Maple Snickerdoodles

August 15, 2019 0 Comments

Maple Snickerdoodles

Cinnamon and maple go together like peanut butter and jelly. They are meant to be together. We are taking it to a whole new level with our maple snickerdoodle recipe!


  • 1 cup unsalted butter, room temp
  • 1 cup maple sugar
  • 1/2 cup granulated sugar
  • 1/4 cup maple syrup, amber or dark
  • 2 teaspoons vanilla extract
  • 2 eggs
  • 3 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 2 teaspoons  cinnamon
  • 1/4 teaspoon cream of tartar
  • 1 teaspoon salt
For coating:
  • 1/4 cup maple sugar
  • 1 tablespoon cinnamon


  1. Combine flour, baking soda, cinnamon, cream of tartar, and salt. Set aside.
  2. Using a hand or stand mixer, cream together butter and sugars until light and fluffy – about 2 minutes.
  3. Mix in maple syrup, vanilla, and eggs until well combined.
  4. Add in dry ingredients and mix.
  5. Line a small cookie sheet with wax, foil, or parchment paper. Scoop out dough; when done, set them in the fridge for at least 4 hours or overnight.
  6. Once chilled, preheat the oven to 350F and line a large baking sheet with parchment paper.
  7. Mix together the 1/4 cup of sugar and 1 tablespoon of cinnamon in a small bowl. Roll the cookie dough in the mix to coat. Make sure they retain dome shape from the scoop. 
  8. Bake 4-5 cookies at a time for 14-16 minutes. Start at 14 minutes and keep adding on a minute until they’re done.