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Soft Maple Snickerdoodle Cookies

Soft Maple Snickerdoodle Cookies

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Prep Time 25 minutes
Cook Time 12 minutes
Total Time 37 minutes
Servings: 14 cookies
Course: Dessert
Cuisine: American
Calories: 258
Ingredients Method Notes

Ingredients
  

  • 2⅓ cups all-purpose flour
  • 2 teaspoons cornstarch
  • ¾ teaspoon baking soda
  • ½ teaspoon salt
  • 1½ teaspoons ground cinnamon
  • ½ teaspoon cream of tartar
  • ¾ cup unsalted butter softened but still cool to the touch
  • ⅔ cup light brown sugar
  • ⅓ cup granulated sugar
  • ¼ cup pure maple syrup recommended: Richards Pure Maple Syrup on Amazon
  • 1 large egg
  • ½ teaspoon maple extract optional
  • For cinnamon sugar coating:
  • ¼ cup granulated sugar
  • 2 teaspoons ground cinnamon

Method
 

  1. Preheat oven to 350°F. Line two baking sheets with parchment paper.
  2. In a bowl, whisk flour, cornstarch, baking soda, salt, cinnamon, and cream of tartar. Set aside.
  3. Using an electric mixer, beat butter, brown sugar, and granulated sugar until light and fluffy (about 1-2 minutes).
  4. Add maple syrup, egg, and maple extract, mixing until incorporated.
  5. Gradually add dry ingredients and mix until just combined.
  6. In a shallow bowl, mix granulated sugar and cinnamon for rolling.
  7. Using a 3-tablespoon scoop, form dough balls and roll in cinnamon sugar. Place on baking sheets about 2 inches apart.
  8. Bake for 11-13 minutes until edges are set but centers remain soft. Cookies will firm as they cool.
  9. Cool on baking sheet for 5 minutes, then transfer to wire racks.

Notes

  • Flour: Lightly spoon and level flour for accuracy to avoid dense cookies.
  • Dough Handling: If dough is sticky, chill for 30 minutes. Chilling is optional but recommended for thicker cookies.
  • Baking Time: Oven temps vary, rotate pans halfway if needed. Don’t overbake; soft centers are key.
  • Storage: Store in airtight container; cookies stay soft for up to 5 days.