Maple Snickerdoodles

"A man is better pleased when he has a good dinner, than when his wife talks Greek."

- Dr. Samuel Johnson, from the General Foods Kitchens Cookbook, 1959.




Ultimate Maple Snickerdoodles


Submitted by:

Stacey D-J



Preparation time:




2 cups all-purpose flour

1 teaspoons baking powder

teaspoon baking soda

1 teaspoons ground cinnamon

cup butter, softened

1 cup white sugar

3 tablespoons real maple syrup

1 egg

cup white sugar

cup maple sugar (or may use all maple sugar - or light brown sugar if maple sugar is not available)


Preheat oven to 350 degrees.

Stir together flour, baking powder, baking soda, and cinnamon. Set aside.

In a large bowl, cream together the butter and 1 cup of white sugar until light and fluffy. Beat in the egg and maple syrup. Gradually blend in dry ingredients until just mixed. In a small dish, mix together the remaining white sugar and the maple (or brown) sugar. Roll dough into 1-inch balls and roll the balls in the sugar mixture. Place cookies 2 inches apart on ungreased cookie sheets. Bake 8-10 minutes; cookies will be crackly on top and look wet in the middle. Remove from oven and cool on wire racks.


These are great little snickerdoodles chewy with pretty crackling on the outside. Just as good with brown sugar instead of maple.