Imagine your favorite childhood cookie with a cozy autumn touch – that’s these maple Snickerdoodles!
You get the soft, buttery perfection of a classic Snickerdoodle infused with the rich sweetness of real maple syrup.
They’re soft in the middle, lightly crisp on the edges, and wonderfully chewy.
Perfect for sharing, gifting, or just enjoying with a cup of hot chocolate or coffee!
Why You’ll Love These Maple Snickerdoodles
Authentic Maple Flavor: You’ll use 100% maple syrup to infuse every bite with that cozy signature taste.
Perfect Texture: These cookies have the most incredible texture, with their crispy exterior and soft, chewy center.
Crowd-Pleaser: With their beautiful cinnamon-sugar coating and enticing flavor, these cookies are sure to impress!
Make-Ahead Friendly: Planning for a festive fall gathering or a holiday party? Prep the dough in advance, then bake the cookies fresh.
Ingredients
- Pure Maple Syrup: Adds an authentic maple flavor and contributes to the moist, chewy texture.
- Unsalted Butter: Creates a rich, tender crumb.
- Granulated & Light Brown Sugar: Granulated sugar adds sweetness and crisp edges. Brown sugar adds sweetness, moisture, and a subtle molasses flavor.
- Vanilla Extract: Adds depth and sweet warmth.
- Egg: Binds the ingredients together and contributes to the soft, chewy texture.
- All-Purpose Flour & Cornstarch: Ensures a tender yet sturdy cookie.
- Baking Soda: Reacts with the cream of tartar, helping the cookies spread and develop the signature crackly top.
- Ground Cinnamon: Provides the classic Snickerdoodle warmth and spice.
- Cream of Tartar: Gives Snickerdoodles their distinctive tangy flavor and helps activate the baking soda for proper leavening.
- Salt: Enhances all the flavors.
How to Make Maple Snickerdoodles
Baking these cookies is just as easy as classic snickerdoodles. The only difference is you add maple syrup!
Check out these easy steps:
1. BEAT the butter, ½ cup granulated sugar, and brown sugar until light and fluffy. Mix in the maple syrup, vanilla, egg, and yolk one at a time until smooth.
2. WHISK the flour, cornstarch, baking soda, 1½ teaspoons cinnamon, cream of tartar, and salt in a separate bowl.
3. ADD the dry ingredients to the wet mixture until combined. Chill the dough for 30–60 minutes.
4. WHISK the remaining ¼ cup granulated sugar and 1 tablespoon cinnamon in a small bowl.
5. PREHEAT the oven to 375°F. Line two baking sheets with parchment paper.
6. ROLL 2-tablespoon portions of dough into balls, then toss in the cinnamon sugar until coated. C
7. BAKE for 9–12 minutes, until the edges are set and centers look slightly underbaked.
8. COOL on the sheets for 5 minutes, then transfer to a wire rack. Serve and enjoy!
Tips For the Best Maple Snickerdoodles
Looking for a cookie that feels familiar but has a little extra magic? This is it!
The hint of maple syrup elevates this nostalgic treat. They’re super easy to make too.
But like all my favorite cookie recipes, I have a few tips:
- Use pure maple syrup. Use 100% pure maple syrup! Avoid imitation syrups, as they lack the same richness and depth of flavor.
- Don’t skip the cream of tartar. This ingredient is key to achieving the signature tangy flavor and soft, chewy texture.
- Monitor the baking. Bake just until the edges are set, and the centers look slightly underbaked, 9-12 minutes. Overbaking will lead to dry cookies.
- Add a twist! Add chopped pecans or walnuts for a nutty crunch. Or drizzle cooled cookies with a maple glaze for extra sweetness.
- Make-ahead. Prepare the dough in advance and freeze in pre-rolled balls. When ready to bake, coat frozen dough balls in cinnamon sugar and bake directly from frozen, adding 1-2 minutes to the baking time.
How to Store
Here’s how to keep these maple snickerdoodles fresh:
To Store: Place cooled cookies in an airtight container. Store at room temperature for up to 1 week or refrigerate for up to 2 weeks.
To Freeze: Place the cooled cookies in an airtight container with parchment paper between layers. Freeze for up to 6 months. When ready to serve, thaw overnight in the refrigerator and bring to room temperature before eating.
More Snickerdoodle Treats You Have to Try
Cream Cheese Snickerdoodles
Snickerdoodle Fudge
Toffee Doodle Cookies
Snickerdoodle Cheesecake Bars
Maple Snickerdoodles
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20
minutes10
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kcalSoft, chewy, and coated in warm cinnamon-sugar, these maple snickerdoodles are overflowing with cozy flavors and a delightful hint of maple in every bite!
Ingredients
1 cup unsalted butter, softened
3/4 cup granulated sugar, divided
1/2 cup light brown sugar, packed
1/4 cup pure maple syrup
1 teaspoon vanilla extract
1 large egg + 1 egg yolk
2 1/2 cups all-purpose flour
1 tablespoon cornstarch
2 teaspoons baking soda
1 1/2 tablespoons ground cinnamon, divided
1 teaspoon cream of tartar
1/2 teaspoon salt
Instructions
- In a large mixing bowl, beat the softened butter, 1/2 cup granulated sugar, and brown sugar with an electric mixer on medium speed until light and fluffy, about 3-4 minutes.
- Reduce the speed to low and blend in the maple syrup, vanilla extract, egg, and egg yolk one at a time until smooth and well combined.
- In a separate bowl, whisk the flour, cornstarch, baking soda, 1 1/2 teaspoons cinnamon, cream of tartar, and salt. Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
- Cover and chill the dough for 30-60 minutes. In a small bowl, whisk the remaining 1/4 cup granulated sugar and the remaining 1 tablespoon ground cinnamon. Set aside.
- Preheat the oven to 375°F and line two baking sheets with parchment paper.
- Portion the dough into 2 tablespoon-sized balls. Roll until smooth, then toss in the cinnamon sugar until evenly coated.
- Place the dough balls onto the prepared baking sheets, spacing them about 2 inches apart. Bake for 9-12 minutes or until the edges are set and the centers look slightly underbaked.
- Let the cookies cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely. Serve and enjoy!
Notes
- Use 100% pure maple syrup! Avoid imitation syrups, as they lack the same richness and depth of flavor.
- Don’t skip the cream of tartar. It’s the key to achieving the signature tangy flavor and soft, chewy texture.
