Imagine the classic snickerdoodle you know and love, now elevated with a spectacular maple cream cheese frosting. These Maple Doodles, featuring thick and chewy browned butter snickerdoodles topped with decadent maple frosting, are an irresistible treat that might just be too good to share!

Can I use regular butter instead of browned butter?

Yes, you can use regular butter, but browned butter adds a unique depth of flavor that enhances the cookies. Browning your butter is worth the extra step, I promise! The nutty, almost caramel flavor, combined with the tangy flavor of cream cheese and tartar makes an irresistible cookie you can’t wait to bring to your next gathering.

How do I achieve the perfect browned butter?

Mastering the art of browning butter can transform your cooking, making the process enjoyable and worry-free. Begin by placing your butter in a small saucepan over a medium flame until it melts completely. Shortly after melting, the butter will enter a boiling phase, accompanied by a series of popping sounds. These sounds are crucial cues during the browning process, so pay attention.

As the boiling continues, a thick foam will develop, yet the popping will persist. At this point, it’s essential to stay close and listen attentively. The moment the popping ceases, while at the same time the foam remains, it signifies it’s the time to remove the butter from the heat.

By gently stirring the butter, you’ll notice brown specks appearing through the foam, accompanied by a rich, nutty aroma. This indicates that your browned butter is ready. Ensure it’s allowed to cool down thoroughly before incorporating it into your recipes.

Butter in a sauce pan
butter boiling
butter foaming up
browned butter finished
cooled brown butter

How do I store frosted maple snickerdoodles?

Store them in an airtight container at room temperature for up to 3 days. The frosting may soften, so handle them gently.

Can I freeze these cookies?

Absolutely! You can freeze the frosted cookie for a couple weeks, just store them in an airtight container to make sure the cookies don’t soak up any of the other scents or flavors in the freezer. Get the cookie out and allow them to thaw for about 30 minutes before enjoying.

You can freeze the unfrosted cookies for up to 3 months. Thaw and then frost before serving.

Are Maple Snickerdoodles suitable for beginners?

Yes, this recipe is simple to follow. The crucial step involves vigorously whipping the butter and sugar to introduce the right amount of air bubbles into the mixture, which should take approximately 2 minutes. After that, it’s important to mix the remaining ingredients gently to avoid over-mixing, and to exercise patience as the browned butter cools down to the right temperature.

Can I make these cookies ahead of time?

The browned butter can be prepared a day in advance and stored in the refrigerator. Bring to room temperature before using.

The cookies can be stored for up to 3 days or frozen, unfrosted, for up to three months.

Because this dough is made with baking soda, it cannot be stored in the fridge for longer than 3 hours. This is because baking soda only has 1 chemical reaction. Right when it’s mixed in a dough with both a liquid and an acid. Baking soda does not react again in the heat like baking powder. For this reason you would only want to let doughs made with baking powder rest in the fridge for more than 3 hours and up to 3 days.

Maple sinckerdoodle cookies sitting on a counter in a grid like design

What goes into Maple Snickerdoodles?

Browned butter

Adds a nutty, caramelized flavor to the cookies, making them richer than regular butter.

Cream cheese

Provides a creamy texture to both the cookie dough and the frosting, enhancing the overall richness.

Granulated sugar

The most basic sugar that is universal and can be used in all recipes to sweeten.

Brown sugar

The combination offers sweetness and moisture, with the brown sugar contributing a hint of molasses flavor.


These help bring the ingredients together and add structure to the cookies.

Vanilla extract

When you use pure vanilla extract and not imitation, it enhances the overall flavor profile.

Fine sea salt

Adds to the savor of the cookie


This adds a nice spice flavor to the cookie and you cannot make a snickerdoodle without it.

Cream of Tartar

This spice is extraordinary. It not only adds a tang to your cookies but it also helps with rising.

Baking soda

One of the two most used rising agents, baking soda is 4 times stronger than baking powder. Soda needs both an acid and a liquid to react, but unlike baking powder, it only reacts once. Baking soda will react right when it is mixed with his reactants, but baking powder will react a second time when placed in heat.

All-purpose flour

The median flour, with the medium amount of gluten, is just what it says in the name, all-purpose. It is the most universal of all the flours. Flour helps form the base of the cookie dough, providing structure.

Pure maple syrup

Impart the distinctive maple flavor, particularly in the frosting. It’s always best to use pure maple syrup because it’s a natural sweetener and does not have added corn syrup.

Maple extract

Maple extract will give an intense hit of maple flavor so that you can make sure the maple flavor isn’t drowned out by all the other ingredients in the frosting.

Powdered sugar

What is powdered sugar? Just finely ground up granulated sugar. When it is powderized it will thicken and sweeten your frosting.

Maple sinckerdoodle cookies sitting on a counter with maple frosting

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Maple Snickerdoodles

5 from 2 votes
Author: Madison Reid
Prep Time: 15 minutes
Cook Time: 9 minutes
Chill Time: 1 hour
Servings: 24
Step up your snickerdoodle game with maple cream cheese frosting! These cookies are my absolute favorite. Thick, chewy, browned butter snickerdoodle topped with decadent maple frosting. Almost too good to share.



  • 1 cup browned butter, cooled
  • 4 ounce cream cheese
  • 1 cup granulated sugar
  • 1/2 cup brown sugar
  • 2 eggs
  • 1 1/2 tsp vanilla extract
  • 1/2 tsp fine sea salt
  • 1 1/2 tsp cinnamon
  • 2 tsp tartar
  • 1 tsp baking soda
  • 3 1/4 cup all-purpose flour
  • cinnamon & sugar mix (ratio is personal preference)


  • 1/2 cup unsalted butter
  • 4 ounce cream cheese
  • 1/3 cup real maple syrup
  • 1/2 tsp maple extract
  • 3 cups powdered sugar



  • Preheat your oven to 350 degrees **Note: Convection setting is great for cookies**
  • Place butter in medium sauce pan over medium heat. Melt, then allow to boil until the butter stops making popping sounds. Immediately take off the heat and pour into a bowl. Allow to cool completely (1 hour)
  • Add cream cheese, butter & sugars to a standing mixer. Stir until combined, then whip on high for 1-2 minutes until lighter in color.
  • Add eggs & vanilla, stir until just combined. Be sure to not over mix.
  • In a separate bowl, stir together salt, cinnamon, tartar, soda & flour
  • Start your standing mixer on low, slowly pour in the dry ingredients into the sugar mixture
  • Stop mixing as soon as dough comes together. Be sure to not over mix
  • Scoop cookie dough with cookie scoop into a bowl of cinnamon & sugar mix. Roll the ball until coated
  • Place dough ball onto a light metal cookie sheet lined with parchment paper
  • Bake for 9 minutes
  • Remove from oven & allow them to cool for 5-10 minute
  • Transfer cookies off of cookie sheet


  • Add cream cheese & butter to a standing mixer. Mix until combined
  • Add powder sugar, maple extract & maple syrup. Mix until combined
  • Whip on medium high for 2-4 minutes until light & fluffy


  • Once cookies are completely cooled spread on the desired amount of maple cream cheese frosting on top
  • Enjoy!


Calories: 244kcal Carbohydrates: 41g Protein: 3g Fat: 8g Saturated Fat: 4g Polyunsaturated Fat: 0.5g Monounsaturated Fat: 2g Trans Fat: 0.2g Cholesterol: 33mg Sodium: 134mg Potassium: 45mg Fiber: 1g Sugar: 28g Vitamin A: 266IU Vitamin C: 0.01mg Calcium: 20mg Iron: 1mg

Have you tried this recipe?

I’d love to see it! Follow @_mrs.madi_ on Instagram and tag your photos with #mrsmadi.