Homemade Maple Snickerdoodles combine the best snickerdoodle taste and texture with the sweetness of real maple, for a warm and easy treat everyone will love. Soft, chewy, cinnamon-spiced cookies!
When it comes to fall and winter flavors, we all reach for that pumpkin purée and those fresh, crisp apples – and no wonder. What could be tastier?
Well, as a matter of fact, I do think there’s another major contender: maple! There’s nothing quite like pure maple syrup. It’s perfect with pancakes, waffles, in coffee, over yogurt… and of course, in desserts.
I’ve already shared my love for Soft Maple Sugar Cookies and Chocolate Maple Bacon Donuts with you guys, but I’m not stopping there. This recipe for maple snickerdoodles, AKA mapledoodles, is just too good. Each one is soft, buttery, and moist, with the perfect shot of maple flavor, plus that classic cinnamon-sugar coating.
If you love these Mapledoodles, make sure to try these Gingerdoodles!
The Ingredients You’ll Need
So, what will you need to make maple snickerdoodles? For the maple flavor, you’ll need both maple syrup and maple extract. The rest of the items are standard baking ingredients you probably already have. Here’s the list:
- Flour: Regular all-purpose flour is fine.
- Baking Soda: Make sure to use baking soda, not baking powder, or the cookies won’t have the right texture.
- Cinnamon: Some for the cookie dough, and some for the cinnamon sugar coating.
- Butter: Soften the butter to room temperature before using it.
- Sugar: A combination of light brown sugar and granulated sugar gives maple snickerdoodles the perfect warm sweetness.
- Maple Syrup: Pure maple syrup is what you need here – so yummy.
- Egg: One large, whole egg helps bind the dough together.
- Extracts: I use maple extract and vanilla extract in this recipe.
How to Make Maple Snickerdoodles
The mixing and baking process is very simple, and works well for a cookie-making session with the kids. Holiday baking, anyone?
- Get Ready to Bake. To start, I recommend assembling all the ingredients, measuring spoons and cups, and mixing bowls you’ll need. Preheat the oven to 350°F, and line two baking sheets with parchment paper.
- Combine the Dry Cookie Ingredients, and Make the Cinnamon Sugar. Measure the flour carefully by spooning it into your measuring cup and leveling it off with a knife. Combine it with the baking soda, a teaspoon of cinnamon, and the salt, in a medium-sized mixing bowl. Then combine 1/4 cup granulated sugar and the remaining half teaspoon of cinnamon in a smaller bowl. Set aside.
- Mix Together the Wet Ingredients. In a stand mixer (or a large mixing bowl with a hand mixer), cream the butter, brown sugar, and remaining 1/4 cup granulated sugar until the mixture is light and fluffy. This may take a minute or two. Beat in the other wet ingredients (maple syrup, egg, maple extract, and vanilla extract), mixing on medium speed until everything is fully combined.
- Add the Dry Ingredients to the Wet Ingredients. Slowly add the dry ingredients (the flour mixture, not the cinnamon-sugar mixture) to the wet ingredients, beating until fully combined.
- Shape the Maple Snickerdoodles. Using a 2-tablespoon cookie dough scoop, take one portion of dough at a time and roll it into a ball with your hands. Coat each one in the cinnamon sugar, and place on the cookie sheets, leaving a little room for them to spread out as they bake.
- Bake the Cookies Until Done. Bake the rolled cookies on the middle rack of your oven. If you want them to be on the chewy side, bake for about 12 minutes. Bake them a bit longer if you want them a touch crisper.
- Cool. Remove the cookies from the oven and let them cool for 5 to 10 minutes on the baking sheets. After that, carefully transfer them to a cooling rack to finish cooling completely.
Should You Flatten Maple Snickerdoodles Before Baking?
Some recipes call for flattening the snickerdoodle dough before you bake, but in this recipe, that’s not necessary. The soft dough will spread out in the oven on its own.
Tips and Tricks
Before you start baking, I have a few more tips to share – just some helpful cookie trivia that will help guarantee great maple snickerdoodles. Enjoy!
- Don’t Skip the Extract: While this recipe uses pure maple syrup, you really do need the maple extract as well, to get the full maple flavor experience!
- Chilling the Dough: I usually make and roll the dough without chilling it, but if you are making these in a warm kitchen or find that your dough is too sticky to work with, try chilling it in the fridge for a bit.
- Cookie Doneness: Regular snickerdoodles are done before they turn golden-brown, but these cookies are a little darker just because of the ingredients. If you find it hard to tell when they’re baked enough, check for a little puffing and rising at the edges. That’s a sign that they’re ready to come out of the oven.
Storing Leftover Maple Snickerdoodles
It’s easy to store mapledoodles – they don’t even have to be refrigerated. Just keep them in an airtight container or food storage bag on the counter for about a week. To keep them moist and chewy, add a slice of bread to the container. Replace it every couple of days as it becomes stale.
Yes, you can freeze them baked or unbaked! Place the baked cookies or the unbaked balls of dough on a baking sheet, and stick the baking sheet in the freezer until the cookies/dough balls are frozen solid. Then transfer to an airtight container or freezer bag, and freeze for up to 3 months.
Baked, frozen cookies can be thawed to room temperature and served immediately. Frozen maple snickerdoodle dough can be baked at 400°F on a parchment-lined baking sheet for 8 – 12 minutes, and then cooled according to the recipe instructions.
Maple Snickerdoodles (Mapledoodles)
Homemade Maple Snickerdoodles combine the best snickerdoodle taste and texture with the sweetness of real maple, for a warm and easy treat everyone will love.
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 1/2 teaspoons cinnamon, divided
- 1/2 teaspoon salt
- 3/4 cup unsalted butter, softened
- 3/4 cup light brown sugar, packed
- 1/2 cup granulated sugar, divided
- 1/4 cup pure maple syrup
- 1 large egg
- 1 teaspoon maple extract
- 1/2 teaspoon vanilla extract
- Preheat oven to 350°F and line two baking sheets with parchment paper.
- Spoon flour into a measuring cup and level off. Add it to a medium-sized bowl with baking soda, 1 teaspoon cinnamon, and salt, and stir to combine. Set aside.
- In a small bowl, combine 1/4 cup granulated sugar and the remaining half teaspoon of cinnamon. Set aside.
- In a stand mixer, or with a hand mixer, cream together the butter, brown sugar, and remaining 1/4 cup granulated sugar until light and fluffy. Add maple syrup, egg, maple extract, and vanilla extract, mixing on medium speed until well combined.
- Slowly add the dry ingredients (flour mixture, not the cinnamon/sugar mixture) to the wet ingredients, and mix until fully combined.
- Use a 2-tablespoon cookie dough scoop to portion dough. Roll into a ball with your hands and roll in the cinnamon sugar mixture until well coated. Transfer to cookie sheet and repeat with remaining dough, leaving a little room for spreading between each cookie.
- Bake on the middle rack of your oven for 12-14 minutes. If you want them to be chewier, bake for 12 minutes. Bake them a bit longer if you want them a touch crisper.
- Remove from oven and let cool 5-10 minutes on the baking sheet, then move to cooling rack to let cool completely.
- Store: Place cookies in an airtight container, or food storage bag, on the counter for about a week. To keep them moist and chewy, add a slice of bread to the container. Replace it every couple of days as it becomes stale.
- Freeze: Place the baked cookies or the unbaked balls of dough on a baking sheet, and stick the baking sheet in the freezer until the cookies/dough balls are frozen solid. Then transfer to an airtight container or freezer bag, and freeze for up to 3 months. Baked, frozen cookies can be thawed to room temperature and served immediately. Frozen maple snickerdoodle dough can be baked at 400°F on a parchment-lined baking sheet for 8 – 12 minutes, and then cooled according to the recipe instructions.
Amount Per Serving: Calories: 148Total Fat: 6gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 23mgSodium: 103mgCarbohydrates: 22gFiber: 0gSugar: 12gProtein: 2g
More Fall Baking Recipes
- Brown Sugar Sweet Potato Pie
- Pumpkin Chocolate Chip Cookies
- Pumpkin Roll with Toffee Filling
- Best Pumpkin Cheesecake
- Old Fashioned Iced Oatmeal Cookies
- Easy Apple Cinnamon Muffins
- Soft Pumpkin Cookies
- Best Bakery Style Pumpkin Muffins
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