If you adore the warm, cozy flavors of cinnamon sugar cookies but crave a little twist that makes your taste buds sing, then this Maple Snickerdoodles (Mapledoodles) Recipe is your new best friend. Imagine soft, chewy cookies infused with the rich sweetness of pure maple syrup and classic snickerdoodle spices—a perfect blend of nostalgia and novelty. These cookies bake up light and tender with just the right touch of cinnamon sugar on the outside, making them absolutely irresistible for any time of day. Whether you’re baking for a crowd or treating yourself, this recipe delivers comfort and joy in every bite.
Ingredients You’ll Need
The beauty of this recipe is how simple, familiar ingredients come together to create something extraordinary. Each element plays an essential role—from the buttery softness and deep sweetness of maple syrup to the gentle tang of cream of tartar that gives the cookie its signature snickerdoodle tang and texture.
- 1/2 cup unsalted butter, softened: Provides a rich, creamy base for tender cookies.
- 1/2 cup pure maple syrup: Adds natural sweetness and a delightful maple flavor that makes these snickerdoodles uniquely special.
- 1 large egg: Binds the dough together and lends moisture for soft crumbs.
- 1 teaspoon vanilla extract: Enhances the sweetness and rounds out the flavors beautifully.
- 1 1/2 cups all-purpose flour: The structure for your cookies, holding everything in place.
- 1 teaspoon cream of tartar: Gives the snickerdoodles their classic tang and chewy texture.
- 1/2 teaspoon baking soda: Helps the cookies rise just enough for that perfect softness.
- 1/4 teaspoon salt: Balances the sweetness and deepens flavor complexity.
- 1 tablespoon ground cinnamon: Adds the unmistakable warm spice that snickerdoodles are known for.
- 2 tablespoons granulated sugar (for rolling): Combined with cinnamon to create the iconic crunchy coating.
How to Make Maple Snickerdoodles (Mapledoodles) Recipe
Step 1: Prepare Your Baking Environment
Start by preheating your oven to 350°F (175°C) and lining a baking sheet with parchment paper. This step is crucial to ensure your cookies bake evenly and don’t stick, making cleanup a breeze.
Step 2: Cream Butter and Maple Syrup
In a large bowl, beat the softened butter and maple syrup together until creamy and well combined. This is where the magic begins—your dough’s base is luxuriously fragrant with maple, setting up the flavor foundation for the entire batch.
Step 3: Add Egg and Vanilla
Mix in the egg and vanilla extract until you reach a smooth, homogeneous batter. These ingredients lend moisture and depth, helping the final cookie to be soft with a subtle, comforting vanilla note.
Step 4: Combine Dry Ingredients
In a separate bowl, whisk together the flour, cream of tartar, baking soda, salt, and cinnamon. This blend ensures that each cookie has a balanced rise, perfect chewiness, and that iconic cinnamon kick.
Step 5: Mix Dry Ingredients into Wet
Gradually add the dry ingredients to your wet mixture, stirring just until a soft dough forms. Be careful not to over-mix here—too much mixing will make the cookies tough instead of tender and chewy.
Step 6: Prepare Cinnamon-Sugar Coating
In a small bowl, combine the granulated sugar and remaining cinnamon. This classic coating is what gives snickerdoodles their signature sweet-spicy crust and delightful crunch on the outside.
Step 7: Shape and Roll the Dough
Scoop tablespoon-sized portions of dough and roll them into balls, then gently roll each ball in the cinnamon-sugar mixture until fully coated. This step guarantees that every bite has that perfect cinnamon sugar hit.
Step 8: Arrange and Bake
Place the coated dough balls on the prepared baking sheet about 2 inches apart to give them space to puff and spread just right. Bake for 10-12 minutes, or until the edges are set but the centers remain soft—this is the sweet spot that makes these Mapledoodles unforgettable.
Step 9: Cool and Enjoy
Allow the cookies to rest on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. This keeps them tender and prevents breakage, plus it’s the perfect moment to inhale those heavenly maple and cinnamon aromas.
How to Serve Maple Snickerdoodles (Mapledoodles) Recipe
Garnishes
Consider dusting a few cookies with extra cinnamon sugar just before serving for that sparkling finish. Or drizzle with a little softened maple glaze to amplify the maple goodness if you want to impress guests with a beautiful presentation.
Side Dishes
These cookies pair wonderfully with a steaming mug of coffee, chai tea, or even a glass of cold milk. For an extra indulgent treat, serve alongside a scoop of vanilla ice cream to create an easy yet decadent dessert experience.
Creative Ways to Present
Arrange your Mapledoodles on a rustic wooden board for a charming fall-inspired display, perfect for holiday gatherings. Alternatively, stack them with wax paper in between and tie a ribbon around for a mindful homemade gift that anyone would adore.
Make Ahead and Storage
Storing Leftovers
After cooling completely, store your cookies in an airtight container at room temperature. They’ll stay fresh and chewy for up to a week, ready to satisfy your sweet cravings anytime.
Freezing
Maple Snickerdoodles freeze beautifully. Place them in a single layer on a baking sheet and freeze until firm, then transfer to a freezer-safe bag for up to three months. Thaw at room temperature before serving—like a little time capsule of maple biscuit happiness!
Reheating
If you want to enjoy them warm, pop a couple of cookies in the microwave for 10-15 seconds or heat briefly in a low oven. This warms the maple syrup inside and revives that soft, melt-in-your-mouth texture.
FAQs
Can I substitute maple syrup with honey or corn syrup?
While honey or corn syrup can add sweetness, the unique maple flavor is what makes these snickerdoodles truly special. Substituting may alter both taste and texture, so it’s best to stick with pure maple syrup if you want authentic Mapledoodles.
Are these cookies gluten-free?
This recipe uses all-purpose flour, which contains gluten. To make a gluten-free version, you could try a one-to-one gluten-free flour blend, but results might vary slightly in texture.
Why is cream of tartar important in snickerdoodles?
Cream of tartar provides the distinctive tangy flavor and chewy texture unique to snickerdoodles. It also reacts with baking soda to help the cookies rise just right.
Can I make the dough ahead of time?
Absolutely! You can prepare the dough and refrigerate it for up to 24 hours before baking. This actually helps the flavors meld and can improve cookie texture.
How do I make these cookies crispier?
If you prefer a crisper cookie, try baking a minute or two longer but watch carefully to avoid overbaking. Also, rolling the dough balls a bit flatter before baking can help achieve a thinner, crispier bite.
Final Thoughts
If you’re searching for a cookie that’s both a treat and a little adventure in a bite, this Maple Snickerdoodles (Mapledoodles) Recipe should be at the top of your list. It’s straightforward, fun to make, and absolutely delightful to eat. I encourage you to give it a try soon—you’re going to fall in love with the warm maple spice combo that feels like a hug in cookie form!
Print
Maple Snickerdoodles (Mapledoodles) Recipe
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Total Time: 22 minutes
- Yield: 18 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Maple Snickerdoodles, or Mapledoodles, are soft, chewy cookies infused with pure maple syrup and coated in a cinnamon-sugar mixture. A delightful twist on the classic snickerdoodle, they offer a warm maple flavor perfect for cozy gatherings or a comforting treat with tea or coffee.
Ingredients
Wet Ingredients
- 1/2 cup unsalted butter, softened
- 1/2 cup pure maple syrup
- 1 large egg
- 1 teaspoon vanilla extract
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1 teaspoon cream of tartar
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 tablespoon ground cinnamon
For Rolling
- 2 tablespoons granulated sugar
- Additional ground cinnamon for mixing with sugar
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
- Cream Butter and Maple Syrup: In a large bowl, beat the softened butter and pure maple syrup together until the mixture is creamy and well combined, which ensures a smooth texture in your cookies.
- Add Egg and Vanilla: Incorporate the egg and vanilla extract into the butter-maple mixture, mixing until the batter is smooth and uniform, which adds richness and flavor.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, cream of tartar, baking soda, salt, and ground cinnamon to evenly distribute the leavening agents and spice.
- Combine Wet and Dry: Gradually add the dry ingredients to the wet ingredients, mixing just until a soft dough forms to avoid developing gluten and keep the cookies tender.
- Prepare Cinnamon-Sugar: In a small bowl, combine the granulated sugar with the remaining ground cinnamon to create the coating that gives the cookies their signature flavor and slight crunch.
- Form Dough Balls: Scoop tablespoon-sized portions of the dough, roll them into smooth balls, and then gently roll each ball in the cinnamon-sugar mixture to coat thoroughly.
- Arrange on Baking Sheet: Place the coated dough balls onto the prepared baking sheet, spacing them about 2 inches apart to allow for spreading during baking.
- Bake: Bake the cookies for 10-12 minutes until the edges are set but centers remain soft. Watch closely to avoid overbaking, which can dry out the cookies.
- Cool: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely, which helps them set properly and develop their texture.
Notes
- You can substitute pure maple syrup with a maple-flavored syrup, but it may affect the depth of flavor.
- Make sure the butter is softened but not melted for best texture.
- Do not overmix the dough to keep the cookies tender and chewy.
- For more intense cinnamon flavor, increase cinnamon in the coating mixture.
- Store cookies in an airtight container at room temperature for up to 5 days.
- These cookies freeze well; freeze baked cookies in an airtight container for up to 3 months.
