These Soft Maple Snickerdoodles are my new favorite holiday cookie to bake! They’re loaded with real maple syrup, maple extract and are rolled in a maple sugar blend before they’re baked to fluffy perfection.
Say hello to a new Christmas cookie recipe! Baking is truly one of my all time favorite things to do during this special season.
From the way it makes my house smell (hello maple deliciousness!), to the time spent with loved ones baking, it truly makes my heart happy when I pop a batch of cookies into the oven and ESPECIALLY when I take a fresh batch out of the oven. Warm cookies + hot chocolate…can’t beat it!
These Maple Snickerdoodles are especially delicious, y’all. I love snickerdoodles – you can tell from my Chai Snickerdoodles or my Pumpkin Snickerdoodle Blondies but….this maple is an incredibly underrated flavor this time of year and it gives me all the cozy warm waffle vibes!
Why These Cookies are the BEST:
First off, they’re incredibly easy to make! No chill time, only 2 bowls, no mixers involved and all the simple steps!
They’re incredibly SOFT and so super fluffy on the inside. When they’re warm and fresh out of the oven, you truly can’t beat both the texture and the flavor.
Oh, and speaking of the flavor…if you’re a maple fan, these are going to be for you!
The maple flavor comes from a few different things – the fresh maple syrup inside the dough, the delightful maple extract and making a simple maple sugar to roll the dough in right before you bake it.
The maple flavor pairs perfectly with the buttery goodness found throughout the cookie.
I especially love rolling the cookies in turbinado sugar to help give them a little bit of a crunch on the outside! SO GOOD. So let’s get into how to make these!
Ingredients You Need:
- All purpose flour
- Cream of tartar
- Baking soda
- Cinnamon
- Pinch of salt
- Melted salted butter
- Granulated sugar
- Pure maple syrup
- Egg
- Maple extract
- Turbinado sugar
How to Make Maple Snickerdoodles:
Making these cookies is incredibly simple but let me walk you through it 🙂
As always, prepping is good! Preheat your oven to 350 and then line a baking sheet with a silicon mat or parchment paper to make sure the cookies don’t stick – now that would be a tragedy!
In a small-ish bowl, add all of your dry ingredients (that would be your all purpose flour, cream of tartar, baking soda, cinnamon and a pinch of salt) and whisk together to make sure they are evenly combined.
In a larger bowl, melt the butter. Whisk together the granulated sugar and maple syrup with the butter until fully combined. To this, add in a room temperature egg and maple extract and whisk until combined.
Slowly add the dry ingredients with the wet ingredients and mix with a wooden spoon until it’s all combined. You might have to take the dough into your hands and form it into a dough ball to make sure it’s all combined. The dough should be dry and smooth like this:
Next, grab a small bowl and add the turbinado sugar, some cinnamon and a little bit of maple extract. Mix together until combined.
Grab a cookie scoop or just a normal tablespoon and get about 1 tablespoon worth of dough in your hands and roll it in a ball.
Roll the ball in the maple sugar mixture and then place it on your lined baking sheet – a couple inches apart from one another.
Bake for 11-12 minutes. Remove and then let them cool on the pan for 5 minutes or so. Then remove to a cooling rack to let cool fully – although let’s be honest, I would not judge you at all if you ate one right off of the pan. Guilty!
Repeat until your dough is gone!
These cookies are just phenomenally delicious. I love how buttery they are and how the maple flavor is found throughout each bite in the cookie.
I hope you all enjoy them!
Did you enjoy this recipe? Here are a few others you might like:
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Soft Maple Snickerdoodles
These Soft Maple Snickerdoodles are my new favorite holiday cookie to bake! They’re loaded with real maple syrup, maple extract and are rolled in a maple sugar blend before they’re baked to fluffy perfection.
Ingredients
- 2 cups all purpose flour
- 1/2 tsp baking soda
- 1/2 tsp ground cinnamon
- 1 tsp cream of tartar
- 1/2 cup (1 stick) salted butter, melted
- 1/2 cup granulated sugar
- 1/4 cup pure maple syrup
- 1/4 cup light brown sugar
- 1 large egg, at room temperature
- 1 and 1/2 tsp maple extract
Maple Sugar
- 1/4 cup turbinado sugar
- 1/2 tsp cinnamon
- 1/2 tsp maple extract
Instructions
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Preheat oven to 350 degrees. Line a baking sheet with either silicon or parchment paper.
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Mix your flour, cream of tartar, baking soda, and cinnamon together in a bowl until incorporated.
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In a separate bowl, whisk together your melted butter with the granulated sugar and maple syrup until fully incorporated. Add in the maple extract and egg. Mix together until just combined.
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Add the dry ingredients to the wet ingredients and mix together with a large spoon until combined. Your dough should be dry. If needed, use your hands to make sure it's all combined.
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In a small bowl, mix together the maple sugar spices until combined.
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Using a cookie scoop or a tablespoon, scoop about 1 tbsp worth of the dough, roll it in your hands until a ball forms. Coat the ball of dough in the maple sugar spice until it's evenly coated.
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Place on the baking sheet a couple inches away from each other. I got 8 cookies on one large baking sheet.
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Bake for 11-12 minutes. Take out of oven and let sit on the baking sheet for about 5-7 minutes to cool. After, transfer to a cooling rack. Continue baking until dough is gone.
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Makes about 12-14 cookies. Eat while warm! Enjoy!