Description
These Maple Brown Sugar Crinkle Cookies are soft, warmly spiced, and coated in a sugary crust that cracks as they bake. Perfect for cozy fall days or holiday gatherings, they combine the deep richness of maple syrup with dark brown sugar and a hint of cinnamon.
Ingredients
1/2 cup unsalted butter, softened
3/4 cup dark brown sugar, packed
1/4 cup pure maple syrup
1 large egg
1 teaspoon vanilla extract
1 3/4 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
1/2 cup powdered sugar, for rolling
Instructions
1. In a large bowl, cream the softened butter and dark brown sugar until light and fluffy (2–3 minutes).
2. Beat in the maple syrup, egg, and vanilla extract until smooth.
3. In a separate bowl, whisk together the flour, baking soda, cinnamon, nutmeg, and salt.
4. Gradually mix the dry ingredients into the wet ingredients until just combined.
5. Cover the dough and refrigerate for at least 1 hour.
6. Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
7. Scoop tablespoon-sized portions of chilled dough, roll into balls, and coat generously in powdered sugar.
8. Place dough balls 2 inches apart on the baking sheet and bake for 10–12 minutes, until tops are crackled and edges are set.
9. Let cool on the sheet for 5 minutes before transferring to a wire rack.
10. Store in an airtight container for up to 5 days.
Notes
Chill the dough thoroughly to ensure the best crinkle effect.
Use pure maple syrup, not pancake syrup, for authentic flavor.
Let cookies cool slightly before serving to maintain the soft texture.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 135
- Sugar: 11g
- Sodium: 65mg
- Fat: 6g
- Saturated Fat: 3.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 0.5g
- Protein: 1.5g
- Cholesterol: 20mg
Keywords: crinkle cookies, maple, brown sugar, holiday cookies