Soft and chewy cookies dusted with crisp cinnamon sugar and covered with a creamy, fluffy maple frosting. Maple frosted snickerdoodles taste like biting into late fall and early winter flavors. Slightly more like a sugar cookie texture and maple cinnamon flavor make them addictively delicious!
This year has been the year of the cookie for me. Having homemade cookies might be an official coping mechanism in my house. There are worse things, right?
Maple frosted snickerdoodles are no exception either! Here’s everything our family is obsessed with about these cookies:
- crisp edges
- chewy, sugar cookie-like texture
- cinnamon sugar crunch on the outside
- oh, so creamy maple frosting
If you have a sweet tooth and even just a mild like for maple, these are going to be a bit hit.
What is a snickerdoodle cookie?
Part of the sugar cookie family but traditionally with a bit of tang and puff. These maple frosted snickerdoodles are a smidge different though because we’re leaving out the cream of tartar so they keep that chewy, soft texture with more sweet and less tang.
Another snickerdoodle trait is the crunchy dusting of cinnamon sugar on the outside of the cookie.
Typically, this cookie style is not frosted but the maple frosting is so ridiculously delicious you’ll want to put it on everything possible and these baked treats are the perfect opportunity!
How to make maple frosted snickerdoodles
Soften the butter. Mix the batter. Roll the dough. Chill. Bake. Frost. That’s all there is to it.
Tips for perfect snickerdoodle cookies
I’m not normally a big believer in batter that needs to be chilled because when you need a cookie, you need it now, not in 3 hours. This batter tries to split the difference. It really does need to be chilled so the cookies don’t spread too much, at least an hour will get the job done but you could also chill them overnight if that works better for you.
Personally, I like to roll the cookies and dusted them with cinnamon sugar before chilling because the dough is easier to work with. If you don’t have the space for cookie pans in your fridge, you could transfer them to an airtight storage container or roll them after chilling.
Bake the cookies one tray at a time so all the cookies bake evenly.
Completely cooled cookies are a must! They’ll need a few minutes on the tray so they don’t fall apart in the transfer to the wire rack. Once the cookies are completely cooled, then you can frost them. If the cookies are warm, you might end up with dripping, melty, buttercream.
If you need to stack these cookies for storing, just stick them in the fridge for a bit so the buttercream hardens a touch or you can layer them with parchment paper.
What’s your favorite part about a snickerdoodle? Are you making cookies for the holiday season or just for fun? If you made this recipe, I’d love for you to leave a rating and comment below.
Maple Frosted Snickerdoodles
- 2 sticks 1 cup unsalted butter, softened
- ¾ cup brown sugar
- ⅓ cup granulated sugar
- 1 egg at room temperature
- 2 teaspoons vanilla extract
- 2 1/4 cups all-purpose flour
- ½ teaspoon baking soda
- 1 ½ teaspoon ground cinnamon
- ½ teaspoon salt
- ⅓ cup sugar
- ½ teaspoon cinnamon
- 2 cups confectioners sugar
- ½ cup 1 stick unsalted butter softened
- 1 ½ teaspoons mapleline or maple extract
- 2 teaspoons heavy cream optional
- Mix the dry ingredients. In a medium bowl, combine the flour, baking soda, cinnamon and salt. Set aside.
- Mix the wet ingredients. In the bowl of a standing mixer, beat the butter on medium speed until pale and fluffy, about 2 minutes. Add the brown and granulated sugar and beat on medium speed until combined and fluffy. Reduced the speed to medium-low and combine the egg and vanilla with the batter.
- Make the batter. Add the dry ingredients to the bowl and beat to combine, scraping down the bowl if needed.
- Roll the cookies. In a small bowl combine the sugar and spices. Scoop about 2 tablespoons of dough, roll gently into a ball, and roll through the sugar and spice mixture. Place on a parchment-lined baking sheet. Chill for 1 to 3 hours up to overnight.
- Make the frosting. While the dough chills, make the frosting. In the bowl of a mixer, beat the butter on medium speed until pale and fluffy, about 90 seconds. Add the confectioner’s sugar and slowly increase the speed to medium, beating until incorporated. For a fluffier frosting, add heavy cream and mix on medium speed until incorporated.
- Bake. Preheat the oven to 350°F. Bake the cookies for 12 to 14 minutes. Let cool for 5 minutes on the sheet tray and then transfer to a wire rack to cool.
- Frost. Once the cookies are completely cool, spread a layer of maple frosting over each cookie. Optional: Sprinkle each cookie with freshly grated nutmeg.