MAPLE SNICKERDOODLES
www.RecipeGirl.com
2 cups all-purpose flour
1½ tsp baking powder
¼ tsp baking soda
1½ tsp ground cinnamon
½ cup butter, softened
1 cup granulated sugar
3 Tbs real maple syrup
1 large egg
SUGAR TOPPING:
½ cup granulated white sugar
½ cup maple sugar
1. Preheat oven to 350°F.
2. Stir together flour, baking powder, baking soda, and cinnamon. Set aside.
3. In a large bowl, cream together butter and sugar until light and fluffy. Beat in egg and syrup. Gradually blend in dry ingredients until just mixed. In a small dish, mix together the topping sugars.
4. Roll dough into 1-inch balls, and roll the balls in the sugar mixture. Place cookies 2 inches apart on ungreased cookie sheets.
5. Bake 8 to 10 minutes in the preheated oven. Cookies will be crackly on top and look wet in the middle. Remove from cookie sheets to cool on wire racks.
Yield: 3 dozen
Recipe Source: Adapted from Allrecipes
Cooking Tips
*If you cannot find maple sugar, mix 1/2 cup regular sugar with 1 Tbsp. maple syrup. Stir until well combined and clumps are gone.
PRINT THIS RECIPE using your browser’s ‘print’ function. It’s automatically formatted to print recipe & picture only.
RATE THIS RECIPE[ratings]
“Really, really good fall cookie recipe. Just a hint of maple flavor in my favorite Snickerdoodles!”
-San Diego, CA
One Comment
For the cinnamon sugar topping…it doesn’t call for cinnamon in the ingredients, but only in the title. Can you clarify whether cinnamon should go in the topping with the maple sugar? Thanks! Great recipes, I’ve enjoyed everything I’ve made, and I’ve made a LOT of your recipes!!
[Reply]
Lori Lange Reply:
November 22nd, 2009 at 3:44 PM
Hi Jennifer, The cinnamon only goes into the cookie dough. The two sugars are mixed to roll the balls of dough in. I apologize- “Cinnamon-sugar topping” should have read “sugar topping.” I’ve made the correction.
Sorry about that- thanks for pointing that out, and I’m glad you’re enjoying the recipes!
[Reply]