Description
Soft and chewy snickerdoodles with a hint of maple. These cookies are rolled in cinnamon sugar before baking for a classic snickerdoodle flavor.
Ingredients
- 1 cup (2 sticks) unsalted butter, softened
- 1 1/2 cups granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon maple extract
- 2 3/4 cups all-purpose flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 cup granulated sugar (for rolling)
- 2 tablespoons ground cinnamon (for rolling)
Instructions
- Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper.
- In a large bowl, cream together the softened butter and 1 1/2 cups sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla and maple extracts.
- In a separate bowl, whisk together the flour, cream of tartar, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- In a shallow dish, combine the 1/4 cup sugar and cinnamon for rolling.
- Roll the cookie dough into 1-inch balls.
- Dip each ball into the cinnamon-sugar mixture, coating evenly.
- Place the coated balls onto the prepared baking sheets, about 2 inches apart.
- Bake for 9-12 minutes, or until the edges are lightly golden and the centers are still slightly soft.
- Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Notes
- For a stronger maple flavor, you can increase the maple extract slightly, but be careful not to add too much.
- Ensure your butter is softened, not melted, for the best cookie texture.
- Do not overbake; the cookies will continue to set as they cool.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American