Mapledoodles (aka: Maple Snickerdoodles)

Loaded with fabulous maple flavor and Snickerdoodles' signature cinnamon deliciousness, Mapledoodles (or Maple Snickerdoodles, if you will) are a fun and tasty twist on the classic. They're a perfect cookie for the maple lover!

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If you're a fan of all-things-maple and the cinnamon deliciousness of classic Snickerdoodle cookies, this Maple Snickerdoodles recipe is for you. Because, as we lovingly refer to them, Mapledoodles combine the fabulous flavors of maple and cinnamon, along with the signature "tang" of classic Snickerdoodles. And, oh, what a wonderfully delicious combination it is.

 Having grown up in Vermont, I am a maple purist. -- Which means I like to get maple flavor from 100% pure real maple syrup, not involving any of the fake pancake syrup stuff or maple extract. But I found in order to get full-on maple flavor with these Mapledoodles, I had to let my "maple purist" approach go. -- Because this is one instance where it does take both real maple syrup plus a bit of extract to get full-bodied maple flavor.

Chock full with the cinnamon deliciousness of classic Snickerdoodles plus full-on maple flavor, Mapledoodles are a fun and tasty twist on this beloved cookie.

In my first few Mapledoodles batches, I tried to get the full maple flavor I wanted using just pure maple syrup alone. Unfortunately, the cookies came out just mildly maple flavored. -- More like classic Snickerdoodles that just happened to be sweetened with maple syrup, rather than Maple Snickerdoodle Cookies with actual maple flavor. 

And using more and more maple syrup to increase the maple flavor wasn't feasible without ruining the texture of the dough and finished baked cookies.

So, counter to my Vermont maple roots, I turned to a combination of pure maple syrup and a small bit of maple extract in the dough. The result was just what I was looking for! -- Maple Snickerdoodle Cookies that had actual full-bodied maple flavor.

Chock full with the cinnamon deliciousness, signature "tang," and quintessential crackly tops of classic Snickerdoodles plus full-on maple flavor, Mapledoodles are a fun and tasty twist on this beloved cookie.

What's to Love About This Recipe?

• Fun & tasty twist on the classic - Chock full with the signature elements of classic Snickerdoodles + full-on maple flavor, Mapledoodles are a fun and tasty twist on this beloved cookie.
• Maple & cinnamon deliciousness - Mapledoodles combine the fabulous flavors of maple and cinnamon, along with the signature "tang" of classic Snickerdoodles. And, oh, what a wonderfully delicious combination it is.
• Soft & chewy texture - With the aid of cream of tartar in the dough, Maple Snickerdoodles bake up with a crackle-topped soft & chewy texture we love.
• Perfect for the maple lover - Lover of all things maple? -- Then these delicious maple cookies are for you!

Mapledoodle Ingredient Highlights:

In addition to some basic baking pantry staples, to whip up a batch of Maple Snickerdoodles you'll need:

• Pure maple syrup - Helps sweeten the cookies (along with granulated and brown sugars) and creates  the cookies' maple flavor base. Use pure, real maple syrup in this recipe, not imitation pancake syrup. -- Imitation pancake syrup is just not the same, and won't work well in this recipe.

• Maple extract - Maple extract works in combination with the recipe's pure maple syrup to create full-bodied maple flavor in the cookies. If you're a maple purist (like I usually am!), you can omit the maple extract if you'd like. However, the cookies will be just mildly maple flavored. This is one instance where it does take both the real maple syrup and a bit of extract to get full-bodied maple flavor.

• Ground cinnamon - Rolling the cookies in a mixture of ground cinnamon and sugar before baking brings the signature cinnamon element of classic Snickerdoodles.

• Cream of tartar - The ingredient that gives classic Snickerdoodles their characteristic tangy flavor and also works with the baking soda for the cookies' rise, helping create their characteristic cracks, too. So for a maple-flavored version truly reminiscent of classic Snickerdoodles, don't skip that cream of tartar!

• Butter + shortening - Using a mix of both butter and shortening (such as Crisco) keeps these cookies from spreading too much while baking, which also helps create their crackles and tender texture. We do not recommend substituting all butter for the butter and shortening mix, as butter melts more readily while baking - making the cookies spread more than is desired.

How to Make Mapledoodles:

The approach for making Mapledoodles is exactly the same as making classic Snickerdoodles, just with the addition of maple syrup and maple extract in the dough.

To get a batch started, mix up the cookie dough. Then for each cookie, roll 2 tablespoons of dough into a ball and roll it in cinnamon sugar to coat completely,

Rolling the cookie dough balls in cinnamon-sugar brings the classic Snickerdoodles' cinnamon flavor, which comes from a pretty hearty dose of ground cinnamon.

In the cinnamon-sugar mixture, the ratio is heavily weighted to the cinnamon side.  As you can see in the photo above, the cinnamon-sugar mixture for rolling is pretty dark. -- That's because it's a full tablespoon of cinnamon mixed with 1/3 cup of granulated sugar.

A tablespoon of cinnamon may seem like a lot, but it's what gives Mapledoodles that wonderful maple + cinnamon flavor.

Once the cookie dough balls are rolled in cinnamon-sugar, pop them in the oven to bake until the edges of the cookies are set and just beginning to brown but the middles are still puffy and soft.

Allow the cookies to cool on the baking sheet for 5 minutes. Then use a spatula to transfer the cookies to a wire cooling rack to cool completely.

Then you're ready to enjoy the deliciousness! Chock full with the signature elements of classic Snickerdoodles + full-on maple flavor, Mapledoodles are a fun and tasty twist on this beloved cookie.

Recipe FAQs:

• Can I leave out the maple extract and just use pure maple syrup when making Maple Snickerdoodles? - Yes, you can omit the maple extract if you'd like and just use pure maple syrup in the Maple Snickerdoodles dough. However, the cookies will be just mildly maple flavored. This is one instance where it does take both real maple syrup and a bit of maple extract to get full-bodied maple flavor.

• What does cream of tartar do? Can I leave it out? - Cream of tartar is a white powdered rising agent with a slightly acidic flavor, which gives classic Snickerdoodles their characteristic tangy flavor. It also works with the baking soda for the cookies' rise, helping create their characteristic crackly tops, too.  For a maple-flavored version truly reminiscent of classic Snickerdoodles, we don't recommend leaving out the cream of tartar. But you could leave it out if you'd really like to. -- Just be aware, both the flavor and texture of the finished cookies will be changed.

• Can I use just butter in the dough, instead of a combination of butter and shortening? - Using a combination of both butter and shortening keeps Mapledoodles from spreading too much while baking, which also helps create their crackled tops and tender texture. We don't recommend substituting all butter for the butter and shortening mix in this recipe, as butter melts more readily while baking - making the cookies spread more than is desired.

Check out these other tasty cookie recipes:

• The BEST Snickerdoodles
• Cake Mix Snickerdoodles
• The BEST Peanut Butter Blossom Cookies
• Molasses Crinkles
• Old-Fashioned Peanut Butter Cookies
• The BEST Oatmeal Cookies
• Toffee Oatmeal Cookies
• More cookie recipes

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Cookies

American

Yield: about 30-34 cookies

Author: Tracey | The Kitchen is My Playground

Mapledoodles (aka: Maple Snickerdoodles)

Loaded with fabulous maple flavor and Snickerdoodles' signature cinnamon deliciousness, Mapledoodles (or Maple Snickerdoodles, if you will) are a fun and tasty twist on the classic. They're a perfect cookie for the maple lover!

Prep time: 45 MinCook time: 10 MinTotal time: 55 Min

Ingredients

For the cookie dough:

• 3/4 c. granulated sugar
• 1/2 c. brown sugar
• 1/4 c. pure maple syrup*
• 1/2 tsp. maple extract
• 2 1/2 c. all-purpose flour
• 2 tsp. cream of tartar
• 1 tsp. baking soda
• 1/2 tsp. salt
• 8 T. unsalted butter, softened
• 8 T. shortening (such as Crisco)
• 2 eggs

For rolling:

• 1/3 c. granulated sugar
• 1 T. ground cinnamon

Instructions

1. In a small shallow bowl, combine the 1/3 cup sugar and cinnamon for rolling the cookies. Set aside.
2. Using an electric mixer, beat together butter, shortening, granulated sugar, and brown sugar on medium speed until fluffy, about 3 minutes. Add eggs one at a time, beating about 30 seconds after each addition. Add maple syrup and maple extract; beat about 20 seconds until well combined.
3. In a separate bowl, combine flour, cream of tartar, baking soda, and salt. Reduce mixer speed to low and slowly add flour mixture to the butter mixture. Mix about 30 seconds until just combined.
4. For each cookie, roll 2 tablespoons dough into a ball. Roll in cinnamon sugar to coat completely, and place on a cookie baking sheet. Repeat with remaining dough, placing 2 inches apart on the baking sheet.
5. Bake at 375℉ until edges are set and just beginning to brown but middles are still puffy and soft, about 10 minutes.
6. Let cookies cool on the baking sheet for 5 minutes. Use a spatula to transfer cookies to a wire cooling rack and let cool completely.

TRACEY'S NOTES:

1. *Use pure, real maple syrup in this recipe, not imitation pancake syrup. Imitation pancake syrup is just not the same.
2. If you're a maple purist (like I usually am!), you can omit the maple extract if you'd like. However, the cookies will be just mildly maple flavored. This is one instance where it does take both the real maple syrup and a bit of extract to get full-bodied maple flavor.
3. Using a mix of butter and shortening keeps these cookies from spreading too much while baking, which also helps create their crackles and tender texture. I don't recommend substituting all butter for the butter and shortening mix, as butter melts more readily while baking - making the cookies spread more.
4. Cream of tartar is the ingredient that gives classic Snickerdoodles their characteristic tangy flavor. It also works with the baking soda for the cookies' rise, helping create their characteristic cracks, too. So for a maple-flavored version truly reminiscent of classic Snickerdoodles, don't skip that cream of tartar!

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