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These maple Snickerdoodle cookies are a delicious and easy-to-make treat perfect for fall. They're soft, chewy and have a delicious cinnamon sugar coating with a warm, rich maple flavor.
I love Snickerdoodles. They're soft and chewy and have a delicious cinnamon-sugar coating that just melts in your mouth. The key ingredient that takes these classic Snickerdoodles to the next level is pure maple syrup, making these the best maple Snickerdoodle cookie recipe! They're made with the same basic ingredients as classic Snickerdoodles but include pure maple syrup. This gives them a warm, rich flavor that's perfect for cozy season. These are some of my favorite cookies for fall and the holidays. I usually add these to my Christmas cookie trays or tins; they're always a hit!
Why You Should Make This Recipe
The Sweet, Maple-y Goodness: The rich maple syrup elevates this classic snickerdoodle to the next level.
Fabulous Texture: These cookies are the perfect texture with a slightly crispy outside and a chewy inside!
Spiced to Perfection: Cinnamon and maple are quintessential fall flavors in these chewy maple snickerdoodles.
Easy-Peasy: Whipping up a batch is as simple as pie (or, should we say, cookies?).
Maple Snickerdoodle Ingredients
- all-purpose flour
- cream of tartar
- ground cinnamon
- baking soda
- salt
- unsalted butter
- brown sugar
- granulated sugar
- egg
- pure real maple syrup
- pure vanilla extract
See the printable recipe card below for exact quantities.
How to Make
- Mix dry ingredients: Flour, cream of tartar, ground cinnamon, baking soda and salt.
- In a separate bowl, cream butter and sugars. Add the egg, maple syrup and vanilla.
- Combine the dry ingredients with the wet ingredients.
- Scope into dough balls and chill.
- Roll dough ball in a cinnamon-sugar mixture.
- Bake to golden perfection: Watch for that just-right color and don't overbake!
See the printable recipe card below for exact recipe instructions.
Recommended Equipment & Tools
cookie sheet, wire rack, cookie scoop
Cookie Storage
Keep these chewy cookies fresh by storing them in an airtight container for a week.
For longer storage, place baked cookies snug in an airtight container or freezer zip-top bag. Make sure to include parchment paper between each layer of cookies. Store for up to 3 months.
To freeze unbaked Snickerdoodle cookie dough:
Arrange the dough balls on a baking sheet lined with parchment paper. Ensure they're spaced out so they don't stick together while freezing.
Place the baking sheet in the freezer for about 1-2 hours, or until the dough balls are firm (also known as flash freezing).
Once the dough balls are firm, transfer them to a freezer-safe bag or an airtight container.
Don't forget to label the bag or container with the date. The dough balls can be frozen for up to 3 months.
Bake from Frozen: When you're ready to bake, take out as many dough balls as you need and bake them in the preheated oven. You should add an extra minute or two to the baking time.
This method ensures you always have cookie dough ready for the holiday season.
Tips for the Snickerdoodle recipe
- Chill Out: Give your dough a good chill in the fridge. It helps with flavor development and texture and prevents the cookie from spreading too much.
- Maple Matters: Use the good stuff – pure maple syrup, not the imitation kind, for the best flavor.
- Size Matters: Keep your cookie sizes consistent for even baking.
Cookie Serving Suggestions
- Pair this tasty, chewy cookie with a cold glass of milk or a hot cup of coffee.
- Crumble over your favorite ice cream for an indulgent dessert.
- Add a scoop of vanilla ice cream in between two cookies for a yummy fall ice cream sandwich.
- Dip the cookies in dark chocolate sauce for a decadent dessert.
Cookie FAQs
This is usually because the dough was overmixed. Be sure to mix the ingredients just until combined. Also, your butter might be too warm. Keep it softened yet cool for a fluffier cookie.
Yes, Snickerdoodles are meant to be slightly undercooked. This gives them a soft and chewy texture.
Cream of tartar is an acid that helps to activate the baking soda in the dough. This gives the cookies their soft and chewy texture with a slight tangy flavor.
If you give this recipe a try, please leave a comment below, rate the recipe, and don’t forget to tag me @homesweetfarmhome on Instagram. I’d love to see what you come up with and share with our community. Cheers!
Recipe Card
Maple Snickerdoodles
Ingredients
Cookie
- 2 ½ cups all-purpose flour
- 1 teaspoon cream of tartar
- 1 ½ teaspoon ground cinnamon
- 1 teaspoon baking soda
- ½ teaspoon salt
- ¾ cup unsalted butter softened to room temperature
- ½ cup packed brown sugar
- ½ cup granulated sugar
- 1 large egg room temperature
- ¼ cup pure maple syrup*
- 2 teaspoons pure vanilla extract
Topping
- ⅓ cup granulated sugar
- 1 teaspoon ground cinnamon
Instructions
- In a medium bowl, whisk together all-purpose flour, cream of tartar, cinnamon, baking soda, and salt. Set aside.
- In a large bowl using a hand mixer, or a bowl of a stand mixer fitted with a paddle attachment, beat the softened butter, brown sugar and granulated sugar on high speed for 2 minutes until light and fluffy.
- Beat in the egg, maple syrup and vanilla until well combined. Scraping down the sides of the bowl as needed.
- On low speed, gradually add the flour mixture to the wet ingredients and beat until just combined. Be careful not to overmix the dough.
- Using a medium cookie scoop (1.5 tablespoons), scoop dough and roll it into a ball. Place cookie dough balls on a large baking sheet and place into the refrigerator to chill for at least 2 hours.
- In a small bowl, mix granulated sugar with cinnamon. Set this aside.
- Preheat oven to 350°F and line baking sheets with parchment paper or silicone mats. Set aside.
- Roll each cookie dough ball generously into the cinnamon sugar mixture and place on baking sheet 2-3 inches apart.
- Bake for 13-14 minutes or until lightly browned around the edges and the centers look slightly under-baked.
- Remove the pan from oven and allow the cookies to cool on the cookie sheet for 5 minutes before transferring to a wire rack to cool completely.
Sally says
To be honest, when I first tasted these, I thought "Okay, it's a snickerdoodle".
The maple flavor was a little too subtle for me.
But my husband said "These cookies are magic- they're disappearing out of
the jar!"
He loves them, and that's the main point...
homesweetfarmhome says
Glad your husband liked these magic cookies!