Maple Snickerdoodles are soft, chewy cookies with a hint of maple flavor, plus the cinnamon-sugar crunch a classic Snickerdoodle is known for! They are perfect with a hot cup of coffee or tea in the morning, as an afternoon snack, or even as a cozy dessert after dinner. If you love these maple snickerdoodles (and what’s not to love?), you might want to try my Maple Brown Sugar Cookies, too! They offer a similar cozy, maple flavor, but with the added richness of brown sugar. Yum!
Ingredients & Substitutions
- Butter: I prefer using unsalted butter for most recipes. This gives me the most control over the salt in a recipe. If using salted butter, you may want to leave out the salt in the cookie dough.
- Sugar: Granulated sugar is in the cookie dough, plus is part of the signature cinnamon-sugar coating on a Snickerdoodle cookie.
- Maple Syrup: For the most authentic maple flavor in the maple snickerdoodle cookies, look for pure maple syrup. Imitation syrup will not give you the same richness and depth of flavor.
- Cream of Tartar: Cream of tartar is actually a powdery acid, not a cream. You can find it in the baking aisle, usually near the spices, at your local grocery store.
- Baking Soda: Check that your baking soda is fresh before using it. It helps the cookies rise and gives them that light, chewy texture.
- Cinnamon-Sugar Mixture: We can’t forget about the signature coating that adds flavor and crunch to each bite of the cookie!
Can I Make The Cookie Dough Ahead Of Time?
Sure! You can prepare the cookies up to the point of rolling the dough balls in cinnamon and sugar—save that step for when you’re ready to bake. I love doing this because it lets me bake just one or two cookies, or however many I need, fresh!
To Refrigerate Cookie Dough: Store the dough balls in an airtight container or cover them on a baking sheet. Refrigerate for 1-2 days. When you’re ready to bake, roll the dough balls in the cinnamon sugar mix and bake as directed.
To Freeze Cookie Dough: Arrange the dough balls on a parchment-lined baking sheet and freeze for 1-2 hours, or until firm. Transfer to an airtight container or resealable freezer bag, labeling with the date. Frozen cookie dough can be stored for 2-3 months. When ready to bake, thaw for a few minutes, then roll in cinnamon sugar and bake!
What’s the Best Stand Mixer?
I use my stand mixer all the time in the kitchen and recommend the 5-quart Kenmore Elite mixer. It comes with a whisk attachment, beater, and dough hook—perfect for all kinds of mixing. Plus, the bowl has a handy lid to help contain any splatters, keeping your workspace tidy! It is an investment though, and sells for around $400 at Walmart. If you’re on a budget, another good option is the 5.3-quart Beautiful by Drew Barrymore stand mixer, which costs around $100.
How To Store Maple Snickerdoodles
If you plan to enjoy your maple snickerdoodles within a day or two, store them in an airtight container at room temperature. (We found that after a day, the cookies became a bit cakier and drier, so just something to keep in mind.) For longer storage, keep them in the refrigerator in an airtight container, or freeze them to enjoy later!
Freezing Maple Snickerdoodles
To freeze maple snickerdoodles, first, allow the cookies to cool completely. Then, place the cookies into a freezer-safe container or a resealable freezer bag. The cookies can be frozen for up to 2-3 months; don’t forget to label and date the packaging! When ready to enjoy the cookies, let them thaw at room temperature. For more tips, check out my Guide to Freezing, Storing, and Baking Cookies.
Maple Snickerdoodles
Ingredients
- 1 cup (2 sticks / 227 g) unsalted butter, softened, but not melted
- 1 ½ cups (300 g) granulated sugar
- 2 large eggs, room temperature
- ¼ cup (79 g) pure maple syrup
- 1 tablespoon vanilla extract
- 3 cups (375 g) all-purpose flour
- 1 teaspoon cream of tartar
- 1 teaspoon baking soda
- ¼ teaspoon kosher salt
Cinnamon Sugar
- 3 tablespoons granulated sugar
- 3 teaspoons ground cinnamon
Instructions
- Preheat oven to 350°F (175°C) and line three baking sheets with parchment paper.
- 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.
- Add the eggs, one at a time, mixing well after each addition.
- Add the maple syrup and vanilla extract, mixing until fully incorporated.
- In a separate medium bowl, whisk together flour, cream of tartar, baking soda, and salt.
- With the mixer on low, gradually add the dry ingredients. Mix until just combined. Avoid overmixing.
Cinnamon Sugar
- In a small, shallow bowl, combine the 3 tablespoons of granulated sugar and 3 teaspoons of ground cinnamon.
Assembly
- Using a 1-tablespoon scoop, scoop out dough. Roll each ball in the cinnamon-sugar mixture until fully coated.
- Place the coated dough balls on the lined baking sheets, spacing them about 1 inch apart.
- Bake for 6 to 8 minutes, or until the edges are set and slightly golden. The centers may still appear soft, which will yield a chewy texture.
- Remove the cookies from the oven and allow them to cool on the baking sheet for 2-3 minutes before transferring to a cooling rack to cool completely.
Video
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What the Test Kitchen had to say about this recipe:
Autumn
These maple snickerdoodles are delicious! The maple syrup adds a yummy twist to the classic snickerdoodle flavor. I love the soft texture and the cinnamon sugar coating!
Elizabeth
These are really good! I love the subtle maple flavor, and the soft, chewy texture is perfect.
Bella
The maple syrup gives these cookies a special flavor that makes them different from regular snickerdoodles. I liked them a lot.
Annabelle
The maple in the cookies definitely give them 'Fall season' vibes.
Selena
I love how these snickerdoodles taste! The maple syrup gives them a new flavor I didn’t expect, and the cinnamon sugar makes them so tasty.
I was wondering if your snicker doodles
Can be made extra crispy. We love them soft but my son-in-law loves very crispy cookies.
the best I have made!!
I was wondering if you had any low carb goodies for Christmas. Snacks and desserts, appetizers also,