Description
A cozy twist on a classic, these Maple Snickerdoodles combine the tangy signature of cream of tartar with the deep, amber sweetness of pure maple syrup. These soft, pillowy cookies feature a beautiful crinkle top and a warm cinnamon-sugar coating for the ultimate comfort treat.
Ingredients
- 395g all-purpose flour
- 1 teaspoon baking soda
- 2 teaspoons cream of tartar
- 1 teaspoon kosher salt
- 1 tablespoon ground cinnamon
- 1 cup unsalted butter, softened
- 1/2 cup light brown sugar, packed
- 1/2 cup granulated sugar
- 1/3 cup pure maple syrup
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/4 cup granulated sugar (for coating)
- 1 tablespoon ground cinnamon (for coating)
Instructions
- In a medium-sized mixing bowl, whisk together the all-purpose flour, baking soda, ground cinnamon, cream of tartar, and kosher salt until evenly distributed.
- Using a hand mixer or stand mixer with a paddle attachment, cream the softened unsalted butter, light brown sugar, and granulated sugar on medium speed for about two minutes until light and fluffy.
- Turn the mixer to low and incorporate the pure maple syrup, vanilla extract, and large eggs, scraping down the sides of the bowl as needed to ensure a smooth batter.
- Slowly add the dry flour mixture into the wet ingredients in two separate batches, mixing until the flour just disappears to maintain a tender texture.
- Portion the dough into round mounds using a 2 oz scoop or 1/4 cup measure and place them on a parchment-lined tray to chill in the refrigerator for at least 4 hours.
- Preheat your oven to 350°F (175°C) and stir together the remaining 1/4 cup sugar and 1 tablespoon cinnamon in a small bowl.
- Roll each chilled dough ball generously through the cinnamon-sugar mixture and place 4 to 5 cookies on a prepared baking sheet.
- Bake for 14 to 16 minutes until the edges are lightly golden and the centers are puffed and soft; allow to rest on the sheet for 10 minutes before moving to a wire rack.
Notes
To ensure your cookies have the perfect texture, avoid over-mixing the dough once the flour is added. If you prefer a flatter, crisper cookie, you can gently press down on the dough balls before baking, though leaving them in a dome shape yields the softest, most doughy centers. Always use pure maple syrup rather than pancake syrup for the most authentic flavor profile.
- Prep Time: 20 mins
- Cook Time: 15 mins
- Category: Dessert
- Method: Baking
- Cuisine: American