Maple Snickerdoodles

Maple snickerdoodle cookies on a grey plate.

These Maple Snickerdoodles are a delicious twist on a classic! Thick, soft, and chewy cookies flavored with brown sugar and maple syrup and rolled in cinnamon sugar.

Course Dessert

Cuisine American

Prep Time 25

Cook Time 12

Total Time 37

Servings

Calories 258kcal

Author Allison - Celebrating Sweets

Ingredients

Cookies:

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

Instructions

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.

Notes

*Flour: Fluff the flour several times with your measuring cup to lighten it. Lightly scoop a heaping portion and level it off with the back of a knife.

**Dough balls: If your dough balls are too sticky to work with you can pop the dough in the refrigerator for 30 minutes before baking. I do not find this step necessary.

***Bake time: Depending on how evenly your oven bakes you might want to rotate the baking sheets once during bake time.

Nutrition