Name: Maple Snickerdoodles: Fall Obsession!
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Ingredients: 1 cup (2 sticks / 227 g) unsalted butter, (softened, but not melted); 1 rac{1}{2} cups (300 g) granulated sugar; 2 large eggs, (room temperature); ¼ cup (79 g) pure maple syrup; 1 tablespoon vanilla extract; 3 cups (375 g) all-purpose flour; 1 teaspoon cream of tartar; 1 teaspoon baking soda; ¼ teaspoon kosher salt; 3 tablespoons granulated sugar

Maple snickerdoodles offer a delightful twist on a classic, infusing the beloved cinnamon-sugar cookie with the rich, warm notes of pure maple syrup. This recipe elevates the familiar comfort of a snickerdoodle into a truly special treat, perfect for autumn gatherings or simply a cozy afternoon. I’ve found that the key to perfect maple snickerdoodles lies in balancing the sweetness and ensuring the dough is just right for that signature crackled top. This version delivers a soft, chewy texture with that iconic tangy kick from cream of tartar, making it an irresistible addition to your fall baking repertoire.

⏱ Time: 40 min

👥 Servings: 24 cookies

📊 Level: Easy

🥗 10 ingredients

Maple Snickerdoodles: Fall Obsession!

Maple Snickerdoodles: bake these irresistible chewy cookies with a delightful cinnamon-sugar coating. Perfect for fall desserts and cozy moments.

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Prep Time 30

Cook Time 10

Total Time 40

Servings: 24

Course: Dessert

Cuisine: American

Calories: 280

Ingredients Method Notes

Ingredients

1 cup (2 sticks / 227 g) unsalted butter, (softened, but not melted)
1 rac{1}{2} cups (300 g) granulated sugar
2 large eggs, (room temperature)
¼ cup (79 g) pure maple syrup
1 tablespoon vanilla extract
3 cups (375 g) all-purpose flour
1 teaspoon cream of tartar
1 teaspoon baking soda
¼ teaspoon kosher salt
3 tablespoons granulated sugar

Method

Preheat oven to 350°F (175°C) and line three baking sheets with parchment paper.
In the bowl of a stand mixer fitted with the paddle attachment, cream together the softened butter and granulated sugar on medium speed until light and fluffy, about 2-3 minutes.
Add the eggs, one at a time, mixing well after each addition.
Add the maple syrup and vanilla extract, mixing until fully incorporated.

Notes

– For extra chewy cookies, avoid overmixing the flour once added. Mix just until combined.
– If your dough feels too sticky to roll, chill it in the refrigerator for 15-20 minutes. This makes handling much easier.
– Ensure your butter is softened but not melted; this is crucial for achieving the light and fluffy texture when creamed with sugar.

Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.

Pro tips

For extra chewy cookies, avoid overmixing the flour once added. Mix just until combined.
If your dough feels too sticky to roll, chill it in the refrigerator for 15-20 minutes. This makes handling much easier.
Ensure your butter is softened but not melted; this is crucial for achieving the light and fluffy texture when creamed with sugar.

These Maple Snickerdoodles are a testament to how simple ingredients can create extraordinary flavor. Try this recipe to bring a touch of fall magic into your kitchen!