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
Scale
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.
