MAPLE BROWN SUGAR CRINKLE COOKIES

Soft, Chewy & Perfectly Sweet for Fall

These Maple Brown Sugar Crinkle Cookies are chewy, fragrant, and delightfully sweet. The rich maple flavor pairs beautifully with the deep caramel notes of brown sugar, creating a cookie that melts in your mouth. Rolled in powdered sugar, they get the classic crinkle effect that makes them visually irresistible. Ideal for holiday cookie trays, autumn gatherings, or a cozy snack with tea or coffee.

Why These Cookies Work So Well

• Brown sugar: Gives deep caramel notes and chewy texture
• Maple syrup: Adds natural sweetness and a distinct fall flavor
• Eggs & butter: Provide structure and richness
• Powdered sugar coating: Creates that iconic crinkle appearance and slight crisp exterior

INGREDIENTS

• 1 cup (200g) packed brown sugar
• ½ cup (113g) unsalted butter, softened
• 1 large egg
• ¼ cup pure maple syrup
• 1 tsp vanilla extract
• 1 ½ cups (180g) all-purpose flour
• 1 tsp baking powder
• ¼ tsp baking soda
• ½ tsp salt
• ½ tsp ground cinnamon
• ¼ tsp ground nutmeg
• ½ cup powdered sugar (for rolling)

INSTRUCTIONS

STEP 1 — Prepare the Dough

1. In a large bowl, cream together the softened butter and brown sugar until light and fluffy.
2. Beat in the egg, maple syrup, and vanilla extract until smooth.
3. In a separate bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
4. Gradually mix the dry ingredients into the wet mixture until a soft dough forms.
5. Chill the dough for at least 30 minutes to make rolling easier.

STEP 2 — Shape & Roll Cookies

1. Preheat oven to 350°F (175°C).
2. Line a baking sheet with parchment paper.
3. Scoop dough (about 1.5 tbsp per cookie) and roll into balls.
4. Roll each ball generously in powdered sugar, coating evenly.

STEP 3 — Bake

1. Place cookies 2 inches apart on the prepared baking sheet.
2. Bake for 10–12 minutes, until the edges are set but the centers remain soft.
3. Remove from oven and let cookies cool on the sheet for 5 minutes before transferring to a wire rack to cool completely.

TIPS FOR PERFECT CRINKLE COOKIES

• Chill the dough — helps prevent spreading too much.
• Roll generously in powdered sugar for deep, crinkly patterns.
• Don’t overbake — soft centers ensure a chewy texture.
• Add a pinch of ground ginger or cardamom for warm spice variation.

VARIATIONS

1. Chocolate Maple Crinkle: Fold in ½ cup cocoa powder for chocolate flavor.
2. Nutty Maple: Add ½ cup chopped pecans or walnuts.
3. Maple Glaze: Drizzle with maple icing for extra sweetness.
4. Holiday Spice: Increase cinnamon to 1 tsp and add ¼ tsp allspice.

Maple Brown Sugar Crinkle Cookies

Chewy, soft cookies with deep maple and brown sugar flavor, rolled in powdered sugar to create classic crinkles. Perfect for fall or holiday treats.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 12 minutes mins

Total Time 27 minutes mins

Servings: 24 cookies

Course: Dessert, Snack

Cuisine: American, Fall

Calories: 110

Ingredients Equipment Method Notes

Ingredients

  

Cookie Dough

• 1 cup brown sugar packed
• 0.5 cup unsalted butter softened
• 1 egg large
• 0.25 cup pure maple syrup
• 1 tsp vanilla extract
• 1.5 cups all-purpose flour
• 1 tsp baking powder
• 0.25 tsp baking soda
• 0.5 tsp salt
• 0.5 tsp cinnamon
• 0.25 tsp nutmeg
• 0.5 cup powdered sugar for rolling

Equipment

• Mixing bowl
• Baking sheet
• Wire rack
• Whisk or mixer

Method

 

1. Cream butter and brown sugar until light and fluffy.
2. Add egg, maple syrup, and vanilla; mix until smooth.
3. Whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
4. Gradually fold dry ingredients into wet mixture to form soft dough.
5. Chill dough at least 30 minutes.
6. Preheat oven to 350°F (175°C) and line baking sheet with parchment.
7. Scoop dough into balls (~1.5 tbsp) and roll in powdered sugar.
8. Place 2 inches apart on baking sheet and bake 10–12 minutes.
9. Cool 5 minutes on sheet then transfer to wire rack to cool completely.

Notes

Chill dough longer for thicker cookies. Store in airtight container for 5 days or freeze for up to 2 months.