Maple Snickerdoodles are a tasty cookie often tied to the holiday season, but they’re perfect for enjoying all year round. The cinnamon swirls and maple flavor make them a classic for any occasion. Whether paired with eggnog or included in a holiday cookie platter, these cookies deserve a spot in your kitchen no matter the season.
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Add a flavorful twist to the iconic Snickerdoodle recipe by adding maple syrup and maple extract to the batter. Trust me, maple lovers, this will be your favorite cookie.
These cookies are easy to make and always a hit. Bake a batch for a party or just keep the cookie jar full. They’re one of my go-to holiday gift cookies, too, and my neighbors especially love them. They have asked for the recipe.
If you love cozy spiced cookies, you’ll also want to try my Chai Shortbread Cookies. They are buttery, crumbly, and full of warm chai flavors that are perfect for the holidays.
This recipe is also perfect for baking with kids. I let my daughters roll the dough balls in the cinnamon sugar, which made some sweet cookie-making memories.
Recipe Highlights
The essential details for this favorite cookie:
- Type of recipe: a festive dessert, perfect to add to a Christmas cookie platter
- Cooking method: baked in the oven
- Skill level: easy to prepare
- Flavors & textures: a soft and chewy cookie flavored like maple syrup
Table of contents
Recipe Basics
- Perfect for fall or holiday baking.
- Great for sharing with friends and family.
- These cookies can be stored in an airtight container for up to one week.
Maple Snickerdoodle Recipe Ingredients
Cream of tartar: A signature ingredient of snickerdoodles, giving them a soft and chewy texture.
Maple syrup: Use pure maple syrup for the best flavor and texture; avoid breakfast syrup.
Maple extract: This enhances the maple flavor without adding extra liquid. If you don’t have maple extract, you can use vanilla extract, but the maple flavor will be less pronounced.
Cinnamon sugar coating: Creates a slightly crisp exterior with an extra burst of cinnamon flavor.
Before you start, here are a few tips:
- Chilling the dough is crucial for achieving the right texture. It helps the butter solidify, which prevents the cookies from spreading too much while baking. It also allows the flavors to meld and develop, resulting in a richer taste.
- Make sure the butter is properly softened before creaming with the sugars. This will help achieve a smooth, creamy consistency, which is important for the texture of the cookies.
- Leave at least 2 inches between each cookie on the baking sheet, as these cookies will spread during baking.
- Transfer the cookies to a cooling rack after a few minutes on the baking sheet. This prevents the bottoms from becoming too crisp, allowing the cookies to cool evenly.
How To Make Maple Snickerdoodles
Step 1. In a medium mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
Step 2. Add in the egg, maple syrup, and maple extract, mixing until well combined.
Step 3. Gradually mix in the flour, cream of tartar, ground cinnamon, baking soda, and salt. Mix until the ingredients are fully incorporated into a smooth dough. Cover the dough with plastic wrap and chill in the refrigerator for at least one hour and up to two days.
Step 4. Use a cookie scoop or your hands to form 1-inch dough balls. Roll each ball in the cinnamon-sugar mixture until fully coated.
Place the coated dough balls on the prepared cookie sheet, spacing them 2 inches apart as these cookies do spread during baking.
Step 5. Bake the cookies in the preheated oven for 11 minutes or until the edges are lightly golden. Remove from the oven and transfer the cookies to a cooling rack to cool completely.
What To Pair With Maple Snickerdoodles
Here are some great dishes to serve alongside these cookies:
Snickerdoodle FAQ’s
Yes, you can make the dough up to two days in advance. Just keep it chilled in the refrigerator until you’re ready to bake.
You can substitute it with 2 teaspoons of baking powder and 1 teaspoon lemon juice (omit the baking soda as well).
Absolutely! Freeze the dough balls before coating them in sugar, then thaw slightly, roll in the sugar coating, and bake as directed.
Adding chopped nuts (like pecans or walnuts) or white chocolate chips can add a nice texture and flavor to the cookies. Fold them in after the flour mixture has been combined with the wet ingredients.
Store the cookies in an airtight container at room temperature for up to a week. To keep them soft, you can place a slice of bread in the container with the cookies. The bread will absorb excess moisture, helping the cookies stay fresh.
More Maple Flavor Recipes
- Maple Spice Cakelets – perfect to use your Nordic Ware bake pans.
- Maple Walnut Muffins – a fall favorite morning pastry.
- Maple Apple Skillet Cake – rustic and full of the best fall flavors in a tender cake.
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Recipe
Maple Snickerdoodles
Ingredients
- 2 cups flour
- 1 teaspoon cream of tartar
- 1 teaspoon ground cinnamon
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ cup butter softened
- ½ cup brown sugar
- ½ cup granulated sugar
- 1 egg
- ½ cup maple syrup
- 1 teaspoon maple extract
Sugar Coating
- ¼ cup sugar
- 1 ½ teaspoon ground cinnamon
Instructions
- In a medium mixing bowl, cream together butter and sugars. Add in egg, maple syrup, and maple extract.
- Add flour, cream of tartar, ground cinnamon, baking soda and salt to the wet mixture and mix until well combined. Chill in the refrigerator for at least one hour and up to two days.
- Preheat the oven to 350°F. Line a cookie sheet with parchment paper and set aside.
- In a small bowl combine sugar and cinnamon for coating. Use a cookie scoop or hands to form 1 in dough balls. Roll in cinnamon sugar and place on cookie sheet 2 in apart from one another, these cookies do spread.
- Bake for 11 minutes, remove from the oven and transfer to a cooling rack.
Notes
- Store in an airtight container on the counter for 3-5 days.
- Pure maple syrup will give the cookies a better flavor than breakfast syrup.
- Mix in chopped pecans for maple pecan snickerdoodles.
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Nutrition
Thank you for stopping by the One Hot Oven blog. Please leave a comment to say hello or tell me what you are baking; I always love hearing from fellow bakers. Do you have any questions or want to chat about the recipe? Please visit my About page for information, and I’ll be happy to help!
Hello there, I’m Jere’
From learning to cook on a farm in Indiana to culinary school in California, my passion for food is never-ending. Turning on my oven to bake something for friends and family is my happy place, and I am glad to be here at One Hot Oven sharing sweet and savory family-friendly recipes for your cooking and baking inspiration.
