Why You’ll Love Maple Snickerdoodles (Mapledoodles) Recipe
This Maple Snickerdoodles (Mapledoodles) recipe takes the beloved snickerdoodle and elevates it with the addition of pure maple syrup, giving each bite a unique depth and warmth. The cookies are tender on the inside with a slightly crisp edge, rolled in cinnamon sugar that complements the maple beautifully. Plus, these cookies are simple to make and perfect for sharing.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
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All-purpose flour
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Baking soda
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Cream of tartar
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Salt
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Unsalted butter, softened
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Granulated sugar
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Brown sugar
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Maple syrup
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Eggs
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Vanilla extract
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Ground cinnamon (for rolling)
Directions
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Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
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In a medium bowl, whisk together the flour, baking soda, cream of tartar, and salt. Set aside.
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In a large bowl, cream the softened butter with granulated sugar and brown sugar until light and fluffy.
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Beat in the eggs one at a time, then mix in the vanilla extract and maple syrup until fully combined.
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Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
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In a small bowl, mix together additional granulated sugar and cinnamon for rolling.
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Scoop dough by tablespoon-sized portions and roll into balls. Roll each ball in the cinnamon sugar mixture to coat thoroughly.
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Place the coated dough balls on the prepared baking sheets, spacing them about 2 inches apart.
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Bake for 10-12 minutes, or until edges are set and lightly golden but centers remain soft.
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Remove from oven and allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Servings and Timing
Makes approximately 24 cookies
Preparation time: 15 minutes
Baking time: 10-12 minutes
Total time: About 30 minutes
Variations
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Substitute half the all-purpose flour with whole wheat flour for a nuttier flavor.
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Add chopped nuts such as pecans or walnuts for added texture.
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Drizzle with a simple maple glaze for extra sweetness.
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Mix in a pinch of nutmeg or ground cloves for a spiced variation.
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Use vegan butter and egg substitute to make the recipe vegan-friendly.
Storage/Reheating
Store the cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze the cookies in a sealed container or freezer bag for up to 3 months. To reheat, warm in a 300°F oven for 5-7 minutes or microwave for about 10 seconds to regain softness and warmth.
FAQs
What makes snickerdoodles different from regular sugar cookies?
Snickerdoodles are characterized by their tangy flavor from cream of tartar and are rolled in cinnamon sugar, giving them a distinctive taste and texture.
Can I use artificial maple flavor instead of real maple syrup?
Yes, but real maple syrup provides a richer, more authentic flavor that complements the cookie’s profile better.
How do I prevent my snickerdoodles from spreading too much?
Make sure your butter is properly softened but not melted, and chill the dough briefly if it seems too soft before baking.
Can I make the dough ahead of time?
Yes, you can refrigerate the dough for up to 48 hours before baking, which may also enhance the flavor.
Are these cookies gluten-free?
Not in the original recipe, but you can substitute all-purpose flour with a gluten-free flour blend to make them gluten-free.
How can I make these cookies vegan?
Use vegan butter, a flax or chia seed egg substitute, and ensure any sugars used are vegan-friendly.
Can I add other spices besides cinnamon?
Absolutely! Nutmeg, cloves, or cardamom can add interesting flavor twists.
What’s the best way to store these cookies?
In an airtight container at room temperature, or frozen for longer storage.
Can I double the recipe?
Yes, simply double all ingredients and bake in batches.
Will these cookies stay soft?
Yes, if stored properly in an airtight container, they will stay soft for several days.
Conclusion
Maple Snickerdoodles are a comforting, flavorful upgrade to a classic cookie that’s perfect for any occasion. The blend of cinnamon and maple creates a warm, inviting taste that is sure to please everyone at your table. Easy to make and wonderfully versatile, these cookies will quickly become a favorite in your baking repertoire.
Maple Snickerdoodles (Mapledoodles)
Delight your taste buds with these soft and chewy Maple Snickerdoodles, also known as Mapledoodles. Infused with rich maple syrup and coated in cinnamon sugar, these cookies offer a perfect twist on the classic snickerdoodle. Ideal for cozy autumn days or any time you crave a sweet maple treat!
- Prep Time: 15 minutes
- Cook Time: 10-12 minutes
- Total Time: 27 minutes
- Yield: About 24 cookies
- Category: Snacks
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 2 ¾ cups all-purpose flour
- 1 teaspoon cream of tartar
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup unsalted butter, softened
- 1 ¼ cups granulated sugar
- ¼ cup pure maple syrup
- 2 large eggs
- 2 teaspoons vanilla extract
- Cinnamon Sugar Coating:
- ¼ cup granulated sugar
- 2 teaspoons ground cinnamon
Instructions
- Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper.
- In a medium bowl, whisk together flour, cream of tartar, baking soda, and salt. Set aside.
- In a large bowl, beat softened butter and sugar until light and fluffy.
- Add maple syrup, eggs, and vanilla extract; beat until combined.
- Gradually add dry ingredients, mixing until just combined.
- In a small bowl, mix cinnamon and sugar for coating.
- Scoop dough by tablespoonfuls and roll into balls, then roll each ball in the cinnamon sugar mixture.
- Place on baking sheets about 2 inches apart.
- Bake for 10-12 minutes or until edges are lightly golden but centers are still soft.
- Allow cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- For extra maple flavor, drizzle a bit of maple glaze over cooled cookies.
- Store cookies in an airtight container at room temperature for up to 5 days.
- Can be frozen for up to 3 months—freeze baked or unbaked dough balls.
