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Maple Snickerdoodles

These Maple Snickerdoodles are a delightful twist on the classic cookie, featuring soft, chewy textures and a warm maple flavor that elevates them to divine treats.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Wet Ingredients
  • 1 cup unsalted butter, softened Make sure your butter is at room temperature for the easiest mixing.
  • 1.5 cups granulated sugar This is the base sweetener for your cookies.
  • 2 large eggs Room temperature eggs help with easy incorporation into the batter.
  • 0.25 cup pure maple syrup Look for high-quality maple syrup for the best flavor.
  • 1 tablespoon vanilla extract Adds a beautiful aroma and flavor.
Dry Ingredients
  • 3 cups all-purpose flour For the structure of the cookie.
  • 1 teaspoon cream of tartar This is a must for that signature snickerdoodle texture.
  • 1 teaspoon baking soda For a little lift.
  • 0.25 teaspoon kosher salt Enhances the sweetness of the cookies.
Cinnamon Sugar Coating
  • 3 tablespoons granulated sugar For cinnamon sugar coating.
  • 3 teaspoons ground cinnamon A touching nod to the traditional snickerdoodle flavor!

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and line three baking sheets with parchment paper.
  2. In the bowl of a stand mixer fitted with the paddle attachment, cream together the softened butter and granulated sugar on medium speed until light and fluffy, about 2-3 minutes.
  3. Add the eggs, one at a time, mixing well after each addition to ensure proper incorporation.
  4. Pour in the maple syrup and vanilla extract, mixing until fully incorporated.
Mix Dry Ingredients
  1. In a separate medium bowl, whisk together the flour, cream of tartar, baking soda, and salt.
  2. With the mixer on low, gradually add the dry ingredients to the wet mixture. Mix until just combined.
Shape and Bake
  1. In a small bowl, combine the 3 tablespoons of granulated sugar and 3 teaspoons of ground cinnamon for rolling.
  2. Using a 1-tablespoon scoop, scoop out dough and roll each ball in the cinnamon sugar mixture until fully coated.
  3. Place the coated dough balls on the lined baking sheets, spacing them about 1 inch apart.
  4. Bake for 6 to 8 minutes, or until the edges are set and slightly golden.
  5. Remove the cookies from the oven and let them cool on the baking sheet for 2-3 minutes.
  6. Transfer to a cooling rack and enjoy warm with your favorite beverage.

Notes

Keep cookies in an airtight container at room temperature for up to 1 week. They can be frozen for up to three months. You can also substitute butter with coconut oil for a dairy-free option.