These snickerdoodles are a cookie lover’s dream. Soft and chewy with a hint of maple flavor and a sprinkle of sugar, this is one irresistible cookie!
Is it just me, or does saying the word “snickerdoodle” just make you smile every time? Let’s try together. Snickerdoodle. Snick-errrr-doooodle. Yep. Instant grins. Today’s recipe for these crispy on the outside, chewy on the inside, buttery maple snickerdoodles will definitely give you something to smile about. They are a simple twist on the classic cookie that everyone’s mom made while growing up. If you are a traditional snickerdoodle lover, you will love the combo of flavors in this cookie.
Just when I thought snickerdoodles couldn’t get any better, along came these Chewy Maple Snickerdoodles. I dare say these are the coziest cookie around…one bite and all you’ll want to do is bake a batch and cozy up next to a tall glass of milk or warm cup of tea by the fire and pretend it’s fall all year long. These chewy maple snickerdoodles just give me all the warm fuzzies. Don’t get me wrong, I love a big fat, ooey gooey cookie just as much as every other cookie connoisseur. But I’m also fond of a perfectly thin, slightly crunchy, just-so chewy cookie. Throw in a hint of maple flavor and I’m all in!
I could go on and on about how freakin’ delicious these cookies are, but I’m going to get right to the recipe so you can go see for yourself. These are so easy and so delicious you just have to make them right now. And with almost zero chill time, you can have a warm batch of chewy maple snickerdoodles sitting pretty on your kitchen counter in no time. These cookies are so addicting, don’t even think about making a single batch. Oh, and one more thing. If you want even more cinnamon flavor, add a tsp or two of ground cinnamon to the sugar bowl before coating the cookies. A little extra cinnamon never hurt.
WHY ARE THESE SNICKERDOODLES SO GOOD?
One of the things I love most about this chewy maple snickerdoodle is that it is soooo easy to bake. If I want a cookie, and I want it now, I make this one. Since we only chill the dough for a few minutes you can have warm cookies in minutes instead of hours. Chilling the dough for just 15 minutes or so makes it easier to work with when forming the dough into balls and then dunking in sugar. But because we don’t chill the dough overnight, the cookies spread in the oven a fair amount and form all those irresistible cracks and cravases to catch the crunchy bits of sugar. Be sure to place your cookies two inches apart on the baking sheet to allow for spreading. These cookies can be enjoyed even days after you’ve made them because their texture holds up. Fresh is always best, but if you happen to have any left over you can store them tightly wrapped at room temperature for up to 4 days.
HOW TO MAKE THE BEST SNICKERDOODLES
- Do not over mix your dough. Yeah, yeah, I say this pretty much every time. You know the drill folks. Mix the dough until the last bit flour is just barely incorporated and that’s it. This tip holds true for most cookies. Cookie dough needs a light hand. If you only follow one rule, make it this one!
- Use pure maple syrup. None of that fake, imitation stuff. Use the good syrup and thank me later.
- Watch your oven. Don’t be tempted to over bake these cookies. After 8-9 minutes in the oven the cracks may appear slightly under baked but I don’t like to bake the cookies more than the allotted time. The cookies will continue to bake slightly on the pan and once cooled, the texture will be perfect. Promise!
Cookie season is upon us and that calls for a celebration with a batch of cookies! Break out the baking pans and get started with a batch of these chewy maple snickerdoodles! They make the perfect cookie for your holiday cookie trays, dessert buffets and they can be whipped up at the last minute for any unexpected holiday house guests.
- 2 cups all-purpose flour
- 1 tsp cream of tartar
- 1 tsp baking soda
- 1½ tsp cinnamon
- ¼ tsp salt
- ¾ cup (12 TBSP) unsalted butter, room temperature
- 1 cup granulated sugar, plus ¼ cup for coating cookies
- ¼ cup light brown sugar
- 1 large egg, room temperature
- ¼ cup pure maple syrup
- 1 tsp vanilla extract
- Preheat oven to 375 degrees.
- Line two baking sheets with parchment paper and set aside.
- Fill a small bowl with ¼ cup of granulated sugar to roll the dough balls in before baking. Set aside until ready to use.
- In a medium bowl, whisk together the flour, cream of tartar, baking soda, cinnamon and salt. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugars together on medium high speed until light and fluffy, about 3-4 minutes.
- Add egg and vanilla, mix until combined. Scrape down the sides of the bowl with a spatula as needed.
- Add maple syrup and mix on low speed until incorporated.
- Add the flour mixture in three additions, stopping to scrape down the sides of the bowl as needed.
- Once flour is fully incorporated, remove the bowl from the mixer, cover with plastic wrap and refrigerate for 15-20 minutes.
- Remove from refrigerator and roll dough into 1 inch balls.
- Coat the balls in the reserved sugar, covering thoroughly.
- Place on a baking sheet 2-3 inches apart and bake for 8-9 minutes or until tops are cracked and center is barely set. Cracks will still look under-baked but will continue to bake once removed from the oven.
- Do not over bake.
- Dust tops with extra sugar if desired.
- Cool cookies on the baking sheet for 5 minutes then transfer to a cooling rack.
May be frozen.