• Skip to main content
  • Skip to primary sidebar

Forks and Folly

Food. Fun. Fun with your Food.

  • Email
  • Facebook
  • Instagram
  • Pinterest
  • Twitter

  • Home
  • About
  • Food
  • Folly
    • Crafting
    • Decor
    • Fitness
    • Lifestyle
  • F&F Series
    • Kitchen Stories
    • 52 Weeks of Sweets
    • F&F Around the World
  • Collaborate
  • Contact

November 15, 2017 52 Weeks of Sweets

Chewy Maple Snickerdoodles Recipe: 52 Weeks of Sweets, #27

Tracking Pixel
This is Chewy Maple Snickerdoodles Recipe is a sponsored post written by me on behalf of Bob’s Red Mill. #Bakesgiving #52WeeksofSweets

Our Updated Chewy Maple Snickerdoodles have the same great classic flavor of the original, with a crispier edge and chewier center.  The maple syrup addition adds a subtle sweetness and a great golden color!

Our Updated Chewy Maple Snickerdoodles have the same great classic flavor of the original, with a crispier edge and chewier center.  The maple syrup addition adds a subtle sweetness and a great golden color!

Although I often claim to be a non-baker, when it comes to Snickerdoodles, I’m actually quite the pro.  In fact, it’s probably the Snickerdoodle where my passion for cooking began.

Our Updated Chewy Maple Snickerdoodles have the same great classic flavor of the original, with a crispier edge and chewier center.  The maple syrup addition adds a subtle sweetness and a great golden color!

It was probably circa 1985-ish, that my first cooking book awaited me under the Christmas tree.  (It most definitely wasn’t the last.)  I’m pretty sure my parents were never thrilled when my sister and I decided to don our chef hats.  But, they let us take a stab at whipping up a recipe every now and then.  The recipe we always went back to?  Snickerdoodles.

I still have the cookbook, and when it came to picking out a recipe to bake for the teacher’s cookie exchange at my boys’ school, I figured it was time to update my childhood favorite

Our Updated Chewy Maple Snickerdoodles have the same great classic flavor of the original, with a crispier edge and chewier center.  The maple syrup addition adds a subtle sweetness and a great golden color!

My sister and I have changed a bit since our first version of the classic Snickerdoodle, so I figured it was time to give the recipe a modern twist, too.

Our Updated Chewy Maple Snickerdoodles have the same great classic flavor of the original, with a crispier edge and chewier center.  The maple syrup addition adds a subtle sweetness and a great golden color!

I always prefer to use Bob’s Red Mill products when baking. It’s an unbleached, unbromated white flour milled from certified organic, U.S.—grown wheat.  I used Bob’s Red Mill Organic All Purpose Baking Flour for this recipe, but you can absolutely use the Gluten Free 1-to-1 Baking Flour in its stead!

Our Updated Chewy Maple Snickerdoodles have the same great classic flavor of the original, with a crispier edge and chewier center.  The maple syrup addition adds a subtle sweetness and a great golden color!

We’re also making these cookies thinner!  To get a thinner cookie with a little more “chew” we’re not letting the butter chill too long and we’ve increasing the sugar.  Hello, maple syrup!  Sure, cakey-cookie fans may not agree, but if you ask me…. I’ve done did it.  These Snickerdoodles are for THE WIN!

Chewy Maple Snickerdoodles Recipe

In a large bowl, use a hand mixer to cream the butter, and both sugars.  Add in the maple syrup, the vanilla extract and egg and beat again until blended.

Our Updated Chewy Maple Snickerdoodles have the same great classic flavor of the original, with a crispier edge and chewier center.  The maple syrup addition adds a subtle sweetness and a great golden color!

In a separate bowl, sift together the Bob’s Red Mill Organic All Purpose Baking Flour, baking soda, cinnamon, cream of tartar, and salt.  In days past I skipped this step… but it’s there for a reason!  Sifting makes sure no one gets a nasty crumb of baking soda in their cookie!

Add the dry ingredients to the wet ones, in batches and beat until smooth.  Chill the dough for about 30 minutes or up until it’s chilled through.  Mine were closer to thirty minutes, but if you want your cookie to have a little more thickness, go longer.

Our Updated Chewy Maple Snickerdoodles have the same great classic flavor of the original, with a crispier edge and chewier center.  The maple syrup addition adds a subtle sweetness and a great golden color!

Preheat the oven to 375 degrees Fahrenheit.  In a small bowl, combine the cinnamon and sugar together.  Roll the dough into balls (I used a cookie scoop for ease), then gently roll in the sugar mix.

Our Updated Chewy Maple Snickerdoodles have the same great classic flavor of the original, with a crispier edge and chewier center.  The maple syrup addition adds a subtle sweetness and a great golden color!

Place each cookie ball on a greased cookie sheet – at least two inches apart.  These guys spread.  You’ve been warned.

Our Updated Chewy Maple Snickerdoodles have the same great classic flavor of the original, with a crispier edge and chewier center.  The maple syrup addition adds a subtle sweetness and a great golden color!

Bake 9-10 minutes, or util golden and the tops have crinkled a bit.  Allow to cool (if you can!), then serve or store.

Although we didn’t have either of these cookies as children, I’m still thinking Santa might need these Edible Pressed Flour Shortbread Cookies!  And, I have a feeling he might really dig these Bacon Chocolate Chip Cookies!

Our Updated Chewy Maple Snickerdoodles have the same great classic flavor of the original, with a crispier edge and chewier center.  The maple syrup addition adds a subtle sweetness and a great golden color!

Do you have a favorite childhood cookie?  Let’s here it! Bob’s Red Mill believes in making our world a better place through small acts of kindness, and what could be a better way than sharing baked treats this holiday?  I’ll be making some more for friends and family before the season ends!

Our Updated Chewy Maple Snickerdoodles have the same great classic flavor of the original, with a crispier edge and chewier center.  The maple syrup addition adds a subtle sweetness and a great golden color!

Chewy Maple Snickerdoodles

Yield: 2 dozen

Our Updated Chewy Maple Snickerdoodles have the same great classic flavor of the original, with a crispier edge and chewier center.  The maple syrup addition adds a subtle sweetness and a great golden color!

Ingredients

  • 3/4 cup butter, softened
  • 3/4 cup granulated sugar
  • 1/4 cup brown sugar
  • 1/4 cup pure maple syrup
  • 3 tsp vanilla extract
  • 1 egg, room temperature
  • 2 tsp baking soda
  • 2 1/4 cups Bob’s Red Mill Organic All Purpose Baking Flour
  • 1 tsp cinnamon
  • 1 tsp cream of tartar
  • 1/4 tsp salt
  • Sugar Coating
  • 1/4 cup sugar
  • 1 Tbsp ground cinnamon

Instructions

  1. In a large bowl, use a hand mixer to cream the butter, and both sugars.  Add in the maple syrup, the vanilla extract and egg and beat again until blended.
  2. In a separate bowl, sift together the Bob’s Red Mill Organic All Purpose Baking Flour, baking soda, cinnamon, cream of tartar, and salt.  In days past I skipped this step… but it’s there for a reason!  Sifting makes sure no one gets a nasty crumb of baking soda in their cookie!
  3. Add the dry ingredients to the wet ones, in batches and beat until smooth. 
  4. Chill the dough for about 30 minutes or up until it’s chilled through.  Mine were closer to thirty minutes, but if you want your cookie to have a little more thickness, go longer.
  5. Preheat the oven to 375 degrees Fahrenheit.  In a small bowl, combine thecinnamon and sugar together.  Roll the dough into balls (I used a cookie scoop for ease), then gently roll in the sugar mix.
  6. Place each cookie ball on a greased cookie sheet – at least two inches apart. These guys spread.  You’ve been warned.
  7. Bake 9-10 minutes, or util golden and the tops have crinkled a bit.  Allow to cool (if you can!), then serve or store.
© Katie

Pin me!

Our Updated Chewy Maple Snickerdoodles have the same great classic flavor of the original, with a crispier edge and chewier center.  The maple syrup addition adds a subtle sweetness and a great golden color!

This is a sponsored post written by me on behalf of Bob’s Red Mill.

More from my site

  • Winter in the South, a Southern Coffee CocktailWinter in the South, a Southern Coffee Cocktail
  • ‘Fancy’ Almonds & Fruit Snack Board‘Fancy’ Almonds & Fruit Snack Board
  • Guinness Chocolate Cake with Baileys Cream Cheese IcingGuinness Chocolate Cake with Baileys Cream Cheese Icing
  • Chocolate Peanut Butter Muddy Buddies™: #52WeeksofSweets, Week 32Chocolate Peanut Butter Muddy Buddies™: #52WeeksofSweets, Week 32

Categories: 52 Weeks of Sweets Tags: desserts, holiday

About Katie

Katie Harding has been blogging since 2010. What originally started out as a platform to discuss new parenthood, her blogging now focuses on her passion for cooking: creating recipes and sharing tips for entertaining friends and family of all ages. Outside of the kitchen you’ll find her with her family (three boys, one husband, multiple exchange student daughters, and Hank the pup), or gallivanting around the world with her fork in tow.

Subscribe & Receive my Free "Cook Once, Eat Twice" Cookbook

Load up on new recipes, exclusive goodies + more. I pinky promise to keep it awesome! We don't do spam.

Previous Post: « The Perfect Holiday Party: Mood and Menu Pairings
Next Post: Simple and Elegant Citrus Butter Salmon »

Reader Interactions

Comments

  1. Julie says

    December 7, 2017 at 11:35 am

    There isn’t a recipe anywhere??

    Reply
    • Katie says

      December 7, 2017 at 11:42 am

      Hey Julie! I have no idea how it got deleted…. but it’s there now! Thanks SOOOO much for letting me know the recipe was missing! Best, Katie

      Reply
      • Julie says

        December 7, 2017 at 11:53 am

        Thank You.

        Reply
  2. Tammy says

    December 24, 2017 at 6:57 am

    If I use the 1 to 1 mix, would I need to do anything different to the recipe?

    Reply
    • Katie says

      January 9, 2018 at 8:35 am

      Nope! You’re good to go!

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Primary Sidebar

Welcome!

Welcome to Forks and Folly! It's time to have some fun in the kitchen. Forks and Folly is about enjoying the process of cooking and entertaining. No complicated recipes. No stress. It's back to basics with easy, make ahead food, and fabulous hosting tips.

In addition to contributions on this blog, you'll find me behind the scenes working with my favorite brands through my marketing agency b2k Media Marketing.

Have a question or want to work with me? Drop me an email anytime.

♥, Katie

Subscribe & Receive my Free “Cook Once, Eat Twice” Cookbook.

Load up on new recipes, exclusive goodies + more. I pinky promise to keep it awesome! We don't do spam.

Search

What’s for Dinner?

Chili Crisp Yakisoba - Pan fried noodles with bok choy and chili crisp fried egg.

How to Make Chili Crisp for the best ever Pan Fried Yakisoba

Popular Posts

Summer Frozen Breakfast Pops Recipe
Hibachi-Style Sesame Ginger Zucchini
Freezer-Friendly Pancake Muffins Recipe
Grilled St. Louis Style Ribs with DIY Spice Rub
Classic Seafood Boil Recipe
Yummy Thai Peanut Veggie Rice Bowls
The Easiest Grilled Baby Back Ribs
Veggie Frittata for Beginners

Party Time!

The 'Winter in the South' Coffee Cocktail will warm up your hands and your soul this holiday season.  Easy to make and requiring just a few ingredients, this warm coffee cocktail will keep the party going on cool winter evenings.

Winter in the South, a Southern Coffee Cocktail

Find me on Instagram

Last few days in Porto and the Duoro wine valley. Last few days in Porto and the Duoro wine valley. 🍾🍾🍾

#forksandfollyontheroad @torelavantgarde #curacity #travelporto
But this is the real photo of our wine day in the But this is the real photo of our wine day in the #duorovalley
I told Jonnie I'd post this photo due to yesterday I told Jonnie I'd post this photo due to yesterday's Porto picture. Let's just say... wine was had!! 🤪
😂😂😂 Just joking y'all. He is totally fin 😂😂😂

Just joking y'all. He is totally fine!
Follow on Instagram
logo
Food Advertising by

Grab a Badge

Forks & Folly
Forks & Folly

Forks and Folly © 2022 · Privacy Statement · Built with and Genesis Framework by Bellano Web Studio