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Snickerdoodle cookies stacked up showing the cracked tops.
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5 from 7 votes

Maple Snickerdoodle Cookies

Course Sweets & Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 9 minutes
Total Time 19 minutes
Servings 16 cookies
Calories 171kcal
Author Kristine Underwood

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 (all-purpose, spooned and leveled)
  • 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.
  • Add egg, vanilla extract, maple extract, and maple syrup and continue mixing for an additional minute until just combined.
  • In a separate bowl, whisk together the flour, baking soda, cream of tartar, cinnamon, and 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 cookie | Calories: 171kcal | Carbohydrates: 27g | Protein: 2g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 25mg | Sodium: 158mg | Potassium: 72mg | Fiber: 1g | Sugar: 13g | Vitamin A: 193IU | Vitamin C: 0.01mg | Calcium: 16mg | Iron: 1mg