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!

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.

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

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.

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.

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!

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.

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!