Description
Delightfully soft and chewy Maple Snickerdoodles infused with pure maple syrup and maple flavoring. These cookies combine the classic cinnamon sugar coating with a subtle, rich maple twist, making them perfect for cozy afternoons or holiday treats.
Ingredients
Dry Ingredients
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 1/2 teaspoons cinnamon (divided)
- 1/2 teaspoon salt
Wet Ingredients
- 3/4 cup unsalted butter (softened)
- 3/4 cup light brown sugar (packed)
- 1/2 cup granulated sugar (divided)
- 1/4 cup pure maple syrup
- 1 large egg
- 1 teaspoon maple flavoring
- 1/2 teaspoon vanilla paste
Instructions
- Preheat Oven and Prepare Pans: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper to prevent sticking and ensure even baking.
- Mix Dry Ingredients: Spoon the flour into a measuring cup and level off to get an accurate amount. In a medium bowl, combine the flour with baking soda, 1 teaspoon of cinnamon, and salt, stirring well. Set this mixture aside.
- Prepare Cinnamon Sugar Coating: In a small bowl, mix together 1/4 cup granulated sugar with the remaining 1/2 teaspoon cinnamon. This will be used for rolling the cookie dough balls.
- Cream Butter and Sugars: Using a stand mixer or hand mixer, beat the softened butter with brown sugar and the remaining 1/4 cup granulated sugar until the mixture is light and fluffy, which ensures a good texture for the cookies.
- Add Wet Flavorings: To the creamed butter mixture, add the pure maple syrup, egg, maple flavoring, and vanilla paste. Mix on medium speed until all ingredients are fully incorporated and smooth.
- Combine Wet and Dry Ingredients: Gradually add the dry flour mixture to the wet ingredients, mixing until fully combined but avoiding overmixing to maintain a tender cookie texture.
- Shape the Cookies: Using a 2-tablespoon cookie scoop, portion out the dough. Roll each portion into a ball, then roll them in the prepared cinnamon sugar mixture to coat thoroughly. Space the dough balls on the lined baking sheets, allowing some room for spreading during baking.
- Bake the Cookies: Place the baking sheets on the middle rack of the preheated oven. Bake for 12-14 minutes; 12 minutes for chewier cookies and a bit longer if a crisper texture is preferred.
- Cool the Cookies: Once baked, remove the cookies from the oven and let them cool on the baking sheets for 5-10 minutes. Then transfer them to a cooling rack to cool completely before serving or storing.
Notes
- For softer cookies, remove from oven at 12 minutes; for crispier cookies, bake longer but watch carefully to avoid burning.
- Make sure butter is softened but not melted for best creaming results.
- Use parchment paper or silicone mats to prevent sticking and help with easy cleanup.
- Maple flavoring enhances the maple syrup taste without adding extra liquid, but can be omitted if unavailable.
- Store cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.
- Prep Time: 10 minutes
- Cook Time: 14 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
