Description
Delight in these soft, chewy Maple Snickerdoodles, affectionately called Mapledoodles, which combine traditional cinnamon sugar flavors with the rich sweetness of pure maple syrup. Perfectly baked to soft perfection with a crisp cinnamon-sugar coating, these cookies offer a delightful twist on the classic snickerdoodle recipe and make an ideal treat for any occasion.
Ingredients
Dry Ingredients
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 1/2 teaspoons cinnamon (divided)
- 1/2 teaspoon salt
Wet Ingredients
- 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
- 1/2 teaspoon vanilla bean paste
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper to prevent sticking and ensure even baking.
- Prepare Dry Ingredients: Spoon the flour into a measuring cup and level it off for accuracy. In a medium bowl, combine the flour with baking soda, 1 teaspoon of cinnamon, and salt, then stir well to evenly distribute the ingredients. Set this mixture aside.
- Mix Cinnamon Sugar: In a small bowl, combine 1/4 cup of granulated sugar with the remaining 1/2 teaspoon of cinnamon. This will be used to coat the cookie dough balls.
- Cream Butter and Sugars: Using a stand mixer or hand mixer, cream together the softened butter, brown sugar, and remaining 1/4 cup granulated sugar until the mixture becomes light, fluffy, and well combined. Then add the pure maple syrup, egg, and vanilla bean paste, mixing on medium speed until fully incorporated.
- Combine Wet and Dry Ingredients: Gradually add the dry flour mixture to the wet ingredients while mixing until the dough comes together fully and no flour streaks remain.
- Scoop and Coat Dough: Use a 2-tablespoon cookie dough scoop to portion the dough. Roll each portion into a ball with your hands, then roll the balls in the prepared cinnamon sugar mixture until thoroughly coated. Place them spaced out on the prepared baking sheets to allow room for spreading.
- Bake the Cookies: Bake the cookies on the middle rack for 12 to 14 minutes. Bake for about 12 minutes if you prefer a chewier texture; bake a bit longer if you desire crisper edges.
- Cool: Remove the baking sheets from the oven and allow the cookies to cool for 5 to 10 minutes on the sheets before transferring them to a wire rack to cool completely.
Notes
- For a softer cookie, remove from oven at 12 minutes; for crispier edges, bake closer to 14 minutes.
- Make sure the butter is fully softened to achieve a light and fluffy creamed mixture.
- Using vanilla bean paste adds more depth of flavor compared to vanilla extract.
- The cinnamon sugar coating helps give the cookies their signature snickerdoodle crunch and flavor.
- Store cookies in an airtight container at room temperature for up to one week.
- Prep Time: 10 minutes
- Cook Time: 14 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
