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Maple Snickerdoodles

These cookies are soft/chewy and nibble sized. Not intensely sweet they please an adults palate as well. They are one of my husbands favorite cookies for me to bake up.

Maple Snickerdoodle Cookie

Preheat oven to 350*

Mix together in a small bowl:

2 cups all purpose flour

1 1/2 tsp baking powder

1/4 tsp baking soda

1 1/ tsp ground cinnamon

In the bowl of a stand mixer add:

1 cup white sugar

1/2 cup unsalted butter, room tempature

Beat the sugar and butter till light and fluffy. Add in:

1 large egg

3 Tbsp real maple syrup

Making the dough
Making the dough

Once blended in, turn your mixer down to low and slowly add in the dry ingredients. Beat till the flour is incorprated and the cookie dough pulls together.

Take a wide bowl and put 1/2 cup white sugar in it. This will be used to roll the cookies in.

Using a size 60 disher, portion out 36 balls of cookie dough. Roll in sugar and put on 3 cookie trays.

Bake at 350* for 10-16 minutes. This will depend on how hot your oven is. Mine does them at around 13. They cookies will spread a bit and crack on top – though they will still look ‘wet’ in the cracks. They firm up when they sit yet stay chewy inside.

Makes 3 dozen (36).

Cooling
Cooling

Recipe & ingredient notes:

Flour used was King Arthur flour, organic eggs and organic white sugar from Trader Joes (good source for KA flour as well).

Dishers are a great tool to have in your kitchen. I have picked up mine at restuarant supply stores such as Cash n’ Carry in the PNW region. They really help with getting uniform sized cookies!

~Sarah

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