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Maple Brown Sugar Crinkle Cookies

Incredibly soft, warmly spiced cookies with a deep maple and brown sugar flavor, coated in a cracked powdered sugar shell.
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Prep Time 20 minutes
Cook Time 12 minutes
Total Time 2 hours 50 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American, Autumn
Calories: 150

Ingredients
  

Cookie Dough
  • 2.25 cups all-purpose flour
  • 2 tsp baking powder
  • 0.25 tsp salt
  • 1.5 tsp cinnamon
  • 0.5 tsp nutmeg
  • 0.75 cup unsalted butter softened
  • 1 cup brown sugar packed, dark
  • 0.5 cup maple syrup pure
  • 1 egg large, room temperature
  • 2 tsp vanilla extract pure
Coating
  • 1 cup powdered sugar for rolling

Equipment

  • Mixing bowls
  • Baking sheet
  • Wire rack
  • Hand mixer or stand mixer

Method
 

  1. Whisk flour, baking powder, salt, cinnamon, and nutmeg in a medium bowl. Set aside.
  2. In a large bowl, cream softened butter and brown sugar until light and fluffy (2-3 mins).
  3. Beat in the egg and vanilla extract until combined. Mix in maple syrup on low speed.
  4. Gradually add the dry ingredients, mixing on low until just combined. Dough will be soft.
  5. Cover dough and chill in refrigerator for at least 2 hours, or overnight.
  6. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper. Place powdered sugar in a shallow bowl.
  7. Scoop dough (1.5 tbsp portions), roll into balls, then roll generously in powdered sugar. Place 3 inches apart on sheets.
  8. Bake for 10-12 minutes until edges are set and tops are puffed and crackled. Cool on sheet for 5 mins, then transfer to wire rack.

Notes

For best results, use pure maple syrup and ensure dough is thoroughly chilled. Cookies can be stored in an airtight container for up to 5 days.