Maple Snickerdoodles are much like classic snickerdoodle cookies but they are flavored with maple syrup!
Since fall is the time for everything apple, maple, pecans, cranberry and pumpkins, it’s time to bake cookies that are fall-themed too. Maple snickerdoodles are a delicious idea. These cookies taste like fall, and they have a sugar and cinnamon coating that is hard to resist.
- all purpose flour
- ground cinnamon
- baking powder
- baking soda
- white sugar
- maple syrup
- maple sugar (read on for information on maple sugar!)
About Maple Sugar:
If you live in New England or Canada or anywhere else where maple is produced, you will likely be able to locate maple sugar in your area. Gourmet markets in other places may carry it as well. And maple sugar is sold on Amazon too! If you can’t locate any maple sugar, don’t fret because it’s easy to make at home. Just combine sugar and maple syrup (follow the instructions in the recipe for amounts), and stir them together. Better yet, process them together in a mini food processor to create a more smooth texture.
How to make Maple Snickerdoodles:
Whisk together the dry ingredients. In a separate bowl, use an electric mixer to combine butter and sugar. Then mix in egg and maple syrup. Blend in the dry ingredients too.
Combine regular sugar with maple sugar. Then roll the dough into balls and give them a little roll in the sugar mixture too.
Place the maple snickerdoodle cookie dough balls on a baking sheet, leaving room between them for the cookies to spread while baking. Bake for about 8 minutes.
Fully baked cookies will be crackly looking on top and may look a little wet in the middle. Move the baked cookies to a wire rack to cool completely.
The crackles are all part of the uniqueness of these cookies. If you are a lover of snickerdoodles, you’ll love these maple snickerdoodles too.
They have a tender texture. Store them at room temperature in a sealed container for a few days. They freeze well too. Just keep them in a sealed container, and they will be fresh and delicious for up to three months when stored in the freezer.
These are similar to my Brown Butter Snickerdoodles, and we absolutely love Cheesecake Stuffed Snickerdoodles and my Pumpkin Snickerdoodles too. But these maple snickerdoodles are the cookie to bake when you’re craving a little something with maple syrup in it. Hey, does that make them a good breakfast cookie? Why not?! Enjoy!
- 2 cups all purpose flour
- 1½ teaspoons ground cinnamon
- 1½ teaspoons baking powder
- ¼ teaspoon baking soda
- ½ cup (1 stick) salted butter, at room temperature
- 1 cup granulated white sugar
- 3 tablespoons maple syrup
- 1 large egg
- ½ cup granulated white sugar
- ½ cup maple sugar (see NOTES below)½
- Preheat oven to 350 degrees F.
MAKE THE COOKIE DOUGH:
- In a medium bowl, whisk together the flour, cinnamon, baking powder and baking soda. Set aside.
- In a large bowl, use an electric mixer to combine together butter and sugar until light and fluffy. Beat in the egg and syrup. Gradually blend in the dry ingredients until just mixed. In a small dish, mix together the topping sugars.
ADD THE SUGAR TOPPING:
- In a small dish, mix together the topping sugars. Roll the dough into 1-inch balls, and roll the balls in the sugar mixture. Place the cookie dough balls 2-inches apart on ungreased baking sheets.
- Bake 8 to 10 minutes. The cookies will be crackly on top and look wet in the middle. Remove the cookies from the baking sheets to cool on wire racks.
- *If you cannot find maple sugar, mix ½ cup regular sugar with 1 tablespoon maple syrup. Stir (or whir in a mini processor) until well combined and the clumps are gone.