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Maple Snickerdoodles: Fall Obsession! Maple Snickerdoodles: bake these irresistible chewy cookies with a delightful cinnamon-sugar coating. Perfect for fall des

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 minutes
Cook Time 10 minutes
Total Time 40 minutes
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
 

  1. Preheat oven to 350°F (175°C) and line three baking sheets with parchment paper.
  2. 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.
  3. Add the eggs, one at a time, mixing well after each addition.
  4. 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.