Making Maple Snickerdoodle Cookies is a straightforward process. Just follow these steps:

1. Preheat the Oven: Begin by preheating your oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. Mix Dry Ingredients: In a large bowl, whisk together the flour, baking powder, cream of tartar, salt, and cinnamon. Set aside.
3. Combine Wet Ingredients: In another bowl, cream together the softened butter, granulated sugar, maple syrup, eggs, and vanilla extract until smooth and well combined.
4. Combine Mixtures: Gradually add the dry ingredients to the wet mixture, stirring until everything is well incorporated and a dough forms.
5. Chill the Dough: Optional but recommended—chill the dough in the refrigerator for about 10-15 minutes to make it easier to handle.
6. Roll the Cookies: In a small bowl, combine the sugar and ground cinnamon for rolling. Scoop tablespoons of dough and roll each into a ball. Roll the balls in the cinnamon-sugar mixture until fully coated.
7. Place on Baking Sheet: Arrange the rolled cookie dough balls on the prepared baking sheet, spacing them about 2 inches apart to allow for spreading.
8. Bake: Place the baking sheet in the preheated oven and bake for 10-12 minutes, or until the edges are lightly golden but the tops still appear soft.
9. Cool: Remove the cookies from the oven and allow them to cool on the baking sheet for 5 minutes. Then transfer them to wire racks to cool completely.

With these steps, you’ll create a batch of amazing Maple Snickerdoodle Cookies that are sure to impress.