Maple Snickerdoodles

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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.

Image of a batch of snickerdoodle cookies surrounding a glass of milk on a white background. The cookies are evenly baked with a crackled surface, suggesting a crispy texture, and the scene evokes a homely, comforting vibe.

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?).

Image of a single maple snickerdoodle cookie with a golden brown surface, sparkling with sugar granules, with a bite taken out to reveal a soft, chewy interior.

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

Image showing a close-up of snickerdoodle cookies spread out on a white surface. Each cookie has a textured surface with cracks and wrinkles, highlighted by a cinnamon-sugar coating.

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.

Image of a dozen snickerdoodle cookies arranged in rows on a white surface. They have a classic crinkled top with a dusting of cinnamon sugar, giving them a warm, golden-brown color.

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.

Why are my Snickerdoodles flat and crispy?

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.

Are Snickerdoodles supposed to be undercooked?

Yes, Snickerdoodles are meant to be slightly undercooked. This gives them a soft and chewy texture.

Why is cream of tartar used in Snickerdoodles?

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!

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