Maple Cinnamon Snickerdoodles

Maple Cinnamon Snickerdoodles are a delightful twist on the classic cookie, combining the warm flavors of cinnamon and maple syrup to create a cozy treat perfect for any time of the year.

Prep time: 15 minutes
Cook time: 12 minutes
Serves: 24

Ingredients

2 3/4 cups all-purpose flour

1 teaspoon cream of tartar

1/2 teaspoon baking soda

1/4 teaspoon salt

1 cup unsalted butter, softened

1 1/2 cups granulated sugar

2 tablespoons maple syrup

2 large eggs

1 teaspoon vanilla extract

1/4 cup granulated sugar (for rolling)

2 teaspoons ground cinnamon

Instructions

1. Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.

2. In a medium bowl, whisk together the flour, cream of tartar, baking soda, and salt.

3. In a large bowl, cream together the softened butter and 1 1/2 cups of granulated sugar until light and fluffy.

4. Beat in the maple syrup, eggs, and vanilla extract until well combined.

5. Gradually add the dry ingredients to the wet mixture, mixing until just combined.

6. In a small bowl, mix 1/4 cup sugar with the ground cinnamon.

7. Scoop tablespoon-sized portions of dough, roll into balls, and then roll in the cinnamon-sugar mixture.

8. Place the dough balls onto the prepared baking sheets, spacing them about 2 inches apart.

9. Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden.

10. Allow the cookies to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.

Storage

Store the cookies in an airtight container at room temperature for up to 1 week.

Reheating

To reheat, place cookies in a preheated oven at 300°F for 2-3 minutes, or microwave on low for about 10 seconds.

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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.