This mapledoodle cookies are the best of snickerdoodles and maple cookies combined! This easy, no chill, one-bowl recipe takes just 30 minutes to make.
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.
¾ cup light brown sugar, ½ cup shortening, ¼ cup butter , ¼ cup pure maple syrup, 1 large egg
Stir in remaining ingredients except the granulated sugar and cinnamon for the topping.
1-2 teaspoon(s) maple extract, 2 ¾ cups all-purpose flour, 2 teaspoons baking soda, ½ teaspoon ground cinnamon, ¼ teaspoon salt
Shape dough by rounded tablespoonfuls into 1 ½-inch balls.
Stir together the remaining granulated sugar and ground cinnamon for the topping.
¼ cup granulated sugar, ¼ teaspoon ground cinnamon
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
*The brand of maple flavor that you use can change the color of the dough.Nutrition values are estimates.