Fall just got a whole lot sweeter. These Maple Snickerdoodles take the classic cinnamon-sugar cookie to the next level. Real maple syrup brings that warm, cozy flavor we all crave when the leaves start changing.
The soft, chewy texture is pure perfection. Each bite delivers that signature snickerdoodle tang with a rich maple twist. They also smell incredible while baking.
Perfect for autumn gatherings or cozy nights at home, these golden beauties can’t be resisted by kids and adults alike. Trust me, one cookie won’t be enough. My husband ate a whole bag of these in just a few hours!
And if you are looking for other cookies for the holidays, I recommend these Brown Butter Oatmeal Raisin Cookies or Italian Christmas Cookies.
Ready to bake up some fall magic? Let’s dive in!
What ingredients do I need to make maple snickerdoodles?
Besides the usual flour, baking soda, sugar, egg, brown sugar, and vanilla extract, you’ll also need the following:
- Pure maple syrup – makes these snickerdoodles extra special for Fall and Christmas.
- Cream of tartar – For the signature tangy flavor that snickerdoodles are known for.
A note on the brown sugar. Use light brown sugar and not dark brown sugar. Dark brown sugar will make the cookies spread more, and they will be crispy instead of soft and chewy.
Equipment you’ll need for this recipe
- 2 large baking or cookie sheets
- 2 sheets of parchment paper
- Large and small mixing bowls
- Electric mixer – You can also use a stand mixer with a paddle attachment.
Directions for making Maple Snickerdoodles
Preheat oven to 350°F. Line two large baking or cookie sheets with parchment paper.
Use an electric mixer to combine the butter, sugar, brown sugar, and maple syrup until fluffy. Add the vanilla extract and egg, and continue beating until just combined.
Pour in the flour, cinnamon, baking soda, cream of tartar, and salt, then mix until the dough is thick and stiff. Set the dough aside.
In a small bowl, make the cinnamon sugar. Stir together the 3 tablespoons of sugar and cinnamon.
Use a 1 ½ tablespoon cookie scoop to scoop out level balls of dough, gently use your hands to roll the dough into a ball, then roll it in the cinnamon sugar to coat it.
Place the dough balls on the baking sheets, about 2 inches apart.
Bake the cookies, one batch at a time, for 13-14 minutes or until they start to brown around the edges and look puffy in the center. Remove them from the oven and sprinkle some more cinnamon sugar on top while the cookies are still hot.
Let the cookies cool for 10 minutes on the baking sheet before transferring them to a wire rack to cool. Serve at room temperature.
Can I use maple extract instead of maple syrup?
You can! I actually recommend for a stronger maple flavor, use both maple syrup and 1/2 or 1 teaspoon of maple extract.
What maple syrup works best for these cookies?
Pure maple syrup is the best kind of syrup for these cookies.
What is the best way to store Maple Snickerdoodles?
The best way to store most cookies is in an airtight container at room temperature for up to 5 days… if they last that long!
You can also store them in the refrigerator, but they taste best at room temperature.
Maple Snickerdoodles
Equipment
- 2 Large cookie sheets
- Parchment paper
- Large and small mixing bowls
- Electric mixer
- Medium cookie scoop 1 1/2 tablespoons
Ingredients
- ½ cup unsalted butter softened
- ½ cup light brown sugar packed
- ¼ cup granulated sugar
- 3 tablespoons pure maple syrup
- 1 teaspoon vanilla extract
- 1 large egg
- 2 cups all-purpose flour spooned and leveled
- 1 teaspoon cinnamon
- ½ teaspoon baking soda
- ½ teaspoon cream of tartar
- ½ teaspoon salt
CINNAMON SUGAR:
- 3 tablespoons granulated sugar
- 1 teaspoon ground cinnamon
Instructions
- Preheat oven to 350°F. Line two large baking or cookie sheets with parchment paper.
- Use an electric mixer to combine the butter, sugar, brown sugar, and maple syrup until fluffy. Add the vanilla extract and egg, and continue beating until just combined.
- Pour in the flour, cinnamon, baking soda, cream of tartar, and salt, then mix until the dough is thick and stiff. Set the dough aside.
- In a small bowl, make the cinnamon sugar. Stir together the 3 tablespoons of sugar and cinnamon.
- Use a 1 ½ tablespoon cookie scoop to scoop out level balls of dough, gently use your hands to roll the dough into a ball, then roll it in the cinnamon sugar to coat it.
- Place the dough balls on the baking sheets, about 2 inches apart.
- Bake the cookies, one batch at a time, for 13-14 minutes or until they start to brown around the edges and look puffy in the center. Remove them from the oven and sprinkle some more cinnamon sugar on top while the cookies are still hot.
- Let the cookies cool for 10 minutes on the baking sheet before transferring them to a wire rack to cool. Serve at room temperature.
Notes
- Using a cookie scoop of a different size will result in a different number of cookies.
- I used light metal pans to bake the cookies. If you use dark metal pans, the cookies may bake faster or have a crispier bottom.
- No chill time is necessary for this cookie dough!
- For softer cookies, bake for 12-13 minutes.
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