Reviewed: Sep. 24, 2008

These cookies were great! I didn't have real maple syrup, so I used pancake syrup. I also added about 1 tsp vanilla extract. I rolled them in cinnamon cugar. They were lighty crispy on the outside and wonderfully chewy on the inside. After rolling each new batch, I did put the dough in the fridge to help with stickiness. Great cookie that I will absolutely make again and again. Next time I will use real maple syrup or maple extract.

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JoyButz

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Reviewed: Jul. 29, 2008

We love snickerdoodles, so this seemed like a recipe for us to try. However, this was just okay for us, and, frankly, I think the regular snickerdoodles are better. This one is very sweet, so you might want to cut down on the sugar some. I used real maple syrup, so maybe that had something to do with it, but I really don't think we'll make these again.

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KOOLTEACH

Cooking Level: Expert

Home Town: Nashville, Tennessee, USA

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Reviewed: Jun. 26, 2008

My kids loved these snickerdoodles. Too bad I let the second batch burn by accident. Ever since I made them the first time they've been asking for more. I like that I can bake and leave all the additives and perservatives behind in the store-bought cookies.

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Christina

Cooking Level: Beginning

Home Town: Montreal, Quebec, Canada

Living In: Blainville, Quebec, Canada

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Reviewed: Jun. 15, 2008

These are my husband's new favorite cookies. I added probably an extra teaspoon of maple syrup..They turned out perfectly chewy and delicious!

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kristin

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Reviewed: Apr. 28, 2008

I was a little hesitant with this recipe because sometimes the recipes i choose result in sloppy cookies, but these were really good! I used 1/4 c of cream cheese instead or 1/2 c butter to make them extra moist, and it made them super yum yum. great taste, great texture, wonderful cookies!

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Mo' Bessy

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Reviewed: Apr. 5, 2008

I am so glad I tried this recipe. I used butter instead of margarine and used a cinnamon sugar mixture to roll the cookies in instead of the maple sugar. They turned out spectacular!

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melodee

Cooking Level: Intermediate

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Reviewed: Mar. 19, 2008

Wow this was a good cookie!!! I used 1/4 cup of maple syrup instead of 2 tbsps, and I used a mixture of white sugar, brown sugar, cinnamon, and nutmeg for the maple sugar mix since I didn't have any maple sugar. This cookie is so delicious!!! I'll definitely make it again.

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Jenn

Cooking Level: Intermediate

Living In: West Chester, Pennsylvania, USA

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Reviewed: Feb. 20, 2008

I never give a rating or review for a recipe that I changes a lot while making. However, I was out of all of the dairy needed for this recipe and ended up using veggie oil in place of margrine and arrowroot powder in place of eggs. The cookies turned out to be absolutly incredible! I will make these again many times! My picky husband couldnt keep away from the crisp, doughy goodness on the plate and they were gone in less then an hour!

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Chelsea

Cooking Level: Beginning

Home Town: Campbell River, British Columbia, Canada

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Reviewed: Feb. 12, 2008

These cookies were really good and super easy to make. I would add more maple syrup next time just to give them a bit more punch. I also used brown sugar/sugar/syrup to roll the cookies in. These cookies are best in small sizes...making large versions of these cookies would loose the effect. Overall great recipe and I can't wait to see if the guy I'm making for likes them!

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wlustudentchef

Cooking Level: Intermediate

Home Town: Windsor, Ontario, Canada

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Reviewed: Feb. 10, 2008

Easy and tasty recipe! I also used cinnamon sugar instead of maple sugar. My family loved these cookies, so I'll be making them again. I probably will add a bit more maple syrup next time, and maybe some vanilla too. They were nice and chewy and didn't last long at all!

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A.S.G.

Cooking Level: Expert

Home Town: Columbia City, Indiana, USA

Living In: Madison, Connecticut, USA

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Reviewed: Feb. 6, 2008

Awesome! My husband declared these "the best snickerdoodles ever." I didn't have maple sugar, so just used turbinado. I also used half whole wheat pastry flour and half white flour with great results. Next time I might add a little maple extract just for an added maple "oomph". But these are great as is. :)

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CHESSA

Cooking Level: Intermediate

Home Town: Gilford, New Hampshire, USA

Living In: Ferndale, Michigan, USA

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Reviewed: Dec. 17, 2007

AWESOME cookies! This is my husband's favorite cookie. I am not much of a baker but I made these and they turned out perfect.The only think I did different was use a sugar & cinnamon blend instead of maple sugar. Don't forget to have a yummy glass of cold milk.

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LadyBird

Cooking Level: Intermediate

Living In: Tyler, Texas, USA

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Reviewed: Dec. 10, 2007

This recipe was wonderful!! I had to cook the cookies a little longer then called for, but thanks to the hints I knew they were done when they started to crackle. Note: I did not find any maple sugar to use so I substituted 1/2 brown sugar and half white sugar and added a 3 tbsp cinnamon.

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Stephanie

Cooking Level: Expert

Home Town: Lexington, Kentucky, USA

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Reviewed: Dec. 9, 2007

I used artificial maple syrup as I really like the flavor. The flavors were still subtle and bit chewy and doughy. I don't like doughy cookies though. May think about making this one again.

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JUICIEST

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Reviewed: Dec. 5, 2007

everyone loves this cookie! and its really easy to make too. my favorite cookie to bake.

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MissLady717

Cooking Level: Beginning

Home Town: Alameda, California, USA

Living In: Santa Barbara, California, USA

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Reviewed: Nov. 22, 2007

Like other reviewers I didn't have maple sugar, but made my own by mixing a few drops of maple extract with granulated sugar. These were great and everyone loved them - very soft & chewy, even after a few days.

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Lisa

Cooking Level: Intermediate

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Reviewed: Nov. 10, 2007

i don't even *like* snickerdoodles, and these won me over! the cinnamon-maple combo makes them just the right amount of sweet, and the portions make them just the right size (as opposed to some overwhelmingly large 'doodles i've seen). i added half again the amount of cinnamon on a second batch, and it was scrumptious. and brown sugar seemed to work just fine in place of maple sugar. thanks again for such a great recipe!

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amockingbird

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Reviewed: Nov. 5, 2007

Yum - use pure maple syrup!

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cinnybear

Cooking Level: Expert

Home Town: Orinda, California, USA

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Reviewed: Nov. 4, 2007

The people who liked these.. really liked these. The people who didn't like them .. really didn't like them. And we're big maple fans and I used real maple syurp. I did notice the maple flavor and even sprinkled alittle more of the maple sugar on the cookies when they came right out of the oven but not everyone was a fan. But it was a easy recipe to try and I'll probably make it again since my hubby was one of the ones who REALLY liked them. :)

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giggletush

Cooking Level: Intermediate

Home Town: Worcester, Massachusetts, USA

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Reviewed: Oct. 30, 2007

I love these cookies! They are chewy and sweet, my boyfriend once said they are his favorites and he will never again eat storebought cookies. As I don't get Maple sugar in Germany, I mixed some fine brown sugar with a tsp of maple syrup and added sugar until it wasn't wet anymore.

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