If you're in the mood for a classic cookie with a twist, these Maple Cinnamon Snickerdoodles are your perfect match. The warm, spicy cinnamon paired with a touch of maple syrup brings a cozy seasonal flavor that's hard to resist. Whether for a holiday gathering or a simple afternoon treat, these cookies are sure to impress.
All-purpose flour forms the base of our cookie dough, providing structure and texture. Cream of tartar is our secret weapon for that tangy snickerdoodle flavor and soft texture. Baking soda helps the cookies rise and stay fluffy. A pinch of salt balances the sweetness. We use unsalted butter, softened to cream easily with sugar, lending richness to the dough. Granulated sugar sweetens and caramelizes the cookies. A dash of maple syrup adds that extra layer of flavor and moisture. Eggs bind everything together while adding moisture. A hint of vanilla extract rounds out the flavors beautifully. Finally, a cinnamon-sugar mixture coats the cookies for a delightful crunch and spice.
These cookies pair wonderfully with a warm cup of spiced chai tea or a glass of cold milk. For a festive touch, serve them alongside a cheese platter with mild cheeses like brie or camembert. They also make a lovely addition to a dessert platter with fresh fruits and dark chocolate squares.
Start by preheating your oven to 350°F (175°C). Grab your baking sheets and line them with parchment paper to prevent sticking. In a medium-sized bowl, whisk together the flour, cream of tartar, baking soda, and salt. This ensures that all your dry ingredients are evenly distributed, so your cookies bake consistently.
In a large mixing bowl, cream the softened butter and 1 1/2 cups of sugar together until the mixture is light and fluffy. This usually takes about 2-3 minutes with an electric mixer. Once that's ready, beat in the maple syrup, followed by the eggs one at a time, and then the vanilla extract. Mix until everything is well combined.
Gradually add the dry ingredients to your wet mixture, mixing slowly until just combined. You don’t want to overmix here, or your cookies might become tough. In a small bowl, mix the remaining sugar with the ground cinnamon. This is your coating.
Scoop tablespoon-sized portions of dough and roll them into balls. Roll each ball in the cinnamon-sugar mixture until it's fully coated. Place the dough balls onto your prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
Pop them in the preheated oven and bake for 10-12 minutes. You're looking for lightly golden edges. Let the cookies cool on the baking sheet for a couple of minutes before transferring them to a wire rack to cool completely.
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