If you’re searching for a cookie that’s both comforting and a little bit extraordinary, Maple Snickerdoodles (Mapledoodles) are about to become your new favorite treat. These soft, cinnamon-dusted wonders blend the sweet depth of pure maple syrup with the nostalgic magic of classic snickerdoodles, creating a chewy cookie with irresistible flavor and warm, golden color. Every bite brings a burst of fall coziness, perfect for sharing with friends, dunking in a cup of coffee, or enjoying straight off the cooling rack.
Ingredients You’ll Need
The magic of Maple Snickerdoodles (Mapledoodles) lies in a handful of humble ingredients that each play a special part in developing their flavor, texture, and signature cinnamon sparkle. Here’s how each ingredient earns its place in your mixing bowl:
- Unsalted butter (½ cup, softened): Provides richness and creates that perfectly tender, melt-in-your-mouth crumb.
- Brown sugar (½ cup): Adds a touch of molasses and chewiness, deepening the cookie’s flavor.
- Granulated sugar (¼ cup plus 2 tablespoons for rolling): Brings sweetness and balances the brown sugar, while the extra is for rolling and that beautiful crackled top.
- Pure maple syrup (¼ cup): Infuses every bite with natural maple flavor, making these truly special.
- Large egg (1): Binds the dough and adds structure and moisture.
- Vanilla extract (1 teaspoon): Adds aromatic warmth that rounds out the maple-cinnamon notes.
- All-purpose flour (1½ cups): Creates the essential structure for cookies that are soft in the middle and crisp at the edge.
- Baking soda (½ teaspoon): Helps your Mapledoodles puff up and get the right texture.
- Cream of tartar (½ teaspoon): The classic snickerdoodle ingredient that adds a subtle tang and chew.
- Salt (¼ teaspoon): Enhances all the other flavors and keeps things from getting too sweet.
- Ground cinnamon (1 teaspoon, for rolling): Brings that classic cozy snickerdoodle aroma to the surface.
How to Make Maple Snickerdoodles (Mapledoodles)
Step 1: Prep Your Baking Space
Start by preheating your oven to 350°F and lining a baking sheet with parchment paper. This step keeps your cookies from sticking and ensures an easy cleanup—trust me, there’s nothing better than sliding perfectly golden cookies right off that tray!
Step 2: Cream the Butter and Sugars
In a large mixing bowl, beat together the softened unsalted butter, brown sugar, and ¼ cup granulated sugar until the mixture looks light and fluffy. This adds air into the dough, setting the stage for an extra-tender crumb in your Maple Snickerdoodles (Mapledoodles).
Step 3: Add Maple, Egg, and Vanilla
Once your butter and sugars are fluffy, mix in the pure maple syrup, the egg, and vanilla extract. Don’t rush—make sure everything’s well combined, and take a second to enjoy the lovely sweet aroma wafting up from the bowl!
Step 4: Combine the Dry Ingredients
In a separate bowl, whisk together the all-purpose flour, baking soda, cream of tartar, and salt. This little step helps your leaveners and salt evenly distribute in the final dough for perfectly risen, well-rounded cookies.
Step 5: Mix Together for Maple Snickerdoodles (Mapledoodles) Dough
Gradually add the dry ingredients into your wet mixture, stirring just until a soft dough comes together. Don’t overmix—stop as soon as the flour streaks disappear. The goal is pillowy cookies, never tough ones!
Step 6: Cinnamon-Sugar Rolling
In a small bowl, stir together the remaining 2 tablespoons granulated sugar and 1 teaspoon ground cinnamon. Scoop the dough into tablespoon-sized portions, roll them into balls with your hands, and toss each one in the cinnamon-sugar until well coated. That classic snickerdoodle sparkle couldn’t be easier (or more fun) to achieve.
Step 7: Bake and Cool
Arrange your sugared dough balls on the prepared baking sheet, leaving about 2 inches between each for perfect spreading. Bake for 10–12 minutes until the edges are just set and the centers look soft. Let your Maple Snickerdoodles (Mapledoodles) cool on the baking sheet for 5 minutes before gently transferring to a wire rack—this helps them finish setting up while staying super chewy and soft.
How to Serve Maple Snickerdoodles (Mapledoodles)
Garnishes
A little extra flair goes a long way! For a bakery-worthy touch, dust the still-warm cookies with a pinch more cinnamon-sugar or a light drizzle of maple glaze. Chopped toasted pecans or a tiny sprinkle of flaky salt can also enhance both the looks and flavor of your Maple Snickerdoodles (Mapledoodles).
Side Dishes
These cookies are wonderful with a mug of hot cocoa, maple latte, or even a glass of cold milk. They also shine as part of a larger fall dessert platter—pair them with apple slices, fresh berries, or cuddly mugs of chai for an autumn-inspired treat board.
Creative Ways to Present
If you’re packing up Maple Snickerdoodles (Mapledoodles) as gifts, stack a few in cellophane bags tied with rustic twine or nestle them in a tin lined with parchment. For a festive twist, sandwich a marshmallow or maple-sweetened cream between two cookies for an indulgent whoopie pie-style dessert!
Make Ahead and Storage
Storing Leftovers
Once cooled, store your Maple Snickerdoodles (Mapledoodles) in an airtight container at room temperature for up to five days. They’ll stay irresistibly soft and fresh, and are perfect for sneaking as a quick pick-me-up throughout the week.
Freezing
Both the baked cookies and unbaked dough can be frozen! To freeze the cookies, pop them into a zip-top bag once completely cool. For dough, roll it into balls and arrange on a tray to freeze until firm, then store the balls in a freezer bag. This way, you can bake off a few warm cookies at a moment’s notice—just add a minute or two to the bake time if baking from frozen.
Reheating
If your cookies have lost a little softness, a quick 5–10 second zap in the microwave brings them back to warm, gooey perfection. For a larger batch, wrap in foil and reheat in a low oven until just warmed through. The aroma alone is worth it!
FAQs
Can I use artificial maple syrup instead of pure maple syrup?
While you technically can, pure maple syrup truly makes Maple Snickerdoodles (Mapledoodles) shine with robust, natural flavor. Artificial syrups can result in a flatter, overly sweet taste, so reach for real maple syrup whenever you can.
What can I use as a substitute for cream of tartar?
If you’re out of cream of tartar, try swapping both the baking soda and cream of tartar for 1 teaspoon of baking powder. The cookies will be delicious, though they may lose a bit of the signature snickerdoodle tang and chewiness.
How do I know when the cookies are done baking?
Keep a close eye on your Maple Snickerdoodles (Mapledoodles); they’re done when the edges look set but the centers are still soft and slightly puffy. They’ll firm up as they cool, guaranteeing a perfectly chewy texture.
Can I double the recipe for a larger crowd?
Absolutely! This recipe doubles beautifully—just make sure to mix the dough thoroughly and bake in batches so the cookies don’t crowd each other on the tray.
Is it okay to chill the dough before baking?
Chilling the dough (even just 30 minutes in the fridge) can make the cookies a bit thicker and chewier, and it helps meld the maple-cinnamon flavors even more. If you have the time, it’s a delicious upgrade!
Final Thoughts
If you’re ready for a sweet new tradition, these Maple Snickerdoodles (Mapledoodles) bring a joyful twist to classic cookies. Their unique blend of cozy spices and pure maple syrup makes every batch feel like a celebration. Bake a batch (or two!) and share the love—they’re sure to become a year-round favorite in your cookie jar.
Print
Maple Snickerdoodles (Mapledoodles) Recipe
- Total Time: 27 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
Indulge in the warm flavors of fall with these Maple Snickerdoodles, affectionately known as ‘Mapledoodles’. These soft, cinnamon-sugar coated cookies are infused with the rich taste of maple syrup, making them a perfect treat for the autumn season.
Ingredients
Dough:
- ½ cup unsalted butter, softened
- ½ cup brown sugar
- ¼ cup granulated sugar
- ¼ cup pure maple syrup
- 1 large egg
- 1 teaspoon vanilla extract
- 1 ½ cups all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon cream of tartar
- ¼ teaspoon salt
Rolling Mixture:
- 2 tablespoons granulated sugar
- 1 teaspoon ground cinnamon
Instructions
- Preheat the oven: Preheat the oven to 350°F and line a baking sheet with parchment paper.
- Cream the butter and sugars: In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy. Add the maple syrup, egg, and vanilla extract, and mix until well combined.
- Combine dry ingredients: In a separate bowl, whisk together the flour, baking soda, cream of tartar, and salt. Gradually add the dry ingredients to the wet mixture, stirring just until a soft dough forms.
- Prepare rolling mixture: In a small bowl, mix the rolling sugar and cinnamon.
- Shape and bake: Scoop tablespoon-sized portions of dough and roll into balls. Roll each ball in the cinnamon-sugar mixture and place on the prepared baking sheet. Bake for 10–12 minutes, until the edges are set. Cool on a wire rack.
Notes
- For a stronger maple flavor, use dark or grade B maple syrup.
- Add a pinch of nutmeg or drizzle with a maple glaze for an extra-special touch.
- Cookies stay soft for several days when stored in an airtight container.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 10g
- Sodium: 75mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 20mg
