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
Scale
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
