Maple brown sugar crinkle cookies are soft, chewy cookies with a crackly, powdered sugar coating and warm maple flavor. I love baking these during the fall and winter months for their cozy, caramel-like sweetness.
Why You’ll Love This Recipe
I love the texture of these cookies—crisp edges, soft centers, and that classic crinkle top. The maple and brown sugar bring rich, buttery flavor without being too sweet. They’re always a hit on cookie platters.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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All-purpose flour
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Baking soda
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Salt
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Brown sugar
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Unsalted butter
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Maple syrup
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Egg
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Vanilla extract
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Powdered sugar (for rolling)
Directions
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I cream the butter and brown sugar until fluffy.
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I add the egg, maple syrup, and vanilla and mix until combined.
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I stir in the dry ingredients until a soft dough forms.
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I chill the dough for at least 30 minutes.
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I roll the dough into balls and coat them in powdered sugar.
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I bake at 350°F (175°C) for 10–12 minutes until crinkled and just set.
Servings and timing
Makes about 24 cookies
Prep time: 15 minutes
Chill time: 30 minutes
Bake time: 12 minutes
Total time: 57 minutes
Variations
I’ve added chopped pecans or a dash of cinnamon for extra flavor. Sometimes I use maple extract for a stronger maple taste.
Storage/Reheating
I store them in an airtight container at room temperature for up to 5 days. They also freeze well.
FAQs
Can I use maple extract?
Yes, for a bolder flavor, I add ½ tsp maple extract.
Can I skip chilling the dough?
I chill it so the cookies don’t spread too much—worth the wait.
Do these freeze well?
Yes, both the baked cookies and the raw dough freeze beautifully.
Can I use dark brown sugar?
Yes, it gives an even deeper flavor.
What makes them crinkle?
The powdered sugar coating and chilled dough cause the cracking as they bake.
Conclusion
Maple brown sugar crinkle cookies are cozy, soft, and full of fall flavor. I love their nostalgic crinkled look and rich, comforting taste.
PrintMaple Brown Sugar Crinkle Cookies
Maple brown sugar crinkle cookies are soft, chewy cookies with a crackly powdered sugar coating and warm maple flavor. Perfect for fall and winter baking, these cozy treats bring rich, buttery sweetness with just the right touch of spice.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 57 minutes
- Yield: Makes about 24 cookies
- Category: Dessert, Cookies
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 1¾ cups all-purpose flour
- ½ tsp baking soda
- ¼ tsp salt
- ¾ cup brown sugar (light or dark)
- ½ cup unsalted butter, softened
- ¼ cup maple syrup
- 1 egg
- 1 tsp vanilla extract
- ½ cup powdered sugar (for rolling)
Instructions
- In a bowl, whisk together flour, baking soda, and salt.
- In a separate large bowl, cream butter and brown sugar until light and fluffy.
- Add egg, maple syrup, and vanilla extract. Beat until combined.
- Gradually stir in the dry ingredients until a soft dough forms.
- Cover and chill the dough in the refrigerator for at least 30 minutes.
- Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
- Scoop dough into 1-inch balls and roll in powdered sugar to coat thoroughly.
- Place on baking sheet spaced about 2 inches apart.
- Bake for 10–12 minutes, or until the cookies are crinkled and just set.
- Cool on baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- Add chopped pecans or a dash of cinnamon for extra flavor.
- Use ½ tsp maple extract for a stronger maple taste.
- Chilling the dough prevents excessive spreading—don’t skip it.
- Store cookies in an airtight container at room temperature for up to 5 days.
- Freeze baked cookies or raw dough balls for up to 3 months.
Nutrition
- Serving Size: 1 cookie
- Calories: 110
- Sugar: 9g
- Sodium: 60mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 20mg
