Crisp on the edges, with a soft chewy enter, these maple snickerdoodle cookies are a fun fall twist on the classic snickerdoodle cookies!
I do not think any beats classic snickerdoodle cookies except for these maple snickerdoodles cookies! The addition of maple syrup to these snickerdoodle cookies perfectly complements the cinnamon sugar coating making for an awesomely delicious treat. Soft yet slightly chewy, these maple snickerdoodle cookies will certainly not disappoint in texture or flavor!
(NOTE: The full recipe with exact measurements is down at the bottom of this post in the recipe card!)
How to Make Maple Snickerdoodle Cookies
Key Ingredients
- Unbleached All-Purpose Flour
- Baking Powder
- Baking Soda
- Cream of Tartar
- Salt
- Egg
- Unsalted Butter
- Maple Syrup
- Granulated Sugar
- Brown Sugar
- Ground Cinnamon
- Vanilla Extract
To Make Maple Snickerdoodle Cookies
- Whisk – in a large mixing bowl, add the flour, baking powder, baking soda, salt and cream of tartar. Whisk ingredients together and set aside.
- Cream – in a separate large mixing bowl or in the bowl of a stand mixer fitted with paddle attachment, add the butter, granulated sugar and brown sugar. Cream ingredients together at medium high speed until butter mixture appears light and fluffy, about 4-5 minutes. Use a rubber spatula to scrape the sides and base of mixing bowl.
- Beat – in the maple syrup, egg and vanilla extract into butter mixture at medium high to combine, about 1 minute. Use a flexible spatula to scrape the sides and base of mixing bowl.
- Mix – dry ingredients into wet mixture at low speed just until maple snickerdoodle cookie dough comes together without any presence of unmixed flour. Take care to not overmix batter.
- Refrigerate – cover mixing bowl with plastic wrap and refrigerate maple snickerdoodle cookie dough for 1-2 hours or overnight. If refrigerating overnight, allow maple snickerdoodle cookies dough to sit at room temperature for 20-30 minutes. This will soften up the dough making it easier to scoop and bake.
- Preheat – oven to 350F (177C). Line (2) Large baking sheets with parchment paper. Alternatively, maple snickerdoodle cookies maybe in baked in batches.
- Mix – in a small mixing bowl, add the remaining granulated sugar and ground cinnamon. Mix ingredients together to combine.
- Scoop – using a 1.5 oz (3 Tablespoons) cookie scoop, individually scoop maple snickerdoodle cookies dough, roll in cinnamon sugar mixture, and transfer to prepared baking sheet (s) placing each cookie dough at least 2” apart. Repeat until there is no more cookie dough left.
- Bake – maple snickerdoodle cookie dough for 12-14 minutes rotating the baking sheet (s) halfway through bake time. I recommend baking cookies for 12 minutes. If the center of cookies appears doughy and underbaked, then increase bake time by 1 minute intervals just until the maple snickerdoodle cookies appear to have crisp edges with puffed centers that are soft to touch. The puffed centers will flatten as the cookies cool. Take care to not over bake cookies as they will continue to cook through once removed from the oven.
- Cool – allow maple snickerdoodle cookies to rest on baking sheet (s) for 3-4 minutes before transferring to cooking rack (s) to cool to room temperature. Maple snickerdoodle cookies may also be served warm.
How to Store Maple Snickerdoodle Cookies
- Unbaked – scoops of maple snickerdoodle cookies dough rolled in cinnamon sugar should be placed on a baking sheet lined with parchment paper and frozen until firm. Transfer frozen scoops of cookie dough into a large dated ziplock bag or airtight container and store in the freezer for up to 1-3 months. Frozen cookie doughs maybe baked straight from the freezer. Just increase the bake time from 12-14 minutes to 14-16 minutes.
- Baked – maple snickerdoodle cookies stored in an airtight container will last up to 5 days at room temperature. To help maintain soft texture of cookies, a slice of bread should be place at the base of container that cookies are stored in. The moisture from bread will help to keep cookies soft.
Tips for Making Awesome Cookies
- Room Temperature Ingredients – make sure that all ingredients are at room temperature before making cookies. Using room temperature ingredients will make it easier for ingredients to mix together. Specifically, for the butter, you want it to be at room temperature but not overly soft. For example, if you were to press your finger into butter, it should leave an indentation.
- Properly Cream Butter and Sugar – taking time to properly cream the butter and sugar together will help to aerate cookie dough and help prevent ending up with dense cookies. This step is key to achieve cookies that are soft in texture.The butter and sugar should be creamed until mixture appears light and fluffy, about 4-5 minutes. I do not recommend creaming butter and sugar over the 5 minute mark.
- Do not overmix cookie dough – overmixing cookie dough will build up the gluten in flour resulting in tough dense cookies. Once the dry ingredients are added to the wet mixture, mix everything together at low speed just until batter starts to clump up and form into cookie dough.
- Chill cookie dough – chilling cookie dough will allow the butter to firm back up and help prevent overspreading of cookies during bake time. I recommend chilling the cookie dough for a minimum of 1-2 hours or overnight. If refrigerating overnight, allow maple snickerdoodle cookies dough to sit at room temperature for 20-30 minutes. This will soften up the dough making it easier to scoop and bake.
Looking for More Scrumptious Recipes, Checkout the Links Below:
If you make this recipe, please make sure to let me know by tagging me @nourishedendeavors on Instagram or by leaving a comment in the comment section down below so I can find out how this recipe turned out for you! If you have any questions, ask away! I love to answer your questions! Happy baking!
PrintMaple Snickerdoodle Cookies
These maple snickerdoodle cookies are a fun fall twist on the classic soft, melt in your mouth snickerdoodle cookies!
- Prep Time: 1 Hour 30 Minutes
- Cook Time: 11 Minutes
- Total Time: 1 hour 44 minutes
- Yield: 36 (3 Dozen) Cookies 1x
Ingredients
- 3 Cups (390 g) Cups Unbleached All-Purpose Flour, Spooned and Leveled
- 2 Teaspoon Cream of Tartar
- 1 Teaspoon Baking Soda
- 1/2 Teaspoon Salt
- 1 Large Egg, Room Temperature
- 1 Cup (226 g) Unsalted Butter, Room Temperature, Not Softened
- 1/4 Cup (60 ml) Good Quality Maple Syrup, Room Temperature
- 3/4 Cup (150 g) Granulated Sugar
- 1/4 (42 g) Dark or Light Brown Sugar
- 1 1/2 Teaspoons Vanilla Extract
Cinnamon Sugar Coating
- 1/4 Cup (50 g) Granulated Sugar
- 2 Teaspoons Ground Cinnamon
Instructions
- Line a large baking sheet with parchment paper. Set aside. Next, make cinnamon sugar coating by whisking the sugar and cinnamon together in a small mixing bowl. Set aside.
- In a large mixing bowl, whisk together the flour, baking soda, salt and cream of tartar.
- In the bowl of a stand mixer fitted with paddle attachment or in a large mixing bowl with a hand-held mixer, add the butter, granulated sugar and brown sugar. Cream ingredients together at medium high speed until butter mixture appears light and fluffy, about 2-3 minutes. Use a rubber spatula to scrape the sides and base of the mixing bowl.
- Beat in the maple syrup and vanilla extract into the butter mixture followed by the egg at medium high speed to combine.
- Mix the dry ingredients into the wet mixture at low speed just until cookie dough comes together without any presence of unmixed flour. Take care to not overmix batter.
- Using a 1 oz cookie scoop, scoop out mounds of cookie dough onto the prepared baking sheet. Roll each cookie dough between the palms of your hands into a smooth ball.
- Next, individually roll the shaped balls of cookie dough in the cinnamon sugar coating and place back onto the baking sheet. Cover the baking sheet with plastic wrap and refrigerate the coated balls of cookie dough for 1-2 hours or overnight.
- About 15 minutes into refrigeration time, preheat the oven to 350F (177C). Divide the chilled balls of cookie dough between two large parchment lined baking sheets placing each cookie dough at least 1-2 inches apart. Cookies make be baked in batches with one large baking sheet.
- Bake cookies for 10-12 minutes rotating the baking sheet (s) halfway through bake time. Cookies are ready when they have crisp edges with a crackle top that is soft the center. If cookies appears puffed, it it flatted as it cools. Cookie dough chilled overnight will require a longer bake time between 12-14 minutes or longer as needed.
- Cool cookies on baking sheet(s) for 3-4 minutes before transferring to cooking rack (s) to cool to room temperature. Maple snickerdoodle cookies may also be served warm.
Notes
- Unbaked scoops of cookie dough rolled in cinnamon sugar should be placed on a baking sheet lined with parchment paper and frozen until firm. Transfer frozen scoops of cookie dough into a large dated ziplock bag or airtight container and store in the freezer for up to 1-3 months.
- Frozen scoops of cookie dough may be baked straight from the freezer. Just increase the bake time from 10-12 minutes to 12-14 minutes.
- Baked maple snickerdoodle cookies stored in an airtight container will last up to 5 days at room temperature. To help maintain the soft texture of cookies, a slice of bread should be placed at the base of container that cookies are stored in. The moisture from bread will help to keep cookies soft.
- I used a 1 oz (2 Tablespoons) cookie scoop but you may use a larger cookie scoop like a 1.5 oz (3 Tablespoons) or a 2 oz (4 Tablespoons) for more bakery style cookies. Just note that cookies will require more bake time for larger scoops.
- For slightly thicker soft cookies, replace half of the baking soda with baking powder.
- To make gluten-free maple snickerdoodle cookies, substitute all-purpose flour with a gluten-free all-purpose flour.
FEATURED RECIPE
Garlic Roasted Tomato and Spinach Flatbread Pizza
Consisting of a flavorful mix of cheddar cheeses, juicy garlic roasted tomatoes, and perfectly cooked spinach, this garlic roasted tomato and spinach flatbread pizza is irresistibly delicious!
Widget not in any sidebars
Mira
Just made these and they came out wonderfully!!! I used King Arthur GF flour instead of regular all purpose and used the half and half baking soda/powder tip and they are super pillowy and fluffy. Definitely feels like Fall now 🙂
nourished endeavors
Aww! I am so happy to hear that you like the recipe. Thank you so much for your comment and happy fall!