Tasty Maple Snickerdoodles

Finding the perfect cookie that bridges the gap between classic comfort and something a little special can be tricky. You want something that feels familiar enough for the kids to get excited about, but interesting enough to impress your friends when they stop by for coffee.

Luckily, these maple snickerdoodles hit that sweet spot perfectly: they have all the cinnamon-sugar goodness you love in traditional snickerdoodles, but with a rich maple twist that makes them feel like a cozy fall treat any time of year.

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What Kind of Maple Syrup Should I Use?

For these maple snickerdoodles, you’ll want to stick with pure maple syrup rather than the artificial stuff – it really does make a difference in flavor. Grade A Dark Robust (formerly Grade B) is my go-to choice because it has a stronger maple taste that won’t get lost among all the other sweet ingredients. If you only have Grade A Golden or Amber on hand, those will work too, though the maple flavor might be a bit more subtle. Just make sure whatever you choose is 100% pure maple syrup, as the imitation versions won’t give you that rich, complex maple flavor that makes these cookies special.

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Options for Substitutions

These cookies are pretty forgiving when it comes to swaps, so here’s what you can try:

• Pure maple syrup: This is what gives these cookies their special flavor, so I’d really recommend sticking with the real deal. But if you’re in a pinch, you can use honey or corn syrup – just know the maple taste won’t be as strong.
• Butter: You can substitute with margarine or even coconut oil (make sure it’s softened to room temperature). The texture might be slightly different, but they’ll still taste great.
• Brown sugar: No brown sugar? Mix 1/4 cup granulated sugar with 1 teaspoon molasses, or just use an extra 1/4 cup of granulated sugar instead.
• Cream of tartar: This helps give snickerdoodles their classic chewy texture, but if you don’t have it, you can leave it out. The cookies will still be delicious, just slightly less tangy and chewy.
• All-purpose flour: You can use a 1:1 gluten-free flour blend if needed. The cookies might be a bit more crumbly, but they’ll still work well.
• Egg: For egg-free cookies, try 1/4 cup applesauce or 1 tablespoon ground flaxseed mixed with 3 tablespoons water (let it sit for 5 minutes first).

Watch Out for These Mistakes While Baking

The biggest mistake with snickerdoodles is skipping the cream of tartar, which gives these cookies their signature tangy flavor and chewy texture – don’t try to substitute it with baking powder or leave it out entirely.

Another common error is not chilling the dough for at least 30 minutes before rolling, as warm dough will spread too much in the oven and you’ll end up with flat, crispy cookies instead of the soft, pillowy ones you want.

Make sure to roll your cookie balls in the cinnamon-sugar mixture right before baking rather than doing it ahead of time, since the sugar will dissolve into the dough and you’ll lose that beautiful coating.

Finally, resist the urge to overbake these cookies – they should look slightly underdone in the center when you pull them out, as they’ll continue cooking on the hot pan and finish with the perfect chewy texture.

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What to Serve With Maple Snickerdoodles?

These maple snickerdoodles are perfect on their own, but they really shine when paired with a tall glass of cold milk or a warm cup of coffee. The maple flavor also makes them a natural fit for fall gatherings – try serving them alongside hot apple cider or even vanilla ice cream for a simple dessert. They’re great for cookie exchanges, bake sales, or just having around the house when you need a sweet treat. I love packing a few in lunch boxes or bringing them to potluck dinners since they travel well and everyone always asks for the recipe!

Storage Instructions

Keep Fresh: These maple snickerdoodles stay soft and chewy when stored in an airtight container at room temperature for up to a week. I like to add a slice of bread to the container to help keep them extra soft – just replace the bread slice every couple of days.

Freeze: You can freeze the baked cookies in a freezer-safe container for up to 3 months, or freeze the cookie dough balls on a baking sheet before rolling in cinnamon sugar. Once frozen solid, transfer the dough balls to a freezer bag and bake straight from frozen – just add an extra minute or two to the baking time.

Make Ahead: The cookie dough can be made up to 2 days ahead and stored covered in the refrigerator. Let it come to room temperature for about 30 minutes before scooping and rolling in the cinnamon sugar mixture. This actually makes the cookies even more flavorful as the spices have time to meld together.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2800-3000
• Protein: 25-30 g
• Fat: 130-140 g
• Carbohydrates: 390-410 g

Ingredients

For the dough:

• 3/4 cup unsalted butter, softened
• 3/4 cup white sugar
• 1/4 cup light brown sugar
• 1/4 cup pure maple syrup
• 2 tsp vanilla extract
• 1 large egg
• 2 tsp baking soda
• 2 1/4 cups all-purpose flour
• 1 1/2 tsp ground cinnamon
• 1 tsp cream of tartar
• 1/2 tsp salt

For the cinnamon sugar coating:

• 1/4 cup granulated sugar
• 1 tbsp ground cinnamon

Step 1: Cream Butter and Sugars

• 3/4 cup unsalted butter, softened
• 3/4 cup white sugar
• 1/4 cup light brown sugar

In a large mixing bowl, cream together the softened unsalted butter, white sugar, and light brown sugar.

Beat the mixture on medium-high speed until it becomes light and fluffy, which should take about 2-3 minutes.

This step will help the cookies have a tender texture.

Step 2: Add Wet Ingredients

• 1/4 cup pure maple syrup
• 2 tsp vanilla extract
• 1 large egg

Add the pure maple syrup, vanilla extract, and egg to the creamed butter and sugar mixture from Step 1.

Beat again on medium speed until everything is well incorporated and the mixture is smooth.

Step 3: Mix Dry Ingredients and Combine

• 2 tsp baking soda
• 2 1/4 cups all-purpose flour
• 1 1/2 tsp ground cinnamon
• 1 tsp cream of tartar
• 1/2 tsp salt
• Wet mixture from Step 2

In a separate bowl, sift together the baking soda, all-purpose flour, ground cinnamon, cream of tartar, and salt.

Gradually add the dry ingredients to the wet ingredients from Step 2, mixing until just combined and a soft dough forms.

Step 4: Chill the Dough

• Cookie dough from Step 3

Cover the bowl with the cookie dough from Step 3 and refrigerate for at least 1 hour.

Chilling the dough helps prevent the cookies from spreading too much in the oven.

Personally, I find that overnight chilling makes the flavors even richer.

Step 5: Prepare for Baking

Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper to prevent sticking.

Step 6: Make Cinnamon Sugar & Coat Dough Balls

• 1/4 cup granulated sugar
• 1 tbsp ground cinnamon
• Chilled dough from Step 4

In a small bowl, mix together the granulated sugar and ground cinnamon to make the cinnamon sugar.

Scoop the chilled dough from Step 4 and roll into 1 1/2-inch balls.

Roll each ball in the cinnamon sugar mixture until fully coated.

Step 7: Bake the Cookies

• Cinnamon sugar-coated dough balls from Step 6

Place the cinnamon sugar-coated dough balls from Step 6 about 2 inches apart on the prepared baking sheet.

Bake in the preheated oven for 8-10 minutes, or until the tops have cracked and the cookies are set.

Remove from the oven and let cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.

Tasty Maple Snickerdoodles

Delicious Tasty Maple Snickerdoodles recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 33 minutes mins

Cook Time 1 hour hr 7 minutes mins

Total Time 1 hour hr 40 minutes mins

Servings 4

Calories 2900 kcal

Ingredients

  

For the dough:

• 3/4 cup unsalted butter, softened
• 3/4 cup white sugar
• 1/4 cup light brown sugar
• 1/4 cup pure maple syrup
• 2 tsp vanilla extract
• 1 large egg
• 2 tsp baking soda
• 2 1/4 cups all-purpose flour
• 1 1/2 tsp ground cinnamon
• 1 tsp cream of tartar
• 1/2 tsp salt

For the cinnamon sugar coating:

• 1/4 cup granulated sugar
• 1 tbsp ground cinnamon

Instructions

 

• In a large mixing bowl, cream together the softened unsalted butter, white sugar, and light brown sugar. Beat the mixture on medium-high speed until it becomes light and fluffy, which should take about 2-3 minutes. This step will help the cookies have a tender texture.
• Add the pure maple syrup, vanilla extract, and egg to the creamed butter and sugar mixture from Step 1. Beat again on medium speed until everything is well incorporated and the mixture is smooth.
• In a separate bowl, sift together the baking soda, all-purpose flour, ground cinnamon, cream of tartar, and salt. Gradually add the dry ingredients to the wet ingredients from Step 2, mixing until just combined and a soft dough forms.
• Cover the bowl with the cookie dough from Step 3 and refrigerate for at least 1 hour. Chilling the dough helps prevent the cookies from spreading too much in the oven. Personally, I find that overnight chilling makes the flavors even richer.
• Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper to prevent sticking.
• In a small bowl, mix together the granulated sugar and ground cinnamon to make the cinnamon sugar. Scoop the chilled dough from Step 4 and roll into 1 1/2-inch balls. Roll each ball in the cinnamon sugar mixture until fully coated.
• Place the cinnamon sugar-coated dough balls from Step 6 about 2 inches apart on the prepared baking sheet. Bake in the preheated oven for 8-10 minutes, or until the tops have cracked and the cookies are set. Remove from the oven and let cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.