These soft and chewy maple snickerdoodles are the best. My daughter loves snickerdoodles in general but considering she lives on a maple farm, she loves this version the most. I’ve adapted it from its original recipe found at (www.alattefood.com)
Ingredients
Maple Snickerdoodles:
- 3/4 cup butter, softened
- 3/4 cup granulated sugar
- 1/4 cup brown sugar
- 1/4 cup pure maple syrup
- 2 tsp vanilla extract
- 1 egg
- 2 tsp baking soda
- 2 1/4 cups all purpose flour
- 1 1/2 tsp ground cinnamon
- 1 tsp cream of tartar
- 1/2 tsp salt
Maple Sprinkles and Cinnamon Coating:
- 1/4 cup maple sprinkles
- 1 Tbsp ground cinnamon
Method
- Cream butter, granulated sugar, and brown sugar together, until light and fluffy.
- Add in maple syrup, vanilla extract, and egg; beat until well combined.
- Sift dry ingredients together in a separate bowl, and slowly incorporate into the wet ingredients.
- Chill dough for at least 1 hour.
- Preheat oven to 375 degrees and line a baking sheet with parchment paper.
- Mix cinnamon and maple sprinkles together in a small bowl.
- Roll dough into about 1 1/2″ balls, and press the top of ball into the coating mixture. Place 2″ apart on the baking sheet, and bake for 8-10 minutes, or until tops have cracked and the cookies are set.
Don’t worry – if you don’t have maple sprinkles you can just use regular sugar (but maple sprinkles are much more fun…)
Recipe adapted from: https://www.alattefood.com/maple-snickerdoodles/ (click for full recipe and notes)