Maple Snickerdoodles

I’ve always had a soft spot for classic cookies, and snickerdoodles are one of those timeless treats that never go out of style. But as a baker, I can’t help but play with tradition and add a little seasonal twist now and then. That’s how these Maple Snickerdoodles came to life. One cozy autumn afternoon, I was experimenting with ways to deepen the flavor of a traditional snickerdoodle without overpowering its signature cinnamon-sugar charm. Maple syrup turned out to be the perfect companion—sweet, earthy, and just the right amount of warm.

What I love most about this recipe is how it brings a comforting depth to a cookie that many of us grew up enjoying. It’s the kind of treat that feels nostalgic, yet slightly elevated. Whether you’re baking for a casual weekend snack or putting together a festive cookie tray, these Maple Snickerdoodles always manage to stand out.

Why You Will Love This Recipe

These cookies are soft and chewy in the center, with those classic crispy edges and that beloved cinnamon-sugar coating—but with a maple twist that makes them extra special. The maple syrup adds a rich, almost buttery sweetness, and the aroma while they bake? Absolutely irresistible.

They’re quick to prepare, which means you can have a batch ready in under 30 minutes—perfect for when the craving strikes. You don’t need any fancy equipment or unusual ingredients, just a bowl, a whisk, and a baking sheet.

Versatile

Maple Snickerdoodles are great year-round, but they truly shine in the fall and winter months. You can pack them in lunchboxes, share them at potlucks, serve them with coffee, or wrap them as thoughtful gifts. Want to switch it up? Try adding chopped pecans or a touch of nutmeg for an extra layer of flavor.

Affordable

This recipe is budget-friendly and relies on simple pantry staples. Maple syrup might be the priciest ingredient, but a little goes a long way, and the flavor payoff is completely worth it. You won’t need to make a special grocery run—just gather a few basics and you’re ready to bake.

Ingredients for the Recipe

• 2 ¾ cups all-purpose flour

• 1 ½ teaspoons cream of tartar

• ½ teaspoon baking soda

• ½ teaspoon salt

• 1 cup unsalted butter, softened

• 1 cup granulated sugar

• ½ cup brown sugar

• 1 large egg

• ¼ cup pure maple syrup

• 1 teaspoon vanilla extract

Cinnamon-Sugar Coating:

• ¼ cup granulated sugar

• 1 tablespoon ground cinnamon

HOW TO PREPARE THIS RECIPE

Step-by-Step Instructions for Preparation

Making Maple Snickerdoodles is a wonderfully simple process. The dough comes together quickly, and the cookies bake in just about 10 minutes. This recipe requires no chilling, so you can go from craving to cookie in under an hour. Here’s how to make these flavorful treats from start to finish.

Step 1: Preheat the Oven

Start by preheating your oven to 350°F (175°C). Line two large baking sheets with parchment paper to prevent sticking and ensure even baking. This step is important for maintaining the cookies’ soft centers and golden edges.

Step 2: Mix the Dry Ingredients

In a medium-sized mixing bowl, whisk together 2 ¾ cups of all-purpose flour, 1 ½ teaspoons of cream of tartar, ½ teaspoon of baking soda, and ½ teaspoon of salt. Set this aside. Combining your dry ingredients first helps distribute the leavening agents evenly throughout the dough.

Step 3: Cream the Butter and Sugars

In a large mixing bowl, cream together 1 cup of softened butter, 1 cup of granulated sugar, and ½ cup of brown sugar. Use an electric mixer for this step. Beat until the mixture is light and fluffy—this should take about 2 to 3 minutes. This step ensures your cookies are soft and rise properly.

Step 4: Add Wet Ingredients

Once the butter and sugars are well creamed, beat in 1 large egg, followed by ¼ cup of pure maple syrup and 1 teaspoon of vanilla extract. Mix until smooth and fully incorporated. The maple syrup not only enhances the flavor but also contributes to the cookie’s chewy texture.

Step 5: Combine Wet and Dry Mixtures

Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Be careful not to overmix the dough—it should be soft and slightly sticky but hold its shape well. Overworking the dough can result in tough cookies.

Step 6: Prepare the Cinnamon-Sugar Coating

In a small bowl, mix ¼ cup granulated sugar with 1 tablespoon ground cinnamon. This is the coating that gives the cookies their iconic crackled top and warming spice.

Step 7: Shape the Dough

Scoop out about 1 ½ tablespoons of dough per cookie (you can use a cookie scoop for uniformity). Roll the dough into smooth balls, then coat each one generously in the cinnamon-sugar mixture. Make sure they’re evenly coated—this layer gives the cookies that signature snickerdoodle sparkle and crunch.

Step 8: Bake the Cookies

Place the coated dough balls on your prepared baking sheets, leaving about 2 inches of space between them. Bake for 10 to 12 minutes, or until the edges are just starting to turn golden. The centers will still look soft, and that’s exactly what you want.

Step 9: Cool and Serve

Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely. As they cool, they’ll firm up slightly while remaining soft and chewy inside.

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Quick and Easy

This recipe is perfect for those busy days when you want a homemade treat without a time-consuming process. There’s no need to chill the dough, no fancy techniques involved, and the cleanup is minimal. From start to finish, you’re looking at less than an hour from prep to plate.

Customizable

These Maple Snickerdoodles are easy to make your own. You can fold in chopped walnuts or pecans, or even add a sprinkle of maple sugar to the coating fzor an extra boost of flavor. Prefer a crispier texture? Bake them a couple of minutes longer. Want them extra soft? Take them out at the 10-minute mark.

You can also experiment with spices. A dash of nutmeg or cardamom can complement the maple beautifully. And if you’re feeling adventurous, try drizzling the cooled cookies with a maple glaze made from powdered sugar and a splash of maple syrup.

Popular With Many People

Maple Snickerdoodles have a universal appeal. The familiar cinnamon-sugar flavor makes them approachable, while the hint of maple adds a layer of sophistication. I’ve served these at gatherings, bake sales, and cozy family nights—and they’ve never failed to impress.

Kids love them for their sweetness and crunch, while adults appreciate the warm, nostalgic flavor. They also hold up well in storage, making them ideal for gift boxes or make-ahead baking. Whether you’re new to baking or a seasoned pro, this recipe is a guaranteed crowd-pleaser.

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FAQs

Can I make these cookies without cream of tartar?
Yes, you can. While cream of tartar gives traditional snickerdoodles their distinct tang and chewy texture, you can substitute it with 1 teaspoon of lemon juice or white vinegar along with 1 teaspoon of baking powder for a similar effect. The flavor will be slightly different, but the cookies will still turn out soft and delicious.

Is it necessary to use pure maple syrup, or can I use maple-flavored syrup?
Pure maple syrup provides the best flavor and consistency for this recipe. If you’re in a pinch, you can use maple-flavored syrup, but the depth of flavor will not be the same. For optimal results, always go with pure maple syrup.

Can I freeze the dough or baked cookies?
Absolutely. The cookie dough can be rolled into balls and frozen, uncoated, for up to 3 months. When ready to bake, thaw slightly, roll in the cinnamon-sugar coating, and bake as directed. Baked cookies can also be frozen in airtight containers for up to 2 months.

How do I keep these cookies soft after baking?
Store the cookies in an airtight container at room temperature with a slice of bread. The bread helps retain moisture and keeps the cookies soft for several days.

Can I double the recipe for a large batch?
Yes, this recipe doubles well. Just be sure to mix thoroughly and bake in batches, keeping an eye on the baking time.