Ultimate Maple Snickerdoodles Recipe

Name: Ultimate Maple Snickerdoodles
Prep time: 15 min
Cook time: 10 min
Total time: 35 min
Ingredients: 2 cups all-purpose flour; 1.5 teaspoons baking powder; 0.25 teaspoon baking soda; 1.5 teaspoons ground cinnamon; 0.5 cup margarine, softened; 1 cup white sugar; 3 tablespoons real maple syrup; 1 egg; 0.5 cup white sugar; 0.25 cup maple sugar

Cook Time: 10 minutes

Maple Cinnamon Cookies

Ingredients

This recipe yields 36 servings.

2 cups all-purpose flour
1 teaspoons baking powder
teaspoon baking soda
1 teaspoons ground cinnamon
cup margarine, softened
1 cup white sugar
3 tablespoons real maple syrup
1 egg
cup white sugar
cup maple sugar

Directions

Preheat the oven to 350F (175C).
In a bowl, mix together the flour, baking powder, baking soda, and cinnamon. Set aside.
In a large bowl, cream the margarine and 1 cup of white sugar until the mixture is light and fluffy.
Add the egg and maple syrup to the margarine mixture, beating until smooth.
Gradually incorporate the dry ingredients into the wet mixture, blending until just combined.
In a small dish, combine the remaining cup of white sugar with the maple sugar.
Roll the dough into 1-inch balls and coat each ball in the sugar mixture.
Place the sugar-coated dough balls about 2 inches apart on an ungreased cookie sheet.
Bake for 8 to 10 minutes, or until the cookies have a crackly top and look slightly wet in the center.
Remove the cookies from the sheet and transfer them to a wire rack to cool.

Nutrition Facts (per serving)

Nutrition	Amount per serving
Calories	91
Total Fat	3g
Saturated Fat	1g
Cholesterol	5mg
Sodium	61mg
Total Carbohydrate	16g
Dietary Fiber	0g
Total Sugars	11g
Protein	1g
Calcium	17mg
Iron	0mg
Potassium	18mg

Origin and History

Snickerdoodles are a classic American cookie, dating back to the late 19th century. While the exact origins remain unclear, it is believed that the name "snickerdoodle" comes from the German word "schnecke," meaning snail, which could refer to the twisted shape of early snickerdoodles. The addition of maple syrup to the traditional snickerdoodle recipe represents a modern twist that enhances the cookie's flavor with a rich, sweet undertone. Maple syrup, a staple of North American cuisine, particularly in regions like New England and Canada, adds a depth of flavor that elevates the beloved cinnamon-sugar cookie to a new level of sweetness and complexity.

Regional Variations

While snickerdoodles are loved across the United States, regional variations exist. In New England, where maple syrup is a significant part of local cuisine, this variation of the snickerdoodle incorporating maple syrup is a popular choice. It captures the essence of the region's maple syrup harvest, which occurs every spring. Maple syrup itself is a product closely tied to North American culture, especially in states like Vermont and Maine. This recipe is a reflection of the region's love for maple-based desserts, providing a perfect balance of rich syrup and cinnamon-spiced sweetness.

Differences from Traditional Snickerdoodles

Traditional snickerdoodles are made using cinnamon sugar and often include cream of tartar for a slightly tangy, chewy texture. The addition of maple syrup in this recipe sets it apart by infusing the dough with a warm, sugary flavor that complements the cinnamon without overwhelming it. The use of maple sugar in the rolling mixture also enhances the maple flavor, giving these cookies a unique twist. Unlike the more neutral flavor profile of the original snickerdoodle, the maple version provides a depth of flavor that makes it stand out as a more decadent treat.

Where to Serve

Maple snickerdoodles are an excellent addition to any occasion where sweet treats are needed. They are especially popular during the fall and winter months, often served during holidays like Thanksgiving and Christmas. Their warm cinnamon scent and rich maple flavor make them a cozy choice for family gatherings, holiday parties, or a special afternoon tea. Additionally, these cookies can be a delightful addition to a rustic-themed wedding or a holiday cookie swap, where their unique flavor profile will surely impress guests.

Fun Facts

Maple syrup is a naturally sweet product made by boiling the sap of sugar maples. It takes about 40 liters of sap to make 1 liter of maple syrup!
Snickerdoodles are often associated with "holiday baking" and are a staple in many American households around Christmas time.
In the United States, maple syrup is most commonly harvested in the northeastern states and Canada, with Vermont, New York, and Ontario being some of the leading producers.
Did you know that the earliest recorded recipe for a snickerdoodle dates back to the 1800s? However, the term "snickerdoodle" wasn't used in print until the 1930s!
The maple snickerdoodle recipe is a great example of how classic recipes are adapted to local ingredients and cultural influences over time.

FAQ about Ultimate Maple Snickerdoodles Recipe

Store your Maple Snickerdoodles in an airtight container at room temperature for up to 5 days. For longer storage, you can freeze them for up to 3 months. Ensure that the cookies are fully cooled before storing to prevent condensation.

Yes, you can substitute the maple sugar with other types of sugar such as brown sugar or white sugar. However, using maple sugar gives the cookies a distinctive maple flavor, so if you don't have it, you can consider adding a small amount of maple extract to enhance the flavor.

To achieve softer Maple Snickerdoodles, be careful not to overbake them. Remove them from the oven as soon as they look firm on the outside but are still slightly soft in the middle. Let them cool on the baking sheet for a few minutes before transferring to a wire rack. You can also experiment with adding an extra tablespoon of maple syrup to the dough.

Yes, the recipe calls for margarine, but you can substitute it with butter if preferred. Keep in mind that using butter will give the cookies a richer flavor and might affect the spread and texture slightly.

It’s best to use real maple syrup for this recipe to get the authentic maple flavor. Pancake syrup is typically flavored with artificial ingredients, which could alter the taste of the cookies. However, if maple syrup is unavailable, you can substitute it with honey or agave syrup, though the flavor will be different.

Yes, you can make these cookies gluten-free by using a gluten-free all-purpose flour blend. Be sure to check that the other ingredients, such as the baking powder and maple syrup, are also gluten-free.

Yes, you can freeze the dough. Roll the dough into balls and place them on a baking sheet in the freezer until firm. Once frozen, transfer the dough balls to an airtight container or a zip-top bag. When ready to bake, place the frozen dough balls on a baking sheet and bake as usual, adding a couple of extra minutes to the baking time.

Absolutely! You can experiment with adding ingredients like vanilla extract, nutmeg, or even a bit of ground ginger for a unique twist. Just be sure to balance the added flavors so they don’t overpower the maple and cinnamon.

If your cookies spread too much, it could be due to the dough being too warm or too much butter. To prevent this, make sure to chill the dough for at least 30 minutes before rolling into balls. Additionally, ensure that your oven is properly preheated and that you don’t overmix the dough.

The cookies are done when they are crackly on top and slightly firm on the edges but still soft in the middle. They may appear underbaked, but they will continue to set as they cool. It's important not to overbake them, as this can lead to dry cookies.

Comments

Debra Brown

04/21/2025 04:59:54 AM

What an amazing recipe! I was initially worried that the maple flavor might overpower everything and make these cookies taste too much like pancakes, but I was pleasantly surprised. Using real maple syrup instead of pancake syrup resulted in a deliciously rich, cinnamony sweet cookie. This recipe is definitely a keeper! I've made these cookies multiple times now and made a few tweaks to suit my preferences. I love my cookies to be soft and packed with cinnamon, so I added 3 tablespoons of ground cinnamon to the dough. I also swapped 1 cup of white sugar for a combination of 3/4 cup white sugar and 1/4 cup brown sugar. In place of margarine, I used butter-flavored Crisco shortening sticks, which helped prevent spreading. I found that I didn't need to use all of the flour mixture—just enough to ensure the dough was soft but not sticky, typically discarding about 1/4 cup. Every time I've made these, using all the flour made the cookies too dry. Ensuring thorough blending is key, and it's crucial not to overbake them. I remove the cookies as soon as they appear firm on top but still slightly moist in the middle. Even if they may seem underdone right out of the oven, allowing them to cool on the pan results in soft cookies that last for days. Thank you for such an exceptional recipe! :)

Margaret Baker

02/21/2025 01:55:45 PM

I was initially hesitant to share my feedback, but I ended up deviating from the instructions unintentionally. I mistakenly added half of the sugar to the dough instead of reserving it for dusting. Additionally, I included an extra half of an egg and some extra maple syrup to bind the dough together. The resulting cookie had a delicious flavor, but it didn't spread as much as I had hoped for. For the next batch, I adjusted by adding the remaining half of the egg and a tablespoon of extra maple syrup. This time, the cookies spread beautifully and tasted even better. I decided to share this experience in case someone else makes the same mistake. Don't worry. It seems like this recipe is quite forgiving.

Michelle Phillips

01/28/2023 03:38:46 PM

This recipe is a fantastic twist on Snickerdoodles; I won't go back to making the regular version. I always opt for butter over margarine and chill the dough in the fridge before forming balls - I love my cookies to be chewy rather than crunchy. Once I coat them in sugar and place them on the baking sheet, I lightly press them down with the bottom of a glass. I think the amount of sugar for rolling is excessive - I only use a quarter of the suggested amount (2 tablespoons sugar, 1 tablespoon maple sugar) and I still have some left over, which I enjoy in my maple-scented coffee - delicious!

Nancy Anderson

02/26/2025 09:12:52 PM

As the original creator of this recipe, I have continually refined it to achieve perfection with each iteration: Ingredients: - 3/4 cup butter - 1/4 cup shortening - 1-1/2 cups white sugar - 6 tablespoons of grade B maple syrup (trust me, it makes a difference!) - 2 large eggs - 3 teaspoons baking powder - 1/2 teaspoon baking soda - 2 teaspoons cinnamon - 3 cups flour (adjust as needed for consistency) - 1/2 cup maple sugar (or a mix of cinnamon sugar) This recipe is easily doubled and ensure not to overbake for best results!

Victoria Turner

05/12/2025 11:39:04 PM

Absolutely amazing! I might consider adding some nuts next time for an extra twist. But overall, everyone loved it.

Benjamin Scott

12/19/2023 05:07:17 AM

I am absolutely in love with this! For a uniquely Canadian twist, consider replacing the margarine with an equal amount of bacon grease. I highly recommend starting with a half substitution to ease into the flavor on the first try, and then adjust according to your preference. You could also throw in some bacon bits for an extra kick of flavor and crunch. It may sound like a strange combination, and I myself had doubts, but it surprisingly works very well - the bacon adds a salty touch to balance out the sweet maple flavor.

audio version

Cook Time: 20 minutes

Ultimate Maple Snickerdoodles Recipe