Name: Maple Snickerdoodles (Mapledoodles) Recipe
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Cuisine: American
Ingredients: 2 3/4 cups all-purpose flour; 2 teaspoons cream of tartar; 1 teaspoon baking soda; 1/2 teaspoon salt; 1 cup unsalted butter, softened; 1 1/4 cups granulated sugar; 1/4 cup pure maple syrup; 2 large eggs; 1 teaspoon vanilla extract; 1/2 cup granulated sugar; 2 teaspoons ground cinnamon; 1 teaspoon ground nutmeg (optional)

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If you’re craving a whimsical twist on a classic cookie, Maple Snickerdoodles (Mapledoodles) are your next baking adventure. Imagine the soft, pillowy texture of a traditional snickerdoodle, but each bite is kissed with the warmth of pure maple syrup and the cozy spices of cinnamon and nutmeg. These cookies are perfect for autumn, holiday gatherings, or any day you want to add a little maple magic to your kitchen. With a chewy center and crispy cinnamon-sugar edges, Maple Snickerdoodles (Mapledoodles) promise to delight your senses and spark plenty of compliments at the cookie jar.

Maple Snickerdoodles (Mapledoodles) Recipe - Recipe Image

Ingredients You’ll Need

Maple Snickerdoodles (Mapledoodles) are proof that you don’t need a long list of fancy ingredients to create homemade cookie perfection. Each item plays a crucial role, from delivering structure and flavor to creating that signature snickerdoodle chew and cinnamon-sugar sparkle.

All-purpose flour: The foundation for that signature soft, cakey texture—don’t substitute or you might lose the cookies’ tender bite.
Cream of tartar: The classic snickerdoodle tang comes from this addition; it also helps activate the baking soda.
Baking soda: Lifts and leavens, ensuring your cookies puff up beautifully (no flat, sad cookies here!).
Salt: Just enough to balance out all the sweet and bring the maple and spices to life.
Unsalted butter (softened): Makes the cookies rich and chewy; softened butter blends evenly for a perfect dough.
Granulated sugar: Adds sweetness and helps achieve that classic crisp, craggly edge.
Pure maple syrup: The secret star—infuses every cookie with mellow maple depth that feels cozy and special.
Large eggs: Bind everything together and contribute to the soft, luscious interior.
Vanilla extract: Adds another layer of warmth and rounds out the spice flavors.
Cinnamon (for rolling): Essential for the snickerdoodle’s signature spicy, fragrant finish—don’t skip it!
Nutmeg (optional, for rolling): For a touch of warmth and complexity; it plays really well with maple.

How to Make Maple Snickerdoodles (Mapledoodles)

Step 1: Prep Your Baking Sheets and Preheat the Oven

Begin by preheating your oven to 350°F (175°C). Line two baking sheets with parchment paper. This step may seem small, but it keeps your cookies from sticking and ensures even browning. A properly heated oven is key for that pillowy center!

Step 2: Mix the Dry Ingredients

In a medium bowl, whisk together your all-purpose flour, cream of tartar, baking soda, and salt. This evenly distributes the leavening agents and salt, so each bite of your Maple Snickerdoodles (Mapledoodles) is perfectly textured.

Step 3: Cream the Butter and Sugar

In a large mixing bowl, beat the softened butter with 1 1/4 cups of granulated sugar until the mixture is light and fluffy. This step adds air to the dough, making your cookies extra tender. The creamed butter should look pale and almost cloud-like.

Step 4: Add Wet Ingredients

Add the pure maple syrup, eggs, and vanilla extract to your butter-sugar mixture. Mix until everything is thoroughly combined. The maple syrup infuses the dough with a sweet, earthy flavor that takes these cookies beyond the ordinary.

Step 5: Combine Wet and Dry Mixtures

Gradually blend the dry ingredient mixture into the wet ingredients. You’re looking for a soft, slightly sticky dough—if you overmix, the cookies can turn tough, so stop when just incorporated.

Step 6: Prepare the Cinnamon-Sugar Coating

In a small bowl, mix together 1/2 cup granulated sugar, the ground cinnamon, and nutmeg if you’re using it. This aromatic mixture is what makes Maple Snickerdoodles (Mapledoodles) so enticing, enveloping each cookie in a crackling, sweet-spicy shell.

Step 7: Shape and Roll the Dough

Scoop tablespoon-sized portions of dough, roll each into a ball between your palms, and swirl them through the cinnamon-sugar until thoroughly coated. Place the balls on your lined baking sheets, leaving about 2 inches of space so they bake up round and even.

Step 8: Bake to Perfection

Bake for 10 to 12 minutes. The edges should look set while the centers remain soft and slightly puffy. Let the cookies cool on the baking sheet for 5 minutes before moving them to a wire rack. This little rest helps them finish setting and develop their trademark chewy texture.

How to Serve Maple Snickerdoodles (Mapledoodles)

Garnishes

A simple dusting of cinnamon sugar after baking gives the Maple Snickerdoodles (Mapledoodles) an eye-catching finish. For extra maple flair, drizzle a quick maple glaze over the cooled cookies, or sprinkle with crushed candied pecans for texture and taste.

Side Dishes

Pair these cookies with a cozy mug of chai, a cold glass of milk, or even a scoop of creamy vanilla ice cream. Their warming spices and maple sweetness complement coffee, spiced tea, or a maple latte perfectly—dessert meets beverage bliss!

Creative Ways to Present

Try stacking Maple Snickerdoodles (Mapledoodles) in a gift tin tied with a rustic ribbon for a thoughtful homemade gift. Arrange them on a platter with other classic cookies for a dessert sampler, or use them to make beautiful, autumn-inspired ice cream sandwiches at your next gathering.

Make Ahead and Storage

Storing Leftovers

Once cooled, pop your Maple Snickerdoodles (Mapledoodles) into an airtight container and keep them at room temperature for up to five days. They stay soft and chewy, so you can enjoy their irresistible flavor all week long.

Freezing

If you want to make a batch ahead, freeze the unbaked dough balls (already coated in cinnamon sugar) on a tray, then transfer to a freezer bag when solid. To bake, simply add a minute or two to the oven time—fresh, warm cookies on demand!

Reheating

If your cookies have become a bit firm, reheat them in the microwave for about 10 seconds each. This brings back their soft, just-baked texture and makes the maple aroma irresistible all over again.

FAQs

Can I use artificial maple syrup instead of pure maple syrup?

Pure maple syrup is highly recommended for that authentic, cozy flavor in Maple Snickerdoodles (Mapledoodles). Artificial syrup just can’t match the depth and natural sweetness—if possible, spring for the real deal!

Why is cream of tartar important in this recipe?

This ingredient is essential for giving the cookies their signature snickerdoodle tang and unique chew. It also helps activate the baking soda for that classic rise and puff.

Can I make Maple Snickerdoodles (Mapledoodles) gluten-free?

Absolutely! Swap in a good quality 1:1 gluten-free flour blend. The results are delicious—just be sure to check all your other ingredients for hidden gluten, too.

What can I do if I don’t have nutmeg?

No worries—simply skip it or add a tiny pinch of ground cloves or allspice for extra warmth. The cinnamon and maple are more than enough to make these cookies sing.

How do I get perfectly round cookies?

Roll the dough balls evenly and space them apart on the baking sheet. If any look lopsided, gently press them into shape while still warm. Using a cookie scoop helps, too!

Final Thoughts

There’s something magical about sharing a batch of Maple Snickerdoodles (Mapledoodles)—the maple aroma fills your kitchen, the texture is pure comfort, and the taste is unforgettable. Treat yourself or loved ones to this cozy twist on a classic, and let these cookies become your new go-to whenever you’re in the mood for a little old-fashioned baking joy!

Maple Snickerdoodles (Mapledoodles) Recipe

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4.5 from 12 reviews

Author: admin
Total Time: 27 minutes
Yield: 24 cookies 1x
Diet: Vegetarian

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Description

Indulge in the warm flavors of fall with these Maple Snickerdoodles, affectionately known as ‘Mapledoodles.’ These soft, cinnamon-sugar-coated cookies are infused with the rich sweetness of pure maple syrup, making them a delightful treat for any autumn day.

Ingredients

Scale

Dry Ingredients:

2 3/4 cups all-purpose flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/2 teaspoon salt

Wet Ingredients:

1 cup unsalted butter, softened
1 1/4 cups granulated sugar
1/4 cup pure maple syrup
2 large eggs
1 teaspoon vanilla extract

For Rolling:

1/2 cup granulated sugar
2 teaspoons ground cinnamon
1 teaspoon ground nutmeg (optional)

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Instructions

Preheat the Oven: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
Prepare the Dough: In a medium bowl, whisk together the flour, cream of tartar, baking soda, and salt. In a large mixing bowl, beat the softened butter and 1 1/4 cups sugar until light and fluffy. Add in the maple syrup, eggs, and vanilla extract, and mix until well combined. Gradually mix in the dry ingredients until a soft dough forms.
Roll the Dough: In a small bowl, combine 1/2 cup sugar, cinnamon, and nutmeg if using. Scoop tablespoon-sized portions of dough, roll each into a ball, and coat in the cinnamon-sugar mixture.
Bake: Place the dough balls on the prepared baking sheets, spacing them about 2 inches apart. Bake for 10–12 minutes, or until the edges are set and the centers are still soft.
Cool and Enjoy: Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.