Maple Snickerdoodle Cookies – Soft and Chewy
These soft, chewy snickerdoodles are a family favorite. A touch of cinnamon and the sweet, distinctive flavor of maple chips make these cookies stand out. They’re perfect for gifting, holiday cookie trays, or simply keeping for yourself.
These cookies are thicker and puffier than many snickerdoodles, giving them a tender, chewy center. Maple baking chips — made from real maple syrup — intensify the maple character and take the cookie to the next level. If you haven’t tried maple chips before, add them to your pantry and give this recipe a try.
You can omit the maple chips, but you’ll miss a delicious layer of flavor. These cookies are excellent for Christmas cookie swaps or holiday platters — bake an extra batch so you don’t run out.
Simple to make
Fold in the maple chips
After combining the wet and dry ingredients, stir in the maple chips. Adjust the amount to your preference for more or less maple flavor.
Shape and coat
Roll small portions of dough into balls, then roll each ball in cinnamon-sugar before placing them on a baking mat or parchment-lined sheet.
Bake, allow to cool, and enjoy.
Ingredients
- 1 cup butter, room temperature
- 3/4 cup granulated sugar
- 1/2 cup brown sugar
- 1 egg plus 1 egg yolk
- 1 tablespoon vanilla extract
- 1 teaspoon baking soda
- 1 teaspoon cream of tartar
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 2 3/4 cups all-purpose flour
- 1/2 – 3/4 cup maple baking chips
- 1/4 cup granulated sugar (for coating)
- 1 tablespoon ground cinnamon (for coating)
Instructions
- Preheat the oven to 325°F (160°C). Line a baking sheet with a silicone mat or parchment paper.
- In a large bowl, cream together the butter, brown sugar, and granulated sugar. Add the egg, extra yolk, and vanilla, and beat until light and fluffy.
- In a separate bowl, whisk together the baking soda, cream of tartar, salt, cinnamon, and flour.
- Gradually add the dry ingredients to the wet ingredients, stirring until combined.
- Fold in the maple chips, adding more or less to taste.
- In a small bowl, combine 1/4 cup sugar and 1 tablespoon cinnamon for the coating.
- Shape the dough into small balls, roll each in the cinnamon-sugar mixture, and place them on the prepared baking sheet, spaced a couple of inches apart.
- Bake for 10–12 minutes, until the edges are set and the centers are still soft. Allow cookies to cool on the baking sheet for a few minutes, then transfer to a wire rack to finish cooling.
Tip: For extra maple flavor, stir in 1/2 teaspoon maple extract to the dough.
Grab a bowl and spoon and bake a batch of these Maple Snickerdoodle Cookies today!
Notes
These cookies store well in an airtight container for several days. To keep them soft, place a slice of bread in the container to retain moisture.