This mapledoodle cookies are the best of snickerdoodles and maple cookies combined into one tasty treat! This easy, one-bowl recipe takes just 30 minutes to make – no chilling necessary!
Cookie season is here, and I’m so excited that it’s almost time for Christmas cookies! It’s pretty much cookie season all year at our house, but I really like to go all out with fall baking and into the holidays.
We have our traditional cookies that we like to make, but it’s also fun to mix it up with newer favorites like this Mapledoodle Cookie recipe! They are a sugar cookie meets a snickerdoodle with maple thrown in for some extra fall flavor.
They would make a delicious addition to any cookie tray, and they work well as a homemade gift. They would certainly be the star of any cookie exchange.
Ingredient notes and substitutions
- Brown sugar: You can use dark brown sugar in this recipe. It will make the cookies slightly darker and give the cookies a slight caramel note.
- Shortening: The shortening helps to prevent the cookies from spreading too much. If you would like to use all butter, you may need to chill the dough to prevent the cookies from baking out.
- Maple flavoring: The maple flavoring helps to add more maple flavor to the cookies. The reason that the cookies have both maple syrup and maple flavoring is because the dough would be too wet with a large amount of maple syrup, so the maple flavoring helps to bring in more of the maple flavor without adding too much moisture to the dough.
- Flour: The most accurate way to measure the flour is by weighing it (click on “metric” just above the ingredients for the weights), or sift or stir the flour to break it up. Lightly spoon it into the measuring cup, and level without packing.
How to make mapledoodles
Here you’ll find step-by-step photos showing how to make this recipe. The full recipe, including ingredients, is given below.
Step 1: Preheat oven to 325F. Line 2 baking sheets with parchment paper or silicone baking mats. Set aside.
Step 2: In large bowl, beat brown sugar, shortening, butter, maple syrup, and egg until well-combined.
Step 3: Stir in remaining ingredients except the granulated sugar and cinnamon for the topping.
Step 4: Shape dough by rounded tablespoonfuls into 1 ½-inch balls.
Step 5: Stir together the remaining granulated sugar and ground cinnamon for the topping.
Step 6: Dip tops of cookies into cinnamon sugar mixture.
Step 7: On prepared cookie sheet, place balls, sugared sides up, about 2 inches apart.
Step 8: Bake 10-15 minutes or just until set. The cookies will still look a little wet in the cracks, but the tops and edges should be set. The cookies will also be a little puffed up but will deflate as they cool.
Step 9: Let cookies cool on cookie sheet for 5 minutes, and then remove cookies to cooling rack.
Recipe Tips!
- Maple syrup and flavoring: The type of maple syrup and flavoring can affect how much maple flavor there is and the color of the cookies. Maple syrup is classified according to its strength and color, so if you use a maple syrup that is lighter in flavor, you may need to add more maple flavoring to get stronger maple flavor.
- Chilling: The recipe doesn’t require any chilling. However, you may chill the dough for up to 24 hours in advance if you prefer to make the dough ahead of time. You will need to set the dough out to let it come up in temperature before using.
Storage
Store any leftover mapledoodles in an airtight container at room temperature. The cookies should keep for up to 3 days when properly stored.
More fall cookie recipes!
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Mapledoodle Cookie Recipe
Ingredients
Cookies
- 3/4 cup light brown sugar packed
- 1/2 cup shortening
- 1/4 cup butter at cool room temperature
- 1/4 cup pure maple syrup
- 1 large egg
- 1-2 teaspoon(s) maple extract depending on desired maple flavor
- 2 ¾ cups all-purpose flour properly measured
- 2 teaspoons baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
Topping
- 1/4 cup granulated sugar
- 1/4 teaspoon ground cinnamon
Instructions
- Preheat oven to 325F. Line 2 baking sheets with parchment paper or silicone baking mats. Set aside.
- In large bowl, beat brown sugar, shortening, butter, maple syrup, and egg until well-combined.
- Stir in remaining ingredients except the granulated sugar and cinnamon for the topping.
- Shape dough by rounded tablespoonfuls into 1 ½-inch balls.
- Stir together the remaining granulated sugar and ground cinnamon for the topping.
- Dip tops of cookies into cinnamon sugar mixture.
- On prepared cookie sheet, place balls, sugared sides up, about 2 inches apart.
- Bake 10-15 minutes or just until set. The cookies will still look a little wet in the cracks, but the tops and edges should be set. The cookies will also be a little puffed up but will deflate as they cool.
- Let cookies cool on cookie sheet for 5 minutes, and then remove cookies to cooling rack.
Notes
Nutrition
Did You Make This Recipe?
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Originally published 11/4/2015. This post is regularly updated with new tips and photos.
Reader Interactions
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Comments & Reviews
Karen says
I made these and would like to question the amount of baking soda. 2 teaspoons seems like a lot of baking soda. Most cookie recipes call for 1/2 teaspoon. Is 2 teaspoons correct?
Kate says
Yes, the 2 teaspoons is correct. One teaspoon of baking soda is standard in many cookie recipes, but the extra baking soda helps the cookies to spread and gives them their cracked appearance.
Jennifer says
Is this a crunchy, harder cookie or does it come out chewy?
Kate says
Hi! The cookies are soft in the middle with chewier edges.
P.K Ash says
plan to make these today; however, the temperature has me bothered….. Every other doodle recipe I have is at least 350*… I love snicker doodles & have made them for well over 50 years so advice would be appreciated…
Kate says
The lower the oven temperature, the more the cookies spread before they set. So, the lower temperature makes for thinner cookies. I’ve also baked this recipe at 350F, and it just makes the cookies thicker. Feel free to bake the cookies at 350F if you prefer.
IndianaKathy says
Great question, and great response! I’m adding this to my notes as we are a snickerdoodle family, and I want to try these. I’ll leave comment after I do.
Kate says
Thanks! I hope you enjoy the cookies!