There’s just something irresistible about a Maple Snickerdoodle: the golden, crackly top coated in cinnamon-sugar, the pillowy-soft center, and that gentle flicker of real maple syrup in every bite. This is a cookie that truly feels like a cozy hug, perfect for autumn afternoons, holiday gatherings, or just because you need a sweet pick-me-up. With a touch of nostalgia and a delightful twist on the classic, Maple Snickerdoodles are about to become a favorite in your cookie jar.
Ingredients You’ll Need
The magic of Maple Snickerdoodles starts with a handful of classic pantry staples and a swirl of pure maple syrup. Each ingredient is essential in creating that unmistakable flavor and texture—soft, chewy, cinnamony, with a gently crisped edge. Here’s what you’ll need, along with why each one matters:
- All-purpose flour: The backbone of the cookie, building structure while keeping things soft and tender.
- Cream of tartar: Gives snickerdoodles their signature tang and helps achieve the cookies’ chewy interior.
- Baking soda: Creates lift, so your cookies rise just enough without getting cakey.
- Salt: Enhances all the sweet and maple notes, balancing the flavors beautifully.
- Unsalted butter (softened): The heart of decadence—softened butter creams perfectly with sugars for a fluffy, rich dough.
- Granulated sugar: Adds sweet crunch and classic cookie flavor, both inside and on the outside of each Maple Snickerdoodle.
- Brown sugar: Offers a deeper, caramel-like sweetness and extra moistness in each bite.
- Large egg: Binds everything together, lending just the right amount of chew.
- Pure maple syrup: The key to that rich, autumnal flavor—be sure to use the real deal for maximum maple magic.
- Vanilla extract: Rounds out the sweetness and enhances all those warm flavors.
- For coating: Granulated sugar and ground cinnamon: This dreamy duo creates that iconic snickerdoodle shell and whispers of cozy spice.
How to Make Maple Snickerdoodles
Step 1: Preheat and Prep
Before you even touch the dough, get your oven ready to work its magic. Preheat it to 350°F (175°C), and line two baking sheets with parchment paper—this keeps your cookies from sticking and ensures those perfectly golden bottoms. Giving your oven plenty of time to heat up means your Maple Snickerdoodles will bake evenly every time.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together the flour, cream of tartar, baking soda, and salt. Mixing the dry ingredients first means every bite will be consistent, and you’ll avoid any lumps or unblended bits of leaveners in your dough. It’s a quick but crucial step for that beautiful snickerdoodle texture.
Step 3: Cream Butter and Sugars
In a large bowl, beat your softened butter, granulated sugar, and brown sugar together until the mixture is light and fluffy. This is where the cookie’s signature soft-chewy texture begins. Creaming incorporates air and ensures every Maple Snickerdoodle is impossibly tender.
Step 4: Add Wet Ingredients
Now, beat in the egg, maple syrup, and vanilla extract to your butter and sugar mixture. The real maple syrup infuses the dough with an aroma and flavor that makes these cookies truly special, while the vanilla and egg give them depth and richness.
Step 5: Combine Everything
Gradually mix the dry ingredients into the wet mixture, stirring gently just until a soft dough forms. Don’t overmix! You want everything just combined so the cookies stay tender.
Step 6: Roll and Coat the Dough Balls
In a small bowl, stir together your coating sugar and cinnamon—a classic snickerdoodle move. Scoop out tablespoon-sized amounts of dough, roll them gently between your palms, then roll each in the cinnamon-sugar mixture until completely coated. It’s the magic shell for that crinkly outside!
Step 7: Bake to Maple Snickerdoodle Perfection
Place your cinnamon-sugar balls on the prepared baking sheets, spacing them about 2 inches apart. Bake for 10–12 minutes, until the edges are set but the centers are still just a little soft—they’ll finish setting as they cool. Let them rest on the tray for 5 minutes, then transfer to a wire rack for cooling.
How to Serve Maple Snickerdoodles
Garnishes
A dusting of extra cinnamon-sugar fresh from the oven is always a welcome touch. To play up the maple magic, try drizzling a little warm maple syrup over the top, or even finishing with a sprinkle of flaky sea salt for a grown-up twist.
Side Dishes
Maple Snickerdoodles go hand-in-glove with a warm cup of chai, apple cider, or your favorite rich coffee. For dessert platters, pair them with autumn fruits like sliced apples or pears, or a scoop of vanilla or cinnamon ice cream for a truly dreamy treat.
Creative Ways to Present
Stack them high on a rustic wooden board with tiny bowls of dipping sauces—maple cream, caramel, or spiced chocolate. For holidays, tie stacks of cookies with twine and a cinnamon stick for super-cute edible gifts. Or use Maple Snickerdoodles as the base for ice cream sandwiches—kids and adults will swoon.
Make Ahead and Storage
Storing Leftovers
To keep your Maple Snickerdoodles fresh and soft, store them in an airtight container at room temperature. They’ll stay perfect for up to five days, and their texture actually gets even better by day two. Slip a slice of bread into the container to keep them ultra-moist!
Freezing
You can freeze these cookies either baked or unbaked: Layer baked, fully cooled cookies between sheets of parchment in a freezer-safe container, or freeze scooped dough balls then roll in cinnamon sugar and bake from frozen (just add a minute or two to the bake time). Either way, your Maple Snickerdoodles will taste bakery-fresh for up to three months.
Reheating
If you love a warm cookie, pop a room temperature or thawed snickerdoodle in the microwave for about 8–10 seconds. This brings back that just-baked softness and a waft of maple aroma. For a little crisp, heat in a 300°F oven for 2-3 minutes.
FAQs
Can I make Maple Snickerdoodles without cream of tartar?
Cream of tartar is what gives snickerdoodles their signature tang and delicate chew, but if you don’t have it, you can substitute with two teaspoons of lemon juice or white vinegar, or use baking powder and reduce the baking soda. The flavor will be a bit different, but still delicious!
What’s the best type Dessert
For the richest maple flavor, dark or grade B maple syrup is best, as it’s more robust and aromatic. If you love a pronounced maple presence, you can even add a touch of maple extract for extra oomph in your Maple Snickerdoodles.
Why do my cookies look underbaked in the center?
That’s actually a good thing! Maple Snickerdoodles are meant to have slightly soft, almost underbaked centers after coming out of the oven. They’ll firm up as they cool, giving you that irresistible chewy texture.
How do I get perfectly round, crackly cookies?
Be sure to roll your dough into smooth balls and coat them generously in cinnamon-sugar. Spacing them well apart on the sheet and baking until just set at the edges will help you get that trademark crackly look and pillowy middles.
Can I add nuts or other mix-ins?
Absolutely! Chopped pecans or walnuts, white chocolate chips, or even a sprinkle of edible glitter are all fun mix-ins or toppings that pair well with the warm flavors of Maple Snickerdoodles. Just fold them in with the dry ingredients.
Final Thoughts
There’s a simple kind of joy in baking (and eating!) Maple Snickerdoodles—one that brings together classic comfort and just enough excitement to keep things interesting. Give this recipe a try and watch them become a requested staple, whether you’re sharing with friends or saving them all for yourself. Happy baking!
Print
Maple Snickerdoodles Recipe
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Maple Snickerdoodles are a delightful twist on the classic snickerdoodle cookie, infused with the warm, sweet flavor of pure maple syrup. These soft and chewy cookies are rolled in a cinnamon-sugar coating, making them the perfect treat for fall or any time of year.
Ingredients
Dough:
- 2¾ cups all-purpose flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup unsalted butter (softened)
- ¾ cup granulated sugar
- ½ cup brown sugar
- 1 large egg
- ¼ cup pure maple syrup
- 1 teaspoon vanilla extract
Coating:
- ¼ cup granulated sugar
- 1½ teaspoons ground cinnamon
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
- Prepare the dry ingredients: In a medium bowl, whisk together the flour, cream of tartar, baking soda, and salt.
- Make the dough: In a large bowl, beat the softened butter, granulated sugar, and brown sugar until light and fluffy. Add the egg, maple syrup, and vanilla extract and beat until well combined. Gradually add the dry ingredients to the wet mixture and mix until a soft dough forms.
- Coat the cookies: In a small bowl, mix the coating sugar and cinnamon. Scoop tablespoon-sized portions of dough and roll into balls, then roll each ball in the cinnamon-sugar mixture. Place on the prepared baking sheets about 2 inches apart.
- Bake: Bake for 10–12 minutes, or until the edges are set and the centers look slightly underbaked.
- Cool: Allow to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
- For a stronger maple flavor, use dark maple syrup and add ½ teaspoon maple extract.
- These cookies stay soft for days when stored in an airtight container.
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