Description

Maple Snickerdoodles, also known as Mapledoodles, are soft, chewy cookies infused with the rich flavor of pure maple syrup and coated in a cinnamon-sugar mixture. These delightful treats bring a delicious twist to the classic snickerdoodle, combining the warm sweetness of maple with the comforting aroma of cinnamon. Perfect for fall or any time you crave a cozy, melt-in-your-mouth cookie.

Ingredients

Wet Ingredients

1/2 cup unsalted butter, softened
1/2 cup pure maple syrup
1 large egg
1 teaspoon vanilla extract

Dry Ingredients

1 1/2 cups all-purpose flour
1 teaspoon cream of tartar
1/2 teaspoon baking soda
1/4 teaspoon salt
1 tablespoon ground cinnamon

Coating

2 tablespoons granulated sugar
Remaining cinnamon from the dry ingredients (about 1 tablespoon included with the 1 tablespoon ground cinnamon above)

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Instructions

Preheat Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
Mix Wet Ingredients: In a large bowl, beat the softened butter and pure maple syrup together until the mixture is creamy and well combined, ensuring a smooth base for the dough.
Add Egg and Vanilla: Incorporate the egg and vanilla extract into the wet mixture, mixing until the batter is smooth and homogenous.
Combine Dry Ingredients: In a separate bowl, whisk the all-purpose flour, cream of tartar, baking soda, salt, and ground cinnamon to evenly distribute the leavening agents and spices.
Form the Dough: Gradually add the dry ingredients into the wet ingredients, mixing gently until just combined to form a soft dough. Avoid overmixing to keep cookies tender.
Prepare Coating: In a small bowl, mix the granulated sugar with additional cinnamon for rolling the dough balls.
Shape Cookies: Scoop tablespoon-sized portions of dough and roll each into a ball. Then, gently roll each dough ball in the cinnamon-sugar mixture until fully coated.
Arrange for Baking: Place the coated dough balls on the prepared baking sheet, spacing them about 2 inches apart to allow room for spreading.
Bake: Bake in the preheated oven for 10 to 12 minutes. The edges should be set but centers will remain soft; avoid overbaking to preserve chewiness.
Cool: Let the cookies cool on the baking sheet for 5 minutes to firm up before transferring them to a wire rack to cool completely.

Notes

Use pure maple syrup for the best flavor—avoid maple-flavored syrups or corn syrup substitutes.
Do not overbake to keep the cookies soft and chewy.
Make sure butter is softened but not melted for proper creaming with maple syrup.
Storing cookies in an airtight container will keep them fresh for up to 5 days.
For a dairy-free version, substitute butter with a plant-based margarine and confirm it is soft enough to cream.