Description
These soft and chewy Maple Brown Sugar Crinkle Cookies bring together warm fall flavors with a crackly, powdered sugar-coated finish.
Ingredients
Scale
- 2 ¼ cups (280g) all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon ground cinnamon (optional)
- ¾ cup (170g) unsalted butter, softened
- ¾ cup (150g) packed dark brown sugar
- ¼ cup (50g) granulated sugar
- 1 large egg
- ⅓ cup pure maple syrup (Grade A dark or amber recommended)
- 1 ½ teaspoons vanilla extract
- ⅓ cup granulated sugar (for rolling)
- ½ cup powdered sugar (for rolling)
Instructions
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon until fully combined. Set aside.
- In a large mixing bowl or the bowl of a stand mixer, beat the softened butter, brown sugar, and granulated sugar on medium speed for 2 to 3 minutes until the mixture is light and fluffy. Scrape down the sides of the bowl as needed.
- Add the egg to the creamed mixture and beat until incorporated. Then pour in the maple syrup and vanilla extract and mix until the batter is smooth and glossy.
- Add the dry ingredients to the wet mixture in two or three additions, mixing on low speed after each until just combined. The dough will be soft and slightly sticky.
- Cover the bowl tightly with plastic wrap and refrigerate the dough for at least 2 hours or up to overnight. This step is important for proper texture and crackling.
- When ready to bake, preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper. Scoop the chilled dough into balls using a 1 ½ tablespoon cookie scoop.
- Roll each dough ball first in granulated sugar, then generously coat in powdered sugar. This two-step coating creates the signature crinkle effect when baked.
- Arrange the sugar-coated dough balls on the prepared baking sheet, spacing them 2 inches apart. Bake for 10 to 12 minutes, or until the tops are cracked and the cookies look just set around the edges.
- Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely. They will firm up as they cool while staying soft in the center.
Notes
- Store cookies in an airtight container for up to one week.
- For best results, chill the dough before baking.
- Prep Time: 30 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 173
- Sugar: 10 grams
- Sodium: 90 milligrams
- Fat: 7 grams
- Saturated Fat: 4 grams
- Unsaturated Fat: 2 grams
- Trans Fat: 0 grams
- Carbohydrates: 27 grams
- Fiber: 0 grams
- Protein: 2 grams
- Cholesterol: 20 milligrams