Description
These Maple Snickerdoodles, affectionately called Mapledoodles, are a delightful twist on the classic snickerdoodle cookie. Infused with the rich, natural sweetness of pure maple syrup and coated in a fragrant cinnamon-sugar mix, these cookies offer a soft and chewy texture with a subtle warmth perfect for any occasion.
Ingredients
Scale
Wet Ingredients
- 1/2 cup unsalted butter, softened
- 1/2 cup pure maple syrup
- 1 large egg
- 1 teaspoon vanilla extract
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1 teaspoon cream of tartar
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 tablespoon ground cinnamon
For Rolling
- 2 tablespoons granulated sugar
- Additional ground cinnamon (for mixing with sugar)
Instructions
- Preheat Oven and Prepare Baking Sheet: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and facilitate easy cleanup.
- Mix Wet Ingredients: In a large bowl, beat the softened unsalted butter with the pure maple syrup until the mixture is creamy and well combined, ensuring a smooth base for the dough.
- Add Egg and Vanilla: Incorporate the egg and vanilla extract into the butter-maple mixture, mixing until fully blended and smooth.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, cream of tartar, baking soda, salt, and ground cinnamon to evenly distribute the leavening agents and spices.
- Form the Dough: Gradually add the dry ingredient mixture to the wet ingredients, mixing just until a soft dough forms, being careful not to overmix to maintain tenderness.
- Prepare Cinnamon-Sugar Coating: In a small bowl, mix the granulated sugar with additional ground cinnamon, creating the classic snickerdoodle coating.
- Shape and Coat Dough Balls: Scoop tablespoon-sized portions of dough and roll each into a smooth ball. Then, gently roll each ball into the cinnamon-sugar mixture ensuring an even coating.
- Arrange on Baking Sheet: Place the coated dough balls on the prepared baking sheet about 2 inches apart to allow spreading without sticking.
- Bake: Bake in the preheated oven for 10-12 minutes, until the edges are set but the centers remain soft, making sure not to overbake to preserve moisture.
- Cool the Cookies: Let the cookies cool on the baking sheet for 5 minutes to firm up slightly before transferring them to a wire rack to cool completely, which helps prevent sogginess.
Notes
- Using pure maple syrup adds a unique depth of flavor compared to regular sugar.
- Do not overbake; cookies should be soft in the center for optimal texture.
- Ensure butter is softened to room temperature for easier mixing.
- If desired, chill the dough for 15-20 minutes to make shaping easier and reduce spreading.
- Storing in an airtight container keeps cookies fresh for up to 5 days.
