Maple Snickerdoodle Cookies
These Maple Snickerdoodle Cookies are soft and fluffy, bursting with warm cinnamon and maple flavors in each bite. It’s a sweet twist on a classic cookie to enjoy all season long.
The Best Mapledoodle Cookies
There are some cookies that are such holiday classic desserts and I am sure to make them each year, like Peanut Butter Blossoms and Thumbprint Cookies. Snickerdoodles are a family favorite that I not only make during the Thanksgiving and Christmas seasons, but I enjoy all year long. But lately, I wanted to switch it up and try a little something with maple syrup so I added them to my classic cookie and they did not disappoint.
These Maple Snickerdoodles or “Mapledoodles” are so incredibly moist with a soft center and crispy edges. Each bite is absolutely bursting with maple flavors throughout the cookies. Then they are rolled in the classic cinnamon sugar topping that covers the classic cracking tops. They are so popular and will definitely be a hit during the holidays and a must-try for Christmas cookie exchanges.
Why You Will Love This Recipe
Flavorful! They are full of warm cinnamon and maple flavors.
Easy! Only one bowl and a handful of ingredients are needed.
Popular! Everyone from kids to adults will enjoy these treats.
Ingredients
- Pure Maple Syrup– The best part of these cookies is that there is real maple syrup in the dough. I urge you not to use imitation because the flavor will not come through the same.
- Butter– I highly recommend using real butter. It gives it such a better flavor in my opinion than margarine. I use salted because I think a hint of extra salt helps to bring out the sweetness from the maple but unsalted could be used also.
- Granulated and Brown Sugar– Using both granulated white sugar and brown sugar gives it that tender chewy center with a crispy edge.
- Maple Extract or Emulsion: This is the key ingredient to having that maple smell. A little goes a long way so just a touch is needed.
- Cream of Tartar: While you may think it is not needed, this is what gives the Snickerdoodles that classic crackly top. This is what distinguishes them between Snickerdoodles and Sugar Cookies.
- Cornstarch– This is an optional ingredient but one I do recommend. Cornstarch is the secret ingredient to help make the cookies soft in the center.
- All-Purpose Flour
- Egg
- Ground Cinnamon
- Baking Soda
- Salt
*See the printable recipe card at the bottom of the page for detailed instructions and a list of ingredients.
How To Make Maple Snickerdoodles
- Cream the butter and sugars: Mix until the butter starts to turn almost white in appearance so there are plenty of air pockets- around 5 minutes. It doesn’t seem like this is an important step, but it helps the cookies puff up and hold their shape.
- Add egg, maple extract, and maple syrup: Stir in the egg, maple syrup, and maple extract until it is well blended.
- Combine dry ingredients– Whisk flour, baking soda, cornstarch, ground cinnamon, and salt together in a medium bowl.
- Mix it all together– Add the dry ingredients into the butter/sugar mixture and stir until just combined.
- Refrigerate the dough– Chilling the dough will reduce the stickiness of the dough and help the cookies hold their shape. At least one hour is necessary but can be chilled for up to 24 hours in advance.
- Roll in cinnamon/sugar – In a small bowl, combine sugar and cinnamon. Then roll the cookies into 1 1/2″ sized balls (around 1.5 ounces) and then roll in the cinnamon/sugar mixture. Place them on a lined baking sheet around 2 inches apart.
- Bake the cookies– Place in the oven and bake for 11-13 minutes or until cooked through. The edges will turn golden brown and the centers will just be set.
- Cool– Allow the cookies to cool on the baking sheet for at least 10 minutes before transferring to a cooling rack to finish cooling. Enjoy!
Variation Ideas
These cookies are so fun to make for all occasions and seasons. Here are a few ways to switch them up:
- Sprinkles: Add in a few sprinkles to make it even more festive.
- Add-ins: Try adding in a few white chocolate, butterscotch, or peanut butter chips.
- Drizzle: Make a maple drizzle for the tops of each cookie.
Storage Options
To store: Allow the cookies to completely cool and then store them in an air-tight container at room temperature for up to 5 days.
To freeze: These cookies freeze really well when placed in an air-tight container or freezer bag and frozen for up to 2 months.
Frequently Asked Questions
One of the main reasons cookies dry out is that they are placed in the refrigerator. The refrigerator will dry the cookies and take out all the moisture.
Yes, this is the key ingredient to giving the cookies the classic crackly top. Without it, they are simply sugar cookies.
Helpful Tips
* Try lining the sheet pan with parchment paper to help make cleanup a breeze.
* Chilling the cookies is highly recommended to help them hold their shape. But you can always skip this step for a slightly less perfect look but same great taste.
* Use a room-temperature egg to help it blend better into the cookie dough.
More Delicious Dessert Recipes
Did you try this recipe? If so, please leave a ⭐ review below and tag me @whiskfulcooking on Instagram, Facebook, Pinterest, and YouTube!
Maple Snickerdoodle Cookies
Ingredients
- 1/2 cup butter softened
- 1/2 cup white granulated sugar
- 1/4 cup light brown sugar
- 1` egg
- 1 teaspoon maple extract or emulsion
- 2 tablespoons pure maple syrup
- 1 3/4 cups all-purpose flour
- 1/2 teaspoon cream of tartar
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 2 teaspoons cornstarch optional (see notes)
Topping
- 1/4 cup white granulated sugar
- 2 teaspoons ground cinnamon
Instructions
- Preheat oven to 350 degrees Fahrenheit.
- In a large mixing bowl or stand mixer- cream the butter, brown sugar, and granulated sugar together until light and fluffy, about 5 minutes. Add the egg, maple extract, and maple syrup until everything is well incorporated.
- Whisk flour, cream of tartar, baking soda, cornstarch, ground cinnamon, and salt in a medium bowl. Add the dry ingredients to the butter/sugar mixture and stir until just combined.
- Cover and chill the dough for at least 1 hour or up to 24 hours in the refrigerator.
- In a small bowl, mix white granulated sugar and ground cinnamon and set aside.
- Scoop the dough and roll it into 1 1/2-inch size balls (around 1.5 ounces). Then roll into the cinnamon/sugar mixture. Place on a cookie sheet 2 inches apart.
- Bake for 11-13 minutes or until the edges are starting to turn golden brown and the centers are just set.
- Allow the cookies to remain on the cookie sheet for at least 10 minutes before transferring to a cooling rack to finish cooling. Enjoy!
Notes
- Maple extract and emulsion have a strong scent and flavor. Use less if desired.
- The longer the cookie dough is chilled, the better the cookies will hold their shape.
- Cream of tartar is important to give the cookies a crackly top and slightly tangy taste.
- Store in an air-tight container at room temperature for up to 5 days or in the freezer for up to 2 months.
These look so good! I’m obsessed with maple-flavored cookies! Can’t wait to try a snickerdoodle variation!