Soft and chewy with a maple-kissed twist, these maple snickerdoodles blend butter, maple syrup, cinnamon, and brown sugar into cozy little clouds. You’ll catch a warm, toasty aroma the minute they hit the oven—kind of like autumn showed up and decided to bake cookies in your kitchen.
Maple snickerdoodles are basically your classic sugar-and-cinnamon snickerdoodles that spent a long weekend in Vermont, drizzled in nostalgia and wrapped in a flannel blanket. They’ve got those crackly, golden-brown edges, a pillowy center, and oh—that gentle maple warmth that hangs out in each bite without getting all up in your face. Bake them for a chill afternoon treat, wrap up a batch for a thoughtful gift, or, honestly, eat three while standing over the cooling rack. I won’t judge.
Table of Contents
Don’t let this one slip away — pin it now and thank yourself later!
Don’t let this one slip away — pin it now and thank yourself later!
Why You’ll Love this Maple Snickerdoodles Recipe
Let’s be real. Snickerdoodles are already pretty great. But once you whisper maple into the mix, a whole new layer of magic shows up.
- Just the right amount of maple: It’s not overpowering, just enough to make you pause and go “oooh.”
- Chewy centers, crisp edges: That perfect chewy-soft core with golden rims that gently crack when you bite in.
- Cinnamon sugar coat: Every cookie gets a well-earned dusting of the good stuff—sweet, twinkly, cinnamony goodness.
- No fancy equipment needed: Just a bowl, a mixer, and your two patient hands.
- Freezer-friendly dough: You can bake a few now, and stash some for later. Cookie emergencies? Handled.
- Cozy-meets-festive: Ideal for autumn, but also weirdly perfect in July. Don’t ask me why, they just are.
Ingredient Notes
We’re working with mostly pantry staples here, but a few little things make a big difference.
- Unsalted butter: Make sure it’s softened, or your mixer will protest. Room temp butter fluffs up nicely and brings rich, creamy flavor.
- Granulated sugar: Divided between the dough and that sparkly cinnamon-sugar coat. Don’t skip the final roll—it’s not just for looks.
- Light brown sugar: Adds depth and chew. Dark brown will work, but you’ll get a molasses-y vibe.
- Pure maple syrup: Not the pancake-flavored stuff. Go for the real deal (Grade A or B)—this is where your maple moment shines.
- Vanilla extract: Just a good ol’ splash to round things out. Think of it as background harmony.
- Egg + extra yolk: That extra yolk makes the dough richer and the cookies softer. Trust the process.
- All-purpose flour: Standard issue here. Spoon and level it, don’t pack it in like brown sugar.
- Cornstarch: Helps keep things tender and melty in the middle. A little trick I love.
- Baking soda + cream of tartar: Classic snickerdoodle texture team—crackly tops with a tender crumb.
- Cinnamon: Use good, fresh stuff for that cozy, aromatic finish.
- Salt: Just enough to make the sweet notes pop.
How To Make This Maple Snickerdoodles Recipe
Alright, aprons on. This dough comes together in a snap, with just the right amount of chilling to keep things tidy and puffy.
- Cream the butter and sugars: Beat the butter, granulated sugar (only ½ cup of it!), and brown sugar together for about 3 to 4 minutes. It should look pale and fluffy, like soft butterclouds. Use medium speed and scrape down once or twice so everything gets in on the party.
- Add the wet ingredients: Turn the mixer to low and stir in the maple syrup, vanilla, egg, and that extra yolk. One at a time is key here—don’t just dump them all in, or things can split. It’ll look silky and slightly glossy when it’s just right.
- Whisk the dry ingredients: In a separate bowl, grab your flour, cornstarch, baking soda, cinnamon (just 1 ½ teaspoons here), cream of tartar, and salt. Whisk them like you mean it—no clumps allowed.
- Combine dry with wet: Add the dry ingredients in stages, gently mixing until the dough forms. Don’t overmix. Stop when there are no streaks of flour, and the dough pulls away from the sides.
- Chill the dough: Pop that bowl in the fridge for 30 to 60 minutes. Cover it, unless you want your cookie dough to taste like cheddar from last night’s leftovers.
- Make cinnamon sugar: While it chills, stir together the rest of the granulated sugar and cinnamon. Set it aside like a little glitter bath for your cookies.
- Roll and coat: Scoop the chilled dough into balls—roughly 2 tablespoons each. Roll them around like little doughy meatballs, then toss them in that cinnamon sugar until totally coated.
- Bake to golden perfection: Place the balls on parchment-lined sheets, with a little space in between. Bake at 375°F for 9–12 minutes. The edges should look set, the centers should look slightly not set. That’s your moment.
- Cool and devour: Let them sit on the tray for 5 minutes (they’ll hold their shape better that way), then transfer to a wire rack. Or eat one warm. Again, no judgment.
Storage Options
Let’s talk cookie longevity. Fresh is fab, of course—but you’ve got options if you’re not inhaling all 20ish cookies on day one.
Once cooled, keep these maple snickerdoodles in an airtight container at room temp. They’ll stay soft and happy for about 3 to 4 days. After that, they’re still edible but might lean more toward the crunchy side of things (toast them a little and dunk, anyone?).
Want to freeze them? Totally works. You can freeze the baked cookies, layered between parchment in a zip-top bag or container. They’ll keep well for 1 to 2 months. Bring them to room temp on the counter, or pop ’em in the microwave for 10 seconds to warm their little cookie hearts.
If you’re planning ahead, this dough freezes like a dream. Just roll the dough into balls, freeze on a tray, then bag them up once frozen solid. Toss frozen dough balls in cinnamon sugar right before baking, and tack on 1 to 2 extra minutes in the oven.
Variations and Substitutions
If you want to riff on these (and you know I support that kind of energy), here’s where to play.
- Bourbon maple syrup: Swapping in a splash of bourbon-infused maple adds a little smoky depth. Totally subtle but fancy-feeling.
- Pumpkin pie spice: If you’re feeling October, sub it in for half the cinnamon for a spicy hug of flavor.
- Swap the brown sugar: If you’re out of light brown sugar, dark works fine. Just expect a richer, almost toffee-ish flavor.
- Frost ‘em: Okay, this is extra, but a smear of maple glaze or cream cheese frosting turns them into full-on dessert cookies.
- Add chopped nuts: Walnuts or pecans give great texture and a toasty crunch if you’re into that kinda thing.
Don’t let this one slip away — pin it now and thank yourself later!
Don’t let this one slip away — pin it now and thank yourself later!
What to Serve with Maple Snickerdoodles
These cookies aren’t shy, but they play well with others. Depending on your mood or moment, here’s what to enjoy them with.
- A piping mug of coffee or spiced tea works wonders. Pair your snickerdoodle with a steamy drink and a soft blanket. It’s giving cozy café corner with your socks on and nowhere to be.
- Sandwich them around softened vanilla ice cream. The whole soft-chewy-meets-cold-creamy combo is honestly elite. Or use them in these ice cream sandwich tips.
- Put them out after dinner beside a citrusy dessert. Something like lemon bars or even mini quiches if you’re doing a brunch/dessert spread. Yes, you can absolutely brunch with cookies.
- Sneak one into a lunchbox (yours or someone else’s)—trust me, it’s way better than a granola bar.
- Bundle them up in parchment and string. Instant gift. Way better than a candle.
Frequently Asked Questions
Why do I need both baking soda and cream of tartar?
Great question. This combo is a snickerdoodle classic—it gives the cookies their iconic chewiness and those gently cracked tops. The cream of tartar adds a mild tang, while baking soda lifts things up and keeps them from spreading too much. They’re basically cookie chemistry soulmates.
Can I skip chilling the dough?
You could… but I wouldn’t. Chilling helps the flavors settle and keeps the cookies from going full pancake in the oven. If you’re really short on time, even 20 minutes helps a little. But an hour gives you peak texture and flavor.
What kind of maple syrup should I use?
Real maple syrup only, please. The kind that comes from trees, not squeeze bottles shaped like a lady. Grade A or B both work—I like Grade A because it’s smooth and not too dark. But if you want a deeper maple zing, try Grade B. Just don’t use artificial syrup here—it throws off the vibe.
Can I make these gluten-free?
Yes! Sub your favorite 1:1 gluten-free baking flour. Look for something with xanthan gum if your blend doesn’t already include it. The texture might shift slightly, but you’ll still get that maple-cinnamon goodness. Chilling the dough helps them hold their shape better, so don’t skip that part.
Maple Snickerdoodles
Ingredients
For the Dough
- 3/4 cup (170 g) unsalted butter softened
- 3/4 cup (150 g) granulated sugar divided; 1/2 cup for dough, 1/4 cup reserved for coating
- 1/3 cup (65 g) light brown sugar packed
- 1/4 cup (60 ml) pure maple syrup Grade A or B, not pancake syrup
- 1 tsp (5 ml) vanilla extract
- 1 large egg
- 1 egg yolk from large egg
- 2 cups (250 g) all-purpose flour spooned and leveled
- 1 tbsp (8 g) cornstarch
- 1 tsp (5 g) baking soda
- 1 1/2 tsp (4 g) ground cinnamon for dough
- 1 tsp (4 g) cream of tartar
- 1/2 tsp (2.5 g) salt
For the Cinnamon Sugar Coating
- 1/4 cup (50 g) granulated sugar
- 2 tsp (5 g) ground cinnamon
Equipment
- Electric mixer or stand mixer
- Mixing bowls
- Baking Sheets
- Parchment paper
- Wire rack
Instructions
- In a large bowl, beat the softened butter, 1/2 cup granulated sugar, and brown sugar with a mixer on medium speed for 3–4 minutes, until pale and fluffy. Scrape down the sides as needed.
- Reduce speed to low. Add maple syrup, vanilla extract, egg, and egg yolk—one at a time—mixing just until combined and glossy.
- In a separate bowl, whisk together the flour, cornstarch, baking soda, 1 1/2 teaspoons cinnamon, cream of tartar, and salt. Ensure no clumps remain.
- Add the dry ingredients to the wet mixture in stages, mixing gently on low just until a soft dough forms. Do not overmix.
- Cover bowl and chill dough in the refrigerator for 30–60 minutes.
- While dough chills, mix together 1/4 cup granulated sugar and 2 teaspoons cinnamon in a small bowl for rolling.
- Preheat oven to 375°F (190°C). Line baking sheets with parchment paper.
- Scoop chilled dough into 2-tablespoon balls. Roll each ball in cinnamon sugar until evenly coated.
- Arrange dough balls on prepared baking sheets, spacing 2 inches apart. Bake for 9–12 minutes, until edges look set but centers are still soft.
- Let cookies cool on the tray for 5 minutes, then transfer to a wire rack to cool completely.
