Ultimate Maple Snickerdoodles

Ultimate Maple Snickerdoodles

Linda Carroll 0

"These have been voted the number one cookie that I bake (and I bake a lot!), and are loved by all who eat them. They are chewy mapley good!"

Ingredients 35 m {{adjustedServings}} servings 91 cals

Serving size has been adjusted!

Original recipe yields 36 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 91 kcal
  • 5%
  • Fat:
  • 2.7 g
  • 4%
  • Carbs:
  • 16.2g
  • 5%
  • Protein:
  • 0.9 g
  • 2%
  • Cholesterol:
  • 5 mg
  • 2%
  • Sodium:
  • 61 mg
  • 2%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C). Stir together the flour, baking powder, baking soda, and cinnamon. Set aside.
  2. In a large bowl, cream together the margarine and 1 cup of white sugar until light and fluffy. Beat in the egg and maple syrup. Gradually blend in the dry ingredients until just mixed. In a small dish, mix together the remaining 1/2 cup white sugar and the maple sugar. Roll dough into 1 inch balls, and roll the balls in the sugar mixture. Place cookies 2 inches apart on ungreased cookie sheets.
  3. Bake 8 to 10 minutes in the preheated oven. Cookies will be crackly on top and look wet in the middle. Remove from cookie sheets to cool on wire racks.
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Reviews 269

  1. 335 Ratings


Wow! What a fabulous recipe. I feared the maple flavor would be too strong and these would taste like pancakes- but that wasn't the case at all. I used the real maple syrup (not pancake syrup) and the end result was a rich, cinnamony sweet cookie. Fantastic. This recipe is a keeper! I've made these cookies several times now and I had to make a few changes to the recipe. I really like my cookies to be soft and cinnamony, so I used 3 tablespoons ground cinnamon in the dough, and instead of 1 cup of white sugar I changed it to 3/4 cup white and 1/4 cup brown sugar for the dough. I also used crisco butter flavored shortening sticks in place of magragine, as shortening doesn't spread as much. I also never use all of the flour mixture- I blend in enough to make sure the dough is soft, not sticky, and I end up throwing about 1/4 cup of it away. This has happened everytime I make them- if I use all of the flour, the cookies turn into dry 'rocks'. Make sure everything is blended REALLY REALLY REAllY well and do NOT OVERBAKE- I take them out as soon as they look like they're hard enough on top but still "wet" in the middle. If you slice a cookie open right after I take it out of the oven, it doesn't look done in the middle, but if you wait until the cookie cools to take it off of the cookie sheet, it sets up and the result is a cookie that stays soft for DAYS. Thanks again for such a wonderful recipe! :)

Rosie Liao

MmMM!!! That was ooone good cookie. This is my snickerdoodle recipe now. I didn't have maple sugar so rolled the cookies in 2 Tbsp. of sugar mixed with 2 tsp of cinnamon. The best snickerdoodles I have ever tasted. Chewy and soft. Even my fiancee who hates cinnamon thought it was delicious. Didn't give me three dozen, only two. But then again I make my cookies kind of big. Enjoy the recipe fellow bakers!!


Love these! The maple flavor is nice, but not overpowering. Following the advice of others, I added a few extra glugs of syrup. I didn't look for maple sugar, just used a regular sugar and cinnamon mixture. I think next time I will make the effort and look for the maple sugar. As soon as they cooled I froze them, so I'm not sure how chewy they stay yet. They're really great warm, though! **REVISED NOTE- This year, I made the effort, and found the maple sugar. It was EXPENSIVE, but the difference it made in the taste of the cookie was so pronounced it was worth it. Fantastic!