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+ servings
maple frosted cookies on a platter, one with a bite taken out of it

Maple Frosted Snickerdoodles

The perfect chewy cookie lover texture with spicy cinnamon and sweet maple frosting.  Maple frosted snickerdoodles have a habit of quickly vanishing in our house!
Course Dessert
Cuisine American
Keyword maple buttercream, maple frosted cookies, maple snickerdoodles, snickerdoodles
Prep Time 20 minutes
Cook Time 12 minutes
Chill Time 1 hour
Total Time 1 hour 32 minutes
Servings 20 cookies
Calories 203kcal
Author Lauren



  • 2 sticks 1 cup unsalted butter, softened
  • ¾ cup brown sugar
  • cup granulated sugar
  • 1 egg at room temperature
  • 2 teaspoons vanilla extract
  • 2 ¼ cups all-purpose flour
  • ½ teaspoon baking soda
  • 1 ½ teaspoon ground cinnamon
  • ½ teaspoon salt


  • 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.


Calories: 203kcal | Carbohydrates: 38g | Protein: 2g | Fat: 5g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 21mg | Sodium: 133mg | Potassium: 33mg | Fiber: 1g | Sugar: 26g | Vitamin A: 164IU | Vitamin C: 1mg | Calcium: 14mg | Iron: 1mg