Image credit: PineappleJalapeno via YouTube

The best way to welcome the Fall season aside from making DIY projects or decorating your home, is by making tasty Fall-flavored foods, just like this maple snickerdoodle cookie by PineappleJalapeno on YouTube. This cookie is super easy to make and beginner-friendly that you can’t fail, trust me you can bake this like a pro!

It’s probably one of the best-tasting cookies that I’ve ever made and I’m sure that even if it’s not the Fall season I would bake this. What I also love about making this maple snickerdoodle cookie is that it makes the kitchen smell so amazing that I never even want to leave. Learn how now and give it a try to see for yourself.

Cookie

¾ cup of butter, softened
¾ cup of granulated sugar
¼ cup of brown sugar
¼ cup of pure maple syrup
2 tsp of vanilla extract
1 egg
2 tsp of baking soda
2¼ cups of all-purpose flour
1½ tsp of ground cinnamon
1 tsp of cream of tartar
½ tsp of salt

Coating

¼ cup of sugar
1 tbsp of ground cinnamon

How to Make Maple Snickerdoodle Cookies:

Ingredients for Maple Snickerdoodle Cookie — Image credit: PineappleJalapeno via YouTube

Step 1

In a large bowl, add the butter, granulated sugar, and brown sugar, then beat them until light and fluffy, add the maple syrup, vanilla extract, and egg, and continue to beat until well combined.

Step 2

In a separate bowl, sift together the baking soda, all-purpose flour, ground cinnamon, cream of tartar, and salt, then slowly add them to the wet mixture while beating continuously until incorporated.

Step 3

Cover the cookie dough, then place it in the refrigerator, and let it chill for at least 1 hour. Once the dough is almost ready, preheat your oven to 375°F, then line the baking sheets with parchment paper.

Step 4

In a small bowl, mix the cinnamon and sugar, then set it aside. Get the cookie dough, then scoop and roll each into a 1½-inch ball, and dredge them in the cinnamon sugar mixture until well coated.

Step 5

Place the cookie balls in the prepared baking sheets making sure to space them at least 2 inches apart, then let them bake for about 8 to 10 minutes or until the tops are cracked and the cookies are set.