There’s something utterly enchanting about the first bite of a warm cookie, especially when it’s a Maple Brown Sugar Crinkle Cookie. The rich, caramel notes of dark brown sugar paired with the comforting essence of maple syrup create a flavor that’s both nostalgic and indulgent. Picture a cozy afternoon with a plate of these golden delights, gently cracking at the top, revealing their soft and chewy centers.
I initially discovered this delightful recipe during a chilly autumn weekend when I craved something sweet yet simple. Instead of reaching for the generic store-bought options, I decided to whip up a batch that would not only satisfy my sweet tooth but also impress anyone who walked through my door. With ingredients I already had on hand, I found that the process was not only easy but incredibly rewarding.
So, if you’re ready to elevate your cookie game, let’s dive into making these irresistible Maple Brown Sugar Crinkle Cookies that are sure to become a favorite in your household!
Why will you adore Maple Brown Sugar Crinkle Cookies?
Irresistible flavor: The heavenly pairing of maple syrup and dark brown sugar creates a taste that’s hard to resist and perfect for any occasion.
Soft and chewy: Each bite reveals a soft, chewy center encased in a lightly crisped exterior, making them utterly delightful.
Easy to make: With just a few simple steps, you’ll whip up these beauties without any fuss, ensuring a stress-free baking experience.
Crowd-pleaser: These cookies are perfect for sharing—everyone will be begging for the recipe!
Versatile treat: Ideal for cozy gatherings or sweet snacks, they fit seamlessly into any setting.
If you’re on the lookout for more scrumptious treats, be sure to check out our guide on delicious cookie variations that will elevate your baking skills even further!
Maple Brown Sugar Crinkle Cookies Ingredients
• Get ready to bake with these essential ingredients!
For the Dough
- All-purpose flour – 2 ¼ cups (280g) provides structure and chewiness to the cookies.
- Baking powder – 1 ½ teaspoons ensures the cookies rise perfectly and maintain a soft center.
- Baking soda – ½ teaspoon helps achieve that signature crinkle effect on the surface.
- Salt – ½ teaspoon enhances the flavors, balancing the sweetness beautifully.
- Ground cinnamon (optional) – ½ teaspoon adds a warm, comforting aroma to the cookies.
- Unsalted butter – ¾ cup (170g), softened creates a tender texture and rich flavor.
- Dark brown sugar – ¾ cup (150g) imparts deep, caramel notes that complement the maple syrup.
- Granulated sugar – ¼ cup (50g) sweetens the dough while helping with the rolling process.
- Large egg – 1 large egg binds the ingredients together for a cohesive dough.
- Pure maple syrup – ⅓ cup brings a natural sweetness and that classic maple flavor.
- Vanilla extract – 1 ½ teaspoons enhances the overall flavor profile of the cookies.
For Coating
- Granulated sugar (for rolling) – ⅓ cup adds a delightful crunch to the outside.
- Powdered sugar (for rolling) – ½ cup gives those cookies a charming snowy finish, perfect for presentation.
Dive into the world of baking and embrace the delightful experience of whipping up these Maple Brown Sugar Crinkle Cookies!
How to Make Maple Brown Sugar Crinkle Cookies
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Whisk Together: In a medium bowl, whisk the flour, baking powder, baking soda, salt, and optional cinnamon together until fully combined. This helps to evenly distribute the leavening agents for perfect cookies!
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Beat the Butter Mixture: In a large mixing bowl, beat the softened butter, dark brown sugar, and granulated sugar at medium speed for 2 to 3 minutes until light and fluffy. Don’t forget to scrape down the bowl for even mixing!
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Incorporate Egg and Flavorings: Add in the egg, blending until it’s fully incorporated. Gently pour in the maple syrup and vanilla extract, mixing until the batter is smooth and glossy.
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Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture in two or three additions. Mix on low speed after each addition until just combined—it’s okay if the dough is a little sticky!
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Chill the Dough: Tightly cover the bowl with plastic wrap and refrigerate the dough for at least 2 hours, or up to overnight. This step is crucial for chewy, crinkly cookies!
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Preheat and Prepare: When ready to bake, preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper. Scoop the chilled dough into balls using a 1 ½ tablespoon cookie scoop.
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Roll in Sugar: Roll each dough ball first in granulated sugar, then generously coat them in powdered sugar for that delightful snowy finish.
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Bake the Cookies: Arrange the sugar-coated dough balls on the prepared baking sheet, ensuring they are spaced 2 inches apart. Bake for 10 to 12 minutes, until the tops are cracked, and the cookies appear just set on the edges.
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Cool and Enjoy: Allow the cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. They will firm up while remaining wonderfully soft in the center.
Optional: Drizzle with extra maple syrup for an even sweeter treat!
Exact quantities are listed in the recipe card below.
What to Serve with Maple Brown Sugar Crinkle Cookies?
Imagine cozying up with a cup of your favorite beverage, paired perfectly with these delightful cookies that melt in your mouth.
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Hot Cocoa: A rich and creamy hot cocoa elevates the sweetness of the cookies while providing warmth, perfect for chilly evenings.
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Vanilla Ice Cream: The smooth, cold texture of vanilla ice cream balances the warm, chewy cookies, creating a delightful contrast that feels indulgent.
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Chai Tea: The spiced flavors of chai add a comforting touch, enhancing the sweetness of the Maple Brown Sugar Crinkle Cookies with every bite.
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Fresh Berries: A handful of juicy berries adds brightness and freshness, cutting through the cookie’s sweetness and creating a delightful flavor palette.
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Caramel Sauce: Drizzling caramel sauce over the cookies intensifies their sweetness, creating an irresistibly decadent treat that feels luxurious.
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Milk: A classic pairing, the creamy, cold goodness of milk complements the soft, chewy texture of the cookies—it’s a match made in dessert heaven.
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Pumpkin Pie: Embrace seasonal flavors by serving a slice of pumpkin pie alongside cookies for a charming autumn-inspired dessert plate.
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Chilled Lemonade: The tartness of lemonade refreshes the palate and makes for a zesty contrast against the luscious sweetness of the cookies.
Take a moment next time to savor these combinations, turning your cookie indulgence into an unforgettable experience!
Make Ahead Options
These Maple Brown Sugar Crinkle Cookies are perfect for meal prep enthusiasts! You can prepare the cookie dough up to 24 hours in advance by following the steps up until chilling the dough in the refrigerator. Simply cover the bowl tightly with plastic wrap to maintain freshness and prevent drying out. The dough can also be rolled into balls and frozen for up to three months—just make sure to space them out on a baking sheet and freeze them before transferring to a freezer bag. When you’re ready to bake, there’s no need to thaw; just roll them in sugar and bake as instructed, ensuring you get that delightful, crinkly finish with minimal effort!
Expert Tips for Maple Brown Sugar Crinkle Cookies
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Chill Time Matters: Be sure to refrigerate the dough for at least 2 hours. This helps the cookies maintain their shape and enhances the crinkle effect!
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Don’t Overmix: When combining wet and dry ingredients, mix just until incorporated. Overmixing can lead to dense cookies instead of the light, chewy centers you’re aiming for.
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Rolling Technique: Roll the dough balls first in granulated sugar and then in powdered sugar. This double coating gives your Maple Brown Sugar Crinkle Cookies the perfect look and delightful texture!
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Watch the Baking Time: Keep a close eye on your cookies during baking; they should be lightly cracked on top but set around the edges. Overbaking can lead to dry cookies!
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Leave Space: Give the cookies ample room on the baking sheet—2 inches apart is ideal. This ensures they bake evenly without merging into one another.
How to Store and Freeze Maple Brown Sugar Crinkle Cookies
Room Temperature: Store cookies in an airtight container at room temperature for up to 3 days to keep them soft and chewy.
Fridge: If you prefer to extend freshness, store cookies in the fridge for up to 1 week in an airtight container; allow them to come to room temperature before serving.
Freezer: Freeze unbaked cookie dough balls for up to 3 months. When ready to bake, simply bake them directly from the freezer, adding an extra minute or two to the baking time.
Reheating: To regain that fresh-baked taste, warm cookies in the microwave for about 10-15 seconds. Enjoy the delightful softness of your Maple Brown Sugar Crinkle Cookies!
Maple Brown Sugar Crinkle Cookies Variations
Feel free to explore these delightful twists on your Maple Brown Sugar Crinkle Cookies!
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Gluten-Free: Substitute all-purpose flour with a gluten-free flour blend for a delicious, wheat-free version.
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Vegan: Replace the egg with a flax egg (1 tablespoon flaxseed meal + 2.5 tablespoons water) and use vegan butter for a plant-based treat.
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Nutty Addition: Stir in ½ cup of chopped pecans or walnuts for a satisfying crunch and an earthy depth of flavor.
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Spicy Kick: Add ¼ teaspoon of cayenne pepper or chili powder to the dry ingredients for a surprising hint of heat that enhances the sweetness.
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Maple Walnut Swirl: Fold in a few tablespoons of maple walnut ice cream into the dough before chilling for a scrumptious twist.
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Chocolate Delight: Mix in ½ cup of chocolate chips or cocoa nibs for a rich chocolatey addition that complements the maple flavors beautifully.
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Cinnamon Sugar Coating: Instead of only powdered sugar, mix in some cinnamon with the granulated sugar for an aromatic and delightful coating.
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Caramel Drizzle: Drizzle warm caramel sauce over the cooled cookies for an extra indulgent dessert experience that’s simply heavenly!
Maple Brown Sugar Crinkle Cookies Recipe FAQs
How do I choose the right maple syrup for my cookies?
Absolutely! When selecting maple syrup, look for pure maple syrup rather than imitation syrup. Pure maple syrup is more flavorful and will elevate your Maple Brown Sugar Crinkle Cookies. Check the label for “100% pure” to ensure you get that rich taste that perfectly complements the dark brown sugar.
How should I store my cookies to maintain their freshness?
To keep your cookies soft and chewy, store them in an airtight container at room temperature for up to 3 days. If you want to keep them fresh for longer, they can be stored in the fridge for up to 1 week. Just make sure to let them come to room temperature before indulging!
Can I freeze the dough for later baking?
Yes, you can! I often freeze the unbaked cookie dough balls. Simply place them on a baking sheet to freeze for about 1-2 hours, then transfer them to a freezer bag or airtight container. They’ll stay fresh for up to 3 months. To bake, preheat the oven as usual and just add an extra minute or two to the baking time.
What if my cookie dough is too sticky?
No worries! If your dough feels too sticky to handle, you may have added too much maple syrup or not enough flour. You can remedy this by gradually adding a little more flour, a tablespoon at a time, until the dough is manageable. Chilling the dough, as mentioned in the recipe, is also a great way to make it easier to work with!
Are these cookies safe for pets and allergy-friendly?
Always be cautious! The Maple Brown Sugar Crinkle Cookies contain ingredients like butter, sugar, and eggs that are not suitable for pets. If you’re considering serving these cookies to someone with allergies, be aware that this recipe contains gluten (from all-purpose flour) and dairy (from butter). You can adapt the recipe using gluten-free flour and dairy alternatives to make it more accommodating if needed.
How can I enhance the flavor of my crinkle cookies?
I recommend playing with flavors! Add in some finely chopped nuts like walnuts or pecans for a delightful crunch, or even a pinch of sea salt to the dough before baking for a bit of savory contrast. If you want a spiced version, you can increase the ground cinnamon or even add nutmeg to the mix for an aromatic twist.
Melt-in-Your-Mouth Maple Brown Sugar Crinkle Cookies
Ingredients
Equipment
Method
- In a medium bowl, whisk the flour, baking powder, baking soda, salt, and optional cinnamon together until fully combined.
- In a large mixing bowl, beat the softened butter, dark brown sugar, and granulated sugar at medium speed for 2 to 3 minutes until light and fluffy.
- Add in the egg, blending until it's fully incorporated. Gently pour in the maple syrup and vanilla extract, mixing until smooth.
- Gradually add the dry ingredients to the wet mixture in two or three additions, mixing on low speed until just combined.
- Tightly cover the bowl with plastic wrap and refrigerate the dough for at least 2 hours, or up to overnight.
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper. Scoop the chilled dough into balls.
- Roll each dough ball first in granulated sugar, then coat them in powdered sugar.
- Arrange the sugar-coated dough balls on the baking sheet, spaced 2 inches apart. Bake for 10 to 12 minutes.
- Allow the cookies to cool on the baking sheet for 5 minutes, then transfer them to a wire rack.