Maple Brown Sugar Crinkle Cookies

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If you’re anything like me, there’s something about the cozy flavors of maple and brown sugar that instantly bring a sense of comfort. These Maple Brown Sugar Crinkle Cookies are soft, chewy, and packed with warm, caramel-like richness that makes them absolutely irresistible. Every bite delivers that melt-in-your-mouth texture you want in a crinkle cookie, with a beautiful crackled sugar top that adds just the right amount of crunch.

I first made these cookies on a chilly afternoon when I was craving something sweet, but also something that felt a little nostalgic. With pantry staples and a touch of real maple syrup, I whipped up a batch and was instantly hooked. Whether it’s for a holiday tray or just a weekday treat with coffee, these cookies are pure gold.

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Why You’ll Love These Maple Brown Sugar Crinkle Cookies

These cookies combine the classic look of a crinkle cookie with the deep flavor of brown sugar and the unmistakable taste of maple. They’re chewy in the center with a light crisp on the outside, thanks to the powdered sugar coating. No fancy equipment needed, and the dough comes together quickly — perfect for last-minute baking urges.

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What Kind of Maple Syrup Should I Use?

Use pure maple syrup, not pancake syrup or imitation blends. Grade A dark or amber maple syrup is ideal, as it has the boldest flavor that can stand up to the brown sugar and shine through in every bite.

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Options for Substitutions

• Butter: If you’re dairy-free, substitute with vegan butter or refined coconut oil.
• Maple Syrup: For a twist, you can try honey or agave, but the unique maple flavor will be less pronounced.
• Brown Sugar: Light or dark brown sugar both work. Dark brown sugar will give a richer, more molasses-heavy flavor.
• Gluten-Free Flour: A 1:1 gluten-free baking blend can be used instead of all-purpose flour for a gluten-free version.

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Ingredients for These Maple Brown Sugar Crinkle Cookies

• Brown Sugar: Adds deep caramel flavor and moisture to the cookies.
• Unsalted Butter: Helps create a rich and tender texture while balancing sweetness.
• Pure Maple Syrup: Infuses the dough with that warm, signature maple flavor.
• Egg: Binds everything together and contributes to the chewiness.
• Vanilla Extract: Enhances the overall flavor and pairs perfectly with maple.
• All-Purpose Flour: Provides the necessary structure to the cookie.
• Baking Soda: Ensures the cookies rise just enough to create a soft, puffy center.
• Salt: Balances the sweetness and intensifies all the flavors.
• Powdered Sugar: Coats the cookies before baking to create that signature crinkle appearance.

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Step 1: Cream the Butter and Sugar

In a large bowl, beat the softened butter and brown sugar together until light and fluffy. This step is key to building a smooth base and a soft cookie texture.

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Step 2: Add Wet Ingredients

Mix in the maple syrup, egg, and vanilla extract. Beat until the mixture is fully combined and smooth. The syrup will add a slightly thinner consistency to the dough — that’s expected.

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Step 3: Mix the Dry Ingredients

In a separate bowl, whisk together the flour, baking soda, and salt. Slowly add this to the wet mixture, stirring just until everything comes together into a dough. Be careful not to overmix — that can toughen the cookies.

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Step 4: Chill the Dough

Cover the dough and refrigerate it for at least 1 hour. This is a crucial step to prevent spreading and to intensify the flavor.

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Step 5: Preheat and Prep

Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper. While the oven is heating, scoop 1-tablespoon sized balls of chilled dough and roll each in powdered sugar until fully coated.

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Step 6: Bake the Cookies

Place the coated dough balls onto the prepared baking sheet, leaving space between each. Bake for 10–12 minutes, or until the edges are set and the tops are crackled. The centers should still look slightly soft.

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Step 7: Cool and Serve

Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack. This helps them firm up just enough to maintain their chewy centers.

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How Long to Prepare the Maple Brown Sugar Crinkle Cookies

Prep Time: The total prep time is about 15–20 minutes, including mixing the dough and rolling it in powdered sugar. The most time-consuming part is waiting for the dough to chill.

Chill and Bake Time: Chill the dough for at least 1 hour. Baking takes about 10–12 minutes per batch. Overall, you’ll need around 90 minutes from start to finish, with most of that being inactive time.

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Tips for Perfect Maple Brown Sugar Crinkle Cookies

• Chill the dough to help maintain the cookie shape and develop flavor.
• Don’t overbake — take them out when the centers are still soft; they’ll firm up as they cool.
• Use high-quality maple syrup (Grade A dark amber) for the richest flavor.
• Coat the dough generously in powdered sugar for the boldest crinkle effect.
• Use a cookie scoop for even-sized cookies that bake evenly.

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Watch Out for These Mistakes While Cooking

• Using imitation syrup: This drastically changes the flavor and won’t give the same depth.
• Skipping the chill time: The dough will spread too much and lose its soft, chewy center.
• Overmixing the dough: This can make the cookies tough instead of tender.
• Under-coating with powdered sugar: Skimpy coating won’t produce the signature crinkle look.
• Baking too long: Even 1–2 minutes too long can dry them out.

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What to Serve With Maple Brown Sugar Crinkle Cookies?

1. Hot Apple Cider

Warm and spiced, this cozy drink pairs beautifully with the maple flavor.

2. Vanilla Ice Cream

The contrast of cold and creamy with warm cookies is a classic combination.

3. Coffee with Cream

The smooth richness of coffee brings out the deep caramel notes of the cookie.

4. Maple Glazed Bacon

A sweet and salty snack pairing that turns these cookies into a brunch-worthy bite.

5. Chai Tea Latte

The spiced tea enhances the fall-inspired tones of the cookie.

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Storage Instructions

Room Temperature: Store cooled cookies in an airtight container at room temperature for up to 5 days. Place parchment between layers to prevent sticking.

Freezer: You can freeze the dough balls (before rolling in sugar) for up to 3 months. When ready to bake, let them thaw slightly, coat in powdered sugar, and bake as directed. Baked cookies can also be frozen in a sealed container for up to 2 months.

Reheating: A quick 5–10 seconds in the microwave revives that just-baked softness.

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Estimated Nutrition (Per Cookie)

• Calories: ~130
• Fat: 6g
• Saturated Fat: 3g
• Carbohydrates: 18g
• Sugar: 11g
• Fiber: 0.5g
• Protein: 1g
• Sodium: 60mg

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Frequently Asked Questions

Can I make these cookies ahead of time?

Yes! The dough can be made and chilled up to 48 hours in advance. Just roll and bake when you’re ready.

Do I have to chill the dough?

Absolutely — it helps control spreading and enhances the flavor.

Can I use maple extract instead of syrup?

You could, but it’s very strong. If you try it, reduce the quantity and add a bit more moisture to compensate.

Why didn’t my cookies crinkle properly?

This usually happens if there’s not enough powdered sugar or the dough was too warm before baking.

Are these cookies very sweet?

They’re sweet, but balanced by the salt and butter. The powdered sugar adds a final sweet layer on the outside.

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Conclusion

Maple Brown Sugar Crinkle Cookies are the perfect answer to your sweet cravings, especially during the colder months. Soft, chewy, and full of rich maple flavor, they’re easy to make and even easier to love. Whether you serve them with tea or tuck them into a holiday cookie box, these golden beauties will have everyone reaching for seconds.

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