Get ready to fall in love with your new favorite autumn treat. These maple snickerdoodles are everything you love about the classic cookie—soft, chewy, and coated in cinnamon sugar—but with a warm, cozy twist of rich maple. This recipe is incredibly easy, requires no chilling time, and delivers perfectly soft cookies every single time. They are the perfect addition to your holiday cookie platter or for a simple Tuesday afternoon.
Why This is the Best Maple Snickerdoodle Recipe
This isn’t just another cookie recipe; it’s a carefully crafted experience designed for maximum flavor and perfect texture. Here’s what sets it apart:
Unbeatable Flavor: We use pure maple syrup and a touch of vanilla to create a deep, rich flavor that’s miles ahead of artificial flavorings. The warmth of the maple pairs beautifully with the classic cinnamon-sugar coating.
Perfectly Chewy Texture: The secret to a great snickerdoodle is its chewiness. Thanks to the cream of tartar and just the right ingredient ratios, these cookies have a delightfully soft and chewy center with slightly crisp edges.
Quick and Easy: Life is busy, and you shouldn’t have to wait for a cookie craving to be satisfied. This dough comes together in minutes and, best of all, requires absolutely no chilling. You can go from mixing bowl to warm cookies in under 30 minutes.
Key Ingredients for Perfect Maple Snickerdoodles
The magic of these cookies comes from simple, high-quality ingredients. Here’s what you’ll need and why it matters.
For the Cookie Dough
All-Purpose Flour: Provides the structure for the cookies. Be sure to spoon and level your flour for the most accurate measurement.
Cream of Tartar: This is the secret ingredient in any snickerdoodle. It provides that classic tangy flavor and helps create a super soft, chewy texture.
Baking Soda: Works with the cream of tartar to give the cookies a slight lift.
Salt: Balances the sweetness and enhances all the other flavors.
Unsalted Butter: Use softened, room-temperature butter for a smooth, creamy dough.
Granulated & Brown Sugar: A mix of both gives you the best of both worlds—crisp edges from the white sugar and a soft, moist center from the brown sugar.
Egg: Binds the ingredients together.
Pure Maple Syrup: The star of the show! Use a quality, pure maple syrup for the best, most authentic flavor. Do not use pancake syrup.
Vanilla Extract: Complements the maple and adds another layer of flavor.
For the Cinnamon-Sugar Coating
Granulated Sugar & Ground Cinnamon: The classic snickerdoodle coating that creates a sweet, slightly crunchy exterior.
The secret to the perfect chew? Don't overbake!
Step-by-Step Instructions
Preheat and Prep: First, preheat your oven to 375°F (190°C). Then, line two baking sheets with parchment paper to prevent sticking.
Combine Dry Ingredients: In a medium bowl, whisk together the flour, cream of tartar, baking soda, and salt. Set this aside.
Mix Wet Ingredients: In a large bowl, use an electric mixer to beat the softened butter with the granulated and brown sugars until the mixture is light and fluffy. This should take about 2 minutes. Beat in the egg, maple syrup, and vanilla extract until they are just combined.
Combine Wet and Dry: Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until a soft dough forms. Be careful not to overmix.
Make the Coating: In a small, shallow bowl, stir together the granulated sugar and ground cinnamon for the coating.
Roll and Coat: Scoop the dough into 1.5-tablespoon-sized balls. Roll each ball smoothly between your hands, then roll it generously in the cinnamon-sugar mixture until it’s fully coated.
Bake to Perfection: Place the coated dough balls about 2 inches apart on your prepared baking sheets. Bake for 10-12 minutes, or until the edges are lightly golden but the centers still look soft.
Cool: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. This helps the centers set properly.
Pro Tips for Chewy Cookie Perfection
Follow these simple tips to guarantee your maple snickerdoodles come out perfectly every time.
Measure Flour Correctly: Too much flour is a common cookie culprit, leading to dry, cakey results. Spoon the flour into your measuring cup and level it off with a knife instead of scooping directly from the bag.
Don’t Overbake: The key to a chewy snickerdoodle is a slightly underbaked center. Pull them from the oven when the edges are set and the middles still look soft. They will continue to bake on the hot pan.
Room Temperature Ingredients: For a smooth, cohesive dough, make sure your butter and egg are at room temperature before you start mixing.
Generously coat each dough ball for that classic snickerdoodle crunch.
Variations and Substitutions
While this recipe is fantastic as is, feel free to get creative! Here are a few ideas:
Brown Butter Maple Snickerdoodles: For an even deeper, nuttier flavor, brown your butter before adding it to the sugars. Let it cool slightly before mixing.
Maple Glaze: Whisk together powdered sugar, a splash of maple syrup, and a tiny bit of milk to create a simple glaze. Drizzle it over the cooled cookies.
White Chocolate Chips: Fold in a cup of white chocolate chips into the dough before rolling for an extra sweet and creamy addition.
Storage and Make-Ahead Instructions
These cookies are perfect for making ahead of time. Here’s how:
Storing Baked Cookies: Store the cooled cookies in an airtight container at room temperature for up to 5 days.
Freezing Dough: Roll the dough into balls, but don’t coat them in cinnamon sugar. Place them on a baking sheet and freeze until solid. Transfer the frozen dough balls to a zip-top bag and store them in the freezer for up to 3 months. When ready to bake, let them thaw slightly, roll in the cinnamon-sugar mixture, and bake as directed, adding a minute or two to the bake time. For another great freezer-friendly meal, try this easy chicken and rice casserole.
It is not recommended. Pure maple syrup provides the authentic, rich flavor that makes these cookies special. Pancake syrup, which is mostly corn syrup and artificial flavors, will not yield the same delicious result.
This commonly happens if the butter was too soft or melted before being mixed. Always use room temperature butter that still holds its shape. If your kitchen is warm, chilling the dough for 20-30 minutes before baking can also help prevent spreading.
Yes, absolutely! Cream of tartar is essential for giving snickerdoodles their signature tangy flavor and incredibly chewy texture. It works by preventing the sugar in the dough from crystalizing into a crunchy texture.
For an extra boost of maple, you can add 1/2 teaspoon of maple extract along with the vanilla extract. Using a dark, robust grade of pure maple syrup will also provide a more intense and deeper maple flavor.
We hope you love this cozy cookie recipe! If you make it, please leave a comment below or share a photo with us on Pinterest. We can’t wait to see your creations!
You won't believe how soft and chewy these maple snickerdoodles are!
Maple Snickerdoodles Recipe
FL Recipes
Maple Snickerdoodles: The Ultimate Chewy Fall Cookie
Soft, chewy, and bursting with warm maple flavor. This easy, no-chill maple snickerdoodle recipe is the perfect fall and holiday cookie treat.
Preheat oven to 375°F (190°C). Line two baking sheets with parchment paper.
In a medium bowl, whisk together the flour, cream of tartar, baking soda, and salt.
In a large bowl, beat the softened butter, granulated sugar, and brown sugar with an electric mixer until light and fluffy, about 2 minutes. Beat in the egg, maple syrup, and vanilla extract until just combined.
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until a soft dough forms. Do not overmix.
In a small, shallow bowl, stir together the 1/4 cup granulated sugar and 2 tsp ground cinnamon.
Scoop dough into 1.5-tablespoon-sized balls. Roll each ball in the cinnamon-sugar mixture until fully coated.
Place dough balls 2 inches apart on prepared baking sheets. Bake for 10-12 minutes, until edges are lightly golden and centers look soft.
Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Nutrition
Calories: 155kcalProtein: 2gFat: 7gFiber: 1g
Notes
Measure Flour Correctly: Spoon flour into your measuring cup and level it off. This prevents dry, cakey cookies. Don't Overbake: For the chewiest texture, remove cookies from the oven when the centers still look soft. Room Temperature Ingredients: Using room temperature butter and eggs ensures a smooth, uniform dough.
Hi, I’m Emily Carter, and welcome to FL Recipes! I share simple, healthy recipes that make cooking easy, fun, and delicious for everyone. more about me »
