Mighty Maple Snickerdoodles


Who doesn't love a good snickerdoodle?  Well, I've added more love to this traditional cookie by swapping out vanilla for maple.  This little switch in extracts completely transformed these cookies; packing them with an aromatic maple flavor that's to die for!  The ingredient list for these cookies is small, but man the taste is mighty - hence the name; Mighty Maple Snickerdoodles!

I love cookie recipes that are simple to whip up and don't require too much elbow grease - for that reason alone, these cookies are awesome.

Yields 24 medium cookies.



1 1/2 cups flour (may swap out for Bob's Red Mill Gluten Free Flour, without compromising the taste or texture).
1/2 tsp. baking soda
1 tsp. cream of tartar
1/4 tsp. nutmeg
1/4 tsp. salt
1/2 cup butter, at room temperature
3/4 cup sugar, plus 1 Tbsp for dusting
1/2 cup light brown sugar
1 egg, at room temperature
1 1/4 tsp. maple extract
1 Tbsp of cinnamon


Preheat oven to 375 degrees F.  Spray baking sheet with Bak-Klene ZT Nonstick Baking Spray.

Whisk together flour, cream of tartar, baking soda, nutmeg, and salt in a medium bowl.  Set aside.

In a small bowl, mix 1 Tbsp of sugar and 1 Tbsp of cinnamon.  Set aside for dusting later.

Using a mixer, blend butter, sugar and brown sugar until fluffy; about 2 minutes.  Keeping your mixer at low speed, add egg and maple extract.  Slowly add flour mixture until just combined.

Scoop about 1 Tbsp off dough into your hand and roll into a small ball.  Roll cookie balls in cinnamon and sugar mixture to coat then place 2 inches apart on a baking sheet.  Cookies will flatten out as they cook, for that reason you do not have to smash them down.  Bake for 7-9 minutes.  Transfer to a cooling rack after 5 minutes.

Enjoy with a warm latte or cold glass of milk.


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