These soft and chewy maple snickerdoodles are so easy to make! Thepure maple syrup flavor adds a sweet twist on the classicsnickerdoodle recipe! These are sure to be a total crowd pleaser!
These chewy maple snickerdoodles might just be the best snickerdoodles I’ve ever had. I’m a huge fan of the classic snickerdoodle recipe, but these snickerdoodles with maple syrup?? Game changer.
The Holiday.A Christmas movie? Or an all-year-around movie?
There are some movies that are obviously Christmas movies (Jingle All the Way,The Santa Clause, Home Alone, Prancer, One Magic Christmas,etc.), but there are some, likeThe Holiday, that are a bit ambiguous as to whether or not they can be classified as justa Christmas movie.
Perhaps I don’t really viewThe Holidayas a Christmas movie, because it feels more like a romantic comedy that happens to occur during the Christmas season rather than a Christmas movie that happens to have a romantic storyline.
I don’t know, I’m probably just splitting hairs here. My sister is on my side while my brother seems to view it as strictly a Christmas movie. He also classifiesSerendipity, You’ve Got Mail,andDiehard inthe Christmas category, so I take his opinion with a grain of salt. 😉
Regardless of your feelings, for me, snickerdoodles andThe Holidaygo hand in hand. I can’t hear the word ‘doodle’ and not think of either the cookie or the scene where Miles calls Iris a “doodle prodigy.”
Once you bake a batch of these chewy maple snickerdoodles, let me tell you, everyone will be calling you a doodle prodigy. And really, who doesn’t want that? #Christmasdreamscomingtrue
These are like a combination of these molasses cookies and these snickerdoodles. They’re nice and sweet without being overly sweet, and they have an amazingly soft and chewy texture that’s unbeatable.
I made a small batch of these over Thanksgiving, thinking that between the pies, cheesecake, and other chocolate sweets we had around the house, a few of these maplesnickerdoodleswould suffice. Well, lesson learned. When making a batch of these, do not halve the recipe. If anything, make a double batch. 😉
Let’s just say, these were well loved. I’ve also been told these are extremely well loved with ice cream sandwiched between two cookies. So, you have options when it comes to plowing through this plate of maple snickerdoodles.
Soft & Chewy Maple Snickerdoodles Tips & Tricks:
- Snickerdoodle dough needs to be chilled. Unfortunately, at least with this snickerdoodle recipe, there’s no way around it. Chilling the dough makes it much easier to handle when rolling into a ball.
- Definitely use pure maple syrup in this recipe. Any of the knock-off stuff just won’t taste as good.
- Even though this is an incredibly easy snickerdoodle recipe, it is important to make sure you watch them carefully as they bake, because snickerdoodles can over bake easily. They can kind of go from under done to perfect to over done in a matter of seconds.
And just likeThe Holiday, these are perfect all year long. 😉
Maple Snickerdoodles
These soft and chewy maple snickerdoodles are so easy to make! The pure maple syrup flavor adds a sweet twist on the classic snickerdoodle recipe! These are sure to be a total crowd pleaser!
Course: Dessert
Cuisine: American
Keyword: chewy maple snickerdoodles
Servings: 2 Dozen
Author: Michelle
Ingredients
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
Instructions
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.
Here are some other cookie recipes I love:
Chewy Molasses Sugar Cookies
Soft-Baked Cutout Sugar Cookies
FAQs
A snickerdoodle is a type of cookie made with flour, fat, sugar, and salt, and rolled in cinnamon sugar. Eggs may also sometimes be used as an ingredient, with cream of tartar and baking soda added to leaven the dough.
What are some fun facts about snickerdoodles? ›
The Joy of Cooking claims that snickerdoodles are probably German in origin, and that the name is a corruption of the German word , a Palatine variety of schnecken. It is also possible that the name is simply a nonsense word with no particular meaning, originating from a New England tradition of whimsical cookie names.
Why do my snickerdoodle cookies get hard? ›
Snickerdoodles might turn out hard if they are overbaked or if the dough is too dry. Be sure to keep an eye on them as they bake – when the edges are set but the centers are still soft and puffy, they are done. Also, make sure you're not adding too much flour.
How old is the snickerdoodle? ›
According to the Joy of Baking: “Snickerdoodles, also called snipdoodles or cinnamon sugar cookies, have been around since the late 1800s. They probably originated in New England and are either of German or Dutch descent.
Why are my snickerdoodles sour? ›
If your snickerdoodles are too sour, you may have added too much cream of tartar. It does give the cookies a subtle sour-tangy flavor, but it should not be over-powering and should balance nicely with the cinnamon and sugar.
Why did my snickerdoodles spread? ›
If your cookie contains excess sugar or fat, it will spread while baking. If your first batch of cookies spreads, try adding a few tablespoons of flour to help thicken the remaining dough.
How many people like snickerdoodles? ›
Gingerbread (21 percent) Snickerdoodles (20 percent) Oatmeal Raisin (20 percent) Shortbread (20 percent)
Why do my snickerdoodles fall? ›
Why are my snickerdoodles flat? Snickerdoodles can come out flat if 1) the leaveners you used (for this recipe, it's both the baking soda and the cream of tartar) are on the old side and no longer work, and 2) if you baked them at a lower temperature.
What is interesting about cookies? ›
General Cookie Facts
95% of American households eat cookies (only 95%…?). Half the cookies people bake at home are chocolate chip. Over a lifetime, the average American eats 35,000 cookies (we think we can beat that!). Santa Clause eats an estimated 336 million cookies on Christmas Eve.
Why did my snickerdoodles go flat? ›
If your cookies repeatedly turn out flat, no matter the recipe, chances are your oven is too hot. Here's what's happening. The butter melts super quickly in a too-hot oven before the other ingredients have firmed up into a cookie structure. Therefore, as the butter spreads so does the whole liquidy cookie.
Slightly under-baking the snickerdoodles also guarantees a softer cookie. Take them out of the oven after about 10-11 minutes. This will keep the interior of the cookie soft and chewy.
Why don t my snickerdoodles crack? ›
If yours aren't cracking, your oven may not be hot enough or your ingredients may not be fresh enough! Are snickerdoodles supposed to be undercooked? I always recommend slightly underbaking your cookies and then letting them finish baking through cooling on the pan.
What country are snickerdoodles from? ›
A few cookbooks explain that snickerdoodles are German in origin. They state that the cookie's name comes from the German word shneckennudel (which is a kind of cinnamon bun). Others trace its origin to New England's tradition of whimsical cookie names.
What culture are snickerdoodles from? ›
The Joy of Cooking claims that “snickerdoodle” comes from “Schneckennudel,” a German word that literally means “snail noodles.” Schneckennudels don't have anything to do with snails or noodles, though—they're actually delicious-looking German cinnamon rolls.
Are my snickerdoodles raw? ›
Here are some signs to look out for: Colour: Raw or undercooked cookies tend to have a pale appearance, lacking that golden or slightly browned hue that indicates they're fully baked. Watch for cookies that still have a doughy or unbaked look. Texture: Touch the surface of the cookies gently.
What's the difference between a snickerdoodle and a sugar cookie? ›
The addition of cinnamon is the clear distinguishing factor between snickerdoodles and sugar cookies. But snickerdoodles don't have to be all about one spice. More than anything, they have the flavor of warm spices, which opens them up to other ingredient inclusions that don't make them any less of a snickerdoodle.
What does snickerdoodle flavor taste like? ›
The snickerdoodle flavor is best described as a mix of vanilla and cinnamon with a singular tanginess thanks to the cream of tartar.
Why do snickerdoodles go flat? ›
Why are my snickerdoodles flat? Snickerdoodles can come out flat if 1) the leaveners you used (for this recipe, it's both the baking soda and the cream of tartar) are on the old side and no longer work, and 2) if you baked them at a lower temperature. First, figure out if it's your leavener.
