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These maple snickerdoodles are a delightful twist on a beloved classic. A rich maple glaze pairs perfectly with the warm cinnamon-sugar coating, making these cookies ideal for autumn gatherings.
I adore maple-flavored treats, and snickerdoodles are a longtime favorite — so combining them felt like a natural idea for a cozy fall cookie. I adapted my easy snickerdoodle base and finished the cookies with a luscious maple glaze for an extra layer of flavor.
The maple, cinnamon, and sugar blend gives these cookies a comforting, slightly spiced profile that’s perfect for chilly days, holiday bake sales, or a Friendsgiving dessert table. These are gluten-free and eggless, but still soft, chewy, and irresistibly flavorful.
Why You’ll Love These Cookies…
- They’re simple to make — if you’ve baked snickerdoodles before, the method will feel familiar.
- No chilling required, so you can enjoy freshly baked cookies sooner.
- The maple glaze elevates the classic cinnamon-sugar topping with a deep, sweet finish.
What You’ll Need…
Why Do You Need Cream of Tartar in Snickerdoodles?
Cream of tartar acts as a leavening agent and helps give snickerdoodles their characteristic lift and chew. It also contributes a subtle tang that balances the sweetness and is part of what defines the traditional snickerdoodle flavor.
How To Make…
Start by whisking together the dry ingredients and set them aside. In a separate bowl, cream the butter and sugar until smooth, then add the yogurt and vanilla. Mix in the dry ingredients until a soft dough forms.
Combine cinnamon and sugar in a small bowl for rolling. Scoop dough into balls, roll each in the cinnamon-sugar, and place them on a parchment-lined baking sheet about 1–2 inches apart. Bake at 375ºF for 8–10 minutes. Let the cookies rest on the baking sheet for 10 minutes before transferring to a wire rack to cool completely.
For the maple glaze, whisk together powdered sugar, maple syrup, and milk until smooth. Drizzle or spread the glaze over cooled cookies and allow it to set before serving.
Tips For Making The Best Gluten Free Snickerdoodles…
- Weigh your flour for accuracy — different gluten-free blends vary in density. This recipe uses 210 grams (about 1 ¾ cups) of a 1:1 gluten-free flour blend.
- Sift the powdered sugar for the glaze if it’s clumpy to ensure a smooth finish.
- Use 100% pure maple syrup for authentic flavor; pancake syrups often contain additives that alter the taste.
Ingredient Substitutions…
- To make these dairy-free, substitute non-dairy butter, a thick non-dairy yogurt (similar to Greek yogurt), and use plant-based milk in the glaze.
Did you try my maple snickerdoodles? Leave a comment below or tag me on Instagram @justastastyblog and #justastastyblog!
For More Gluten Free Cookie Recipes, Try My…
- Triple chocolate cookies
- Classic chocolate chip cookies
- Apple pie cookies
- Cheesecake stuffed cookies
📖 Recipe
Maple Snickerdoodles – Gluten Free, Eggless
Ingredients
- 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
Instructions
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Preheat oven to 375°F. Line a baking sheet with parchment paper and set aside.
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In a small bowl, whisk together the flour, cream of tartar, baking soda, cinnamon, and salt. Set aside.
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In a separate bowl, using a hand mixer or stand mixer with the paddle attachment, cream the butter and sugar until smooth. Add the yogurt and vanilla, then stir in the dry ingredients until combined.
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Make the topping by mixing the sugar and cinnamon. Break off pieces of dough, roll into balls, coat in the cinnamon-sugar, and place on the baking sheet 1–2 inches apart. Bake 8–10 minutes. Let cookies cool on the baking sheet for 10 minutes before transferring to a wire rack. Cool completely before glazing.
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For the glaze, whisk together powdered sugar, maple syrup, and milk until smooth. Drizzle over cooled cookies and allow the glaze to set.