Maple Snickerdoodles: The Ultimate Fall Cookie Recipe
These cookies bring me back to autumn mornings with my dad, raking leaves and sneaking cookies from the kitchen. The warm cinnamon sugar and sweet maple glaze make these Snickerdoodles feel like a cozy sweater for your tastebuds. They’re perfect with a cup of coffee or shared with someone you love.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
Instructions
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Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
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Cream butter and sugar until fluffy. Beat in maple syrup and eggs.
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In a separate bowl, whisk flour, baking soda, cream of tartar, and salt. Gradually add to wet ingredients.
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Mix 1/4 cup sugar and cinnamon in a small bowl.
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Roll dough into 1.5-inch balls, then coat in cinnamon-sugar mixture.
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Place on baking sheets and bake for 10–12 minutes. Let cool on pan for 2 minutes, then transfer to rack.
Notes
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Use pure maple syrup for the best flavor—no pancake syrup substitutes!
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These cookies freeze well, dough or baked.
Nutrition
- Calories: 130 kcal per cookie
- Sugar: 10g
- Fat: 6g
- Carbohydrates: 17g
- Protein: 1g