1. Prepare for Baking: Setting the Stage for Success

1. Preheat Oven: Preheat your oven to 350°F (175°C).
2. Position Racks: Place two oven racks near the center of the oven for even baking.
3. Line Baking Sheets: Line two large baking sheets with parchment paper.

2. Combine Dry Ingredients: Ensuring Even Flavor Distribution

1. Whisk Together: In a medium bowl, whisk together the all-purpose flour, cornstarch, baking soda, salt, cinnamon, and cream of tartar.
   • Tip: Whisking helps to aerate the dry ingredients and ensures that the leavening agents and spices are evenly distributed.
2. Set Aside: Set the bowl of dry ingredients aside while you prepare the wet ingredients.

3. Cream Butter and Sugars: Creating a Light and Fluffy Base

1. Combine Butter and Sugars: In a large mixing bowl, using a hand mixer or a stand mixer fitted with the paddle attachment, beat together the softened butter, brown sugar, and granulated sugar.
2. Cream Until Light and Fluffy: Beat on medium speed until the mixture is light and creamy, about 1-2 minutes. This process incorporates air into the mixture, which contributes to the soft texture of the cookies.
   • Tip: The butter should be softened but still cool to the touch. It should not be melted or overly soft.

4. Add Wet Ingredients: Incorporating Maple Flavor and Moisture

1. Add Maple Syrup, Egg, and Maple Extract: Add the pure maple syrup, egg, and maple extract to the creamed butter and sugar mixture.
2. Beat Until Combined: Beat on medium speed until all the wet ingredients are fully incorporated and the mixture is smooth. Scrape down the sides and bottom of the bowl as needed to ensure everything is evenly mixed.

5. Gradually Add Dry Ingredients: Bringing the Dough Together

1. Add Flour Mixture: With the mixer running on low speed, gradually add the flour mixture to the wet ingredients, mixing until just combined.
   • Tip: Be careful not to overmix the dough, as this can lead to tough cookies. Stop mixing as soon as the flour is incorporated and there are no visible streaks remaining.

6. Prepare the Cinnamon Sugar Coating: A Sweet and Spicy Crust

1. Combine Sugar and Cinnamon: In a shallow bowl, combine the granulated sugar and ground cinnamon for the coating.
2. Stir Well: Stir together until the cinnamon is evenly distributed throughout the sugar.

7. Shape and Coat the Cookies: Creating the Signature Snickerdoodle Look

1. Scoop Dough: Use a 3-tablespoon cookie scoop (or a spoon) to scoop out portions of dough.
   • Tip: Using a cookie scoop ensures that the cookies are all roughly the same size, which helps them bake evenly.
2. Roll into Balls: Roll each portion of dough between your palms to form a smooth ball.
3. Coat in Cinnamon Sugar: Roll each dough ball in the cinnamon-sugar mixture until it’s completely coated.
4. Place on Baking Sheets: Place the coated dough balls on the prepared baking sheets, leaving about 2 inches between each cookie to allow for spreading.
   • Tip: Do not flatten the dough balls. They should remain in a ball shape to ensure a nice thickness after baking.

8. Bake to Golden Perfection: Achieving a Soft and Chewy Texture

1. Bake: Bake the cookies in the preheated oven for 11-13 minutes.
2. Check for Doneness: The cookies are done when the edges are set and just starting to turn golden brown, but the centers are still slightly soft and underdone. They should be so soft that you cannot pick them up off the baking sheet without them falling apart.
   • Tip: The cookies will continue to bake and firm up as they cool on the baking sheet. It is crucial that you do not overbake these cookies.
3. Cool on Baking Sheets: Remove the baking sheets from the oven and place them on wire racks to cool completely.
   • Important: Do not try to move the cookies to a wire rack immediately after baking, as they will be too soft and will likely break. They need to cool and set on the baking sheet.