It’s been a long time coming, but it’s finally cookie season you guys, and I am excited! Get ready to indulge with these brand new thick and chewy maple snickerdoodle cookies.

Warm cinnamon, rich maple syrup, and hints of vanilla all come together to create a delicious warm and spicy snickerdoodle cookie. These cookies have the perfect balance of chewiness and crispiness, with perfectly cracked tops. They’re going to be your new favorite!

Snickerdoodle cookies laying on an old cookie sheet with a shaker full of sugar and a red striped napkin.

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Why I Added Maple to a Snickerdoodle

Adding maple to a snickerdoodle introduces a rich and distinctive flavor. The maple syrup and maple extract bring depth to the sweetness and add a warm, caramel-like undertone that complements the traditional cinnamon-spiced snickerdoodle just perfectly.

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The Ingredients for the Cookies

  • 1/2 cup butter, unsalted (room temperature)
  • 1/2 cup sugar
  • 1/4 cup brown sugar
  • 1/4 cup maple syrup (100% pure, not pancake syrup)
  • 1 tsp vanilla extract
  • 1 tsp maple extract
  • 1 egg
  • 2 1/4 cups flour
  • 1/2 tsp baking soda
  • 1 tsp cream of tartar
  • 1 1/2 tsp cinnamon
  • 1/2 tsp sea salt

Tip

You can omit the maple extract if you don’t have any on-hand, but the maple flavor of the cookies will be subtle. If you do omit the maple extract, increase the vanilla extract to 2 teaspoons instead of 1.

Cookies laying on an antique cookie sheet with a shaker full of sugar laying with them.

Let the Baking Begin

Now that we have our ingredients assembled, it’s time to roll up our sleeves and get baking. The process is surprisingly simple, here’s how you do it:

  1. Preparing: Start by preheating your oven to 350 degrees and lining three baking sheets with parchment paper. This step ensures your cookies bake evenly and don’t stick.
  2. Creaming: In a large bowl, cream together the room-temperature butter, sugar, and brown sugar. Use an electric mixer for 2-3 minutes until the mixture is light and fluffy.
  3. Flavoring: Add in the egg, vanilla extract, maple extract, and, of course, the maple syrup. Mix these ingredients for an additional minute until just combined.
Cookies stacked up on a white platter with a shaker full of sugar sitting with them.
  1. Blending: In a separate bowl, whisk together the flour, baking soda, cream of tartar, cinnamon, and sea salt.
  2. Combining: Slowly add the flour mixture to the wet ingredients, half at a time. Mix until just combined, making sure to avoid over-mixing.
  3. Scooping: Using a 2 tablespoon cookie scoop, place dough balls onto the prepared baking sheets, leaving about 2 inches between each cookie.

Tip

For the best results, I recommend weighing your ingredients, particularly the flour for these cookies. It’s easy to over-measure when using a traditional measuring cup and too much flour will make these cookies stiff.

Snickerdoodle cookies stacked up showing the cracked tops.
  1. Baking: Pop your cookie-filled sheets into the preheated oven for 9 minutes and rotate the pan about halfway through to ensure even baking.
  2. Cooling: Once out of the oven, let the cookies cool for 2-3 minutes on the baking sheets before transferring them to a wire rack to cool completely.
  3. Storing: Store your maple snickerdoodle cookies in an airtight container for 2-3 days or freeze them for up to 3 months. Although, I doubt they’ll last that long, haha!
  • Be sure to check out the full ingredient list and recipe instructions below.
Cookies laying on a cookie sheet with one broken in half to show the inside of the cookie.

The Cookie Details

Now, for the most exciting part – the taste test. As you take that first bite, you’ll notice the warm and spicy flavor from the cinnamon and the richness of the maple from the syrup and extract. The exterior of the cookie is slightly crispy, but the center is chewy and practically melts in your mouth.

Questions About This Recipe

Absolutely. Make sure to put the dough in an airtight container and express as much air as possible. Thaw the dough in the refrigerator the night before and then let it sit on the counter to come up to room temperature before baking.

You’ll want to watch the cookies very carefully near the end of baking. You do not want these cookies to be brown on the bottom or around the edges. If they’re brown, they’re overdone and they won’t be as soft.

Around 9-ish minutes of baking, the cookies will be puffed up, cracked open on top, and maybe bubbling a little. This is the perfect time to pull them out.

Let them sit on the baking sheet for a minute or two and the tops will fall flat, creating the perfect cracks and crinkles you see in the photos.

As soon as the cookies are cool, put them in an airtight container, so they don’t dry out.

This is likely because you added too much flour. As I noted above, I always recommend weighing the flour with a little kitchen scale, if you have one. It makes baking so much easier and ensures you get exactly the right amount of flour (and sugar), which can directly effect the recipe outcome.

Cookies laying on an antique cookie sheet with a shaker full of sugar.

These maple snickerdoodle Cookies aren’t just a sweet treat my friends; they’re an exciting blend of rich flavors that elevate the classic snickerdoodle cookie to a whole new level. So, gather your ingredients, preheat that oven, and let the sweet aroma of maple and cinnamon fill your kitchen. It’s the most wonderful time of the year!

Snickerdoodle cookies stacked up showing the cracked tops.

Maple Snickerdoodle Cookies

By: Kristine Underwood
Get ready to indulge with these thick and chewy maple snickerdoodle cookies. Warm cinnamon, rich maple syrup, and hints of vanilla all come together to create a delicious warm and spicy snickerdoodle cookie. These cookies have the perfect balance of chewiness and crispiness, with perfectly cracked tops.
5 from 7 votes
Prep Time 10 minutes
Cook Time 9 minutes
Total Time 19 minutes
Course Sweets & Dessert
Cuisine American
Servings 16 cookies
Calories 171 kcal

ingredients
 
 

  • 1/2 cup butter, unsalted (room temperature)
  • 1/2 cup sugar
  • 1/4 cup brown sugar
  • 1/4 cup maple syrup (100% pure, not pancake syrup)
  • 1 tsp vanilla extract
  • 1 tsp maple extract
  • 1 egg
  • 2 1/4 cups flour
  • 1/2 tsp baking soda
  • 1 tsp cream of tartar
  • 1 1/2 tsp cinnamon
  • 1/2 tsp sea salt

INSTRUCTIONS

  • Preheat oven to 350 degrees and line 3 baking sheets with parchment paper.
  • In a large bowl, cream butter, sugar, and brown sugar together using an electric mixer for 2-3 minutes, until light and fluffy.
    1/2 cup butter, unsalted, 1/2 cup sugar, 1/4 cup brown sugar
  • Add egg, vanilla extract, maple extract, and maple syrup and continue mixing for an additional minute until just combined.
    1/4 cup maple syrup, 1 tsp vanilla extract, 1 tsp maple extract, 1 egg
  • In a separate bowl, whisk together the flour, baking soda, cream of tartar, cinnamon, and sea salt.
    2 1/4 cups flour, 1/2 tsp baking soda, 1 tsp cream of tartar, 1 1/2 tsp cinnamon, 1/2 tsp sea salt
  • Slowly add flour mixture to the wet ingredients, half at a time, mixing until just combined. Avoid over-mixing.
  • Using a 2 TBS cookie scoop, scoop dough onto lined baking sheets 2 inches apart.
  • Bake cookies at 350 degrees for 9 minutes. Let cookies cool for 2-3 minutes on the cookie sheet before transferring to a wire rack to cool completely.
  • Store cookies in an airtight container for 3-4 days or freeze for up to 3 months.

Notes

*Make sure to read the cookie baking tips to get answers to common questions about baking cookies.

Nutrition

Serving: 1 cookieCalories: 171kcalCarbohydrates: 27gProtein: 2gFat: 6gSaturated Fat: 4gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 25mgSodium: 158mgPotassium: 72mgFiber: 1gSugar: 13gVitamin A: 193IUVitamin C: 0.01mgCalcium: 16mgIron: 1mg
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Recipe Rating




12 Comments

  1. These cookies are shockingly good! I mean, I knew they would be, but they’re really, really, really good. They have the perfect thickness and texture. I’m adding these to my cookie patters this year!5 stars

    1. Gah! Thank you so much Shelly! I won’t tell you how many I ate by myself the day I made these, but just know, it was a lot! So glad you loved the cookies too!

  2. The combination of the sweet maple flavor and the warm cinnamon sugar coating is pure perfection. I could easily eat a dozen in one sitting!5 stars

    1. Haha me too Gianne! Thank you so much, I’m so glad you enjoyed the cookies!

  3. These might be my new favorite cookies to make in the fall! They were perfectly sweet, had a great chewy texture, and made my kitchen smell amazing while they were baking!5 stars

    1. I totally agree Anjali! So glad you enjoyed the cookies and thank YOU for the kind review!

  4. I love anything with plenty of maple syrup and these were amazing. Such great flavor!5 stars

  5. Thick and chewy and overall delicious. Worked perfectly the first time I made them, and they may just be my favourite Snickerdoodle recipe out there. Maple flavour is perfection!5 stars

    1. Thank you so much Ieva, you’re too kind! I’m thrilled you enjoyed the cookies too! Happy Holidays!

  6. Love these! In fact, these are one of my most favorite cookies ever. Definitely the recipe to save!5 stars

    1. Mine too Mahy! Thanks so much, so glad you enjoyed the cookies!