FROSTED MAPLE SNICKERDOODLE RECIPE (2024)

Frosted Maple Snickerdoodles are a soft, chewy cookie rolled in cinnamon and sugar topped with homemade Maple Frosting. This Maple Frosted Snickerdoodle recipe is a perfect fall dessert!

Snickerdoodles with maple frosting

I think fall flavors might be my favorite.

Apple everything, pumpkin galore, cinnamon, spice.. Okay, I might be drooling right now!

One fall flavor that doesn’t get showcased near enough in my opinion is maple. Besides making some quick & easy maple bars, maple flavoring doesn’t happen near enough in my kitchen!

School is almost back in session, there is a little bite to the air when I go running in the morning.. it is practically fall! (besides the fact that it still reaches 90° most days.. 😉)

Making these cookies REALLY has me wanting the seasons to change.

Bring on the cooler temps, boots, sweaters and all of these mouth-watering flavors!

This cookie and frosting combo are so delicious that they will be an Autumn must-make tradition each and every year.

How to make the Snickerdoodle Cookie recipe

To make the snickerdoodle cookies, first cream together butter, shortening and sugar.

Yes, you can use all butter if you prefer. The shortening gives the cookie a nice crispy outside with a soft chewy inside. 😊

Add in vanilla, an egg and mix extremely well.

Add in flour, baking powder and cornstarch.

Scoop in to equal sized balls, I like to use a cookie scoop for this! Roll the balls in cinnamon and sugar.

Use the back of a drinking glass and flatten the cookies.

Bake at 350° for 8 minutes. Let the cookies cool on the pan for 10 minutes before transferring them to a wire rack.

How to make the Maple Frosting

To make the Maple Frosting, combine butter, powdered sugar, milk and maple extract.

Cream together until light and fluffy.

Maple extract can be found at most grocery stores by the vanilla & almond extracts.

Frost the cookies generously once they have cooled completely.

Sprinkle the frosting with a little extra cinnamon and sugar.

Store in the refrigerator and serve cold.

Frosted Maple Snickerdoodle Recipe

Frosted Maple Snickerdoodles are a soft, chewy cookie rolled in cinnamon and sugar topped with homemade Maple Frosting. This Maple Frosted Snickerdoodle recipe is a perfect fall dessert!

Ingredients

Snickerdoodles

• 1/4 cup butter, softened
• 1/4 cup shortening
• 1/2 cup sugar
• 1 egg
• 1 tsp vanilla
• 1 1/4 cup flour
• 1 tsp baking powder
• 1/2 tsp cornstarch
• cinnamon and sugar

Maple Frosting

• 1/4 cup butter softened
• 1 1/2 cups powdered sugar
• 1 tbsp milk
• 2 tsp maple extract

Instructions

1. Preheat oven to 350°.
2. Cream together butter, crisco and sugar.Add in the egg and vanilla. Mix well.
3. Combine the flour, baking powder and cornstarch. Add to butter mixture and mix well.
4. Scoop the cookie dough out into balls and roll the balls in cinnamon and sugar. Repeat with the remaining cookie dough.
5. Use the bottom of a drinking glass and flatten the cookies. (see pictures above)
6. Bake at 350° for 8 min.Let cool on the pan for 10 minutes before transferring to a wire rack.
7. Once the cookies are completely cool, cream together all of the frosting ingredients until light and fluffy.Frost each cookie, sprinkle with extra cinnamon and sugar if desired. Store in the refrigerator and serve chilled.

How to make Snickerdoodles without Cream of Tartar

You can make Snickerdoodles without Cream of Tartar! Adding Cream of Tartar to Snickerdoodles aids in leavening (the cookies puffing up) and texture. In this recipe, we used a combination of baking powder (which actually is made with Cream of Tartar!) and cornstarch. Both contribute to a great textured cookie that’s slightly crispy on the outside and chewy in the middle.

How to make the best Snickerdoodle Cookies

Three kitchen items make cookies come together really fast. I actually use these items in nearly every cookie recipe I make, so they’re quite versatile. First, I line my cookie sheets with a piece ofparchment paper. They’re sold in sizes that fit a 12×16 cookie sheet perfectly and enable to cookies to bake well without sticking- and no mess from spraying oil on the cookie sheets!

The second item is aKitchenAid mixer. I love mine! I have a Bosch as well but I find I use my KitchenAid for cookies. There is a cookie paddle that comes with every mixer that you attach to the top of the mixer. They’re easy to use and help you mix the ingredients uniformly. I also use the metal whisk attachment in this recipe to make the frosting. It whips it up super fast! Add this to your wish list because it’s one of my all-time used small appliances ever!

The third item is acookie scoop! Years and years ago I used to use 2 spoons to measure and scrape cookie dough onto the pans. It wasn’t a perfect process and I often ended up with oblong cookies in various sizes. A friend of mine brought cookies to a party and I noticed each and every one of her cookies looked PERFECT. Her secret? A cookie scoop! They come in three sizes- 1/2 tablespoon, 1.5 tablespoon and 3 tablespoon scoops. I used the middle size- 1.5 tablespoon for these, and most other cookies. (Although when I’m serving a large crowd, I use the small cookie scoop. People love having a smaller cookie, especially at an event with several other desserts. For this Snickerdoodle recipe, I used the middle scoop.

Can you freeze Snickerdoodle cookies?

Yes you can freeze the snickerdoodle cookie dough prior to baking. You can also bake the cookies, then freeze them to frost and eat later on or you can make the entire cookie, then freeze them layered in between wax paper or parchment paper. I like to scoop the dough into balls and line a cookie sheet with them, then placing the entire sheet in the freezer. Once frozen, remove the dough balls and place in an airtight container. Freeze up to 2 months. Before baking, place dough on cookie sheets and let sit 15 minutes to thaw. Bake as directed.