I always forget to make snickerdoodles for some reason but they are actually one of my favorite cookies. I altered my go-to recipe just a smidge to add maple and it is a dream come true. I don’t think I’ll ever make them without maple again. They are soft, thick, and full of sweet cinnamon flavor. Everyone that’s tried them has loved them and said they are the best maple snickerdoodles. They’re the perfect cookie to warm someone up this fall and they make a sweet gift for someone special 🙂
You’re going to love freezing the dough and having access to these cookies anytime you want. I pop em in my oven at least twice a week and they make my house smell so amazing I get strangers knocking on my door. Or maybe that was just my UPS guy. He tried em too though and said they were the best maple snickerdoodles he’s ever had. I think it’s safe to say he loved them so I’m sure you will too! If you loved cinnamon flavors your should also check out my cinnamon donut loaf recipe!
The Best Maple Snickerdoodles Recipe
For the Dough
- 1 cup unsalted butter, softened
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 1/4 cup maple syrup
- 2 teaspoons vanilla extract
- 2 eggs
- 3 cups all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon baking soda
- 2 teaspoons cinnamon
- 1/4 teaspoons cream of tartar
- 1/2 cup sugar
- 2 tablespoons cinnamon
- In a medium-size bowl, combine flour, baking soda, cinnamon, cream of tartar, and salt. Set aside.
- Using a mixer cream together the butter and sugars until just combined.
- Add in the maple syrup, vanilla, and eggs until well combined.
- With the mixer on, slowly add in the dry ingredients until it just comes together.
- Line a baking sheet with parchment paper. Use a cookie scoop to scoop out the dough. Place them side-by-side on the baking sheet and put them in the fridge or freezer for at least a few hours or overnight.
- Once chilled, mix together the cup of sugar and cinnamon in a small bowl. Roll them in the cinnamon and sugar to coat them completely.
- Bake at 350 degrees F. Bake for 13-15 minutes. You want them to be golden brown edges and a doughy center. Transfer the cookies to a cooling rack and let cool for 20 minutes.
I hope you guys enjoy this recipe for the best maple snickerdoodles!