Maple Snickerdoodles
Soft, chewy, and bursting with warm fall flavors, these Maple Snickerdoodles are a delightful twist on the classic cookie favorite. Infused with pure maple syrup and coated in a signature cinnamon-sugar blend, each bite delivers a comforting balance of sweetness and spice. The addition of cream of tartar gives these cookies their iconic tang and irresistibly soft texture, making them a standout treat for any occasion. Perfect for holiday baking or a cozy afternoon indulgence, these easy-to-make cookies come together in just 30 minutes and pair beautifully with a steaming cup of coffee or tea. Try them once, and they’re sure to become a seasonal favorite!
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Recipe Information
Ingredients
- 1 cup Unsalted butter, softened
- 1 cup Granulated sugar
- 1 cup Brown sugar, packed
- 1 tablespoon Pure maple syrup
- 1 teaspoon Vanilla extract
- 2 Eggs, large
- 3 cups All-purpose flour
- 2 teaspoons Cream of tartar
- 1 teaspoon Baking soda
- 0.5 teaspoon Salt
- 2 teaspoons Cinnamon (for coating)
- 3 tablespoons Granulated sugar (for coating)
Instructions
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy, about 2-3 minutes.
Mix in the maple syrup, vanilla extract, and eggs, one at a time, beating well after each addition.
In a separate bowl, whisk together the all-purpose flour, cream of tartar, baking soda, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until fully combined. Be careful not to overmix.
In a small bowl, combine the cinnamon and granulated sugar for the coating.
Using a cookie scoop or a tablespoon, portion out the cookie dough and roll each piece into a ball (about 1.5 inches in diameter). Roll the dough balls in the cinnamon-sugar mixture to coat thoroughly.
Place the coated dough balls on the prepared baking sheets, spacing them about 2 inches apart.
Bake the cookies in the preheated oven for 9-11 minutes, or until the edges are just set and the tops are slightly crackled. Do not overbake; they will continue to firm up as they cool.
Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Serve and enjoy your cozy maple snickerdoodles with a warm beverage or as a standalone treat!
Nutrition Facts
Calories |
208 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 8.4 g | 11% | |
| Saturated Fat | 5.1 g | 25% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 37 mg | 12% | |
| Sodium | 102 mg | 4% | |
| Total Carbohydrate | 31.0 g | 11% | |
| Dietary Fiber | 0.5 g | 2% | |
| Total Sugars | 18.7 g | ||
| Protein | 2.2 g | 4% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 14 mg | 1% | |
| Iron | 0.7 mg | 4% | |
| Potassium | 100 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
