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. Soft and delicious centers with crispy edges and a sprinkle of cinnamon and a taste of maple in every sugar rolled bite. Rolled in sugar, they bake up with crispy edges and soft and delicious 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
Equipment
- Electric mixer hand mixer or stand mixer
Ingredients
- 2 cups flour
- 1 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1 1/2 tsp ground cinnamon
- 1/2 cup butter softened
- 1 1/4 cups white sugar divided
- 1/4 cup maple syrup
- 1 large egg
- 1/4 cup brown sugar
Instructions
- 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 *
* The information shown is an estimate provided by an online nutrition calculator.
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