These maple snickerdoodle cookies are everything you want in a snickerdoodle. 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. Trust me when I say that these are a crowd pleaser!
Now, I don’t want to toot my own horn here but every single person that has tried these cookies couldn’t help but mention how good they are. It’s rare that you make a dessert that EVERYONE says something about. I guess that means you’ll really like these too!
What makes the perfect snickerdoodle recipe?
The texture of these cookies is perfectly soft and almost doughy. It’s like a cross between cookie dough and cake. I had someone tell me they’re like the coffee cake of cookies if that helps you paint a better picture. 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 feeling when you break open a soft but perfectly dense cookie. Do you know that feeling? It’s what dreams are made of. 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!
Don’t skip the most important step!
I’ve probably made these cookies more than any other recipe and they turn out perfect every time. But patience is KEY here. You do not want to bake them right after you make the dough. It is a sticky dough that would turn into thin sad cookie puddles if you bake them straight away. Chilling is an essential part of this recipe and is the reason why they have that perfect pillowy texture. Placing the cold dough into the oven allows the middle to cook slower, making a tender doughy center.
Another quick note on the maple syrup: it’s something that people know is there but aren’t sure until you tell them. It’s subtle but just enough to amp up the flavor in these snickerdoodles. It’s that “hmmm…I don’t know why these are so good but I like it” type of response.
If you’re looking for something to bake this weekend, MAKE THESE. Just trust me. You will never try another snickerdoodle recipe again. Make the dough the night before and pop them in the oven the next day. BOOM. You’ve got bakery-worthy snickerdoodles straight from your kitchen.
Perfectly soft snickerdoodle cookies with a hint of maple flavor.
- 1 cup unsalted butter (room temp)
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 1/4 cup maple syrup
- 2 teaspoons vanilla extract
- 2 large eggs
- 3 cups all-purpose flour
- 1/2 teaspoon baking soda
- 2 teaspoons cinnamon
- 1/4 teaspoons cream of tartar
- 1 teaspoon salt
- 1/4 cup sugar
- 1 tablespoon 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 they just come together. We don’t want to whip too much air into these cookies. Mix in the maple syrup, vanilla, and eggs until well combined. With the mixer on, slowly add in the dry ingredients so that you don’t get flour all over your kitchen. Once the dough just comes together, you can start scooping.
- Line a small cookie sheet with wax, foil, or parchment paper. Use a large ice cream 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’m a big fan of making cookie dough the day before and letting it sit overnight.
- When they’re ready and chilled, mix together the 1/4 cup of sugar and 1 tablespoon of cinnamon in a small bowl. Roll them in the cinnamon and sugar to coat them completely. Don’t mess with molding them into perfect balls as they should 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 at 350F. You can place about 4 cookies on a large cookie sheet since they don’t spread too much. Bake for 14-16 minutes. I recommend starting at 14 minutes and adding on a minute at a time until they’re done. You’re wanting 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 in the middle but they will settle once they cool. Transfer the cookies to a cooling rack and devour after they’ve had about 30 minutes to cool. I personally think these taste even better the next day. Enjoy!
Keywords: snickerdoodles, snickerdoodle cookie recipes, snickerdoodle cookies