Go Back

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

Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 24 servings
Ingredients Method

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)

Method
 

  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.