Maple Snickerdoodles are soft, chewy cookies with a hint of maple flavor, plus the cinnamon-sugar crunch a classic Snickerdoodle is known for! They are perfect with a hot cup of coffee or tea in the morning, as an afternoon snack, or even as a cozy dessert after dinner.If you love these maple snickerdoodles (and what’s not to love?), you might want to try my Maple Brown Sugar Cookies, too! They offer a similar cozy, maple flavor, but with the added richness of brown sugar.Yum! Want to save this recipe?Just enter your email and get it sent to your inbox! Plus you’ll get new recipes from us every week!Email *Save Recipe Ingredients & Substitutions Butter: I prefer using unsalted butter for most recipes.

This gives me the most control over the salt in a recipe.If using salted butter, you may want to leave out the salt in the cookie dough.Sugar: Granulated sugar is in the cookie dough, plus is part of the signature cinnamon-sugar coating on a Snickerdoodle cookie.

Maple Syrup: For the most authentic maple flavor in the maple snickerdoodle cookies, look for pure maple syrup.Imitation syrup will not give you the same richness and depth of flavor.Cream of Tartar: Cream of tartar is actually a powdery acid, not a cream.

You can find it in the baking aisle, usually near the spices, at your local grocery store.Baking Soda: Check that your baking soda is fresh before using it.It helps the cookies rise and gives them that light, chewy texture.

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