These Maple Snickerdoodles are a fun twist on a classic! Thick, soft, and chewy cookies flavored with brown sugar and maple syrup and rolled in cinnamon sugar. Cozy flavors that are perfect for fall and winter.
We’re approaching a new season so a new cookie recipe is in order. If you’re a fan of maple you will love these maple snickerdoodles.
Maple snickerdoodle details
Flavor: The notable flavors in these cookies are brown sugar, maple, and cinnamon.
Texture: These cookies are thick and soft with chewy edges. The additions of cornstarch and maple syrup ensure that cookies bake up with a soft texture.
Ease: This cookie dough comes together in minutes and there is no need to chill the dough. In fact, I think these cookies are best when baked right away. You’re looking at just over 30 minutes from start to finish.
Size: This recipe makes 14 large bakery-style cookies. I use a 3-tablespoon scoop which ensures that there is enough dough to bake up fairly thick, with a generous surface area for coating in cinnamon sugar.
*Full recipe below in the recipe card*
Prepare the cookie dough. This is a fairly basic preparation with the addition of maple syrup and maple extract to make these cookies maple flavored.
Scoop the cookie dough and roll the dough balls in a mixture of cinnamon and sugar.
Bake the cookies on parchment-lined baking sheets for 11-13 minutes.
Allow the cookies to cool completely. They will firm up as the cool.
- Butter should be softened slightly but still cool to the touch. If the butter is over-softened (or beginning to melt) the cookies will spread too much in the oven.
- Line your baking sheets with parchment paper. This helps the cookies bake evenly and prevents them from spreading too much. Bonus: it also makes cleanup a breeze!
- Use a cookie scoop for evenly sized cookies. I use a 3-tablespoon scoop for this recipe.
- After rolling the dough in cinnamon sugar ensure that the dough balls are still mounded and not flattened. This is so they bake up nice and thick.
- Under bake the cookies. You should remove these cookies from the oven when they have spread and puffed but the very center is still slightly underdone. They should be so soft that you cannot pick them up off the baking sheet without them falling apart. They will firm up as they cool on the baking sheet.
Ingredient spotlight: maple extract
I order to get the maximum amount of maple flavor, this recipe uses pure maple syrup and maple extract. Maple extract is often artificially flavored (which I’m not usually a fan of), but, the intensity of its flavor really can’t be beat. A little goes a long way. This recipe only uses ½ teaspoon. If you’d prefer to skip the extract, you absolutely can, the maple flavor will just be more subtle.
- 2⅓ cups all purpose flour*
- 2 teaspoons cornstarch
- ¾ teaspoon baking soda
- ½ teaspoon salt
- 1½ teaspoons ground cinnamon
- ½ teaspoon cream of tartar
- ¾ cup unsalted butter, softened slightly but still cool to the touch
- ⅔ cup light brown sugar
- ⅓ cup granulated sugar
- ¼ cup pure maple syrup
- 1 large egg
- ½ teaspoon maple extract
Cinnamon sugar coating:
- ¼ cup granulated sugar
- 2 teaspoons ground cinnamon
- Preheat oven to 350°F with two racks near the center of the oven. Line two baking sheets with parchment paper.
- Combine flour, cornstarch, baking soda, salt, cinnamon, and cream of tartar. Set aside.
- In a large bowl, using a hand mixer or stand mixer fitted with the paddle attachment, beat butter, brown sugar, and granulated sugar until light and creamy – about a minute or two. Add syrup, egg, and maple extract, beating until combined and scraping the sides and bottom of the bowl as needed. Add the flour mixture and beat until well combined.
- In a shallow bowl, combine the sugar and cinnamon for coating the dough balls.
- Use a 3-tablespoon scoop to scoop out portions of dough**. Roll each dough ball in the cinnamon sugar and place a couple inches apart on the prepared baking sheets. Note: the portions of dough should still be close to a "ball" shape, not flattened. This ensures they will bake with a nice thickness.
- Bake for 11-13 minutes***, until the edges are set but the centers of the cookies are still slightly underdone. They should be so soft that you cannot pick them up off the baking sheet. They will firm up as they cool. Place the pans on wire racks to cool completely.
Nutritional Information is an estimate based on third-party calculations and may vary based on products used and serving sizes.