These maple snickerdoodles are such a fun take on a classic cookie! The maple glaze is so rich and perfect for Fall.
It's no secret that I simply love all things maple flavored. And I also love snickerdoodles because, well, who doesn't? So it seemed to me like a pretty great idea to combine these two things for a new Fall cookie. You're welcome.
I essentially took my easy snickerdoodle recipe (because why mess with a good thing?) and adapted it to add a deliciously rich maple glaze. There's just something so warm about the maple + cinnamon + sugar combination that I think is perfect for this time of year.
If you whip up a batch of there gluten free maple snickerdoodles, I guarantee they will be gone in a flash. So you may want to make a few batches while you are at it 😉 I think these would also be a huge hit at a friendsgiving dinner. Just saying...
Why You'll Love These Cookies...
- First of all, they're EASY. Which is always a huge plus in my book. If you've made traditional snickerdoodles before, then you know the drill.
- There's no chill time! While chilling cookie dough is extremely important in certain recipes, we won't be doing that here. Which means you can enjoy your cookies that much faster.
- Like I said, the maple glaze is completely irresistible. It works so well with the cinnamon sugar topping. Trust me on this one.
What You'll Need...
Why Do You Need Cream of Tartar in Snickerdoodles?
This is a very common question that comes up when it comes to baking snickerdoodles. Cream of tartar is a leavening agent, much like baking soda and baking powder. It helps give your cookies a bit of lift.
What's unique about this particular ingredient, though, is it also lends a tangy taste, which you have likely come to know and love in traditional snickerdoodles. It also gives the final cookies a chewiness, too.
How To Make...
To make my gluten free maple snickerdoodles, we'll start with combining all of our dry ingredients in a bowl. Set that aside until we're ready to use it.
Next, use your mixer to cream the butter with the sugar until completely smooth. Add in the yogurt and vanilla extract and give it one quick mix to combine. Now just mix in your dry ingredients (either stir by hand or mix on low speed) until you have your cookie dough!
In a small bowl, mix together the cinnamon and sugar for rolling. Scoop out pieces of cookie dough and roll into balls, then roll in the cinnamon sugar topping. Arrange on a lined baking sheet and bake on 375ºF for around 8-10 minutes.
To make the maple glaze, simply stir the powdered sugar, maple syrup, and whole milk together. Drizzle onto the cooled cookies... and enjoy!
Tips For Making The Best Gluten Free Snickerdoodles...
- As always, I highly recommend weighing your flour using a scale. This is the best way to ensure accuracy! Not all GF flour blends are created equal, so yours may weigh more or less than mine. We'll need 210 grams of flour for this recipe. I use Bob's Red Mill 1 to 1.
- When making the glaze, you may want to sift the powdered sugar. I don't always do this, but use your best judgment based on how clumpy your powdered sugar is.
- Make sure to use 100% pure maple syrup. None of that pancake syrup stuff! Those tend to have funky added ingredients.
- For dairy-free snickerdoodles, you will need to sub in your favorite non-dairy butter and yogurt. I would suggest using non-dairy yogurt that is similar in texture to regular Greek yogurt. Also, use non-dairy milk for the glaze.
Did you try my maple snickerdoodles? Leave me a comment below or tag me on Instagram @justastastyblog and #justastastyblog!
For More Gluten Free Cookie Recipes, Try My...
Maple Snickerdoodles - Gluten Free, Eggless
- 1 ¾ cups (210g) gluten free flour blend
- 1 teaspoon cream of tartar
- ½ teaspoon baking soda
- ½ teaspoon cinnamon
- ¼ teaspoon salt
- ½ cup (113g) unsalted butter room temperature
- ¾ cup (150g) granulated sugar
- ¼ cup (56g) Greek yogurt room temperature
- ½ teaspoon vanilla extract
For the topping:
- ¼ cup (50g) granulated sugar
- ½ teaspoon cinnamon
For the maple glaze:
- ½ cup (60g) powdered sugar
- 2 tablespoons maple syrup
- 1 tablespoon whole milk
- Preheat oven to 375°F. Line a baking sheet with parchment paper and set aside.
- In a small bowl, whisk together the flour, cream of tartar, baking soda, cinnamon, and salt. Set aside.
- In a separate bowl, using a hand mixer or a stand mixer fitted with the paddle attachment, cream the butter with the sugar. Add the yogurt and vanilla and mix. Stir in the dry ingredients until combined.
- Make the topping in a small bowl by combining the sugar and cinnamon. Using your hands, break off pieces of cookie dough, roll into a ball, and roll in the cinnamon-sugar topping. Place on baking sheet, 1-2 inches apart, and bake for 8-10 minutes. Allow the cookies to cool on the baking sheet for 10 minutes before transferring to a wire cooling rack. Cool completely before glazing.
- To make the glaze, stir the powdered sugar, maple syrup, and milk together until smooth.