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–+ servings
stack of maple snickerdoodle cookies with red maple leaf
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Maple Snickerdoodles
Prep Time
15 mins
Cook Time
10 mins
 
A classic cookie that has stepped up a notch with the addition of maple flavors!
Course: Dessert
Cuisine: American
Keyword: maple cookies, snickerdoodle recipe
Servings: 16 cookies
Author: Jackie
Ingredients
  • 1 ½ cups flour
  • 1 teaspoon cream of tartar
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  • ½ cup salted butter softened
  • ½ cup granulated sugar
  • ¼ cup brown sugar
  • 1 large egg
  • 4 tablespoons pure maple syrup
  • For Coating:
  • 2 tablespoons granulated sugar
  • 2 teaspoon cinnamon
Instructions
  1. In a medium bowl, whisk together the flour, cream of tartar, baking powder and salt. Set aside.
  2. In a large bowl, with an electric mixer, beat together the butter, the ½ cup granulated sugar, the brown sugar, the egg and the maple syrup.
  3. Add the flour mixture to the butter mixture and stir until combined.
  4. Cover with plastic wrap and chill in the refrigerator for 1 hour.
  5. Preheat the oven to 375F.
  6. Line a cookie sheet with parchment paper. Set aside.
  7. In a small bowl mix together the sugar and cinnamon for the coating.
  8. Using a 1 tablespoon size scoop divide out the dough and roll it into balls.
  9. Roll the cookie dough balls in the sugar/cinnamon mixture and place them 2 inches apart on the prepared cookie sheet.
  10. Bake for 8-10 minutes, until set. Edges will be lightly browned and centers will look slightly undercooked.
  11. Allow the cookies to cool on the cookie sheet for 2-3 minutes before removing them to a wire rack to cool completely.
Recipe Notes

Store these cookies in an airtight container at room temperature for up to 3 days.
Make sure you use real maple syrup and not maple flavoured pancake syrup. Pure maple syrup will give you the best flavour. If you want a very robust maple flavour look for a dark coloured maple syrup.