Maple Snickerdoodles
Soft cinnamon-spiced snickerdoodles enhanced with maple syrup and extract for a rich, autumn-inspired flavor. These cookies offer a perfect blend of sweetness and spice with a crisp sugar coating.
Equipment
- 1 mixing bowl
- 1 cookie sheet lined with parchment paper
- 1 small bowl for sugar coating
- 1 cooling rack
Ingredients
- 2 cups flour
- 1 teaspoon cream of tartar
- 1 teaspoon ground cinnamon
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ cup butter softened
- ½ cup brown sugar
- ½ cup granulated sugar
- 1 large egg
- ½ cup maple syrup
- 1 teaspoon maple extract
- ¼ cup sugar
- 1 ½ teaspoons ground cinnamon
Instructions
- In a medium mixing bowl, cream the softened butter with brown and granulated sugars until light and fluffy.
- Add the egg, maple syrup, and maple extract to the butter mixture and combine well.
- Incorporate the flour, cream of tartar, ground cinnamon, baking soda, and salt into the wet ingredients and mix until fully combined.
- Chill the dough in the refrigerator for at least one hour and up to two days.
- Preheat the oven to 350°F (175°C) and line a cookie sheet with parchment paper.
- In a small bowl, combine sugar and cinnamon for the coating.
- Form 1-inch dough balls using a cookie scoop or hands, roll them in the cinnamon sugar mixture, and place them 2 inches apart on the prepared cookie sheet.
- Bake cookies for 14 minutes until edges are set. Remove from oven and transfer to a cooling rack.
Notes
- Chilling the dough prevents excessive spreading during baking.
- Store cookies in an airtight container for up to one week.
- Substitute pure vanilla extract if maple extract is unavailable.