Maple Snickerdoodles
Total Time
35 minutes + chill overnight
Prep Time
20 minutes
Cook Time
15 minutes
Rating
4.9 out of 5 stars
(13)
Ingredients
15 cookies
- 1 cup (220g) unsalted butter, room temp
- 1 cup (200g) light brown sugar, packed
- 1/2 cup (100g) granulated sugar
- 1/4 cup (85g) pure maple syrup
- 2 teaspoons vanilla extract
- 2 large eggs
- 3 cups (395g) all-purpose flour
- 1/2 teaspoon baking soda
- 2 teaspoons ground cinnamon
- 1/4 teaspoon cream of tartar
- 1 teaspoon kosher salt
- 1/4 cup (50g) sugar
- 1 tablespoon ground cinnamon
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Preparation
Step 1
In a medium sized bowl, combine the flour, baking soda, cinnamon, cream of tartar, and salt. Set aside.
Step 2
Using a hand or stand mixer with the paddle attachment, cream together the butter and sugars until light and fluffy – about 2 minutes.
Step 3
Mix in the maple syrup, vanilla, and eggs until well combined.
Step 4
Add in the dry ingredients in two batches to avoid flour flying everywhere. Once the dough just comes together, it’s time to start scooping.
Step 5
Line a small cookie sheet with wax, foil, or parchment paper. Use a 2 oz scoop or 1/4 measuring cup to scoop out the dough. Place them side-by-side on the small cookie sheet and pop them in the fridge for at least 4 hours or overnight.
Step 6
When they’re ready and chilled, preheat the oven to 350F and line a large baking sheet with parchment paper.
Step 7
Mix together the 1/4 cup of sugar and 1 tablespoon of cinnamon in a small bowl. Roll the cookie dough in the cinnamon and sugar to coat. Make sure they retain that dome shape from the scoop.
Step 8
Bake 4-5 cookies at a time for 14-16 minutes. Start at 14 minutes and keep adding on a minute until they’re done.
Step 9
You’re looking for light golden brown edges and a soft, doughy center. They’ll seem a little underdone in the middle which is what we’re going for. They’ll also look a little puffed up and pale in the middle but they will settle and darken as they cool. Transfer the cookies to a cooling rack and devour after they’ve had about 15 minutes to cool.
Step 10
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Chef's notes
STORAGE – They’re best enjoyed fresh but still remain soft and delicious for days. Store in an air tight container and keep at room temperature for up to 5 days. Enjoy!
