Dessert

Maple Snickerdoodles Recipe

ByMatteo Rossi December 9, 2025December 9, 2025

Introduction

Maple Snickerdoodles offer a delightful twist on the classic cinnamon sugar cookie, infusing the warm sweetness of maple syrup and extract. These soft, chewy treats are perfect for cozy afternoons or sharing with friends and family.

A stack of four round, light brown snickerdoodle cookies, each with a slightly cracked and textured surface sprinkled with cinnamon, placed neatly on top of a white book with visible text on the cover. Behind the cookies is a clear glass filled with white milk. The background features blurred shapes resembling small decorative Christmas trees in muted green and white tones, all set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

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
¼ cup sugar (for coating)
1 ½ teaspoon ground cinnamon (for coating)

Instructions

Step 1: In a medium mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until smooth. Add in the egg, maple syrup, and maple extract, mixing well to combine.
Step 2: Add the flour, cream of tartar, ground cinnamon, baking soda, and salt to the wet ingredients. Stir until the dough is fully combined. Cover and chill in the refrigerator for at least one hour, or up to two days.
Step 3: Preheat your oven to 350°F (175°C). Line a cookie sheet with parchment paper and set aside.
Step 4: In a small bowl, mix together the ¼ cup sugar and 1 ½ teaspoons ground cinnamon for the coating. Using a cookie scoop or your hands, form 1-inch dough balls. Roll each ball in the cinnamon sugar mixture and place on the prepared cookie sheet, spacing them about 2 inches apart to allow for spreading.
Step 5: Bake the cookies for 11 minutes, then remove them from the oven and transfer to a cooling rack to cool completely.

Tips & Variations

For a stronger maple flavor, increase the maple extract to 1 ½ teaspoons, but avoid adding too much as it can become overpowering.
If you prefer a crisper cookie, bake for an extra 1-2 minutes, watching carefully to prevent burning.
Substitute half the all-purpose flour with whole wheat flour for a nuttier taste and added fiber.
Try adding chopped nuts like pecans or walnuts into the dough for extra texture.

Storage

Store these cookies in an airtight container at room temperature for up to one week. They can also be frozen for up to three months; thaw at room temperature before serving. To refresh, warm them briefly in the oven for a soft, freshly-baked texture.

How to Serve

A close-up image of a metal tray lined with a white cloth holding a stack of four round cinnamon cookies, each with a slightly cracked surface showing a light golden brown color with darker cinnamon specks. The top cookie has a bite taken out, revealing a soft, chewy inside with a golden texture. The background is a white marbled surface. The photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use pure vanilla extract instead of maple extract?

Yes, vanilla extract can be used if you don’t have maple extract. The cookies will have a more traditional snickerdoodle flavor with a subtle vanilla sweetness.

Do these cookies spread during baking?

Yes, these snickerdoodles spread a bit while baking, which is why spacing them about 2 inches apart on the cookie sheet is important to avoid sticking together.