Name: Maple Snickerdoodles
Prep time: 10 min
Cook time: 10 min
Total time: 80 min
Ingredients: 3/4 cup salted butter (softened); 3/4 cup granulated sugar; 1/4 cup brown sugar; 1/4 cup pure maple syrup; 2 teaspoons vanilla extract; 1 egg; 2 teaspoons baking soda; 2 1/4 cups all purpose flour; 2 teaspoons ground cinnamon; 1 teaspoon cream of tartar; 1/2 teaspoon salt; 1/4 cup sugar; 1 Tablespoon cinnamon

Jump to Recipe Print Recipe

As an Amazon Associate, I earn from qualifying purchases. Read the full disclosure here.

Indulge in a taste of fall with these soft and chewy Maple Snickerdoodles bursting with flavor from pure maple syrup.

I love to bake cookies. They are usually easy to make, come together quickly, and I can have them baked and ready to eat in under 30 minutes.

I’m one of those people that always has a ton of baking staples and baking add ins in my pantry. That means I’m ready to bake whenever I feel the need for a sweet treat.

What are your baking staples?

flour (usually all purpose flour, a gluten free flour, and a whole wheat flour)
granulated sugar
brown sugar
powdered sugar
extracts (both vanilla and almond)
cocoa powder
butter (I prefer salted but I usually have both salted and unsalted on hand)
eggs
milk
baking powder and baking soda
spices (I have a ton but my staples are cinnamon, nutmeg, ginger, allspice, and cardamom)

From the ingredients above I can make a basic cake, cookie, or cupcake recipe. Then I stock plenty of chocolate chips, flavored chips, nuts, jams, candy, dried fruits, oats, sprinkles, and other add ins that I may need for a recipe.

One thing that I don’t often buy is maple syrup because it’s expensive and I don’t use it in many of my recipes. This delicious Maple Chocolate Fudge is one of the few sweet maple recipes I have on the blog. One of my favorite savory recipes is this Sweet and Spicy Maple Roasted Brussels Sprouts and Butternut Squash.

I found this recipe for Maple Snickerdoodles. I liked the idea of a soft and chewy cookie made with real maple syrup. I make Copycat Insomnia Snickerdoodle Cookies which are big, chewy cookies. Another favorite are my Snickerdoodle Bars.

I thought the addition of maple syrup would give the cookies are unique flavor. You can choose a lighter, grade A maple syrup, if you want a lighter flavor or a darker, grade B maple syrup, if you want a more robust flavor.

What does maple syrup taste like?

Maple syrup has a rich, sweet, and light caramel-like flavor. It also has hints of vanilla with an earthy undertone. It’s often described as smooth, buttery, and naturally sweet, making it a popular topping for pancakes, waffles, and desserts.

I think the maple syrup adds an earthy note to the cookies along with a touch of caramel flavor. Make sure to use pure maple syrup and not an imitation maple syrup which won’t give you the same flavor.

Ingredients:

salted butter (or unsalted if you prefer)
granulated sugar
brown sugar (I use light but you can use dark)
pure maple syrup
vanilla extract
eggs
all purpose flour
baking soda
cinnamon
cream of tartar
salt

To make the cookies cream the butter, granulated sugar, and brown sugar together in a large bowl until nice and fluffy. Add in the maple syrup, vanilla extract, and egg and beat until well combined.

In a medium bowl combine the flour, baking soda, cinnamon, cream of tartar, and salt. Add the dry ingredients to the wet ingredients and mix until a dough forms. Chill the dough for at least 1 hour or up to 24 hours.

Do I have to chill the dough?

Yes! Chilling the dough allows you to be able to roll the dough into balls and then into the cinnamon sugar mixture without it sticking to your hands. It also helps to make the cookie chewy.

Preheat the oven to 375 degrees. Mix the cinnamon and sugar in a small bowl. Roll the dough into 1 1/2 inch balls and roll each ball in the cinnamon sugar mixture. Place them 2 inches apart on a baking sheet. Bake for 8-10 minutes or until the cookies have cracked on top and are set. They should not be golden brown or else they will be overcooked.

These cookies were amazing! They were soft but also had a nice chew to them. While they tasted similar to a lot of my other snickerdoodles the maple syrup definitely added a depth of flavor.

I shared them with several people and they raved about them! I was even told they were the best snickerdoodles people have eaten. I liked both the texture and the flavor of the cookies. I was also impressed that they kept their soft, chewy texture for several days.

How do you store Maple Snickerdoodles?

Store these cookies in an air tight container for up to 1 week.

If you’ve tried my Maple Snickerdoodles or any other recipe on Hezzi-D’s Recipe Box please take a minute to rate the recipe and leave a comment letting me know how you liked it. I love hearing from you! You can FOLLOW ME on:

FACEBOOK

TWITTER

INSTAGRAM