Maple Snickerdoodles are a cozy twist on a cookie tradition!! If you’re a fan of the classic Snickerdoodle, you will love this variation! Soft and chewy, with a delicate maple flavor and the signature cinnamon-sugar crunch, they’re the perfect treat for any time of day. Whether paired with your morning coffee, enjoyed as an afternoon pick-me-up, or savored as a sweet ending to dinner, these cookies are guaranteed to delight.
The Secret to Perfect Maple Snickerdoodles
The magic of Maple Snickerdoodles lies in their balance of flavor and texture. Pure maple syrup adds a rich, authentic sweetness that blends seamlessly with the warm cinnamon-sugar coating. Cream of tartar and baking soda give these cookies their signature chewiness, while unsalted butter provides a creamy base for the dough.
Looking for a substitution? While pure maple syrup is ideal, you can use a high-quality maple extract if you’re in a pinch. For those who love experimenting, try swapping granulated sugar in the dough for brown sugar to add even more depth to the flavor.
Tips for Success
- Fresh Ingredients Are Key: Ensure your baking soda and cream of tartar are fresh for the best rise and texture.
- Chill the Dough: If the dough feels too soft to handle, a quick chill in the fridge will make rolling easier and prevent spreading during baking.
- Even Coating: Roll the dough balls thoroughly in the cinnamon-sugar mixture to achieve that signature crunch in every bite.
Make-Ahead and Storage
Prepare Ahead of Time
You can mix the dough in advance, shaping it into balls without the cinnamon-sugar coating. Keep the uncoated dough refrigerated for up to 2 days or freeze for up to 3 months. This allows you to bake fresh cookies whenever the craving strikes!
Storage
- At Room Temperature: Store baked cookies in an airtight container for up to 2 days. Keep in mind that they may become slightly cakier over time.
- In the Refrigerator: Extend their freshness by refrigerating in an airtight container for up to a week.
- Freezing Baked Cookies: Let the cookies cool completely, then store them in a freezer-safe container for up to 3 months. Thaw at room temperature before serving.
Maple Snickerdoodles
Ingredients
- 1 cup 2 sticks, softened but not melted
- 1 ½ cups granulated sugar
- 2 large eggs, room temperature
- ¼ cup pure maple syrup
- 1 tablespoon vanilla extract
- 3 cups 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 your 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 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.
- Mix in the maple syrup and vanilla extract until fully incorporated.
- In a medium bowl, whisk together the flour, cream of tartar, baking soda, and kosher salt.
- With the mixer on low speed, gradually add the dry ingredients to the wet ingredients. Mix until just combined, being careful not to overmix.
- In a small, shallow bowl, stir together the granulated sugar and ground cinnamon for the cinnamon-sugar coating.
- Using a 1-tablespoon scoop, portion out the dough into balls. Roll each ball in the cinnamon-sugar mixture until evenly coated.
- Place the coated dough balls onto the prepared baking sheets, spacing them about 1 inch apart.
- Bake in the preheated oven for 6 to 8 minutes, or until the edges are set and slightly golden. The centers should appear soft for a chewy texture.
- Remove the baking sheets from the oven and let the cookies cool for 2-3 minutes before transferring them to a cooling rack to cool completely.
This recipe is adapted from iambaker.nets. recipe for maple snickerdoodles
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