Reviewed: Jan. 25, 2007

MmMM!!! That was ooone good cookie. This is my snickerdoodle recipe now. I didn't have maple sugar so rolled the cookies in 2 Tbsp. of sugar mixed with 2 tsp of cinnamon. The best snickerdoodles I have ever tasted. Chewy and soft. Even my fiancee who hates cinnamon thought it was delicious. Didn't give me three dozen, only two. But then again I make my cookies kind of big. Enjoy the recipe fellow bakers!!

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Rosie Liao

Cooking Level: Intermediate

Home Town: San Marino, California, USA

Living In: Siena, Toscana, Italy

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Reviewed: Jan. 12, 2007

Absolutley wonderful is all my family can say

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emrilwannabe

Cooking Level: Beginning

Home Town: Baltimore, Maryland, USA

Living In: Mill City, Oregon, USA

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Reviewed: Dec. 11, 2006

so delicious! will be making these again!

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Joobee

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Reviewed: Nov. 30, 2006

These cookies were pretty good just what I was in the mood for! The only thing I would change is not use so 1/2 cup sugar to roll the balls in, I ended up throwing about 1/3 of it away after I was done rolling all the balls. I think they are delicious.

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katsiss

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Reviewed: Nov. 20, 2006

These cookies were okay I was hoping for more maple flavor. No one could tell there was maple in the cookies.

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skye

Cooking Level: Intermediate

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Reviewed: Nov. 13, 2006

Yummy! I was afraid of an overwhelming maple taste or too sweet but these are delightful! I couldn't find the maple sugar so I put a few drops maple extract in a sealed container with 1/4 cup white sugar. I shook it for about 15 minutes. Then I poured in 1/2 cup white sugar. There were a few lumps and it was wet sugar until I added the white sugar. I only shook that unitl just mixed. I'm sure it's not as good as maple sugar but it'll do in a pinch. I think these'll be a staple of my Christmas cookie baking!!

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Sarah

Cooking Level: Intermediate

Home Town: Maumee, Ohio, USA

Living In: Hood River, Oregon, USA

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Reviewed: Nov. 2, 2006

great, simple recipe...ended up with super soft cookies! i may lower the amount of sugar next time though...the cookies were a bit too sweet for my tastes. also, next time, i'll add some nutmeg and ginger to try a spicy cookie variation!

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missannieb

Cooking Level: Intermediate

Living In: Houston, Texas, USA

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Reviewed: Oct. 4, 2006

So delicious! It was a little too sweet for me, so maybe next time I'll cut down on the sugar. Other than that, I followed the recipe exactly!

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CINNABUNNY09

Cooking Level: Intermediate

Home Town: Chicago, Illinois, USA

Living In: Austin, Texas, USA

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Reviewed: Sep. 24, 2006

Over all a very good cookie, moist and chewy but not that over the top maple flavour. However, I did not roll the cookies in the maple sugar and that may have made the difference, so next time I will definitely hunt down some maple sugar!!!

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FutureChefShay

Cooking Level: Expert

Home Town: Chippawa, Ontario, Canada

Living In: Welland, Ontario, Canada

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Reviewed: Jun. 24, 2006

Just ok cookie... not super sweet... but a little too doughy for me!

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Kat

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Reviewed: Jun. 19, 2006

This recipe was the ultimate recipe of anybody who is a fan of maple syrup. The texture of the cookie was wonderful, it was soft and chewy and kept that way for a few days or as long as they lasted. The only thing different that I did is that I added toasted coconut and a tablespoon of corn syrup in wich I add to all my recipes. This is a keeper.

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CYNTHIADAVE

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Reviewed: Jun. 15, 2006

I didn't have maple sugar, so I just used cinnamon and sugar. My whole family raved about them. Very soft inside.

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H Max

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Reviewed: Jun. 1, 2006

A great snickerdoodle recipe being that I didn't have any cream of tartar. My husbands new fav cookie. You will not taste maple in this cookie, just the right amount of sweet. Also used cin/sugar to roll in b4 baking. yummo

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stacky

Cooking Level: Intermediate

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Reviewed: May 20, 2006

VERY tasty. Nice and chewy, not crunchy, just how we like them!

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SHANNAO

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Reviewed: May 20, 2006

These cookies are soooo good. My kids ask me to make them all of the time. I've found that if you take them out of the oven when they still look a little wet, then let them set up a couple minutes the texure is much better.

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Angie

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Reviewed: May 15, 2006

They were all right... not the best I've had, but also not the worst. I don't usually have REAL maple syrup on hand, so I used pancake syrup and rolled the dough in regular sugar. Thanks for the recipe, but probably will not make again.

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Bobachai

Cooking Level: Beginning

Home Town: Thousand Oaks, California, USA

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Reviewed: May 8, 2006

Very subtle maple flavor, which is nice. You can tell there is something "special" or "extra" but it's not like a maple slap in the face. The texture is perfect as well. I'm not the biggest Snickerdoodle fan, but I love these cookies. Thank you for sharing them!

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TENENIEL

Cooking Level: Intermediate

Home Town: Seattle, Washington, USA

Living In: Bellingham, Washington, USA

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Reviewed: Apr. 23, 2006

Fabulous cookie! I rolled them in raw sugar crystals instead of regular granulated sugar - yum. I had packed half away to give to a friend, but my kids sniffed them out and finished the lot before I could give them away. Next time I will double the recipe!

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LNZLECCE

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Reviewed: Apr. 4, 2006

They were amazing. All my friends loved them. I by accident added all the sugar in stead of rolling the balls in the sugar and they turned out yummier than just rolling them in the sugar.

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KATHMASTER

Cooking Level: Intermediate

Home Town: Plantation, Florida, USA

Living In: Orlando, Florida, USA

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Reviewed: Mar. 10, 2006

I was pleasantly surprised by these cookies. I didn't have real maple syrup so I just used regular pancake syrup. I also used half brown sugar half white sugar in the dough, but next time I think I will just use white sugar. I can't wait to try them with real syrup. The husband loved them!

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Gretchen B

Cooking Level: Intermediate

Home Town: Riverside, California, USA

Living In: Highland Park, New Jersey, USA

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Ultimate Maple Snickerdoodles

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