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Maple Snickerdoodle Cookies with Cinnamon Sugar
Bake chewy maple snickerdoodle cookies rolled in cinnamon sugar, perfect for fall gatherings and easy weeknight treats.
Soft Maple Snickerdoodles with Cinnamon Sugar are a soft-centered, lightly crisp cookie that combines the classic tang of traditional snickerdoodles with the warm sweetness of maple. The dough is prepared from standard baking staples—such as all-purpose flour, unsalted butter, eggs, cream of tartar, and baking soda—then enriched with pure maple syrup (or maple extract) and a touch of brown sugar for added depth. Each portion is rolled in a cinnamon-sugar mixture before baking, creating the signature crinkled surface and aromatic spice crust. Popular throughout the cooler months yet suitable for any time of year, these cookies are commonly served as an everyday snack, a lunch-box treat, or a simple dessert for holiday gatherings and potlucks.
Maple Snickerdoodle Cookies with Cinnamon Sugar
A quick chill in the fridge lets the dough firm up for easy scooping and consistent bakery-style rounds. Bake the entire batch or freeze the pre-rolled, sugar-coated dough balls for on-demand cookies whenever a maple craving hits.
Prep Time
50 minutes
50 minutes
Cook Time
10 minutes
10 minutes
Total Time
60 minutes
60 minutes
Ingredients
All-purpose flour 2 ¾ cups (345 g)
- Cream of tartar 2 tsp
- Baking soda 1 tsp
- Fine sea salt ½ tsp
- Ground cinnamon 1 tsp (for the dough)
- Unsalted butter, softened 1 cup / 226 g
- Pure maple syrup ⅓ cup (80 ml)
- Granulated sugar ¾ cup (150 g)
- Light brown sugar, packed ¼ cup (50 g)
- Large egg 1
- Pure vanilla extract 1 ½ tsp
- Maple extract ¼ tsp (optional, amplifies maple flavor)
- Granulated sugar for cinnamon-sugar coating ¼ cup (50 g)
- Ground cinnamon for cinnamon-sugar coating 1 ½ tsp
- Coarse maple sugar or turbinado sugar 2 tbsp (optional crunchy finish)
Method
Preheat the oven to 350 °F (175 °C)
- Line baking sheets with parchment paper
- Whisk the flour, cream of tartar, baking soda, and salt in a medium bowl
- Beat the softened butter, brown sugar, and granulated sugar in a large bowl until light and fluffy
- Beat the maple syrup into the butter mixture until fully incorporated
- Beat the egg into the mixture until smooth
- Stir in the vanilla extract and optional maple extract
- Gradually add the dry ingredients to the wet mixture
- Mix until the dough just comes together
- Cover the bowl with plastic wrap
- Chill the dough in the refrigerator for at least 30 minutes
- Stir granulated sugar and ground cinnamon together in a shallow dish
- Scoop tablespoon-sized portions of dough
- Roll each portion into a smooth ball between your palms
- Toss each dough ball in the cinnamon sugar until fully coated
- Arrange the coated dough balls on the prepared baking sheets
- Space the dough balls about 2 inches apart
- Press each dough ball slightly to flatten the top
- Bake until the edges are set and the centers remain soft, about 8–10 minutes
- Remove the baking sheets from the oven
- Cool the cookies on the baking sheets for 5 minutes
- Transfer the cookies to a wire rack to cool completely
- Store the cooled cookies in an airtight container
Nutrition (whole recipe)
Calories
4323 kcal Protein
44 g Fat
192 g Carbs
616 g Fiber
13 g Sugar
341 g
4323 kcal Protein
44 g Fat
192 g Carbs
616 g Fiber
13 g Sugar
341 g
Notes
Chef’s Note: Use a robust, dark-grade maple syrup or swap 2 tablespoons of the white sugar for maple sugar to intensify the maple notes without changing the dough’s texture. For a subtle twist, whisk a pinch of ground cardamom into the cinnamon coating; it brightens the spice and makes the cookies smell incredible as they bake.
why this recipe
These maple snickerdoodle cookies deliver a symphony of warm, autumnal flavors in every bite, marrying the classic tangy tenderness of a snickerdoodle with the deep, caramel notes of real maple syrup and a fragrant dusting of cinnamon sugar. Their irresistibly soft centers and delicately crisp edges create a textural contrast that feels both nostalgic and elevated, making them an effortless showstopper for gatherings or quiet afternoons with coffee. Easy to assemble with pantry staples yet sophisticated enough to impress, this recipe transforms a familiar favorite into a subtly refined treat that rewards minimal effort with maximum comfort and flavor.
FAQs
FAQ acf
Frequently Asked Questions
Can I freeze the cinnamon-sugar–coated dough balls and bake them later?
Yes—after rolling the scooped dough in cinnamon-sugar, place the balls on a parchment-lined sheet and freeze until firm, then transfer to an airtight freezer bag for up to 2-3 months. Bake straight from frozen (still coated) at 350 °F, adding 1–2 extra minutes to the baking time until the edges are set and centers are puffed.
What can I use as a substitute for cream of tartar if I don’t have any?
Swap out the 2 tsp cream of tartar and 1 tsp baking soda for 1 Tbsp (3 tsp) aluminum-free baking powder, which supplies both the acid and leavening needed for classic lift and tang. Alternatively, add 2 tsp lemon juice or white vinegar to the wet ingredients and keep the original baking soda, but note the cookies will be very slightly softer.
Can I make these maple snickerdoodles gluten-free?
Yes—swap the 2 ¾ cups (345 g) of regular flour for an equal weight of a cup-for-cup gluten-free baking blend that contains xanthan or guar gum. If your blend is gum-free, whisk in about ½ tsp xanthan gum with the dry ingredients; chill the dough well, and expect a slightly more tender, but still delicious, cookie.