I took classic Snickerdoodle Flavors, added maple and brown sugar, and ended up with thick, chewy cookies that everyone asks for seconds of.

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I’m obsessed with these Maple Snickerdoodles because they hit that chewy, thick spot I live for. I love the way brown sugar and a little pure maple syrup make the cookie taste rich without being sickly sweet.

Snickerdoodle Flavors get a maple makeover that feels like a small, brilliant cheat. And rolling each cookie in cinnamon sugar?

Stupidly addictive. The real butter smell of unsalted butter makes them sing.

I don’t care if they’re basic; they’re the kind of cookie I reach for when I want something honest, buttery, and slightly wild. Maple Dessert Ideas, yes please.

Bring them on.

Ingredients

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Flour: Basically the cookie’s body, gives structure and chew.
Cornstarch: Makes them tender and soft, almost pillowy.
Cream of tartar: Keeps tang and signature snickerdoodle tangy snap.
Baking soda: Helps them spread and get light pockets.
Fine salt: Balances sweetness, makes flavors pop quietly.
Unsalted butter: Richness and buttery mouthfeel, you’ll taste it.
Granulated sugar (dough): Adds subtle crunch and clean sweetness.
Brown sugar: Gives molasses warmth and moist, fudgy texture.
Egg: Binds everything together and adds slight lift.
Vanilla extract: Basically warmth and background comfort flavor.
Pure maple syrup: Adds real maple notes and sticky richness.
Rolling sugar and cinnamon: Classic crackly cinnamon sugar coating, nostalgic bite.

Ingredient Quantities

2 3/4 cups (345 g) all purpose flour

1 tablespoon cornstarch (for extra softness, you can skip it if you want)

2 teaspoons cream of tartar

1 teaspoon baking soda

1/2 teaspoon fine salt

1 cup (226 g) unsalted butter, softened

1/2 cup granulated sugar (for the dough)

1 cup packed light brown sugar (200 g)

1 large egg

1 teaspoon pure vanilla extract

2 tablespoons pure maple syrup

1/4 cup granulated sugar plus 2 teaspoons ground cinnamon for rolling

How to Make this

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1. Whisk together 2 3/4 cups (345 g) all purpose flour, 1 tablespoon cornstarch, 2 teaspoons cream of tartar, 1 teaspoon baking soda and 1/2 teaspoon fine salt in a bowl, set aside.

2. In a large bowl beat 1 cup (226 g) softened unsalted butter with 1/2 cup granulated sugar and 1 cup packed light brown sugar (200 g) until light and fluffy, scraping the bowl as needed.

3. Add 1 large egg, 1 teaspoon pure vanilla extract and 2 tablespoons pure maple syrup to the butter mixture, beat just until combined, don’t overmix.

4. Stir the dry ingredients into the wet in two additions, mixing until just combined and no streaks of flour remain. The dough will be soft and a little sticky.

5. Cover the dough and chill in the refrigerator for at least 30 minutes to firm up, longer if you want thicker cookies. Chilling helps control spread, so don’t skip it if you want tall, chewy cookies.

6. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats.

7. Mix 1/4 cup granulated sugar with 2 teaspoons ground cinnamon in a small bowl for rolling. Use a cookie scoop or spoon to portion dough into about
1.5 inch (4 cm) balls.

8. Roll each ball in the cinnamon sugar until coated, place on baking sheet about 2 inches apart, and gently flatten each ball slightly with the palm of your hand or the bottom of a glass.

9. Bake for 9 to 12 minutes, until the edges are set and the centers look slightly soft. Baking times vary by oven, so check at 9 minutes. They will firm as they cool.

10. Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to finish cooling. Store in an airtight container for up to 4 days, or freeze for longer. For extra chewiness try underbaking by a minute, or add a quick 15 minute chill in the fridge if dough got warm while scooping.

Equipment Needed

1. Large mixing bowl
2. Medium mixing bowl
3. Electric mixer or hand whisk
4. Measuring cups and spoons (including a tablespoon and 1/4 cup)
5. Rubber spatula or wooden spoon
6. Cookie scoop or tablespoon for portioning
7. Baking sheets (2) lined with parchment paper or silicone mats
8. Wire cooling rack
9. Small bowl for cinnamon sugar
10. Oven mitts or pot holders

FAQ

Q: How do I get the cookies extra soft? A: Chill the dough for at least 30 minutes, preferably an hour. Roll smaller balls and do not overbake; pull them from the oven when the edges are set but centers still look slightly underdone. They firm up as they cool, staying soft inside.

Q: Can I skip the cornstarch? A: Yes. Cornstarch makes them a tad softer and more tender, but if you dont have it, the cookies will still be great. Just watch bake time closely so they dont dry out.

Q: What's the purpose of cream of tartar? A: It gives snickerdoodles their classic tang and helps create that slightly chewy, crinkly texture. If you replace it with baking powder you will change the flavor and texture.

Q: Can I use imitation maple or maple extract instead of pure maple syrup? A: You can, but pure maple syrup adds a real depth and warmth. If using extract, use it sparingly since it can taste strong. You might want to reduce any extra liquid elsewhere if your swap changes dough consistency.

Q: How should I store them and how long do they keep? A: Store in an airtight container at room temperature for up to four days. For longer storage freeze baked cookies in a single layer on a sheet, then transfer to a freezer bag for up to three months. Thaw at room temp before eating.

Q: My cookies spread too much. What went wrong? A: Likely the butter was too soft or the dough was too warm when they went in the oven. Chill the dough and make sure your baking soda and flour measurements are accurate. Also try slightly smaller cookie portions so they keep a nice shape.

Maple Snickerdoodles Recipe Substitutions and Variations

All purpose flour: swap with cake flour (use 2 tablespoons less per cup for lighter cookies) or a 1-to-1 gluten free baking blend if you need them gluten free; texture will be a bit more tender, not a big deal.
Unsalted butter: you can use salted butter (skip or cut down the added salt) or substitute equal parts solid coconut oil for a hint of coconut flavor and slightly crisp edges.
Light brown sugar: dark brown sugar works great for deeper molasses flavor, or try coconut sugar for a more caramel note and a bit less moisture.
Pure maple syrup: honey or mild-flavored molasses can replace it (use the same amount), though honey will make them a touch sweeter and molasses will add more depth.

Pro Tips

1) Soften the butter until it gives a little when you press but is not greasy or melted. If it gets too soft pop it in the fridge 10 minutes before you start. Too-soft butter = flat cookies, too-cold butter = dense cookies.

2) Chill the dough longer than 30 minutes if you want taller, chewier cookies. You can even scoop balls, freeze them on a tray for 30 minutes, then roll in cinnamon sugar and bake from frozen. That keeps the shape and gives thicker centers.

3) Don’t overmix once you add the flour. Stir until just combined. Overworking will make the cookies tough. Use a cookie scoop for consistent sizes so baking time is predictable.

4) Bake on the middle rack and watch closely at 9 minutes. The edges should be set but centers still look soft. Slightly underbaking by 30–60 seconds gives the best chew. Let them cool on the sheet 5 minutes so they finish gently, otherwise they firm up too fast and can crack.

Maple Snickerdoodles Recipe

Recipe by Samantha Dalling

0.0 from 0 votes

I took classic Snickerdoodle Flavors, added maple and brown sugar, and ended up with thick, chewy cookies that everyone asks for seconds of.

Servings

servings

Calories

185

kcal

Equipment: 1. Large mixing bowl
2. Medium mixing bowl
3. Electric mixer or hand whisk
4. Measuring cups and spoons (including a tablespoon and 1/4 cup)
5. Rubber spatula or wooden spoon
6. Cookie scoop or tablespoon for portioning
7. Baking sheets (2) lined with parchment paper or silicone mats
8. Wire cooling rack
9. Small bowl for cinnamon sugar
10. Oven mitts or pot holders

Ingredients

2 3/4 cups (345 g) all purpose flour
1 tablespoon cornstarch (for extra softness, you can skip it if you want)
2 teaspoons cream of tartar
1 teaspoon baking soda
1/2 teaspoon fine salt
1 cup (226 g) unsalted butter, softened
1/2 cup granulated sugar (for the dough)
1 cup packed light brown sugar (200 g)
1 large egg
1 teaspoon pure vanilla extract
2 tablespoons pure maple syrup
1/4 cup granulated sugar plus 2 teaspoons ground cinnamon for rolling

Directions

Whisk together 2 3/4 cups (345 g) all purpose flour, 1 tablespoon cornstarch, 2 teaspoons cream of tartar, 1 teaspoon baking soda and 1/2 teaspoon fine salt in a bowl, set aside.
In a large bowl beat 1 cup (226 g) softened unsalted butter with 1/2 cup granulated sugar and 1 cup packed light brown sugar (200 g) until light and fluffy, scraping the bowl as needed.
Add 1 large egg, 1 teaspoon pure vanilla extract and 2 tablespoons pure maple syrup to the butter mixture, beat just until combined, don’t overmix.
Stir the dry ingredients into the wet in two additions, mixing until just combined and no streaks of flour remain. The dough will be soft and a little sticky.
Cover the dough and chill in the refrigerator for at least 30 minutes to firm up, longer if you want thicker cookies. Chilling helps control spread, so don’t skip it if you want tall, chewy cookies.
Preheat oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats.
Mix 1/4 cup granulated sugar with 2 teaspoons ground cinnamon in a small bowl for rolling. Use a cookie scoop or spoon to portion dough into about
5 inch (4 cm) balls.
Roll each ball in the cinnamon sugar until coated, place on baking sheet about 2 inches apart, and gently flatten each ball slightly with the palm of your hand or the bottom of a glass.
Bake for 9 to 12 minutes, until the edges are set and the centers look slightly soft. Baking times vary by oven, so check at 9 minutes. They will firm as they cool.
Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to finish cooling. Store in an airtight container for up to 4 days, or freeze for longer. For extra chewiness try underbaking by a minute, or add a quick 15 minute chill in the fridge if dough got warm while scooping.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.