Soft, chewy Maple Snickerdoodles (Mapledoodles) cookies with a delightful maple twist—perfectly spiced with cinnamon and sweetened naturally with real maple syrup for a cozy, comforting treat.
Why You’ll Love This Recipe
I love how these Maple Snickerdoodles combine the classic cinnamon-sugar magic of traditional snickerdoodles with the rich, natural sweetness of pure maple syrup. They come out soft and chewy every time, with just the right hint of warm spice that makes them feel perfect for fall or anytime I want a comforting cookie. Plus, using maple syrup adds a unique depth of flavor that makes these cookies stand out from the usual batch. I appreciate how simple and quick the recipe is, yet the result feels special and homemade.
Ingredients
1/2 cup unsalted butter, softened
1 large egg
1 teaspoon vanilla extract
1/2 cup pure maple syrup
1 1/2 cups all-purpose flour
1 teaspoon cream of tartar
1/2 teaspoon baking soda
1/4 teaspoon salt
1 tablespoon ground cinnamon
2 tablespoons granulated sugar (for rolling)
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a large bowl, beat the softened butter and maple syrup together until creamy and well combined.
Add the egg and vanilla extract, and mix until smooth.
In a separate bowl, whisk together the flour, cream of tartar, baking soda, salt, and cinnamon.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined into a soft dough.
In a small bowl, mix the granulated sugar with the remaining cinnamon.
Scoop tablespoon-sized portions of dough and roll them into balls, then gently roll each ball in the cinnamon-sugar mixture until coated.
Place the coated dough balls on the prepared baking sheet about 2 inches apart.
Bake for 10-12 minutes, or until the edges are set but the centers remain soft. Be careful not to overbake.
Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Servings and timing
This recipe makes about 18 cookies. Prep time takes me around 10 minutes, and the baking only takes about 12 minutes, so from start to finish, I can have these warm, cozy cookies ready in just about 22 minutes. Each cookie is roughly 120 calories.
Variations
If I want to mix things up, I sometimes add a handful of chopped pecans or walnuts to the dough for some crunch. Another fun twist is to drizzle a bit of maple glaze on top after baking by mixing powdered sugar with a little maple syrup. For a more intense cinnamon flavor, I occasionally bump up the cinnamon in the dough or the rolling sugar mix. I’ve also tried swapping half the all-purpose flour with whole wheat flour for a nuttier, heartier cookie. For a vegan version, I substitute the butter with a plant-based alternative and the egg with a flax egg—these changes still produce a lovely chewy texture.
Storage/reheating
I store these cookies in an airtight container at room temperature, where they stay fresh for about 4-5 days. If I want to keep them longer, I freeze the baked cookies for up to 3 months. To reheat, I pop a cookie or two in the microwave for about 10-15 seconds or warm them briefly in a low oven to bring back that soft, chewy texture.
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FAQs
Can I use maple-flavored syrup instead of pure maple syrup?
I recommend using pure maple syrup because it provides natural sweetness and authentic flavor. Maple-flavored syrups usually contain additives and artificial sweeteners that can affect the cookie’s texture and taste.
What if I don’t have cream of tartar?
If I’m out of cream of tartar, I sometimes substitute it with an equal amount of lemon juice or white vinegar, or simply increase the baking soda slightly. The cream of tartar helps give snickerdoodles their classic texture and tang.
Can I make the dough ahead of time?
Yes, I like to prepare the dough a day in advance and store it in the fridge. The flavors develop nicely overnight, and it makes baking quicker the next day.
How do I keep my snickerdoodles soft?
I try not to overbake and always allow the cookies to cool on the baking sheet for a few minutes before moving them to a rack. Storing them in an airtight container helps retain their softness.
Can I double this recipe?
Absolutely. I usually double the batch when I’m baking for gatherings. Just make sure you have enough space on your baking sheets and adjust baking times if needed.
Conclusion
I find that these Maple Snickerdoodles bring a cozy twist to a classic cookie, perfect for those times when I crave something soft, chewy, and warmly spiced. The addition of maple syrup not only sweetens naturally but also adds a comforting depth that makes these cookies truly special. Whether I’m baking for friends, family, or just myself, these Mapledoodles never fail to satisfy my sweet tooth with a hint of fall magic.
📖 Recipe:
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Maple Snickerdoodles (Mapledoodles)
- Total Time: 22 minutes
- Yield: About 18 cookies
- Diet: Vegetarian
Description
Soft, chewy snickerdoodle cookies with a delightful maple twist—perfectly spiced with cinnamon and sweetened naturally with real maple syrup for a cozy, comforting treat.
Ingredients
1/2 cup unsalted butter, softened
1/2 cup pure maple syrup
1 large egg
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1 teaspoon cream of tartar
1/2 teaspoon baking soda
1/4 teaspoon salt
1 tablespoon ground cinnamon
2 tablespoons granulated sugar (for rolling)
Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, beat the softened butter and maple syrup together until creamy and well combined.
- Add the egg and vanilla extract, and mix until smooth.
- In a separate bowl, whisk together the flour, cream of tartar, baking soda, salt, and cinnamon.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined into a soft dough.
- In a small bowl, mix the granulated sugar with the remaining cinnamon.
- Scoop tablespoon-sized portions of dough and roll them into balls, then gently roll each ball in the cinnamon-sugar mixture until coated.
- Place the coated dough balls on the prepared baking sheet about 2 inches apart.
- Bake for 10-12 minutes, or until the edges are set but the centers remain soft. Be careful not to overbake.
- Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
For a crunchier texture, add a handful of chopped pecans or walnuts to the dough.
Drizzle maple glaze made from powdered sugar and maple syrup on top after baking for extra sweetness.
Increase cinnamon in the dough or rolling sugar for a more intense cinnamon flavor.
Substitute half the all-purpose flour with whole wheat flour for a nuttier cookie.
For a vegan version, use plant-based butter and a flax egg as substitutes.
Store cookies in an airtight container at room temperature for 4-5 days or freeze for up to 3 months.
Reheat cookies in the microwave for 10-15 seconds or warm briefly in a low oven to restore softness.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Dessert, Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 8g
- Sodium: 90mg
- Fat: 4g
- Saturated Fat: 2.5g
- Unsaturated Fat: 1.5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 0.5g
- Protein: 1g
- Cholesterol: 20mg
