These Maple Snickerdoodles have the great cinnamon flavor that everyone loves, with the yummy added bonus of maple syrup. Take a beloved, classic cookie and kick it up a notch with this twist on snickerdoodles.
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When it comes to cookies, you can’t go wrong with maple snickerdoodles. Basically a cinnamon bun in cookie form, these soft and chewy cookies are a trusted favorite for any get-together. Add in the maple syrup for a sweet, but welcome, pairing of flavors that just can’t be beat.
The secret behind any great snickerdoodle is the cream of tartar. It brings out that nostalgic flavor and helps create the soft and chewy texture we all love. You’ll find this recipe to be about as easy as they come, making these maple snickerdoodles the perfect option for any occasion.
Ingredients to Make Maple Snickerdoodles
- cream of tartar
- ground cinnamon
- baking soda
- butter, softened
- brown sugar
- granulated sugar
- maple syrup
- maple extract
- ground cinnamon
How to Make Maple Snickerdoodles
In a medium mixing bowl, cream together butter and sugars. Add in egg, maple syrup, and maple extract. Add flour, cream of tartar, ground cinnamon, baking soda and salt to the wet mixture and mix until well combined. Chill in the refrigerator for at least one hour and up to two days.
Preheat the oven to 350 degrees. Line a cookie sheet with parchment paper and set aside.
In a small bowl combine sugar and cinnamon for coating. Use a cookie scoop or hands to form 1 in dough balls. Roll in cinnamon sugar and place on cookie sheet 2 in apart from one another, these cookies do spread.
Bake for 14 minutes, remove from the oven and transfer to a cooling rack.
Notes & Tips
These classic cookies are quite simple, but there are still a couple yummy substitutions you can choose from to make the recipe work for you!
- Cream of tartar: This is a defining ingredient that gives the signature snickerdoodle flavor, but if you don’t have any on hand you can replace both the cream of tartar and baking soda with just two teaspoons of baking powder. Add in a splash of lemon juice for the desired tangy flavor.
- Maple Syrup: Another ingredient that really is essential to the recipe, but sometimes you are in the mood for maple snickerdoodles NOW and can’t get to the store for more syrup! It happens. You have two options. First, you can add 1/4 teaspoon of maple extract to one cup of honey. The second option is to make a quick brown sugar syrup by heating 1/2 cup of brown sugar with 1/2 cup of water for a few minutes on the stove. Once the sugar is dissolved into the water, you have brown sugar syrup that can replace the maple syrup at a 1:1 ratio.
How to Store Maple Snickerdoodles
The cookies can be kept at room temperature in an airtight container for up to 5 days. (If they last that long!) To freeze, lay the cookies or dough balls in a single layer on a baking sheet and place in the freezer for a few hours. After they’ve had time to freeze individually, put them into a freezer bag and store for up to three months.
To bake the frozen dough balls, simply let them thaw for 20 minutes on the baking sheet before placing them in the oven. They may need an extra minute or two of baking as well.
Expert Tips for Maple Snickerdoodles
- Use real maple syrup for the best results in flavor and consistency.
- Do not let your butter get too soft before creaming or it will create a flat cookie.
- Refrigerate the dough for 2 hours to keep them from flattening while baking.
- Keep an eye on the bake time! Find that sweet spot for your oven that ensures a soft cookie that won’t deflate too much after cooling down. You do not want to over bake these cookies!
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Maple SnickerdoodlesCourse: DessertDifficulty: Easy
These Maple Snickerdoodles have the great cinnamon flavor that everyone loves, with the yummy added bonus of maple syrup.
2 cups flour
1 teaspoon cream of tartar
1 teaspoon ground cinnamon
1 teaspoon baking soda
½ teaspoon salt
½ cup butter, softened
½ cup brown sugar
½ cup granulated sugar
½ cup maple syrup
1 teaspoon maple extract
- Sugar Coating
¼ cup sugar
1 ½ teaspoon ground cinnamon
- In a medium mixing bowl, cream together butter and sugars. Add in egg, maple syrup, and maple extract.
- Add flour, cream of tartar, ground cinnamon, baking soda and salt to the wet mixture and mix until well combined. Chill in the refrigerator for at least one hour and up to two days.
- Preheat the oven to 350 degrees. Line a cookie sheet with parchment paper and set aside.
- In a small bowl combine sugar and cinnamon for coating. Use a cookie scoop or hands to form 1 in dough balls. Roll in cinnamon sugar and place on cookie sheet 2 in apart from one another, these cookies do spread.
- Bake for 14 minutes, remove from the oven and transfer to a cooling rack.
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