Maple Snickerdoodles (Mapledoodles) Recipe
If you’re looking for a cookie that epitomizes cozy autumn days and the irresistible blend of cinnamon and maple, Maple Snickerdoodles (Mapledoodles) are about to become your new favorite treat. These cookies take the classic snickerdoodle up a notch by infusing genuine maple syrup into pillowy dough, which gets wrapped in a blanket of cinnamon sugar before baking. The result is a batch of perfectly soft, golden cookies with crispy edges, a warm spiced interior, and just the right amount of maple sweetness in every bite.
Ingredients You’ll Need
The beauty of Maple Snickerdoodles (Mapledoodles) lies in how everyday pantry items transform into something magical. Each ingredient, from creamy butter to woodsy maple syrup, plays a vital role in achieving that classic texture and deep flavor. Here’s what you’ll need—and why they matter:
- All-purpose flour: The backbone of your cookie, providing structure and a tender bite.
- Cream of tartar: Gives the cookies their signature tang and chewy texture; don’t skip it!
- Baking soda: Ensures your cookies puff up beautifully while staying soft inside.
- Salt: Just enough to balance sweetness and sharpen flavor notes.
- Ground cinnamon: A double dose boosts cozy spice, both in the dough and outside in the rolling sugar.
- Unsalted butter (softened): Gives the cookies their rich, melt-in-your-mouth crumb and helps blend everything smoothly.
- Granulated sugar: Sweetens the dough and creates that iconic sparkly, crinkled top.
- Light brown sugar: Adds a gentle caramel note and extra moisture for chewiness.
- Pure maple syrup: The star of Maple Snickerdoodles (Mapledoodles), bringing unmistakable depth and a warm, earthy nuance.
- Large egg: Holds the dough together and lends tenderness.
- Vanilla extract: Rounds out the flavors and amps up the aroma.
- Granulated sugar (for rolling): Ensures the exterior gets a sparkly, slightly crunchy shell.
- Ground cinnamon (for rolling): Coats each cookie in a fragrant, spicy-sweet finish.
How to Make Maple Snickerdoodles (Mapledoodles)
Step 1: Prep Your Oven and Baking Sheets
Kicking things off, preheat your oven to 350°F (175°C). Grab two baking sheets and line them with parchment paper—this keeps the cookies from sticking and guarantees that ideal, golden underside. Prepping first makes the process smooth and stress-free!
Step 2: Whisk the Dry Ingredients
In a medium bowl, combine your flour, cream of tartar, baking soda, salt, and cinnamon. Use a whisk to evenly distribute everything—ensuring a consistent texture and the perfect blend of flavors in every bite of these Maple Snickerdoodles (Mapledoodles).
Step 3: Cream the Butter and Sugars
Get your stand or hand mixer ready! In a large bowl, beat the softened butter with both sugars until the mixture is airy, fluffy, and pale. This step creates a tender crumb and that lovely, light texture we all crave in a great cookie.
Step 4: Mix in the Wet Ingredients
Add the pure maple syrup, egg, and vanilla extract to your creamed mixture. Beat until everything is fully incorporated. The maple syrup infuses syrupy richness while the egg helps bind the dough—every bit crucial to developing those signature Maple Snickerdoodles (Mapledoodles) flavors.
Step 5: Combine and Form the Dough
Now, gradually add the dry flour mixture to your wet ingredients. Mix gently, just until everything comes together and no streaks remain. Be careful not to over-mix—the key is a soft, supple dough.
Step 6: Make the Cinnamon Sugar Coating
In a small bowl, stir together 1/4 cup granulated sugar and 1 teaspoon cinnamon. This aromatic blend will be the outer layer of your Mapledoodles, creating a sweet and spicy crust that’s irresistible.
Step 7: Shape and Roll
Using a cookie scoop or tablespoon, shape the dough into golf-ball sized rounds—about 1.5 tablespoons each. Roll each ball in your cinnamon sugar mixture, coating them generously so every bite bursts with classic snickerdoodle charm.
Step 8: Bake to Perfection
Arrange the rolled balls on your prepared baking sheets about 2 inches apart, giving them room to spread. Bake for 10 to 12 minutes, just until the edges are set and the centers look soft and puffy. Resist the urge to overbake—Maple Snickerdoodles (Mapledoodles) are at their best when slightly underdone in the center.
Step 9: Cool and Enjoy
After baking, let the cookies cool on the pan for about 5 minutes before transferring them to a wire rack. This lets them finish setting up while staying perfectly soft in the middle.
How to Serve Maple Snickerdoodles (Mapledoodles)
Garnishes
It’s all about those finishing touches! Try a light drizzle of warm maple syrup, a dusting of powdered sugar, or even a sprinkle of flake salt to accentuate the flavors of Maple Snickerdoodles (Mapledoodles). Sometimes, a few chopped toasted pecans add both crunch and a touch of elegance.
Side Dishes
Pair these cookies with a tall glass of cold milk, or go decadent with a mug of hot cocoa or spiced chai. They also make a fabulous sidekick to a cozy fall brunch spread featuring fruit, yogurt, or apple slices—Maple Snickerdoodles (Mapledoodles) are always at home among autumn’s flavors.
Creative Ways to Present
Serving for a party? Stack them on a rustic wooden board with cinnamon sticks and maple leaves for a festive look. Or, sandwich a scoop of vanilla ice cream between two Maple Snickerdoodles (Mapledoodles) for the ultimate dessert sandwich—perfect for sharing, or not!
Make Ahead and Storage
Storing Leftovers
Keep your Maple Snickerdoodles (Mapledoodles) soft and chewy by storing them in an airtight container at room temperature. They’ll stay fresh for up to five days, retaining their signature texture. A slice of bread tucked into the container can help maintain moisture if you plan to keep them for several days.
Freezing
For longer storage, freeze Mapledoodles! You can freeze them baked (layered with parchment paper in an airtight container) for up to 3 months. If you want that fresh-from-the-oven taste, freeze the dough balls after rolling in cinnamon sugar, then bake straight from the freezer—just add an extra minute or two to the bake time.
Reheating
If your Maple Snickerdoodles (Mapledoodles) lose a bit of softness, a quick zap in the microwave (about 5-8 seconds per cookie) will restore their gooey charm. You can also reheat them in a low oven (about 300°F) for a few minutes to revive that just-baked warmth and aroma.
FAQs
Can I use a different type Dessert
Absolutely! While dark maple syrup gives the richest maple flavor, you can use medium or light if that’s what you have on hand—the cookies will still taste amazing, just with a slightly subtler maple note.
What can I substitute for cream of tartar?
For that classic tang and texture, cream of tartar is preferred, but in a pinch, you can swap it out for 2 teaspoons of lemon juice or white vinegar—just add it to the wet ingredients and proceed as usual.
Why chill the dough before baking?
Chilling helps control spreading, leading to thicker, puffier cookies with a chewier middle. If you like a heartier Mapledoodle, pop the dough in the fridge for thirty minutes before scooping and baking.
Can I make these gluten-free?
Yes! Replace the all-purpose flour with your favorite gluten-free baking blend (containing xanthan gum) to create gluten-free Maple Snickerdoodles (Mapledoodles) without compromising taste or texture.
Do I need a stand mixer?
Nope! A hand mixer works perfectly well, and some folks even enjoy making dough the old-fashioned way with a sturdy spoon and a little elbow grease. Whatever your method, these cookies are wonderfully approachable.
Final Thoughts
I hope you’re as excited as I am to whip up a batch of Maple Snickerdoodles (Mapledoodles) in your own kitchen. With their inviting aroma, golden crackle tops, and lush maple-cinnamon flavor, these cookies are pure autumn comfort year-round. Give them a try—the smiles and warm memories that follow are guaranteed!
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Maple Snickerdoodles (Mapledoodles) Recipe
- Total Time: 27 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
Indulge in the warm flavors of fall with these Maple Snickerdoodles, also known as Mapledoodles. These soft and chewy cookies are infused with the sweet essence of pure maple syrup, making them a delightful treat for the season.
Ingredients
Dry Ingredients:
- 2 3/4 cups all-purpose flour
- 2 tsp cream of tartar
- 1 tsp baking soda
- 1/2 tsp salt
- 1 tsp ground cinnamon
Wet Ingredients:
- 1 cup unsalted butter (softened)
- 3/4 cup granulated sugar
- 1/2 cup packed light brown sugar
- 1/4 cup pure maple syrup
- 1 large egg
- 1 tsp vanilla extract
For Rolling:
- 1/4 cup granulated sugar
- 1 tsp ground cinnamon
Instructions
- Preheat Oven: Preheat oven to 350°F (175°C) and line two baking sheets with parchment paper.
- Prepare Dry Ingredients: In a medium bowl, whisk together flour, cream of tartar, baking soda, salt, and cinnamon.
- Prepare Wet Ingredients: In a large bowl, beat softened butter with 3/4 cup granulated sugar and brown sugar until light and fluffy. Mix in maple syrup, egg, and vanilla extract until well combined.
- Combine Wet and Dry: Gradually add the dry ingredients to the wet, mixing just until incorporated.
- Roll the Dough: In a small bowl, stir together 1/4 cup granulated sugar and 1 teaspoon cinnamon for rolling. Scoop dough into 1.5 tablespoon-sized balls and roll each ball in the cinnamon sugar mixture.
- Bake: Place on prepared baking sheets about 2 inches apart. Bake for 10–12 minutes, until edges are set and centers are soft and puffy.
- Cool and Enjoy: Allow cookies to cool on the pan for 5 minutes before transferring to a wire rack.
Notes
- Use dark maple syrup for a richer flavor.
- Chill the dough for 30 minutes if you prefer thicker cookies.
- Store in an airtight container at room temperature for up to 5 days.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 140
- Sugar: 10g
- Sodium: 90mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 20mg
