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Maple Snickerdoodles

Maple snickerdoodles bake up with crisp, cinnamon-sugar edges and soft centers, with maple syrup and maple extract adding a warm maple flavor. Chill the dough before rolling so the cookies hold their shape as they bake.
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Prep Time 20 minutes
Cook Time 24 minutes
Chilling and cooling 50 minutes
Total Time 1 hour 34 minutes
Servings: 24 servings
Course: Dessert
Cuisine: American
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

For the cookies
  • 1 cup unsalted butter softened
  • 0.75 cup granulated sugar
  • 0.5 cup light brown sugar packed
  • 1 egg large
  • 2 tbsp maple syrup pure
  • 1 tsp maple extract
  • 1 tsp vanilla extract
  • 2.75 cups all-purpose flour
  • 2 tsp cream of tartar
  • 1 tsp baking soda
  • 0.5 tsp kosher salt
For the cinnamon-sugar coating
  • 0.25 cup granulated sugar
  • 1 tsp ground cinnamon

Equipment

  • 2 baking sheets
  • 1 electric mixer

Method
 

Make the dough
  1. Heat the oven to 350°F and line two baking sheets with parchment paper.
  2. In a large bowl, beat the softened unsalted butter, 3/4 cup granulated sugar, and packed light brown sugar with a mixer on medium speed until light and fluffy, about 2 minutes.
  3. Beat in the large egg, pure maple syrup, maple extract, and vanilla extract until combined.
  4. In a medium bowl, whisk together the all-purpose flour, cream of tartar, baking soda, and kosher salt, then add to the butter mixture and mix on low just until no dry flour remains.
  5. Cover the dough and refrigerate for 30 to 45 minutes, until firm enough to roll.
Shape and bake
  1. In a small bowl, stir together the coating's granulated sugar and ground cinnamon.
  2. Scoop the dough into 1 1/2-tablespoon portions, roll each into a ball, and coat in the cinnamon sugar; arrange 12 balls on each prepared baking sheet, spacing them about 2 inches apart.
  3. Bake one sheet at a time for 10 to 12 minutes, until the edges are set and the centers look slightly soft.
  4. Let the cookies cool on the baking sheet for 5 minutes.
  5. Transfer the cookies to a wire rack to cool completely.

Notes

For soft centers, take the cookies out when the edges are set and the centers still look slightly soft. Store airtight at room temperature for up to 5 days, or freeze for up to 3 months. For a dairy-free option, use a plant-based butter substitute.