Soft, chewy, cinnamon-sugar coated classics — now made with a maple-y, buttery twist. These snickerdoodles have our Maple & Cinnamon Butter right in the dough for that rich, cozy flavor that tastes like fall in cookie form.
WHAT DO I NEED?
½ cup Maple & Cinnamon Butter (room temp)
½ cup regular unsalted butter
½ cup granulated sugar
½ cup brown sugar
2 eggs
2 tsp vanilla extract
2½ cups all-purpose flour
½ tsp baking soda
pinch of salt
1.5 tsp cream of tartar
For the cinnamon-sugar coating:
2 tbsp sugar
1 tsp cinnamon
Preheat oven to 350°F.
In a bowl, cream together our Maple & Cinnamon Butter, granulated sugar, and brown sugar until light and fluffy.
Add egg and vanilla, and mix well.
Then, add in your dry ingredients - flour, baking soda, cream of tartar, and salt. Fold in with a spatula until combined into a thick dough, but don't overmix!
In a small bowl, mix the cinnamon-sugar coating. Set aside.
Roll dough into balls (about 1 oz each), then roll them in the cinnamon-sugar mix.
Place on a lined baking sheet, spaced 2 inches apart.
Bake 8–10 minutes until just set around the edges. They’ll puff, then flatten as they cool.
Let them cool on the tray for 5 minutes before moving.
Pro tip: For extra gooey centers, underbake by 1 minute and eat warm!!
