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

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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.