These Maple Snickerdoodles are a fun twist on a classic! Thick, soft, and chewy cookies flavored with brown sugar and maple syrup and rolled in cinnamon sugar. Cozy flavors that are perfect for fall and winter.
We’re approaching a new season so a new cookie recipe is in order. If you’re a fan of maple you will love these maple snickerdoodles.
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Maple snickerdoodle details
Flavor: The notable flavors in these cookies are brown sugar, maple, and cinnamon.
Texture: These cookies are thick and soft with chewy edges. The additions of cornstarch and maple syrup ensure that cookies bake up with a soft texture.
Ease: This cookie dough comes together in minutes and there is no need to chill the dough. In fact, I think these cookies are best when baked right away. You’re looking at just over 30 minutes from start to finish.
Size: This recipe makes 14 large bakery-style cookies. I use a 3-tablespoon scoop which ensures that there is enough dough to bake up fairly thick, with a generous surface area for coating in cinnamon sugar.
Recipe tips
- Butter should be softened slightly but still cool to the touch. If the butter is over-softened (or beginning to melt) the cookies will spread too much in the oven.
- Line your baking sheets with parchment paper. This helps the cookies bake evenly and prevents them from spreading too much. Bonus: it also makes cleanup a breeze!
- Use a cookie scoop for evenly sized cookies. I use a 3-tablespoon scoop for this recipe.
- After rolling the dough in cinnamon sugar ensure that the dough balls are still mounded and not flattened. This is so they bake up nice and thick.
- Under bake the cookies. You should remove these cookies from the oven when they have spread and puffed but the very center is still slightly underdone. They should be so soft that you cannot pick them up off the baking sheet without them falling apart. They will firm up as they cool on the baking sheet.
