I was very intrigued by this unique combination of maple and snickerdoodle and made this cookie within minutes of reading the recipe. I am glad I did because these were a big hit. The maple flavor is not too strong or overpowering, it just adds a nice little unexpected touch in a snickerdoodle.
They were soft, chewy, cinnamony, sugary, mapley, and downright delicious. When they first came out of the oven I literally had to shoo Ethan out of the kitchen. He was inhaling them, I wasn’t going to have any for my care packages. I limited him to 6, he had already eaten 2, so I set aside 4 more. I have since made another batch.
Source: Allrecipes.com, via PreventionRD
2 cups of All-Purpose Flour
1 1/2 teaspoon of Baking Powder
1/4 teaspoon of Baking Soda
1 1/2 teaspoon of Cinnamon
1/2 cup of Butter
1 1/2 cups of Sugar, divided
1/4 cup + 3 tablespoons of Real Maple Syrup, divided
First, pre-heat your oven to 350 degrees.
Now, line two cookie sheets with parchment paper. Set aside.
Next, in a medium bowl, whisk together the flour, baking powder, baking soda, and cinnamon. Set aside.
Now, in a large bowl, cream together the butter and sugar until creamy. Beat in the egg and 3 tablespoons of maple syrup. Gradually add the dry ingredients until just mixed.
Next, in a small bowl, stir the 1/2 cup of sugar and 1/4 cup of maple syrup together. Set aside, next to the cookie sheets.
Now, form the dough into 1 inch balls, then roll it in the maple/sugar mixture, and place on the cookie sheet. Place them 2 inches apart.
Bake 8-9 minutes. The cookies will be crackly and not look set in the middle yet, they are ready. Remove from the cookie sheets and place on a wire rack to cool.
Yields: approx. 3 dozen
The Barbee Housewife