Description
Maple Snickerdoodles, affectionately called Mapledoodles, are soft and chewy cookies infused with pure maple syrup and coated in a warm blend of cinnamon, nutmeg, and sugars. These American classic fall treats combine the traditional snickerdoodle chewiness with a rich maple flavor, making them perfect alongside a cup of tea or coffee.
Ingredients
Scale
Dough Ingredients
- 1 cup unsalted butter, softened
- 1 1/4 cups granulated sugar
- 1/4 cup pure maple syrup
- 1 large egg
- 1 teaspoon vanilla extract
- 2 3/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon cream of tartar
- 1/4 teaspoon salt
Coating
- 1/4 cup granulated sugar
- 1 teaspoon ground cinnamon
- 1 tablespoon brown sugar
- 1/2 teaspoon ground nutmeg
Instructions
- Preheat and Prepare Baking Sheets: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper to prevent sticking and ensure even baking.
- Cream Butter and Sugars: In a large bowl, cream the softened butter with 1 1/4 cups granulated sugar until the mixture is light and fluffy, ensuring a smooth and airy cookie texture.
- Add Wet Ingredients: Mix in the pure maple syrup, egg, and vanilla extract thoroughly until the dough is well combined and slightly glossy.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, cream of tartar, and salt to evenly distribute the leavening agents and seasoning.
- Form the Dough: Gradually incorporate the dry ingredients into the wet mixture, stirring gently until a soft dough forms without overmixing.
- Prepare the Coating: In a small bowl, mix together granulated sugar, ground cinnamon, brown sugar, and ground nutmeg to create a spiced coating that adds a signature snickerdoodle flavor.
- Shape and Coat Dough Balls: Scoop tablespoon-sized portions of dough, roll each into a smooth ball, then roll them in the spiced sugar coating to cover evenly.
- Arrange on Baking Sheets: Place the coated dough balls 2 inches apart on the prepared baking sheets to allow room for spreading during baking.
- Bake the Cookies: Bake in the preheated oven for 10 to 12 minutes, or until the edges are set and the tops show slight cracking, indicating perfect doneness.
- Cool the Cookies: Let the cookies cool on the baking sheet for 5 minutes to firm up before transferring them to a wire rack to cool completely, preserving their soft texture.
Notes
- Use pure maple syrup for the best authentic maple flavor and to enhance cookie moisture.
- These cookies remain soft for several days when stored in an airtight container.
- Pair these snickerdoodles with tea or coffee for a delightful treat.
- For extra sweetness and an elegant touch, drizzle a maple glaze over cooled cookies.
