Description
Delightfully soft and chewy Maple Snickerdoodles, also known as Mapledoodles, combine classic cinnamon sugar coating with the natural sweetness of pure maple syrup. These cookies offer a perfect balance of warm spices and rich maple flavor, baked to tender perfection for a comforting treat.
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 1 tablespoon ground cinnamon (mixed with sugar for rolling)
Instructions
- Preheat oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Mix butter and maple syrup: In a large bowl, beat the softened unsalted butter with the pure maple syrup until the mixture is creamy and well combined, creating a smooth base for your cookie dough.
- Add egg and vanilla: Incorporate the large egg and vanilla extract into the wet mixture, beating until the mixture is smooth and cohesive.
- Prepare dry ingredients: In a separate bowl, whisk together the all-purpose flour, cream of tartar, baking soda, salt, and cinnamon thoroughly to evenly distribute the raising agents and spices.
- Combine wet and dry ingredients: Gradually add the dry ingredient mixture into the wet ingredients, stirring just until combined to form a soft dough; avoid overmixing to keep cookies tender.
- Make cinnamon-sugar coating: In a small bowl, mix the granulated sugar with additional ground cinnamon to create the classic snickerdoodle coating.
- Form dough balls: Scoop tablespoon-sized portions of dough and roll each portion into a ball, then gently roll the dough balls in the cinnamon-sugar mixture to coat evenly.
- Arrange on baking sheet: Place the coated dough balls onto the prepared baking sheet, spacing them about 2 inches apart to allow for spreading during baking.
- Bake cookies: Bake in the preheated oven for 10-12 minutes, or until the edges are set but the centers remain soft. Be careful not to overbake to maintain chewy texture.
- Cool cookies: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely, ensuring they firm up perfectly.
Notes
- Make sure the butter is softened, not melted, for better texture and mixing.
- Do not overbake to keep the cookies soft and chewy.
- Use pure maple syrup for the best maple flavor.
- These cookies can be stored in an airtight container at room temperature for up to 5 days.
- For a festive touch, add a pinch of nutmeg or cloves to the dry ingredients.
