Last Updated on July 17, 2025 by Michelle Mundy
Soft and chewy centers with crispy edges and the perfect hint of maple, Maple Syrup Snickerdoodles are a great anytime cookie!
Our family isn’t really into dessert, but we all appreciate something sweet every now and then. Maple Syrup Snickerdoodles are easy to make, freeze well, and are just a little bit out of the ordinary.
There’s a little bit of cinnamon and maple in every sugar rolled bite. Crispy edges and soft and delicious chewy middles make them the perfect cookie for just about every occasion!
What You’ll Need to Make Maple Syrup Snickerdoodles
- Flour – we prefer to use all purpose flour to make these cookies.
- Pantry Staples – baking powder, baking soda, cinnamon, white sugar, brown sugar.
- Butter – softened. We use regular salted butter, but unsalted butter may also be used.
- Maple Syrup – you’ll need real maple syrup for this recipe, not pancake syrup.
- Egg – one large egg.
Our Favorite Cookie Scoop
Our favorite cookie scoop for most of our cookies is a #40 cookie scoop. Here’s the “scoop” on this scoop:
- This is considered a medium cookie scoop.
- The actual scoop is approximately 1.5 inches wide.
- The amount of dough scooped with this cookie scoop is about 1.5 tablespoons.
- The cookies come out about 2 3/4 inches wide, which is a medium sized cookie.
- Using a cookie scoop makes things easier, cleaner and more consistent!
How to Make Maple Syrup Snickerdoodles
Maple Syrup Snickerdoodles are a great cookie for pretty much any occasion. With a sprinkle of cinnamon and a hint of maple in every delicious bite, they are rolled in sugar and bake up with crispy edges and soft and chewy centers.
Preheat oven to 350 degrees F.
In a small bowl, stir together the flour, baking powder, baking soda and cinnamon. Set aside.
In a large bowl, on medium speed, cream together the butter and 1 cup of the white sugar until light and fluffy, 3-4 minutes. Scrape the sides of the bowl once or twice.
Beat in egg and maple syrup until thoroughly combined.
Gradually add in the flour mixture and blend just until incorporated.
Remove the bowl from the mixer and using a spatula, scrape the sides of the bowl to gather the dough together.
In a small dish, stir together the remaining 1/4 cup of white sugar and the brown sugar.
Using a medium cookie scoop to portion, roll the dough into balls and coat the balls in the sugar mixture.
Transfer the cookie balls to a lightly greased baking sheet or a silicon baking mat.
Bake 12-13 minutes in the preheated oven until slightly browned on bottom edges.
Cool on wire racks and store in an airtight container. Enjoy!
Other Easy Sweet Treats You May Like
Seven Layer Magic Bars – Graham cracker, chopped pecans, chocolate, butterscotch and coconut wrapped in sweet and gooey caramel.
Small Batch Chocolate Chip Cookies – Classic, homemade perfection and only 15 cookies!
Butterscotch Ranger Cookies – A little bit of everything when you want something a little out of the ordinary.
Apple Crumble Cookie Cups – Fresh apple wrapped in a buttery cinnamon, vanilla, and brown sugar sauce and baked in a bite sized oatmeal cookie cup.
Fudgy Salted Cookie Bars – a great balance of gooey chocolate and the perfect hint of flaky sea salt!
Maple Syrup Snickerdoodles
Ingredients
Equipment
Method
- Preheat oven to 350 degrees F. In a small bowl, stir together the flour, baking powder, baking soda and cinnamon. Set aside.
- In a large bowl, on medium speed, cream together the butter and 1 cup of the white sugar until light and fluffy, 3-4 minutes. Scrape the sides of the bowl once or twice.
- Beat in egg and maple syrup until thoroughly combined.
- Gradually add in the flour mixture and blend just until incorporated.
- Remove the bowl from the mixer and using a spatula, scrape the sides of the bowl to gather the dough together.
- In a small dish, stir together the remaining 1/4 cup of white sugar and the brown sugar.
- Using a medium cookie scoop to portion, roll the dough into balls and coat the balls in the sugar mixture.
- Transfer the cookie balls to a lightly greased baking sheet or a silicon baking mat.
- Bake 12-13 minutes in the preheated oven until slightly browned on bottom edges.
- Cool on wire racks and store in an airtight container. Enjoy!
Nutrition
Tried this recipe?
Let us know how it was!
V says
Cookies turned out very well…pretty with brown and white sugar coating. The maple flavour didn’t stand out though. A hit all the same. v
Michelle Mundy says
Good to know! For us the maple flavor I is mainly in the background but suppose if you wanted more of a maple flavor you could add a teaspoon of maple extract. Let us know if you do that! 🙂
V says
I’m going to try these today! I hope they taste like Girl Guide of Canada Cookies…that they don’t make these days. ☻
Michelle Mundy says
They quit making them? Those were a favorite! Let us know how they turn out! 🙂