Ingredients
Scale
- 2 ½ cups all-purpose flour – Provides structure and ensures the cookies hold their shape.
- 1 teaspoon baking soda – Helps the cookies rise and creates a soft texture.
- 1 ½ teaspoons ground cinnamon – Adds warmth and pairs beautifully with the maple flavor.
- ½ teaspoon salt – Enhances the overall flavor and balances the sweetness.
- ¾ cup unsalted butter, softened – Creates a rich, tender base for the cookies.
- ¾ cup granulated sugar – Adds sweetness and helps create a light crust.
- ¾ cup brown sugar – Contributes moisture and a subtle molasses flavor.
- ¼ cup pure maple syrup – Infuses the cookies with a deep, rich maple taste.
- 1 large egg – Binds the ingredients together and adds structure.
- 1 teaspoon vanilla extract – Enhances the sweetness and complements the maple syrup.
For the Coating:
- ¼ cup granulated sugar – For rolling the dough balls before baking.
- 1 ½ teaspoons ground cinnamon – Mixed with the sugar for a classic snickerdoodle coating.
Instructions
Step 1: Prepare the Dry Ingredients
- In a medium bowl, whisk together the flour, baking soda, cinnamon, and salt. Set aside.
Step 2: Cream the Butter and Sugars
- In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar together using an electric mixer until light and fluffy, about 2–3 minutes.
Step 3: Add Wet Ingredients
- Beat in the egg, maple syrup, and vanilla extract until fully combined.
Step 4: Combine Wet and Dry Ingredients
- Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Be careful not to overmix.
Step 5: Chill the Dough
- Cover the dough and refrigerate for at least 30 minutes. Chilling helps prevent the cookies from spreading too much during baking.
Step 6: Preheat the Oven
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
Step 7: Roll and Coat the Dough
- In a small bowl, mix the granulated sugar and cinnamon for the coating.
- Scoop tablespoon-sized portions of dough, roll them into balls, and coat them evenly in the cinnamon-sugar mixture.
Step 8: Bake the Cookies
- Place the dough balls on the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 8–10 minutes, or until the edges are lightly golden and the centers are set.
Step 9: Cool and Serve
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- Use Pure Maple Syrup: Opt for pure maple syrup instead of pancake syrup for the best flavor.
- Don’t Skip Chilling: Chilling the dough prevents the cookies from spreading too thin and ensures a soft texture.
- Measure Flour Correctly: Spoon the flour into your measuring cup and level it off with a knife to avoid dense cookies.
- Roll Evenly: Make sure each dough ball is coated generously in the cinnamon-sugar mixture for maximum flavor.
- Underbake Slightly: Remove the cookies from the oven when they still look slightly underbaked in the center they’ll continue to set as they cool.
- Prep Time: 15 minute
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 91 kcal
- Sugar: 11g
- Sodium: 61mg
- Fat: 3g
- Saturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 5mg