Go Back

Maple Snickerdoodles

A delightful twist on the classic snickerdoodle cookie infused with rich maple syrup and warm cinnamon, evoking warmth and nostalgia in every bite.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 8 minutes
Total Time 25 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 120
Ingredients Method Notes

Ingredients
  

Cookie Ingredients
  • 1 cup unsalted butter, softened, but not melted Use high-quality butter for the richest flavor.
  • 1.5 cups granulated sugar Can substitute with cane sugar for a slightly different flavor.
  • 2 large eggs, room temperature Mixes better when at room temperature.
  • 1/4 cup pure maple syrup Quality matters! Use 100% pure maple syrup.
  • 1 tablespoon vanilla extract Opt for pure vanilla extract over imitation.
  • 3 cups all-purpose flour Aerate the flour before measuring to avoid dense cookies.
  • 1 teaspoon cream of tartar Crucial for the classic snickerdoodle tang.
  • 1 teaspoon baking soda
  • 1/4 teaspoon kosher salt
  • 3 tablespoons granulated sugar for cinnamon sugar Adjust cinnamon to your taste preference.
  • 3 teaspoons ground cinnamon Add a pinch more if desired.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Line three baking sheets with parchment paper.
  2. In a stand mixer, cream together the softened butter and granulated sugar for about 3-4 minutes until light and fluffy.
  3. Add eggs one at a time, mixing well after each addition, then pour in the maple syrup and vanilla extract.
  4. In a medium bowl, whisk together the flour, cream of tartar, baking soda, and salt.
  5. Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
  6. In a small bowl, mix the cinnamon and sugar together.
  7. Roll the dough into balls, then roll in the cinnamon sugar mixture until fully coated.
  8. Place the sugar-coated balls on the prepared baking sheets, spacing them about 2 inches apart.
Baking
  1. Bake for about 6-8 minutes just until edges start to turn golden.
  2. Cool on sheets for 2-3 minutes before transferring to a cooling rack.

Notes

Store cookies in an airtight container at room temperature for up to a week, or freeze for up to three months.