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Maple Snickerdoodles Recipe

Maple Snickerdoodles Recipe
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★★★★★

4.9 from 5 reviews

Enjoy these soft and chewy Maple Snickerdoodles, a delightful twist on the classic cookie with the warm flavors of cinnamon and pure maple syrup. Perfect for fall or any time you crave a sweet, spiced treat.

Ingredients

Scale

Dry Ingredients

  • 2 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 1/2 teaspoons cinnamon (divided)
  • 1/2 teaspoon salt

Wet Ingredients

  • 3/4 cup unsalted butter (softened)
  • 3/4 cup light brown sugar (packed)
  • 1/2 cup granulated sugar (divided)
  • 1/4 cup pure maple syrup
  • 1 large egg
  • 1 teaspoon maple extract
  • 1/2 teaspoon vanilla extract

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper to prepare for baking.
  2. Mix Dry Ingredients: Spoon the flour into a measuring cup and level it off carefully. In a medium bowl, combine the flour, baking soda, 1 teaspoon of cinnamon, and salt. Stir together until evenly mixed and set aside.
  3. Prepare Cinnamon Sugar: In a small bowl, mix 1/4 cup of granulated sugar with the remaining 1/2 teaspoon of cinnamon. This mixture will be used to coat the cookies.
  4. Cream Butter and Sugars: Using a stand mixer or hand mixer, cream together the softened butter, brown sugar, and remaining 1/4 cup of granulated sugar until the mixture is light and fluffy, about 2-3 minutes.
  5. Add Wet Flavors: Add the pure maple syrup, egg, maple extract, and vanilla extract to the creamed butter and sugar. Mix on medium speed until all ingredients are fully combined.
  6. Combine Wet and Dry: Gradually add the dry ingredients to the wet mixture, mixing until fully incorporated, to form the cookie dough.
  7. Shape Cookies: Using a 2-tablespoon cookie scoop, portion out the dough and roll each portion into a ball. Roll each dough ball in the prepared cinnamon sugar mixture until well-coated. Place them on the lined baking sheets, leaving some space between each to allow for spreading.
  8. Bake Cookies: Bake in the preheated oven on the middle rack for 12-14 minutes. For chewier cookies, bake closer to 12 minutes. For crisper edges, bake a bit longer until golden.
  9. Cool: Remove the cookies from the oven and allow them to cool on the baking sheet for 5-10 minutes before transferring them to a wire rack to cool completely.

Notes

  • Use pure maple syrup and maple extract for the best authentic flavor.
  • Do not overbake to maintain chewy texture.
  • Allow the cookies to cool slightly on the baking sheet before moving to a cooling rack to prevent breakage.
  • Store leftovers in an airtight container at room temperature for up to 5 days.
  • For a deeper maple flavor, try letting the dough rest in the fridge for 30 minutes before baking.

Nutrition

Keywords: Maple Snickerdoodles, Maple Cookies, Cinnamon Cookies, Soft Cookies, Chewy Cookies, Fall Cookies, Holiday Treats

Find it online: https://cheflenacooks.com/maple-snickerdoodles-recipe/