Classic Snickerdoodle Cookies get an update with the addition of maple syrup and vanilla, giving their flavor more depth while still preserving that crispy on the outside, chewy on the inside consistency that we all know and love. The perfect cookie to add to your holiday baking, or, let’s be honest, any time at all.
I love a good classic. And while the sugar cookie typically gets my vote for my favorite Christmas Cookie, snickerdoodles are a solid second. I love the sweet and spicy cinnamon sugar exterior, the chewy texture with just a bit of crunch, and the way they taste piled high with a big scoop of vanilla. (Um, yes. You have to try it.)
Ingredients For This Snickerdoodle Recipe
One of the best things about snickerdoodle cookies is that you probably already have most of the ingredients you need for the cookies in your pantry.
A typical snickerdoodle cookie recipe usually calls for your standards: butter, sugar, eggs, flour, baking soda, and cream of tartar. The cream of tartar may be the one thing you have to run out and get if you don't make this sort of cookie often. It's used as a leavening agent and is what gives the classic snickerdoodle its tangy flavor.
I updated the classic snickerdoodle recipe here just a bit by adding a touch of vanilla and a smidge of maple syrup. It gave them just that little extra something to make them special for the holidays. And, the extra flavor played nicely against the tang of the cream of tartar.
How To Make These Easy Snickerdoodle Cookies
Making this vanilla and maple snickerdoodle recipe is a snap and won’t take you more than an hour this holiday season. Plus, everyone will love you, because who doesn’t love a snickerdoodle? (Only crazy people.)
- Add all your dry ingredients together in a big bowl (the flour, cream of tartar, baking soda, and salt). Using the cream of tartar as a leavening agent is key for a snickerdoodle cookie!
- In a separate bowl, cream your butter and sugar together, then add in the rest of your wet ingredients: 2 eggs, vanilla, and maple syrup.
- Mix the two combos together and you already have your cookie dough for these snickerdoodles. This dough is moist and can be tough to handle. I've found that placing it in the fridge for about an hour (or in the freezer for 15 minutes if you’re short on time) to be a godsend.
- Make your dough balls. You can use your hands to make the small dough balls. However, I like to use a small cookie dough scoop to ensure my cookies turn out roughly the same size. Roll the dough into small balls and set aside.
- Now, onto the most important part! Create a mixture of cinnamon and sugar. Roll the small balls of your snickerdoodle cookie dough through the cinnamon-sugar mixture, ensuring they are completely coated.
- Place your snickerdoodle cookie dough balls on a baking sheet (use a slip mat or a piece of parchment paper to ensure they don’t stick). Bake the cookies at 400 degrees for about 6-8 minutes.
A Few Tips For Making These Cookies
- You’ll think that you have enough room to fit a bunch of cookies on one standard baking sheet. But, word to the wise – these suckers spread like crazy. I’d advise starting with only 9 and seeing how that does for you.
- You also may be tempted to flatten the dough down to create a flatter cookie. You can do this, but it’s not really necessary. As mentioned before, these snickerdoodle cookies really spread out and come out pretty much perfect without messing with the dough balls at all.
So, if you’re in a bind, wondering what to make for your kid’s bake sale, the company party, your holiday potluck…whatever, make these. You likely have most of the ingredients already, which is another reason this makes the perfect cookie. And even if you have no reason, make them anyway because they are seriously good. You’ll be thanking the cookie gods that you decided to put in the (minimal) effort.
If you make these Vanilla Maple Snickerdoodle Cookies, please tag me on IG and let me know! I love to see your creations! And let me know what you think of them in the comments below!
More Popular Cookie Recipes
- Chocolate-Dipped Orange And Almond Shortbread Cookies
- The New York Times Chocolate Chip Cookies
- Soft Ginger Molasses Cookies
- Soft Sugar Cookies
- Date Cookies
Recipe
Snickerdoodle Cookies With Vanilla And Maple
Ingredients
- 1 cup butter, softened
- 1 ½ cup sugar
- 2 large eggs
- 1 teaspoon vanilla
- 1 teaspoon maple syrup
- 2 ¾ cup flour
- 2 teaspoon cream of tartar
- 1 teaspoon banking soda
- ½ teaspoon salt
- 2 tablespoon sugar
- 2 tablespoon cinnamon
Instructions
- Preheat oven to 400 degrees.
- Using a hand or stand mixer, cream the butter and sugar together until light and fluffy (About 4 minutes). Add in the 2 eggs, vanilla, and maple syrup and mix well.
- Sift together flour, cream of tartar, baking soda and salt.
- Slowly add the dry ingredients to the butter mixture. To make the dough easier to handle, refrigerate for up to 1 hour if desired.
- Combine sugar and cinnamon in a small bowl.
- Roll dough into balls, and roll each ball into the mixture of sugar and cinnamon.
- Bake for 5 to 8 minutes. The cookies will only just have started to brown when they’re ready to come out of the oven.
- Allow snickerdoodle cookies to cool for 5 minutes before transferring to a wire rack to cool completely. Be careful not to transfer them too soon - until completely cooled, they’re pretty delicate.
- Store in an airtight container for up to a week, or freeze for up to 3 months.
Jhicel says
these vanilla and maple Snickerdoodle cookies sound like a delightful twist on a classic! I can almost taste the sweet and spicy cinnamon sugar exterior.
Elizabeth says
so far I feel the dough is too soft, still in the process of making, in the fridge chilling for awhile, hopefully they turn out as good as you say, keeping my fingers crossed, will update results after baking