Maple Snickerdoodles

"A man is better pleased when he has a good dinner, than when his wife talks Greek."

- Dr. Samuel Johnson, from the General Foods Kitchens Cookbook, 1959.

 

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Ultimate Maple Snickerdoodles

 

Submitted by:

Stacey D-J

Servings:

 

Preparation time:

 

Ingredients:

Cookies:

2 cups all-purpose flour

1 ½ teaspoons baking powder

¼ teaspoon baking soda

1 ½ teaspoons ground cinnamon

½ cup butter, softened

1 cup white sugar

3 tablespoons real maple syrup

1 egg

½ cup white sugar

¼ cup maple sugar (or may use all maple sugar - or light brown sugar if maple sugar is not available)

Directions:

Preheat oven to 350 degrees.

Stir together flour, baking powder, baking soda, and cinnamon. Set aside.

In a large bowl, cream together the butter and 1 cup of white sugar until light and fluffy. Beat in the egg and maple syrup. Gradually blend in dry ingredients until just mixed. In a small dish, mix together the remaining white sugar and the maple (or brown) sugar. Roll dough into 1-inch balls and roll the balls in the sugar mixture. Place cookies 2 inches apart on ungreased cookie sheets. Bake 8-10 minutes; cookies will be crackly on top and look wet in the middle. Remove from oven and cool on wire racks.

Notes:

These are great little snickerdoodles – chewy with pretty crackling on the outside. Just as good with brown sugar instead of maple.