Maple Snickerdoodles

I barely baked cookies over the Christmas holiday and was in the mood to do some baking the other day. Cookies it was! My kids like snickerdoodles – they’re also super easy to make. This recipe has a little bit of a twist with the addition of maple syrup and they’re so good. I don’t think I’ll make regular snickerdoodles anymore now that I’ve tried them this way. The maple is the perfect addition to the cinnamon-sugar in this cookie. They’re soft and chewy and oh sooo good!

3/4 cup unsalted butter, softened at room temperature

3/4 cup sugar

1/4 cup packed brown sugar

1/4 cup pure maple syrup

2 tsp vanilla

1 egg

2 tsp baking soda

2 1/4 cup flour

1 1/2 tsp ground cinnamon

1 tsp cream of tartar

1/2 tsp salt

Cinnamon-Sugar Mixture

1/4 cup sugar

1 Tbsp ground cinnamon

In a medium bowl, sift together the flour, baking soda, cinnamon, cream of tartar and salt. Set aside. In a separate bowl, cream together the butter and sugars until light and fluffy with a hand mixer. Add in the maple syrup, vanilla and egg. Beat together until combined. Slowly add in the dry ingredients into the wet mixture. Mix until combine.

Place the cookie dough in the refrigerator and chill for at least an hour. When ready to bake, preheat your oven to 375 degrees. Line two baking sheets with parchment paper. Mix together a 1/4 cup of sugar and tablespoon of cinnamon in a small bowl. Roll the chilled dough into 1 1/2″ sized ball and then roll in the cinnamon-sugar mixture. Place on the prepared baking sheets, 2 inches apart. Bake for 8 to 10 minutes or until the tops have cracked and the cookies are set. Allow to cool for 5 minutes on the baking sheet and then transfer for a wire rack until completely cooled.

Source: A Latte Food


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