Description
These Maple Snickerdoodles, lovingly nicknamed Mapledoodles, combine the classic snickerdoodle cinnamon-sugar coating with the warm, rich sweetness of pure maple syrup. Soft and chewy with a subtle maple undertone, these cookies are perfect for a cozy treat or sharing with friends and family.
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 Coating
- 2 tablespoons granulated sugar
- Additional ground cinnamon (part of the 1 tablespoon cinnamon, but here for coating mix)
Instructions
- Preheat Oven: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper to prepare for baking.
- Cream Butter and Maple Syrup: In a large bowl, beat the softened butter and pure maple syrup together 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 the batter is smooth and uniform.
- Mix Dry Ingredients: In a separate bowl, whisk together the flour, cream of tartar, baking soda, salt, and ground cinnamon to evenly distribute the leavening agents and spice.
- Combine Wet and Dry: Gradually add the dry ingredients to the wet ingredients, mixing gently until a soft dough forms. Avoid overmixing to maintain tenderness.
- Prepare Cinnamon-Sugar Coating: In a small bowl, combine the granulated sugar with additional cinnamon to create the signature snickerdoodle coating.
- Shape and Coat Dough Balls: Scoop tablespoon-sized portions of dough and roll them into balls. Then, roll each ball thoroughly in the cinnamon-sugar mixture to coat.
- Place on Baking Sheet: Arrange the coated dough balls on the prepared baking sheet, spaced approximately 2 inches apart to allow for spreading.
- Bake Cookies: Bake in the preheated oven for 10-12 minutes until the cookie edges are set but the centers remain soft. Take care not to overbake for best texture.
- Cool Cookies: Allow the cookies to cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely before serving.
Notes
- Ensure butter is softened to room temperature for easier mixing.
- Do not overbake; cookies are best when centers remain soft and chewy.
- Use pure maple syrup for the best flavor impact.
- Storing cookies in an airtight container will keep them fresh for up to 4 days.
- For thicker cookies, refrigerate dough for 30 minutes before shaping.
