Maple Brown Sugar Crinkle: 24 Irresistible Cookies

These soft and chewy Maple Brown Sugar Crinkle Cookies bring together warm fall flavors with a crackly, powdered sugar-coated finish.

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In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon until fully combined. Set aside.
In a large mixing bowl or the bowl of a stand mixer, beat the softened butter, brown sugar, and granulated sugar on medium speed for 2 to 3 minutes until the mixture is light and fluffy. Scrape down the sides of the bowl as needed.
Add the egg to the creamed mixture and beat until incorporated. Then pour in the maple syrup and vanilla extract and mix until the batter is smooth and glossy.
Add the dry ingredients to the wet mixture in two or three additions, mixing on low speed after each until just combined. The dough will be soft and slightly sticky.
Cover the bowl tightly with plastic wrap and refrigerate the dough for at least 2 hours or up to overnight.
When ready to bake, preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper. Scoop the chilled dough into balls using a 1 ½ tablespoon cookie scoop.
Roll each dough ball first in granulated sugar, then generously coat in powdered sugar.
Arrange the sugar-coated dough balls on the prepared baking sheet, spacing them 2 inches apart. Bake for 10 to 12 minutes.
Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.