Brown Butter Frosted Maple Drop Cookies

Recipe by Theresa M. Burke, Upper Arlington, Ohio
First place, Cookies (Drop Cookies), 2018

Baking temperature: 350º F
Baking time: 12 minutes
Yield: 2 dozen

Ingredients

• ½ cup unsalted butter, room temperature
• 1 ½ cups Domino light brown sugar
• 2 large eggs
• ½ cup sour cream
• ½ cup pure maple syrup
• 2 ½ cups all-purpose flour
• 1 tsp. salt
• ½ tsp. vanilla

Brown Butter Frosting:

• ½ cup unsalted butter
• 4 cups powdered sugar
• ¼ cup heavy cream
• 2 tsp. vanilla extract

Instructions

1. Preheat oven to 350 degrees.
2. Line baking sheets with parchment paper.
3. In a large mixing bowl, add butter and beat with hand mixer until smooth and creamy.
4. Add the brown sugar and mix until combines and fluffy.
5. Add the eggs, one at a time, mixing in between. Add in the sour cream and maple syrup, mix until completely combine.
6. In a medium size bowl, combine flour, salt and baking soda.
7. Stir with a fork, then slowly pour the dry ingredients in to the wet ingredients, slowing mixing until just combined.
8. Using a cookie scoop or spoon, spoon about 2 tbsp. of dough onto prepared cookie sheets, leaving 2” between cookies.
9. Bake for 12 Minutes or until edges are turning golden brown and set.
10. Remove from Oven and remain on cookie sheet for 3-4 minutes before removing to wire rack to finish cooling.

Brown Butter Frosting:

1. Add the butter to a small sauce pan.
2. Heat over medium heat to melt butter.
3. Stir while the butter continues to cook.
4. It will foam and bubble while cooking.
5. Continue to stir cooking over medium heat.
6. Once the butter starts to form brown bits on the bottom of the pan, and foam starts to go away, you will notice a nutty smell coming from the butter.
7. Remove from heat and pour the butter and all the browned bits into a medium sized bowl.
8. Allow the butter to cool for several minutes before moving onto the next step.
9. Once butter has cooled, add in the powdered sugar, heavy cream and vanilla extract.
10. Stir until smooth and creamy.
11. If needed, add additional powdered sugar or heavy cream to reach desired consistency.
12. Spread the frosting over the top of cooled cookies.