Maple Snickerdoodle Crinkle Cookies
Maple snickerdoodle crinkle cookies combine the warm cinnamon-sugar coating of classic snickerdoodles with rich maple flavor and the signature cracked surface of crinkle cookies.
You’ll get soft, chewy cookies with crispy edges and that beautiful crackled appearance that makes them look bakery-made. The maple syrup adds depth without being overwhelming.
Why Real Maple Syrup Makes the Difference
Real maple syrup creates the distinctive flavor and texture that makes these cookies special. The natural sugars in maple syrup help create the chewy interior while contributing to the crackled surface effect.
Pancake syrup won’t give you the same results – it lacks the complex flavor compounds and has different sugar ratios. Grade A Dark Robust or Grade A Very Dark maple syrup work best since their stronger flavor holds up against the cinnamon and vanilla.
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Getting the Signature Crinkle Effect
The crinkled surface happens when the cookie dough expands faster than the powdered sugar coating can stretch. Chilling the dough is crucial – it prevents the cookies from spreading too quickly and helps maintain those dramatic cracks.
Roll the dough balls generously in powdered sugar, making sure they’re completely coated. Don’t skip the granulated sugar step first – it helps the powdered sugar stick and creates better contrast in the final cracks.
Maple Snickerdoodle Crinkle Cookies
Ingredients
Coating
Equipment Needed
- Large mixing bowl
- Electric mixer
- Medium bowl
- 2 shallow bowls for coating
- 2 large baking sheets
- Parchment paper
- Cookie scoop or spoon
Instructions
- Mix dry ingredients: Whisk together flour, baking soda, cream of tartar, salt, cinnamon, and nutmeg in a medium bowl. Set aside.
- Cream butter mixture: Beat softened butter, ¾ cup granulated sugar, and brown sugar in a large bowl with an electric mixer until light and fluffy, about 3 minutes. Add maple syrup, eggs, and vanilla, beating until well combined.
- Form and chill dough: Gradually mix in the flour mixture on low speed until just combined. Don’t overmix. Cover dough and refrigerate for 2 hours or until firm enough to roll into balls.
- Prepare for baking: Preheat oven to 350°F. Line two baking sheets with parchment paper. Mix ½ cup granulated sugar and 1 teaspoon cinnamon in one shallow bowl. Place powdered sugar in another shallow bowl.
- Coat dough balls: Roll chilled dough into 1½-inch balls. Roll each ball first in the cinnamon-sugar mixture, then generously in powdered sugar until completely coated. Place 2 inches apart on prepared baking sheets.
- Bake cookies: Bake for 10-12 minutes until edges are set and surfaces are crackled but centers still look slightly underbaked. Cookies should feel soft when lightly touched and have deep cracks with visible cinnamon-sugar underneath. Cool on baking sheets for 5 minutes before transferring to a wire rack.
Nutrition Facts
Per Serving (1 cookie)
