Description
These delicious Maple Snickerdoodles combine the classic cinnamon sugar cookie with the rich, warm flavor of maple syrup and maple extract. Soft and chewy with a perfect cinnamon sugar coating, these cookies are an ideal treat for fall or any time you crave a sweet, comforting dessert.
Ingredients
Scale
Dry Ingredients
- 2 cups flour
- 1 teaspoon cream of tartar
- 1 teaspoon ground cinnamon
- 1 teaspoon baking soda
- ½ teaspoon salt
Wet Ingredients
- ½ cup butter (softened)
- ½ cup brown sugar
- ½ cup granulated sugar
- 1 egg
- ½ cup maple syrup
- 1 teaspoon maple extract
Cinnamon Sugar Coating
- ¼ cup sugar
- 1 ½ teaspoon ground cinnamon
Instructions
- Cream the Butter and Sugars: In a medium mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until the mixture is light and fluffy. Then, add in the egg, maple syrup, and maple extract, mixing until fully combined.
- Combine Dry Ingredients: In a separate bowl, whisk together the flour, cream of tartar, ground cinnamon, baking soda, and salt. Gradually add these dry ingredients to the wet mixture, mixing until a uniform dough forms. Cover and chill the dough in the refrigerator for at least one hour and up to two days to allow flavors to develop and dough to firm up.
- Prepare Oven and Baking Sheet: Preheat your oven to 350°F (175°C). Line a cookie sheet with parchment paper to prevent sticking and promote even baking.
- Form and Coat Dough Balls: In a small bowl, combine the sugar and ground cinnamon for the coating. Use a cookie scoop or your hands to form 1-inch dough balls. Roll each dough ball in the cinnamon sugar mixture, ensuring an even coating. Place the coated dough balls onto the prepared cookie sheet, spacing them about 2 inches apart to allow room for spreading during baking.
- Bake and Cool: Bake the cookies in the preheated oven for approximately 11 minutes, until the edges are set and slightly golden but the centers remain soft. Remove from the oven and transfer the cookies to a cooling rack to cool completely before serving.
Notes
- Chilling the dough helps prevent excessive spreading and enhances the flavor.
- Use parchment paper or a silicone baking mat to ensure cookies do not stick.
- Maple extract intensifies the maple flavor; if unavailable, increase maple syrup slightly but reduce other liquids.
- Cookies can be stored in an airtight container for up to 5 days for freshness.
- Prep Time: 15 minutes
- Cook Time: 11 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: Maple Snickerdoodles, cinnamon sugar cookies, maple syrup cookies, fall cookies, soft snickerdoodle recipe
