Cinnamon Maple Snickerdoodles

🕒 Prep: 15 min
🔥 Cook: 10 min
🍽 Serves: 24
★★★★★
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If you're a fan of the classic snickerdoodle but want to add a cozy, autumnal twist, these Cinnamon Maple Snickerdoodles are a must-try. They bring together the warm spice of cinnamon and the rich sweetness of maple syrup for a perfect fall treat. Easy to bake and even easier to enjoy, these cookies will fill your home with an irresistible aroma.

Ingredients for Cinnamon Maple Snickerdoodles

Butter: Provides the base for a rich, tender cookie. Make sure it's softened for easy creaming.

Granulated sugar: Sweetens the cookies and helps create that classic snickerdoodle texture.

Pure maple syrup: Adds a rich, caramel-like sweetness and moistness to the cookies.

Eggs: Bind the ingredients together and add structure.

Vanilla extract: Enhances the overall flavor profile with its warm, aromatic notes.

All-purpose flour: The backbone of the cookie, providing structure and chewiness.

Cream of tartar: Gives snickerdoodles their signature tang and helps activate the baking soda.

Baking soda: Leavens the cookies, making them soft and fluffy.

Salt: Balances the sweetness and enhances flavors.

Cinnamon: Infuses the cookies with warmth and spice.

Tips & Tricks

  • Use room-temperature eggs for smoother incorporation into the batter.
  • Chill the dough for 15-30 minutes if it's too sticky to handle.
  • For a more pronounced maple flavor, consider adding a drop of maple extract.

Serving Suggestions

These cookies pair beautifully with a warm cup of chai or a glass of cold milk. For a decadent dessert, sandwich a scoop of vanilla ice cream between two cookies. You can also crumble them over a bowl of Greek yogurt for a sweet breakfast treat.

Frequently Asked Questions

Can I use salted butter?
Yes, just reduce the added salt to a pinch.
Can I make these cookies ahead of time?
Absolutely! The dough can be refrigerated for up to 3 days or frozen for up to a month.
What if I don't have cream of tartar?
You can substitute with lemon juice or white vinegar, but the texture might slightly differ.

Cinnamon Maple Snickerdoodles Recipe Walkthrough

First, preheat your oven to 375°F (190°C) and line your baking sheets with parchment paper. This ensures an even bake and easy cleanup. In a large mixing bowl, cream together your softened butter, granulated sugar, and maple syrup until the mixture is light and fluffy. This should take about 2-3 minutes with an electric mixer.

Next, add in the eggs one at a time, making sure each is fully incorporated before adding the next. Stir in the vanilla extract to complete your wet mixture. In a separate bowl, whisk together the flour, cream of tartar, baking soda, salt, and two teaspoons of ground cinnamon. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.

In a small bowl, combine the remaining 1/4 cup of granulated sugar with one tablespoon of ground cinnamon. Shape your dough into 1-inch balls and roll each one in the cinnamon-sugar mixture. This step gives the cookies their classic snickerdoodle exterior.

Place the dough balls on your prepared baking sheets, leaving about 2 inches between each one to allow for spreading. Bake in your preheated oven for 8-10 minutes, or until the edges are lightly golden. Once done, let the cookies cool on the baking sheets for about 2 minutes before transferring them to wire racks to cool completely.

Why You'll Love This Recipe

  • Maple syrup adds a unique depth of flavor not found in traditional snickerdoodles.
  • The texture is perfectly soft and chewy with a slightly crisp edge.
  • Quick bake time means you can satisfy your sweet tooth in under 30 minutes.
  • A delightful balance of sweet and spice makes them a crowd-pleaser.

Ingredients

1 cup unsalted butter, softened
1 1/2 cups granulated sugar
1/4 cup pure maple syrup
2 large eggs
1 teaspoon vanilla extract
2 3/4 cups all-purpose flour
1 1/2 teaspoons cream of tartar
1 teaspoon baking soda
1/4 teaspoon salt
2 teaspoons ground cinnamon
1/4 cup granulated sugar for rolling
1 tablespoon ground cinnamon for rolling

Step-by-step Instructions

1. Preheat your oven to 375°F (190°C) and line baking sheets with parchment paper.
2. In a large bowl, cream together the softened butter, granulated sugar, and maple syrup until light and fluffy.
3. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
4. In another bowl, whisk together the flour, cream of tartar, baking soda, salt, and 2 teaspoons of ground cinnamon.
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
6. In a small bowl, combine the 1/4 cup of granulated sugar and 1 tablespoon of ground cinnamon for rolling.
7. Shape the dough into 1-inch balls and roll each ball in the cinnamon-sugar mixture.
8. Place the balls on the prepared baking sheets, about 2 inches apart.
9. Bake in the preheated oven for 8-10 minutes, or until the edges are lightly golden.
10. Allow the cookies to cool on the baking sheets for 2 minutes before transferring to wire racks to cool completely.

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