Maple Snickerdoodle Crinkle Cookies – Soft, Cozy, and Perfectly Spiced

These cookies taste like a warm sweater and a fall afternoon in one bite. They’re soft, chewy, and rolled in cinnamon sugar with a pretty crinkle top that crackles as they bake. Maple syrup adds a deep, cozy sweetness that makes them feel special without being fussy.

If you love classic snickerdoodles but want something a little more seasonal, this recipe has your name on it.

Print Recipe

Maple Snickerdoodle Crinkle Cookies - Soft, Cozy, and Perfectly Spiced

Prep Time15 minutes mins

Cook Time10 minutes mins

Total Time25 minutes mins

Servings: 24 servings

Ingredients

• For the cookie dough:
• 1/2 cup (113 g) unsalted butter, softened
• 1/2 cup (100 g) granulated sugar
• 1/4 cup (50 g) light brown sugar, packed
• 1/4 cup (60 ml) pure maple syrup (Grade A amber preferred)
• 1 large egg, room temperature
• 1 teaspoon vanilla extract
• 1/2 teaspoon maple extract (optional but recommended)
• 1 3/4 cups (220 g) all-purpose flour
• 1 teaspoon cream of tartar
• 1/2 teaspoon baking soda
• 1/4 teaspoon fine sea salt
• 1/2 teaspoon ground cinnamon
• For rolling:
• 1/4 cup (50 g) granulated sugar
• 1 1/2 teaspoons ground cinnamon
• 2 tablespoons powdered sugar (for extra crinkle, optional)

Instructions

• Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
• In a large bowl, beat the softened butter, granulated sugar, and brown sugar until light and fluffy, about 2 minutes.
• Add the maple syrup, egg, vanilla, and maple extract. Mix until smooth.The mixture may look slightly curdled—that’s okay.
• In a separate bowl, whisk together the flour, cream of tartar, baking soda, salt, and cinnamon.
• Add the dry ingredients to the wet and mix just until combined. Do not overmix.
• In a small bowl, combine the rolling sugar and cinnamon. If using powdered sugar for extra crinkle, place it in a second small bowl.
• Scoop the dough into 1 1/2-tablespoon balls.Roll each ball in the cinnamon sugar. For bigger crinkles, roll again lightly in powdered sugar.
• Arrange on the baking sheets, spacing 2 inches apart.
• Bake for 9–11 minutes, until the edges are set and the tops have cracked. They should look slightly underbaked in the center.
• Cool on the sheet for 5 minutes, then transfer to a wire rack to cool completely.The centers will finish setting as they cool.

What Makes This Recipe So Good

• Pure maple flavor: Real maple syrup and a touch of extract give these cookies a rich, comforting sweetness.
• Perfect texture: Crisp edges, soft and chewy centers, and that signature crinkle top.
• No chill time: The dough comes together quickly and heads straight to the oven.
• Simple pantry ingredients: Nothing fancy—just a few smart swaps to upgrade a classic.
• Great for gifting: They look beautiful and hold up well in cookie boxes.

Ingredients

• For the cookie dough:
• 1/2 cup (113 g) unsalted butter, softened
• 1/2 cup (100 g) granulated sugar
• 1/4 cup (50 g) light brown sugar, packed
• 1/4 cup (60 ml) pure maple syrup (Grade A amber preferred)
• 1 large egg, room temperature
• 1 teaspoon vanilla extract
• 1/2 teaspoon maple extract (optional but recommended)
• 1 3/4 cups (220 g) all-purpose flour
• 1 teaspoon cream of tartar
• 1/2 teaspoon baking soda
• 1/4 teaspoon fine sea salt
• 1/2 teaspoon ground cinnamon
• For rolling:
• 1/4 cup (50 g) granulated sugar
• 1 1/2 teaspoons ground cinnamon
• 2 tablespoons powdered sugar (for extra crinkle, optional)

Instructions

1. Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
2. In a large bowl, beat the softened butter, granulated sugar, and brown sugar until light and fluffy, about 2 minutes.
3. Add the maple syrup, egg, vanilla, and maple extract. Mix until smooth.

   The mixture may look slightly curdled—that’s okay.

4. In a separate bowl, whisk together the flour, cream of tartar, baking soda, salt, and cinnamon.
5. Add the dry ingredients to the wet and mix just until combined. Do not overmix.
6. In a small bowl, combine the rolling sugar and cinnamon. If using powdered sugar for extra crinkle, place it in a second small bowl.
7. Scoop the dough into 1 1/2-tablespoon balls.

   Roll each ball in the cinnamon sugar. For bigger crinkles, roll again lightly in powdered sugar.

8. Arrange on the baking sheets, spacing 2 inches apart.
9. Bake for 9–11 minutes, until the edges are set and the tops have cracked. They should look slightly underbaked in the center.
10. Cool on the sheet for 5 minutes, then transfer to a wire rack to cool completely.

    The centers will finish setting as they cool.

Keeping It Fresh

• Room temperature: Store in an airtight container for 3–4 days with a slice of bread to keep them soft.
• Freezer (baked): Freeze in a zip-top bag for up to 2 months. Thaw at room temp.
• Freezer (dough): Roll into balls, freeze on a tray, then bag. Bake from frozen, adding 1–2 minutes to the oven time.

Why This is Good for You

• Maple syrup brings minerals: It offers trace amounts of manganese and zinc, unlike refined sugar alone.
• Balanced sweetness: Maple’s deeper flavor means you can use a bit less sugar overall.
• Mindful indulgence: A couple of cookies can satisfy a sweet craving without going overboard.

What Not to Do

• Don’t skip cream of tartar: It gives classic snickerdoodles their tang and helps with that crinkly top.
• Don’t overbake: Pull them when the centers look soft.

  Overbaking leads to dry, cakey cookies.

• Don’t use pancake syrup: Use pure maple syrup for clean flavor and the right moisture level.
• Don’t overmix the dough: Once the flour goes in, stop mixing as soon as it’s combined to avoid tough cookies.

Recipe Variations

• Brown butter: Brown the butter, cool slightly, then proceed. Expect deeper, nutty notes.
• Maple glaze: Whisk 1/2 cup powdered sugar with 1–2 tablespoons maple syrup and a pinch of salt. Drizzle over cooled cookies.
• Chai spice twist: Swap the cinnamon with 1 teaspoon chai spice blend for a cozy tea-inspired version.
• Gluten-free: Use a 1:1 gluten-free baking flour with xanthan gum.

  Chill dough 20 minutes if it feels sticky.

• Extra chewy: Replace 2 tablespoons of flour with cornstarch for a softer bite.

FAQ

Do I really need cream of tartar?

Yes. It adds a subtle tang and helps create the classic snickerdoodle crinkle. If you must substitute, use 1 teaspoon baking powder and skip the cream of tartar and baking soda, but the flavor will be slightly different.

Can I use dark maple syrup?

Absolutely.

Dark, robust maple syrup gives a stronger maple flavor and works beautifully here. Just expect a slightly deeper color.

Why didn’t my cookies crinkle?

They may have been overmixed or the dough was too warm or too cold. Rolling in powdered sugar helps emphasize cracks, and baking on parchment instead of silicone mats also improves spread.

How do I make them thicker?

Chill the dough for 20–30 minutes before baking or increase the flour by 1–2 tablespoons.

Also, be sure your butter isn’t overly soft.

Can I double the recipe?

Yes. Double all ingredients and bake in batches. Keep scooped dough chilled between rounds to maintain consistent spread.

Wrapping Up

These Maple Snickerdoodle Crinkle Cookies bring cozy spice and maple warmth to a classic favorite.

They’re easy to make, pretty to serve, and even better the next day. Keep a batch on hand for lunchbox treats, holiday swaps, or a sweet moment with coffee. One bite, and they’ll become a new tradition.