Brown Butter Maple Leaf Cookie

Prep 10 min

Cook 110 min

Ready in 120 min

Rich maple flavor shines in this brown butter maple leaf cookie with crisp edges, soft centers, and silky maple frosting.

Ingredients

Oil for greasing
1 pkg Brown Butter Blondie Mix
½ cup (125 mL) butter (1 stick), softened
2 eggs

½ cup (125 mL) butter (1 stick)
4 oz. (125 g) cream cheese, softened
4 cups (1 L) powdered sugar
½ cup (125 mL) maple syrup
1 tsp (5 mL) vanilla extract
⅛ tsp (0.5 mL) salt
Optional: Chopped walnuts

Directions

Preheat the oven to 350°F (175°C) and lightly grease the Medium Maple Leaf–Shaped Stone with oil.
Add the blondie mix and butter to the bowl of the Deluxe Stand Mixer. Set to MIX for 1 minute. Add the eggs and MIX for 45 seconds, or until the dough is smooth.
Spread the dough into the greased stone. Bake for 30–32 minutes, or until it’s golden brown and set. Let the cookie cool completely before frosting.
Meanwhile, melt the butter for the frosting in a skillet over medium-low heat for 5–7 minutes, or until the butter turns golden brown, stirring often. Remove the pan from the heat and cool for 15–20 minutes.
Add the browned butter and cream cheese to the bowl of the Deluxe Stand Mixer. BEAT on medium speed until well combined. Add the powdered sugar and maple syrup and BEAT until light and fluffy, about 2½ minutes. Add the vanilla and salt, and MIX until smooth, about 30 seconds more.
When the cookie is completely cooled, spread the frosting on top. Sprinkle with chopped nuts, if you’d like.

Yield:

16 servings

Cook's Tips:

This cookie recipe is designed for the Medium Maple Leaf–Shaped Stone. The directions on the back of the Brown Butter Blondie Mix create the perfect blondies in an 8" x 8" (20-cm x 20-cm) pan.