Maple Snickerdoodles

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.

No ratings yet

Print Pin Save

Course: Dessert

Cuisine: American

Keyword: cookies, fall dessert, holiday desserts, Thanksgiving dessert

Prep Time: 15

Cook Time: 28

Total Time: 43

Servings: cookies

Calories: 130kcal

Author: Alicia Countryman

Equipment

2 Large cookie sheets
Parchment paper
Large and small mixing bowls
Electric mixer
Medium cookie scoop 1 ½ 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.

Nutrition