Recipe
These soft and chewy maple snickerdoodles are so easy to make and are perfect for fall. The pure maple syrup flavour adds a sweet twist on the classic snickerdoodle recipe. If you’d like even more maple flavour, you can replace some or all the vanilla extract with maple extract. Be sure to chill the dough to prevent cookies from spreading.
Maple Snickerdoodles
• 3/4 cup butter, softened
• 3/4 cup granulated sugar
• 1/4 cup brown sugar
• 1/4 cup pure maple syrup
• 2 tsp vanilla extract
• 1 egg
• 2 tsp baking soda
• 2 1/4 cups all-purpose flour
• 1 1/2 tsp ground cinnamon
• 1 tsp cream of tartar
• 1/2 tsp salt
Cinnamon Sugar Coating
• 1/4 cup sugar
• 1 Tbsp ground cinnamon
Cream butter, granulated sugar, and brown sugar together, until light and fluffy.
Add in maple syrup, vanilla extract, and egg; beat until well combined. Sift dry ingredients together in a separate bowl, and slowly incorporate into the wet ingredients.
Chill dough for at least 1 hour. Preheat oven to 375 degrees and line a baking sheet with parchment paper. Mix cinnamon and sugar together in a small bowl. Roll dough into about 1 1/2” balls, and the roll in cinnamon sugar. Place 2” apart on the baking sheet, and bake for 8-10 minutes, or until tops have cracked and the cookies are set.
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