Maple Frosted Snickerdoodles Recipe
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!
How to Make the Best Maple Frosted Snickerdoodles
There’s something irresistible about a perfectly chewy snickerdoodle cookie, especially when it’s topped with a sweet and creamy maple frosting. These maple frosted snickerdoodles combine the warm spice of cinnamon with the subtle sweetness of maple, creating a cookie that’s truly unforgettable. The dough is soft and buttery, with just the right amount of cinnamon-sugar coating to give each bite that classic snickerdoodle texture and flavor.
The maple frosting is what sets these cookies apart—it’s smooth, fluffy, and infused with pure maple extract that perfectly complements the spiced cookie base. The contrast between the cinnamon-spiced dough and the sweet maple topping makes for a more sophisticated take on the traditional snickerdoodle, while still maintaining all the comfort and charm of the original.
These cookies are perfect for the holiday season, or whenever you need a special treat that’s sure to impress. Whether you’re baking them for a gathering or just to have on hand for a midday pick-me-up, these maple frosted snickerdoodles are guaranteed to become a family favorite.
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!
Ingredients
Cookie Dough
Cinnamon Sugar Coating
Maple Frosting
Instructions
Prepare
- Mix the dry ingredients. In a medium bowl, combine the flour, baking soda, cinnamon and salt. Set aside.
Make the Dough
- 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.
- Reduce the speed to medium-low and combine the egg and vanilla with the batter.
- Add the dry ingredients to the bowl and beat to combine, scraping down the bowl if needed.
Shape and Chill
- In a small bowl combine the sugar and spices for the coating. 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 or 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. Add the maple extract and blend until combined.
Bake and Frost
- 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.
- Once the cookies are completely cool, spread a layer of maple frosting over each cookie.
- Optional: Sprinkle each cookie with freshly grated nutmeg.
Notes
- For extra flavor, sprinkle each frosted cookie with freshly grated nutmeg.
- The cookies can be stored in an airtight container for up to 5 days.
- The maple frosting can be made ahead and stored in the refrigerator for up to 3 days.