Some cookies are polite. They show up, they taste fine, and you move on with your day. Then there are Maple Snickerdoodles—the kind of cookie that walks into your kitchen wearing a cozy sweater, smelling like autumn just baked itself into dessert form, and makes you want to brew a pot of coffee immediately.
These are the love child of cinnamon sugar cookies and maple cookies, with that classic soft snickerdoodle chew we all crave. The maple syrup and a splash of maple extract take them beyond the everyday, while the cinnamon-sugar coating wraps each bite in warm, nostalgic goodness.
If you’ve been searching for a cookie that works for after-school snacks, bake sales, or just for hoarding in a tin on your counter, this is it. They’re easy enough for a weekday baking project but special enough for a Thanksgiving dessert tray. And if someone says, “Oh, these taste like fall,” you’ll know you nailed it.
Why You’ll Love These Maple Snickerdoodles
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That perfect balance: soft, chewy center + crisp cinnamon sugar edges.
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Maple flavor that feels like a cozy blanket in cookie form.
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No chilling required—straight from bowl to oven in under 15 minutes.
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Make-ahead friendly for holiday prep.
Ingredients
Cookies:
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2⅓ cups (290 g) all-purpose flour*
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2 tsp (6 g) cornstarch
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¾ tsp (3.5 g) baking soda
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½ tsp (3 g) salt
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1½ tsp (4 g) ground cinnamon
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½ tsp (2 g) cream of tartar
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¾ cup (170 g) unsalted butter, softened but still cool
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⅔ cup (135 g) light brown sugar
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⅓ cup (67 g) granulated sugar
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¼ cup (60 ml) pure maple syrup
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1 large egg
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½ tsp (2.5 ml) maple extract
Cinnamon Sugar Coating:
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¼ cup (50 g) granulated sugar
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2 tsp (5 g) ground cinnamon
Steps
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Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
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In a medium bowl, whisk flour, cornstarch, baking soda, salt, cinnamon, and cream of tartar. Set aside.
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In a large bowl, beat butter, brown sugar, and granulated sugar for 1–2 minutes until light and creamy.
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Mix in maple syrup, egg, and maple extract, scraping bowl as needed.
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Gradually beat in dry ingredients until dough is fully combined.
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In a shallow bowl, mix cinnamon and sugar for coating.
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Scoop dough into 3-tablespoon portions. Roll into balls, then coat in cinnamon sugar. Place 2 inches apart on prepared sheets.
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Bake 11–13 minutes until edges are set but centers look slightly soft.
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Cool cookies on the baking sheet over a wire rack—they’ll firm up as they cool.
Baking Tips for Perfect Maple Snickerdoodles
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Use real maple syrup: The richer the syrup, the deeper the flavor—skip the pancake stuff.
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Don’t overbake: They should look a little underdone in the center when you pull them out; they’ll set as they cool.
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Maple extract matters: It boosts the flavor without overpowering. If you skip it, the maple taste will be much subtler.
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Big cookie energy: A 3-tablespoon scoop makes bakery-style cookies, but you can go smaller for more servings (just adjust bake time).
A Little Story from My Kitchen
I made these Maple Snickerdoodles one chilly Saturday when I couldn’t decide between baking snickerdoodles or maple cookies. Instead of choosing, I just… married the two. My kitchen smelled like a holiday candle, my coffee tasted better for no reason, and my kids started hovering like cartoon characters following a scent trail.
By the time the first sheet cooled, half the batch was gone. My husband declared them “dangerous,” which is his way of saying “please make more.” Now, I bake them every November as the unofficial start to cookie season.
What to Serve with Maple Snickerdoodles
Pair them with hot apple cider, maple lattes, or classic hot chocolate for the ultimate cozy combo. They also make a great addition to fall dessert boards alongside pumpkin bars, pecan tassies, and chocolate chip cookies.
For a holiday spin, sandwich a layer of cinnamon-maple buttercream between two cookies—because if one cookie is good, two with frosting in the middle is pure joy.
How to Store
Store cooled cookies in an airtight container at room temperature for up to 5 days. To keep them soft longer, add a slice of sandwich bread to the container (the cookies will absorb the moisture).
You can also freeze the dough balls before rolling in cinnamon sugar—just thaw slightly before coating and baking. Baked cookies freeze well too; wrap tightly and freeze up to 2 months.
FAQs
Can I skip the cream of tartar?
You can, but it adds that classic snickerdoodle tang and chew. Without it, the cookies will be less “snickerdoodle-y.”
Can I make them smaller?
Yes—use a 1½-tablespoon scoop and bake 8–10 minutes.
Can I use dark brown sugar?
Sure! It will give the cookies a deeper molasses note.
Can I add nuts?
Chopped pecans or walnuts would be lovely for crunch—add ½ cup to the dough.
Maple Snickerdoodles are the kind of cookie that feels like a crisp fall afternoon in dessert form—warm, comforting, and just sweet enough to keep you reaching for “one more.” Whether you bake them for friends, family, or just yourself (no judgment here), they’re bound to become a seasonal favorite.
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Print
Maple Snickerdoodles
- Total Time: 26–28 minutes
- Yield: About 18 large cookies 1x
- Diet: Vegetarian
Description
Maple Snickerdoodles are soft, chewy cinnamon sugar cookies infused with real maple syrup and a hint of maple extract for the ultimate fall flavor. With crisp edges, tender centers, and a cozy, spiced aroma, these cookies are perfect for autumn baking, holiday trays, or simply enjoying with a hot drink on a chilly day.
Ingredients
Cookies:
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2⅓ cups (290 g) all-purpose flour*
-
2 tsp (6 g) cornstarch
-
¾ tsp (3.5 g) baking soda
-
½ tsp (3 g) salt
-
1½ tsp (4 g) ground cinnamon
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½ tsp (2 g) cream of tartar
-
¾ cup (170 g) unsalted butter, softened but still cool
-
⅔ cup (135 g) light brown sugar
-
⅓ cup (67 g) granulated sugar
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¼ cup (60 ml) pure maple syrup
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1 large egg
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½ tsp (2.5 ml) maple extract
Cinnamon Sugar Coating:
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¼ cup (50 g) granulated sugar
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2 tsp (5 g) ground cinnamon
Instructions
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Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
-
In a medium bowl, whisk flour, cornstarch, baking soda, salt, cinnamon, and cream of tartar. Set aside.
-
In a large bowl, beat butter, brown sugar, and granulated sugar for 1–2 minutes until light and creamy.
-
Mix in maple syrup, egg, and maple extract, scraping the bowl as needed.
-
Gradually beat in dry ingredients until fully combined.
-
In a shallow bowl, mix the cinnamon and sugar for coating.
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Scoop dough into 3-tablespoon portions, roll into balls, and coat in cinnamon sugar. Place 2 inches apart on baking sheets.
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Bake for 11–13 minutes until edges are set but centers look slightly soft.
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Cool cookies on the baking sheet over a wire rack—they will firm up as they cool.
Notes
Use real maple syrup for the richest flavor.
Don’t overbake—cookies should be soft in the center when removed from the oven.
Maple extract enhances the flavor; without it, the maple will be more subtle.
Make smaller cookies with a 1½-tablespoon scoop and bake for 8–10 minutes.
- Prep Time: 15 minutes
- Cook Time: 11–13 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American