Maple Snickerdoodles

By Lily | Last modified on Dec 25, 2025

Featured in: Desserts

Imagine biting into a soft, chewy cookie that perfectly balances warm cinnamon with the rich, sweet essence of maple syrup. These Maple Snickerdoodles are a delightful twist on a beloved classic, offering a comforting flavor that conjures cozy autumn mornings and joyful moments around the kitchen.

The addition of real maple syrup and maple extract infuses these cookies with a unique sweetness that complements the traditional cinnamon sugar coating. Whether enjoyed with a cup of coffee or packed into lunchboxes, these cookies bring both nostalgia and a fresh flavor experience.

Why You’ll Love This Recipe

Classic snickerdoodle cinnamon flavor enhanced with authentic maple syrup and extract.
Soft texture with a slight crispy edge, perfect for every bite.
Flexible chilling time that allows for convenient preparation ahead.

Ingredients

All-purpose flour: Provides the structure and base for our soft, chewy cookies with the perfect crumb.
Cream of tartar: Adds a slight tang and helps achieve the signature snickerdoodle texture and rise.
Ground cinnamon: Infuses classic warm spice flavor essential to snickerdoodles throughout the dough.
Baking soda: Acts as a leavening agent, ensuring the cookies rise and remain tender.
Salt: Balances the sweetness and enhances the overall flavor profile.
Unsalted butter, softened: Creates richness and moisture while aiding in dough binding.
Brown sugar: Adds deep molasses notes and chewiness to the cookie’s texture.
Granulated sugar: Contributes sweetness and slight crispness to the cookie edges.
Large egg: Binds ingredients together and contributes to the dough’s soft consistency.
Pure maple syrup: Adds natural sweetness and a distinct maple flavor that complements cinnamon.
Maple extract: Intensifies the maple aroma without extra sweetness for a more pronounced flavor.
Sugar for coating: Coarsely coats cookies, enhancing sweetness and adding a pleasant crunch.
Ground cinnamon for coating: Enhances the outer spice layer, creating the classic snickerdoodle finish.

Instructions

Cream Butter and Sugars: In a medium mixing bowl, beat softened butter with brown and granulated sugars until smooth and fluffy. This step aerates the butter creating a light texture essential for soft cookies.
Add Wet Ingredients: Incorporate the egg, pure maple syrup, and maple extract into the creamed butter mixture. Mixing these early integrates moisture and rich maple flavor throughout the dough.
Combine Dry Ingredients: In a separate bowl, whisk flour, cream of tartar, ground cinnamon, baking soda, and salt. Thorough mixing ensures even distribution of leavening and spices for consistent flavor and texture.
Blend Dry and Wet Mixtures: Gradually add dry ingredients to the wet mixture, stirring until just combined. Avoid overmixing to maintain tender cookie texture while fully incorporating all components.
Chill the Dough: Cover the dough and chill in the refrigerator for at least one hour up to two days. Chilling helps solidify fats, controls cookie spread, and develops deeper flavors.
Preheat Oven and Prepare Baking Sheet: Set the oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking and promote even baking.
Mix Cinnamon Sugar Coating: In a small bowl, combine sugar and ground cinnamon for the coating. This blend adds a sweet and spicy crust that defines snickerdoodles.
Shape and Coat Dough Balls: Use a cookie scoop or hands to form 1-inch dough balls. Roll each ball thoroughly in the cinnamon sugar mixture—this glazing creates the signature crackled exterior.
Arrange and Bake: Place coated dough balls on the baking sheet two inches apart to allow for spreading. Bake for 14 minutes until edges are set but centers remain soft for chewy perfection.
Cool and Serve: Remove cookies from the oven and transfer to a cooling rack. Cooling prevents overbaking and helps the cookies firm up while maintaining softness.

You Must Know

Chilling dough is essential; it prevents excessive spreading and enhances flavor depth.
Use pure maple syrup and extract for authentic maple flavor—artificial substitutes alter taste.
Cookies will look soft when removed from the oven but will firm up upon cooling for ideal texture.

Storage Tips

Store cooled Maple Snickerdoodles in an airtight container at room temperature for up to one week. For longer storage, freeze baked cookies in a sealed bag for up to three months.

Serving Suggestions

Enjoy these cookies alongside a hot cup of coffee or spiced chai for a cozy treat. They also pair beautifully with vanilla ice cream or warm apple cider during festive gatherings.

Professional Tips

For even baking, rotate the cookie tray halfway through baking to prevent hot spots.
Use room temperature ingredients to ensure uniform mixing and texture.
Adjust cinnamon in coating to match your spice preference without overpowering maple flavor.

FAQs

Can I substitute the maple extract if I don’t have it?: If unavailable, use an additional 1 tablespoon of maple syrup, but note the flavor will be less concentrated.
Why is cream of tartar used in snickerdoodles?: Cream of tartar provides the trademark tang and helps with leavening, contributing to the cookies’ chewy texture.
Can I use all white sugar instead of brown sugar?: Brown sugar adds moisture and depth, but you can substitute with white sugar at a slight texture and flavor difference.
How do I prevent cookies from spreading too much?: Be sure to chill the dough well and maintain spacing on the baking sheet to control spreading.
Are these cookies gluten-free?: This recipe uses all-purpose flour and is not gluten-free; use a gluten-free flour blend as a substitute if needed.
Can I make the dough ahead of time?: Yes, chilling the dough up to two days before baking allows flavors to develop and convenience in preparation.