Go Back
–+ servings
Brown Butter-Maple Shortbread Bear Cookies

Brown Butter-Maple Shortbread Bear Cookies You'll Adore

These Brown Butter-Maple Shortbread Bear Cookies feature a tender, crumbly texture and nostalgic flavors of nutty brown butter and maple syrup.
Print Recipe Pin Recipe
Prep Time 3 hours
Cook Time 15 minutes
Chilling Time 1 hour
Total Time 4 hours 15 minutes
Servings: 24 cookies
Course: Desserts
Cuisine: American
Calories: 120
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Dough
  • 1 cup Unsalted Butter Can substitute with salted butter, reducing added salt.
  • 0.5 cup Pure Maple Syrup Agave nectar can substitute.
  • 0.75 cup Dark Brown Sugar Light brown sugar can be used.
  • 1 teaspoon Vanilla Extract Opt for pure for the best flavor.
  • 1 teaspoon Maple Extract Add more vanilla if unavailable.
  • 2 cups All-Purpose Flour A gluten-free blend can be used.
  • 0.5 teaspoon Baking Powder Omit if using self-rising flour.
  • 0.5 cup Chocolate Chips Optional but adds sweetness.
  • 1 teaspoon Ground Cinnamon Can substitute with nutmeg or allspice.
  • 0.25 teaspoon Ground Nutmeg Optional for a mild spice note.
  • 0.5 teaspoon Salt Balances sweetness.

Equipment

  • Medium saucepan
  • large mixing bowl
  • separate bowl
  • Whisk
  • Spatula
  • Cookie cutter
  • Baking Sheet
  • Plastic wrap
  • wire rack

Method
 

Step-by-Step Instructions
  1. Brown the Butter: Melt 1 cup of unsalted butter over medium heat until golden brown and nutty, about 5-7 minutes. Let cool for 10 minutes.
  2. Combine Wet Ingredients: Whisk cooled brown butter, ½ cup maple syrup, ¾ cup brown sugar, 1 tsp vanilla extract, and 1 tsp maple extract until smooth.
  3. Mix Dry Ingredients: Sift together 2 cups flour, ½ tsp baking powder, 1 tsp cinnamon, ¼ tsp nutmeg, and ½ tsp salt; blend thoroughly.
  4. Combine Wet and Dry Mixtures: Gradually add dry ingredients to wet, mixing gently until the dough comes together; avoid overmixing.
  5. Add Chocolate Chips: Fold in ½ cup chocolate chips into the dough gently to distribute.
  6. Shape the Cookies: Roll portions of dough into bear shapes, about ¼ inch thick, using flour on your work surface.
  7. Chill the Dough: Refrigerate shaped cookies on a baking sheet for 1 hour covered with plastic wrap.
  8. Preheat the Oven: Set the oven to 350°F (175°C) before baking.
  9. Bake the Cookies: Bake cookies for 12-15 minutes until lightly golden; keep soft in the center.
  10. Cool the Cookies: Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Nutrition

Serving: 1cookieCalories: 120kcalCarbohydrates: 15gProtein: 1gFat: 6gSaturated Fat: 4gCholesterol: 15mgSodium: 50mgPotassium: 20mgSugar: 6gVitamin A: 100IUCalcium: 5mgIron: 0.5mg

Notes

Watch the butter carefully while browning for optimal flavor. Chilling the dough is crucial for maintaining cookie shape. Don't overmix the dough to avoid tough cookies.

Tried this recipe?

Let us know how it was!