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Maple Snickerdoodles

A hint of maple offers a subtle new twist on an old favorite
Prep Time 15 mins
Cook Time 10 mins
Time in refrigerator 1 hr
Total Time 1 hr 35 mins
Course Dessert
Servings 4 dozen



  • 1 ½ cup granulated sugar
  • 1 cup butter (room temperature)
  • 2 eggs
  • ¼ cup maple syrup
  • 3 cups flour
  • 2 teaspoons cream of tartar
  • 1 teaspoon baking soda
  • ¼ teaspoon salt

Cinnamon Sugar topping

  • ½ cup granulated sugar Can use maple sugar if available
  • 1 tablespoon cinnamon


  • Using a mixer, cream together butter and sugar.
  • Add eggs one at a time, mixing between each addition.
  • Mix in maple syrup.
  • Add flour, baking soda, cream of tartar, and salt to your batter. Mix until incorporated; final batter will be relatively fluffy.
  • While still in the mixing bowl, press batter into a uniform ball; cover and refrigerate for 30-45 minutes.
  • While batter is in refrigerator, combine 1/2 cup sugar with 1 tablespoon cinnamon in a small bowl.
  • Once batter has become firm (30-60 minutes), remove from refrigerator. Shape rounded teaspoons of batter into balls; roll balls in cinnamon sugar before placing on a plate or a greased cookie sheet.
  • Preheat oven to 375 degrees F. Place balls of dough in refrigerator while oven is preheating.
  • Once oven is hot, place dough balls on a greased or parchment-covered cookie sheet and cook for 10 minutes. Once cookies are baked, immediately place them on a wire rack to cool.


To make traditional snickerdoodles without the added maple:
  • Omit the 1/4 cup maple syrup
  • Use 2.75 cups of flour instead of 3 cups