This is easily the BEST recipe for Maple Snickerdoodles. They are soft, thick, slightly chewy, and full of that sweet cinnamon flavor. The addition of maple is so delicious and should honestly just be in every snickerdoodle recipe from here on out. It also helps make the perfect chewy snickerdoodle cookie. Trust me when I say that these are an absolute crowd pleaser!
What makes the perfect snickerdoodle recipe?
The texture of these Maple Snickerdoodles is perfectly soft and almost doughy. It’s like a cross between cookie dough and cake. The flavors are sweet and warm and the maple adds just a little extra kick of sweetness. And those wrinkles! I never thought I’d think a cookie was so cute.
What makes these especially good is how they are slightly under baked, creating that doughy center. Once cooled, it has that satisfying break when you split open a soft but perfectly dense cookie. Ya’know that feeling?
The maple not only adds flavor but adding a sugar syrup to cookies helps to keep them moist and chewy. It’s the secret but also not-so-secret ingredient that makes this snickerdoodle recipe so good!
Why do you put Cream of Tartar in Snickerdoodles?
The key ingredient to any snickerdoodle recipe is cream of tartar. That, along with the cinnamon sugar, is what sets it apart from a standard sugar cookie recipe.
Cream of tartar is what gives snickerdoodles that signature soft texture. The acid in cream of tartar creates tiny air bubbles all throughout the cookie as it bakes. It also breaks up the gluten and lifts the cookie, leaving a soft and pillow-like texture.
It also provides a slightly tangy flavor which helps cut through the ultra sweet cinnamon sugar. But you have to be careful with it. Too much and your cookies can turn out bitter with a strange aftertaste.
The trick is to add just the tiniest amount. For this snickerdoodle recipe, you only need 1/4 teaspoon. It’s just enough to give that soft texture and flavor without overpowering the cookie.
How to ensure your cookies don’t flatten when baked
It can be so frustrating when your snickerdoodles don’t bake properly. The edges melt too quickly, leaving you with something like a snickerdoodle pancake… which actually sounds kind of amazing.
But we’re baking snickerdoodle COOKIES here! Which means perfectly rounded edges, a uniform shape, and sweet wrinkly tops.
First and most importantly, you must refrigerate the dough for at least 4 hours but preferably overnight. Just prep the dough the night before and bake the morning. Easy peasy!
Refrigerating the dough allows it to dry out while also creating a deeper flavor. Kind of like marinating meat overnight… I know, strange to connect those two but it’s the same concept.
But when I say “dry out”, that doesn’t mean you’ll have a dry cookie. It just allows the dry ingredients to fully absorb the wet ingredients, leaving a more stable cookie dough.
Chilling the dough also slows the spread of the cookie as it bakes. Since it’s cold, it takes a little bit longer for the cookie to heat up in the oven. That’s how you get that perfectly baked edge with the slightly doughy and soft center. It’s sheer heaven.
Prepping cookie dough for baking
Since we’ll be refrigerating the dough, you will need to scoop the dough BEFORE it is chilled. Otherwise, the dough is too hard to dig your cookie scoop into.
I like large and in-charge cookies which is why I almost always use my 2 oz cookie scoop. It creates the perfect mounded shape and adds those wrinkly ridges on top.
Scoop your cookie dough onto a small baking sheet and refrigerate. If you don’t have a large scoop, you could use a smaller scoop and bake for 3-5 minutes less. Just make sure to keep them in that dome shape – the same shape as your scoop.
Once chilled, this is when it’s time to roll them in the cinnamon sugar. If we did this when the dough was soft and fresh, the cookies would lose their shape.
Simply mix together the cinnamon and sugar in a bowl and coat the chilled cookie dough.
To bake, place about 4-5 Maple Snickerdoodles on a large baking sheet. They spread quite a bit so leave 2 inches between each cookie.
You know they’re done with they’re slightly puffed, golden around the edges, and still pale in the middle. They’ll look pretty light in color when they’re fresh from the oven but as they cool and settle, they’ll look more like the pictures you see here.
The best part about this snickerdoodle recipe is that they can be enjoyed at any time! Fresh is always best, but that soft texture remains for days. Keep them in an air tight container at room temperature and enjoy for up to 5 days.
For more of the BEST cookie recipes, check out my:
- Nutella Stuffed Cookies with Chocolate Chips
- Soft Lemon Sugar Cookies
- Flourless Peanut Butter Cookies (No egg option!)
- Best Salted Caramel Cookies with Chocolate Chips
- Baileys Filled Chocolate Sandwich Cookies
Make sure to tag me @butternutbakery on Instagram and comment below if you make this Maple Snickerdoodles recipe. To pin this recipe and save it for later, you can use the button on the recipe card, the buttons above or below this post, or on any of the photos above. Happy baking!Print
- Total Time: 35 minutes + chill overnight
- Yield: 15 cookies
The BEST snickerdoodle recipe made with maple for an extra layer of sweetness. They’re super soft, slightly doughy, and everything a snickerdoodle should be.
- 1 cup (220g) unsalted butter, room temp
- 1 cup (200g) light brown sugar, packed
- 1/2 cup (100g) granulated sugar
- 1/4 cup (85g) pure maple syrup
- 2 teaspoons vanilla extract
- 2 large eggs
- 3 cups (395g) all-purpose flour
- 1/2 teaspoon baking soda
- 2 teaspoons ground cinnamon
- 1/4 teaspoon cream of tartar
- 1 teaspoon kosher salt
Cinnamon Sugar Coating
- 1/4 cup (50g) sugar
- 1 tablespoon ground cinnamon
- In a medium sized bowl, combine the flour, baking soda, cinnamon, cream of tartar, and salt. Set aside.
- Using a hand or stand mixer with the paddle attachment, cream together the butter and sugars until light and fluffy – about 2 minutes.
- Mix in the maple syrup, vanilla, and eggs until well combined.
- Add in the dry ingredients in two batches to avoid flour flying everywhere. Once the dough just comes together, it’s time to start scooping.
- Line a small cookie sheet with wax, foil, or parchment paper. Use a 2 oz scoop or 1/4 measuring cup to scoop out the dough. Place them side-by-side on the small cookie sheet and pop them in the fridge for at least 4 hours or overnight. I like making cookie dough the day before so it can chill overnight.
- When they’re ready and chilled, preheat the oven to 350F and line a large baking sheet with parchment paper.
- Mix together the 1/4 cup of sugar and 1 tablespoon of cinnamon in a small bowl. Roll the cookie dough in the cinnamon and sugar to coat. Make sure they retain that dome shape from the scoop. With the middle being thicker than the edges, that ensures you will get a soft and doughy center.
- Bake 4-5 cookies at a time for 14-16 minutes. Start at 14 minutes and keep adding on a minute until they’re done.
- You’re looking for light golden brown edges and a soft, doughy center. They’ll seem a little underdone in the middle which is what we’re going for. They’ll also look a little puffed up and pale in the middle but they will settle and darken as they cool. Transfer the cookies to a cooling rack and devour after they’ve had about 15 minutes to cool.
STORAGE – They’re best enjoyed fresh but still remain soft and delicious for days. Store in an air tight container and keep at room temperature for up to 5 days. Enjoy!
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Cookies
- Method: Baked
- Cuisine: American
Keywords: snickerdoodles, snickerdoodle cookie recipes, snickerdoodle cookies, snickerdoodle recipe
I only have baking powder. Which is bs & ct combined. How much should I use??
Cream of tartar is what gives the snickerdoodles their signature flavor and the baking soda is what helps them spread in the oven. Unfortunately using just baking powder won’t lend the same result! Mainly because you can’t control the amount of bs and ct in the recipe. I wish I could offer a good replacement but I can guarantee the cookies will turn out the same :/
Lemon juice and white vinegar work nicely as a cream of tartar substitute, but you will have to use a little more of it. For every half teaspoon of cream of tartar, include a full teaspoon of either lemon juice or white vinegar. They both possess the same acidic properties that prevent sugar from crystallizing and recipes from falling flat.
Looks amaze! When you chill do you pre-form the balls or chill dough in Saran Wrap? Thanks! Xo
Pre-form before placing them in the fridge 🙂
These cookies are SO GOOD. The maple syrup adds a really nice kick without making it stray too far from a classic snickerdoodle. I shared with several of my friends and they all loved them. I will admit that I’m an impatient human and struggle to obey the chilling requirements, BUT I challenged myself to let them chill overnight, and I think it was worth it. Thanks for an awesome recipe! I’ll definitely be making them again.
Aw love hearing that!! Thanks for sharing!
Hi! Do you think I could make the dough, scoop, coat in sugar and freeze to bake at a later date? I’d add 3-5 minutes of baking from frozen but wondering how long you think they can be frozen before baking.
I’m sure that would be fine! As long as they’re stored in a freezer safe bag or anything that keeps them air tight, they should keep for at least a month.
Can I use lemon juice instead? I don’t have cream of tartar.
Unfortunately you need the cream of tartar! Lemon juice does not work the same.
These were truly outstanding!
I got sooo many compliments on these cookies. Would highly recommend!
These are the best snickerdoodles ever! So chewy and soft – a dream!! Your desserts are the only ones I will ever make from here on out. Every recipe I’ve made has been absolutely delicious!
Aw thank you so much!!
Subbed 1c almond flour and 2c gluten free blend flour and 1/2 the butter for avo oil and was amazing! Thanks!
Oh good! I’m glad they turned out!
Hi! Would I be able to make a GF version of this?
Sure! Just swap the flour with gf baking flour 🙂
Delicious! I only had a smaller scoop but still chilled overnight and just baked for less time and they are amazing! Will be on repeat all fall.
Pressed for time this evening and really want to make these. Do you think I could freeze them for 2 hours instead of refrigerating them and they’d reach the same result?
Yes you could try refrigerating them for 2 hours! They’ll likely spread a bit more, but will still be delicious.
If I wanted these to be thick and not spread at all, could I leave out the baking soda?
You could try that! I also have a recipe for peanut butter snickerdoodles that don’t spread.
Thank you. I will check those out. They sound delicious!
Aline Manolio says
Your recipe for these Browned Butter Maple Pumpkin Spice cookies and the Maple Snickerdoodles were fantastic!!!! My whole family and neighbors love them!♥️🍪
These are delicious. I left dough in fridge for two hours. 14 minutes was too long for the bake so I adjusted to 8 minutes. Came out perfect. Will make these every year at Christmas now.
These were great. I added Salted Caramel chips for a different twist and they were great.
I somehow missed the whole chilling part and these still turned out amazing! The only swap I did was sub the granulated sugar for maple sugar to give them more maple taste and they turned out so good! I can’t believe they didn’t flatten out, they were puffy and delicious