Maple Snickerdoodles
oft, chewy Maple Snickerdoodles with a hint of maple and a cinnamon-sugar crunch! Perfect for cozy treats or anytime snacking.
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.