These snickerdoodles are a cookie lover’s dream. Soft and chewy with a hint of maple flavor and a sprinkle of sugar, this is one irresistible cookie!
- 2 cups all-purpose flour
- 1 tsp cream of tartar
- 1 tsp baking soda
- 1 1/2 tsp cinnamon
- 1/4 tsp salt
- 3/4 cup (12 TBSP) unsalted butter, room temperature
- 1 cup granulated sugar, plus 1/4 cup for coating cookies
- 1/4 cup light brown sugar
- 1 large egg, room temperature
- 1/4 cup pure maple syrup
- 1 tsp vanilla extract
- Preheat oven to 375 degrees.
- Line two baking sheets with parchment paper and set aside.
- Fill a small bowl with 1/4 cup of granulated sugar to roll the dough balls in before baking. Set aside until ready to use.
- In a medium bowl, whisk together the flour, cream of tartar, baking soda, cinnamon and salt. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugars together on medium high speed until light and fluffy, about 3-4 minutes.
- Add egg and vanilla, mix until combined. Scrape down the sides of the bowl with a spatula as needed.
- Add maple syrup and mix on low speed until incorporated.
- Add the flour mixture in three additions, stopping to scrape down the sides of the bowl as needed.
- Once flour is fully incorporated, remove the bowl from the mixer, cover with plastic wrap and refrigerate for 15-20 minutes.
- Remove from refrigerator and roll dough into 1 inch balls.
- Coat the balls in the reserved sugar, covering thoroughly.
- Place on a baking sheet 2-3 inches apart and bake for 8-9 minutes or until tops are cracked and center is barely set. Cracks will still look under-baked but will continue to bake once removed from the oven.
- Do not over bake.
- Dust tops with extra sugar if desired.
- Cool cookies on the baking sheet for 5 minutes then transfer to a cooling rack.
Store cookies tightly wrapped in a cool, dry place.
May be frozen.