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Maple Brown Sugar Crinkle Cookies

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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.

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

  1. In a bowl, whisk together flour, baking soda, and salt.
  2. In a separate large bowl, cream butter and brown sugar until light and fluffy.
  3. Add egg, maple syrup, and vanilla extract. Beat until combined.
  4. Gradually stir in the dry ingredients until a soft dough forms.
  5. Cover and chill the dough in the refrigerator for at least 30 minutes.
  6. Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
  7. Scoop dough into 1-inch balls and roll in powdered sugar to coat thoroughly.
  8. Place on baking sheet spaced about 2 inches apart.
  9. Bake for 10–12 minutes, or until the cookies are crinkled and just set.
  10. 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

Find it online: https://recipesbyliza.com/maple-brown-sugar-crinkle-cookies/