Maple Snickerdoodles

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.

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.

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.

Eggs

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

Cinnamon

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.

Recipes You May Love

• Browned Butter Snickerdoodle
• White Chocolate Chunk Doodles

Recommended Equipment

• Standing mixer – so that you can cream your butter & sugar correctly
• Light metal cookie sheet – these have the most even cook
• Parchment Paper – so that your cookies don’t stick