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.

Maple Snickerdoodles

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.

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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.

Author: Shannon
Prep Time: 15
Chill Time: 120
Total Time: 2 hours 15 minutes
Yield: 30 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Units Scale

Cookie

2 1/2 cups all-purpose flour
1 teaspoon cream of tartar
1 1/2 teaspoon ground cinnamon
1 teaspoon baking soda
1/2 teaspoon salt
3/4 cup unsalted butter, softened to room temperature
1/2 cup packed brown sugar
1/2 cup granulated sugar
1 large egg, room temperature
1/4 cup pure maple syrup*
2 teaspoons pure vanilla extract

Topping

1/3 cup granulated sugar
1 teaspoon ground cinnamon

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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.

Notes

*make sure you're using pure maple syrup, not imitation maple syrup.

Keywords: cookie

Find it online: https://homesweetfarmhome.com/maple-snickerdoodles/