat to medium-low. Continue to heat butter, swirling in pan, until golden brown and smells like toasted nuts, about 6 to 8 minutes. Remove from heat. You should have 1 1/3 cups (325 mL) brown butter. Reserve 1 cup (250 mL) brown butter for cookies and 1/3 cup (75 mL) for buttercream. Set aside to cool to room temperature; browned butter should be creamy but not solid. 

Step 2 

Cookies: In large bowl, using handheld electric mixer, beat together reserved 1 cup (250 mL) brown butter, confectioners’ sugar and salt until light and fluffy. Beat in egg until incorporated. Beat in maple syrup and vanilla until combined. Beat in flour until incorporated.

Step 3 

Preheat oven to 350°F (180°C).

Step 4

Portion dough into 2-tbsp (30 mL) chunks (you should have about 24). One at a time, roll each portion into a ball, then arrange on work surface lightly dusted with flour. Dip cookie stamp lightly in flour and press into cookie ball until flattened to ¼-inch (0.5 cm) thickness. (If desired, trim cookie edges with 2-inch/5 cm round cookie cutter.) Transfer to parchment paper–lined baking sheets, spacing about 2 inches (5 cm) apart. 

Step 5

Freeze cookies for 5 to 10 minutes or until firm. Brush off any excess flour.

Step 6

Bake cookies for 10 to 12 minutes or until edges are lightly golden and tops are set. Let cool in pan for 5 minutes before transferring to wire rack to cool completely.

Step 7

Maple Buttercream: In medium bowl, using handheld electric mixer on low, beat together remaining 1/3 cup (75 mL) brown butter, confectioners’ sugar and salt until smooth. Increase speed to high and beat for 2 to 3 minutes or until light and fluffy. Gradually add maple syrup and vanilla until incorporated.

Step 8

Transfer buttercream to piping bag fitted with medium star tip. Pipe 1 tbsp (15 mL) icing on flat side of half the cookies; cap with remaining cookies.