Maple Snickerdoodle Cookies are soft, chewy, a slight maple syrup flavor and coated in cinnamon sugar. These spiced cookies are a favorite cookie all year round, but the cinnamon sugar makes for a festive holiday cookie.
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Christmas Cookie Week day four is a classic and timeless cookie. Maple Snickerdoodle cookies are a must and one that will be hard to enjoy just one. Every time I bite into a snickerdoodle cookie, I forget how much I love them and I am so happy that my kids are loving these as much as I do. A quick and easy recipe that requires only pantry staples and there is really nothing fancy about these other than they are over the top good.
What Are Maple Snickerdoodle Cookies
Maple Snickerdoodle Cookies are soft, chewy, spiced and festive cookies made even better with the addition of maple syrup. A classic snickerdoodle is a very simple cookie dough made with flour, butter, sugar, cinnamon and eggs. These area always the perfect texture of soft and chewy and the cinnamon sugar adds a little crunch with each bite. For this recipe I took it up a notch by adding light brown sugar and pure maple syrup for a rich and deep flavor! Grab yourself a glass of milk and enjoy every bite of this timeless cookie that kids and adults love.
Ingredients Needed To Make Maple Snickerdoodle Cookies
Cookie Dough
Unsalted Butter
Granulated Sugar
Light Brown Sugar
Maple Syrup
Vanilla Extract
Egg
All Purpose Flour
Baking Soda
Baking Powder
Ground Cinnamon
Salt
Cinnamon Sugar Mixture
Granulated Sugar
Ground Cinnamon
How To Make Maple Snickerdoodle Cookies
Prepare the dough:
- In a medium bowl combine the flour, baking soda, baking powder, cinnamon and salt; set aside
- In a mixing bowl with paddle attachment cream together the butter, granulated sugar and light brown sugar until creamy
- Add in the maple syrup, vanilla extract and egg continue mixing until fully combined
- Slowly add the dry ingredients and mix until smooth and fully incorporated, scraping down the sides in between mixing
- Refrigerate the dough for 30 minutes
Prepare Cinnamon Sugar Mixture:
- Combine the cinnamon and granulated sugar in a small bowl; set aside
Bake the Maple Snickerdoodle Cookies:
- Preheat oven to 350 degrees F and prepare a baking sheet with parchment paper
Scoop the cookie dough using a small to medium ice cream scoop (approximately a 1 ½ - 2 inch ball) - Roll each cookie ball in the cinnamon sugar mixture and place on the prepared baking sheet about 3 inches apart
- Bake for 10-12 minute or until the cookie has a light golden edge
- Remove the cookies from the oven and allow them to cool on the baking sheet for 5 minutes
More Holiday Cookies You Will Love
Gingerbread Snowball Cookies
Chocolate Chip Cookie Dough Balls
Peppermint White Chocolate French Macarons
Nutella Almond Meringue Cookies
Maple Snickerdoodle Cookies
- Prep Time: 50 minutes
- Cook Time: 8-10 minutes
- Total Time: 60 minutes
- Yield: 24-26 cookies 1x
Ingredients
Cookie Dough
¾ Cup Unsalted Butter
½ Cup Granulated Sugar
½ Cup Light Brown Sugar
¼ Cup Maple Syrup
1 teaspoon Vanilla Extract
1 Egg
2 ¼ Cup All Purpose Flour
2 teaspoon Baking Soda
1 teaspoon Baking Powder
1 ½ teaspoon Ground Cinnamon
½ teaspoon Salt
Cinnamon Sugar
¼ Cup Granulated Sugar
1 Tablespoon Ground Cinnamon
Instructions
Prepare the dough:
- In a medium bowl combine the flour, baking soda, baking powder, cinnamon and salt; set aside
- In a mixing bowl with paddle attachment cream together the butter, granulated sugar and light brown sugar until creamy
- Add in the maple syrup, vanilla extract and egg continue mixing until fully combined
- Slowly add the dry ingredients and mix until smooth and fully incorporated, scraping down the sides in between mixing
- Refrigerate the dough for 30 minutes
Prepare Cinnamon Sugar Mixture:
- Combine the cinnamon and granulated sugar in a small bowl; set aside
Bake the Maple Snickerdoodle Cookies:
- Preheat oven to 350 degrees F and prepare a baking sheet with parchment paper
Scoop the cookie dough using a small to medium ice cream scoop (approximately a 1 ½ - 2 inch ball) - Roll each cookie ball in the cinnamon sugar mixture and place on the prepared baking sheet about 3 inches apart
- Bake for 8-10 minute or until the cookie has a light golden edge
- Remove the cookies from the oven and allow them to cool on the baking sheet for 5 minutes
- Serve and Enjoy!
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