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.
Preheat oven to 350 degrees. Line a baking sheet with either silicon or parchment paper.
Mix your flour, cream of tartar, baking soda, and cinnamon together in a bowl until incorporated.
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.
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.
In a small bowl, mix together the maple sugar spices until combined.
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.
Place on the baking sheet a couple inches away from each other. I got 8 cookies on one large baking sheet.
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.
Makes about 12-14 cookies. Eat while warm! Enjoy!