Print

Maple Snickerdoodles (Mapledoodles) Recipe

Maple Snickerdoodles (Mapledoodles) Recipe
Print Recipe

4.6 from 12 reviews

Indulge in the warm flavors of fall with these Maple Snickerdoodles, lovingly referred to as Mapledoodles. A delightful twist on the classic cinnamon cookie, these soft and chewy treats are perfect for cozy autumn baking.

Ingredients

Units Scale

Dry Ingredients:

  • 2 3/4 cups all-purpose flour
  • 2 tsp cream of tartar
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 tsp ground cinnamon

Wet Ingredients:

  • 1 cup unsalted butter (softened)
  • 3/4 cup granulated sugar
  • 1/2 cup packed light brown sugar
  • 1/4 cup pure maple syrup
  • 1 large egg
  • 1 tsp vanilla extract

For Rolling:

  • 1/4 cup granulated sugar
  • 1 tsp ground cinnamon

Instructions

  1. Preheat Oven: Preheat oven to 350°F (175°C) and line two baking sheets with parchment paper.
  2. Prepare Dry Ingredients: In a medium bowl, whisk together flour, cream of tartar, baking soda, salt, and cinnamon.
  3. Prepare Wet Ingredients: In a large bowl, beat softened butter with 3/4 cup granulated sugar and brown sugar until light and fluffy. Mix in maple syrup, egg, and vanilla extract until well combined.
  4. Combine and Bake: Gradually add the dry ingredients to the wet, mixing just until incorporated. Roll dough into balls, coat in cinnamon sugar mixture, and place on baking sheets. Bake for 10–12 minutes.
  5. Cool and Enjoy: Allow cookies to cool on the pan before transferring to a wire rack.

Notes

  • Use dark maple syrup for a richer flavor.
  • Chill the dough for 30 minutes for thicker cookies.
  • Store in an airtight container for up to 5 days.

Nutrition

Find it online: https://easy-tapas-recipes.com/maple-snickerdoodles-mapledoodles-recipe/