Name: Delicious Maple Snickerdoodles That Melt in Your Mouth
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: American
Ingredients: 1 cup (2 sticks) unsalted butter, softened; 1 1/2 cups granulated sugar; 2 large eggs; 1 teaspoon vanilla extract; 1 teaspoon maple extract; 2 3/4 cups all-purpose flour; 2 teaspoons cream of tartar; 1 teaspoon baking soda; 1/2 teaspoon salt; 1/4 cup granulated sugar (for rolling); 2 tablespoons ground cinnamon (for rolling)

Jump to Recipe

Introduction

Maple Snickerdoodles are a delightful twist on the traditional snickerdoodle cookies. These soft and chewy cookies are infused with a hint of maple, adding a unique flavor profile that elevates the classic recipe. Rolled in cinnamon sugar before baking, they deliver a comforting blend of sweetness and spice. Whether you’re enjoying them with a cup of coffee or sharing them with friends, these cookies are sure to bring joy and warmth to your kitchen.

Why You’ll Love This Maple Snickerdoodles

These maple cookies are not just delicious; they are also easy to make and perfect for any occasion. Here are several reasons why you’ll adore this recipe:

Quick and easy to prepare, making it a perfect choice for busy days.
The maple-flavored snickerdoodles provide a unique twist on a classic favorite.
Soft and chewy texture makes each bite irresistible.
Perfect for sharing at gatherings, parties, or as a sweet treat for your family.
These cookies are a fantastic way to use maple syrup or extract.
They can easily be customized with add-ins like nuts or chocolate chips.

With their American Cuisine roots, these cookies are a delightful addition to any dessert spread!

Ingredients for Maple Snickerdoodles

Gather these items:

1 cup (2 sticks) unsalted butter, softened
1 1/2 cups granulated sugar
2 large eggs
1 teaspoon vanilla extract
1 teaspoon maple extract
2 3/4 cups all-purpose flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/2 teaspoon salt
1/4 cup granulated sugar (for rolling)
2 tablespoons ground cinnamon (for rolling)

How to Make Maple Snickerdoodles Step-by-Step

Step 1: Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper.
Step 2: In a large bowl, cream together the softened butter and 1 1/2 cups sugar until light and fluffy.
Step 3: Beat in the eggs one at a time, then stir in the vanilla and maple extracts.
Step 4: In a separate bowl, whisk together the flour, cream of tartar, baking soda, and salt.
Step 5: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
Step 6: In a shallow dish, combine the 1/4 cup sugar and cinnamon for rolling.
Step 7: Roll the cookie dough into 1-inch balls.
Step 8: Dip each ball into the cinnamon-sugar mixture, coating evenly.
Step 9: Place the coated balls onto the prepared baking sheets, about 2 inches apart.
Step 10: Bake for 9-12 minutes, or until the edges are lightly golden and the centers are still slightly soft.
Step 11: Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.

Pro Tips for the Best Maple Snickerdoodles

Keep these in mind:

Ensure your butter is softened for the best texture.
Do not overmix the dough to maintain a soft and chewy consistency.
Experiment with different spices for a unique flavor.
For the best results, use fresh spices and high-quality maple extract.
These cookies can be frozen; just ensure they are well-wrapped.

Best Ways to Serve Maple Snickerdoodles

These cookies can be enjoyed in various ways:

Pair with a warm cup of coffee or tea for a delightful snack.
Serve alongside a scoop of vanilla ice cream for a delicious dessert.
Package them as gifts for friends and family during the holidays.

How to Store and Reheat Maple Snickerdoodles

Once baked, allow the cookies to cool completely before storing them in an airtight container. They will stay fresh for about a week at room temperature. For longer storage, you can freeze the cookies. When ready to enjoy, simply thaw them at room temperature or reheat in a microwave for a few seconds.

Frequently Asked Questions About Maple Snickerdoodles

What’s the secret to perfect Maple Snickerdoodles?

The secret lies in the balance of ingredients and not overmixing the dough. Using fresh ingredients such as spices and extracts will enhance the flavor of your maple cinnamon cookies and similar recipes.

Can I make Maple Snickerdoodles ahead of time?

Absolutely! You can prepare the dough a day in advance and store it in the refrigerator. Just roll and bake when you’re ready for fresh snickerdoodle cookies or check out more recipes.

How do I avoid common mistakes with Maple Snickerdoodles?

To avoid common mistakes, ensure accurate measurements and pay attention to the baking time. It’s crucial not to overbake; the cookies should remain slightly soft in the center for that perfect chewy texture.

Variations of Maple Snickerdoodles You Can Try

Looking to switch things up? Here are a few variations to consider:

Try adding chopped nuts or chocolate chips for an extra crunch.
Experiment with different flavored extracts like almond or hazelnut.
For a festive touch, incorporate dried cranberries or raisins.

These variations make for a delightful twist on the classic recipe while adhering to a vegetarian diet and other dietary preferences.

Delicious Maple Snickerdoodles That Melt in Your Mouth

Author: basmer
Total Time: 30 minutes
Yield: 24 cookies 1x
Diet: Vegetarian

Print Recipe

Description

Soft and chewy snickerdoodles with a hint of maple. These cookies are rolled in cinnamon sugar before baking for a classic snickerdoodle flavor.

Instructions

Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper.
In a large bowl, cream together the softened butter and 1 1/2 cups sugar until light and fluffy.
Beat in the eggs one at a time, then stir in the vanilla and maple extracts.
In a separate bowl, whisk together the flour, cream of tartar, baking soda, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
In a shallow dish, combine the 1/4 cup sugar and cinnamon for rolling.
Roll the cookie dough into 1-inch balls.
Dip each ball into the cinnamon-sugar mixture, coating evenly.
Place the coated balls onto the prepared baking sheets, about 2 inches apart.
Bake for 9-12 minutes, or until the edges are lightly golden and the centers are still slightly soft.
Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.