Yield: 24 Cookies
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.
Ingredients
- 2 ½ cups all-purpose flour
- 1 teaspoon baking soda
- 1 ½ teaspoons cinnamon, divided
- ½ teaspoon salt
- ¾ cup unsalted butter, softened
- ¾ cup light brown sugar, packed
- ½ cup granulated sugar, divided
- ¼ cup pure maple syrup
- 1 large egg
- 1 teaspoon maple extract
- ½ teaspoon vanilla extract
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Instructions
- 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.
Notes
Storage:
- 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.
Video
Nutrition
Serving: 1, Calories: 148kcal, Carbohydrates: 22g, Protein: 2g, Fat: 6g, Saturated Fat: 4g, Polyunsaturated Fat: 2g, Cholesterol: 23mg, Sodium: 103mg, Sugar: 12g