Maple Snickerdoodle Cookies

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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


Prepare the dough:

  1. In a medium bowl combine the flour, baking soda, baking powder, cinnamon and salt; set aside 
  2. In a mixing bowl with paddle attachment cream together the butter, granulated sugar and light brown sugar until creamy
  3. Add in the maple syrup, vanilla extract and egg continue mixing until fully combined
  4. Slowly add the dry ingredients and mix until smooth and fully incorporated, scraping down the sides in between mixing
  5. Refrigerate the dough for 30 minutes

Prepare Cinnamon Sugar Mixture:

  1. Combine the cinnamon and granulated sugar in a small bowl; set aside 

Bake the Maple Snickerdoodle Cookies:

  1. 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)
  2. Roll each cookie ball in the cinnamon sugar mixture and place on the prepared baking sheet about 3 inches apart
  3. Bake for 8-10 minute or until the cookie has a light golden edge
  4. Remove the cookies from the oven and allow them to cool on the baking sheet for 5 minutes
  5. Serve and Enjoy!