Cookie season is here, and I’m so excited that it’s time for Christmas cookies!
It’s pretty much cookie season all year at our house, but I really like to go all out around 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.
If you’re giving these as gifts (make a few extra for yourself!), you’ll want gift tags for your cookies. You can download those cute cookie tags from Better Homes and Gardens.com!
For this recipe, I use and recommend…
Mapledoodle Cookie Recipe
- 1/2 c . butter softened
- 1/2 c . shortening
- 1 ½ c . granulated sugar
- 1/4 c . brown sugar packed
- 1/4 c . pure maple syrup
- 3 large egg yolks
- 1/4 tsp . vanilla
- 1/4 tsp . maple flavor*
- 2 ¼ cups all-purpose flour
- 1 tsp . baking soda
- 1 tsp . cream of tartar
- 1/4 tsp . salt
- 1/2 c . granulated sugar
- 1 tsp . cinnamon
- In a large bowl, beat together butter and shortening until well combined.
- Add sugars and maple syrup; beat until well-incorporated.
- Beat in egg yolks, vanilla, and maple flavor until well combined.
- Add flour, baking soda, cream of tartar, and salt. Stir until just combined.
- Cover, and chill dough for at least 30-60 minutes.
- Preheat oven to 300 F.
- Mix together sugar and cinnamon for topping.
- Scoop out dough using medium cookie scoop (1.5 tablespoon), and roll in cinnamon sugar.
- Place dough onto cookie sheet lined with parchment or silicone baking mat.
- Bake for about 11-14 minutes.
- Let cool on baking sheet, and enjoy!
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Adapted from BHG.com.
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Comments & Reviews
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…
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.