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Maple Snickerdoodles (Mapledoodles) Recipe

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Delight in the cozy flavors of these Maple Snickerdoodles, affectionately dubbed Mapledoodles. These soft and chewy cookies blend the warm spice of cinnamon with rich maple syrup, creating a perfect twist on the classic snickerdoodle. With a crisp cinnamon-sugar coating and a tender, buttery center, they're a comforting treat ideal for any season or occasion.

Ingredients

Dry Ingredients

  • 2 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 1/2 teaspoons cinnamon (divided)
  • 1/2 teaspoon salt

Wet Ingredients

  • 3/4 cup unsalted butter, softened
  • 3/4 cup light brown sugar, packed
  • 1/2 cup granulated sugar (divided)
  • 1/4 cup pure maple syrup
  • 1 large egg
  • 1/2 teaspoon vanilla bean paste

Instructions

  1. Preheat Oven and Prepare Baking Sheets: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper to ensure cookies bake evenly and prevent sticking.
  2. Mix Dry Ingredients: Spoon the flour into a measuring cup, leveling it off for accuracy. In a medium bowl, combine the flour, baking soda, 1 teaspoon of cinnamon, and salt. Stir well to blend all dry components evenly. Set aside.
  3. Prepare Cinnamon Sugar Coating: In a small bowl, mix 1/4 cup of granulated sugar with the remaining 1/2 teaspoon of cinnamon. This mixture will be used to coat the cookie dough balls for that signature snickerdoodle crunch and flavor. Set aside.
  4. Cream Butter and Sugars: Using a stand mixer or hand mixer, cream together the softened butter, light brown sugar, and the remaining 1/4 cup granulated sugar until the mixture is light and fluffy. This process incorporates air for a tender cookie texture.
  5. Add Maple Syrup, Egg, and Vanilla: To the creamed butter and sugar, add the pure maple syrup, the egg, and vanilla bean paste. Mix on medium speed until all ingredients are fully combined and the batter is smooth.
  6. Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, mixing just until combined to avoid overworking the dough, which keeps the cookies tender.
  7. Shape and Coat the Dough: Use a 2-tablespoon cookie scoop or spoon to portion the dough. Roll each portion into a ball with your hands, then roll it thoroughly in the cinnamon-sugar coating. Place the coated dough balls on the prepared baking sheets, leaving enough space between each to allow spreading during baking.
  8. Bake the Cookies: Place the baking sheets on the middle rack of your preheated oven. Bake the cookies for 12-14 minutes. Bake for 12 minutes if you prefer chewy cookies, or a bit longer if you like them crispier.
  9. Cool the Cookies: Remove the cookies from the oven and let them cool on the baking sheets for 5-10 minutes. This allows them to set properly. Then transfer to a cooling rack to cool completely before serving or storing.

Notes

  • For softer cookies, shy away from extending the baking time beyond 12 minutes.
  • You can substitute vanilla bean paste with vanilla extract if not available.
  • Ensure the butter is softened, not melted, to achieve the perfect creaming consistency.
  • These cookies can be stored in an airtight container for up to one week.
  • For gluten-free variation, try a gluten-free all-purpose flour blend, but expect slight texture differences.
  • Using parchment paper helps in easy cleanup and prevents cookies from sticking.

Find it online: https://recipeplenty.com/maple-snickerdoodles-mapledoodles-recipe/