Fall is here, and I couldn’t be happier! I love this time of year. Cool, crisp air, colorful foliage, and of course, the flavors of the season! Pumpkin spice and all things pumpkin-related are definitely go-to’s, but I’m personally a fan of maple. That’s why I was so excited to try this recipe. With everything I love about chewy, cinnamony snickerdoodles, plus maple syrup, I knew this was going to be a hit!

To get started on these delicious fall cookies, cream together butter, granulated sugar, and brown sugar in a large bowl until light and fluffy. Add maple syrup, vanilla extract, and egg; beat until well combined.

In a separate bowl, sift dry ingredients together. Slowly incorporate dry ingredients into wet ingredients. Now, here comes the hard part. Chill dough for at least 1 hour. I know, I know, I hate waiting, too. But trust me, it’s worth it!

When the long wait is finally over, preheat the oven to 375 degrees and line a baking sheet with parchment paper. Prepare the cinnamon sugar topping by mixing cinnamon and sugar together in a small bowl. Roll dough into about 1 1/2″ balls, and then roll in cinnamon sugar. Place 2″ apart on the baking sheet, and bake for 8-10 minutes, or until tops have cracked and the cookies are set.

If you’re looking for a unique cookie with all the flavors of fall, these maple snickerdoodles are just the thing! Be warned, these cookies will disappear fast! You may want to make a double batch. Get the full ingredient list and step-by-step instructions below!