Description
These Maple Brown Sugar Crinkle Cookies are soft, chewy, and loaded with cozy fall flavors. Made with brown sugar and real maple syrup, they’re the perfect balance of warm, rich sweetness and crackly, sugary tops. Easy to make, freezer-friendly, and absolutely irresistible!
Ingredients
1/2 cup unsalted butter, softened
1 cup brown sugar
1 egg
1/4 cup pure maple syrup
1 teaspoon vanilla extract
1 3/4 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup powdered sugar (for rolling)
Instructions
1. In a large bowl, beat the softened butter and brown sugar until light and fluffy.
2. Mix in the egg, maple syrup, and vanilla extract until smooth.
3. In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry mix to the wet ingredients and stir until a dough forms.
4. Cover the dough and chill for at least 30 minutes in the refrigerator.
5. Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
6. Scoop tablespoon-sized dough balls and roll each in powdered sugar until fully coated.
7. Place dough balls 2 inches apart on the baking sheet and bake for 10–12 minutes, until set and crackled on top.
8. Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack.
9. Serve warm or at room temperature. Enjoy!
Notes
Use pure maple syrup—not pancake syrup—for a deep, authentic flavor.
Chilling the dough is key to achieving the perfect crinkle texture.
For added warmth, you can sprinkle a little cinnamon into the dough.
Nutrition
- Serving Size: 1 cookie
- Calories: 145
- Sugar: 11g
- Sodium: 65mg
- Fat: 6g
- Saturated Fat: 3.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 0.4g
- Protein: 1.5g
- Cholesterol: 20mg
Keywords: maple cookies, brown sugar, fall baking