Snickerdoodles are in my top 5 favorite cookies, but with this added maple element, they may bump up to top 3! The addition of the maple flavor paired with the cinnamon sugar just screams fall. These cookies are the perfect fall cookie! Make these Maple Snickerdoodles with me!
Ultimate Maple Snickerdoodles
I love maple anything! I thought, why not add this flavor element to a classic snickerdoodle?
That’s exactly what I did!
These Maple Snickerdoodles turn out to be soft and chewy, with a perfectly moist and flavorful center. YUM!!
You have to try this recipe out and let me know your thoughts! I think you are going to love it!
Chill the Dough
For this recipe, you do have to chill the dough for at least 30 minutes. This allows for the dough to set and helps the cookies not spread to thin when baking in the oven.
You must chill the dough for a minimum of 30 minutes, but this is a great recipe to make ahead of time!
You can leave the dough in the fridge for a few hours until you are ready to bake and enjoy.
What Maple Syrup Should I Use?
A pure maple syrup is going to have the strongest flavor in a recipe like this where it will be baked.
But, if you don’t have a pure maple syrup on hand that is okay!
I’ve made this recipe using classic Mrs Buttersworth before and it works just fine!
If you want to enhance the maple flavor further, you can add a teaspoon of maple extract to the dough as well. This would be an option step!
Other Fall Recipes
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Maple Snickerdoodles
Ingredients
- 3/4 cup butter, room temperature
- 3/4 cup sugar
- 1/4 cup brown sugar
- 1/4 cup maple syrup
- 2 teaspoons vanilla extract
- 1 egg
- 2 teaspoons baking soda
- 2 1/4 cup flour
- 2 teaspoons cinnamon
- 1 teaspoon cream of tarter
- 1/2 teaspoon salt
- 1/4 cup sugar
- 1 Tablespoon cinnamon
Instructions
- In a stand mixer, cream together butter, sugar, and brown sugar until light and fluffy.
- Add the maple syrup, vanilla extract, and the egg. Mix on a medium speed until incorporated.
- Add the baking soda, flour, cinnamon, cream of tarter, and salt to the bowl and mix until a low speed until incorporated and dough begins to form.
- Cover and refrigerate for at least 30 minutes.
- Preheat oven to 375°.
- While the dough is chilling, whisk together sugar and cinnamon in a small bowl.
- Roll the dough into 1 inch balls, then coat in the cinnamon sugar mix. Place on a cookie sheet lined with parchment paper.
- Bake for 8-10 minutes, or until the edges are browned.
- Remove from oven and cool for 5 minutes before transferring to a wire rack to cool completely.
Notes
Chill dough for a minimum of 30 minutes before baking to avoid cookies from spreading to much while baking.
Nutrition Information:
Yield:
24Serving Size:
1Amount Per Serving: Calories: 147Total Fat: 6gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 23mgSodium: 199mgCarbohydrates: 22gFiber: 1gSugar: 12gProtein: 2g
