Snickerdoodles, the classic cookies with the quirky name, take on a marvelous maple flair in this variation. Make sure to look for maple sugar, available through Savor New York, or at maple or farm stands. It makes a significant difference in flavor.
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1 1/2 teaspoons ground cinnamon
- 1/2 cup butter, softened
- 1 cup white sugar
- 1/4 cup pure NY maple syrup
- 1 egg
- 1/2 cup white sugar
- 1/4 cup maple sugar
Preheat oven to 350 degrees. Stir flour, baking powder, baking soda, and cinnamon together and 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 the dry ingredients until just mixed. In a small dish, mix together the remaining 1/2 cup white sugar and the maple 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 to 10 minutes in the preheated oven. Cookies will be crackly on top and look underdone in the middle. Remove from cookie sheets to cool on wire racks.
