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Maple Snickerdoodles

Maple Snickerdoodles

My kids finally finished off their holiday candy so I got back to making treats for their school lunches. I found a recipe for these maple snickerdoodle cookies on A Latte Food that looked irresistible, especially since my family loves snickerdoodles! I think maple and cinnamon pair nicely together so I knew these cookies would be delicious. My kids enjoyed one fresh from the oven and loved them. I’ll admit that I ate part of the “broken” one and it was amazing. Seriously amazing.

Maple Snickerdoodles

How to Make Maple Snickerdoodles

In a large bowl, cream the butter, white sugar, and brown sugar together, until creamy and fluffy. Add in the maple syrup, vanilla paste, and egg; beat until well combined.

Sift dry ingredients together in a separate bowl, and slowly add them to the wet ingredients. Place the dough in the refrigerator for 30 minutes.

Preheat the oven to 375 degrees. Line a baking sheet with a silpat mat.

Mix the cinnamon and sugar together in a small bowl.

Roll dough into small balls, and roll in the cinnamon-sugar mixture. Place 2 inches apart on the baking sheet, and bake for 8-10 minutes, or until tops have cracked and the cookies are set.

Maple Snickerdoodles

Remove from the oven and let cool for a few minutes before moving them to a cooling rack. Serve with ice-cold milk. Enjoy!

Maple Snickerdoodles

Maple Snickerdoodles

Maple Snickerdoodles

Prep Time: 10 minutes
Cook Time: 9 minutes
Total Time: 19 minutes
Course: Dessert
Servings: 30 cookies
Author: Pam - For the Love of Cooking

Ingredients

  • Maple Snickerdoodles:
  • 12 tbsp unsalted butter softened
  • 3/4 cup white sugar
  • 1/4 cup brown sugar
  • 1/4 cup pure maple syrup
  • 2 tsp vanilla paste
  • 1 egg
  • 2 tsp baking soda
  • 2 1/4 cups flour
  • 1 1/2 tsp cinnamon
  • 1 tsp cream of tartar
  • 1/2 tsp salt
  • Cinnamon Sugar Coating:
  • 2 tbsp white sugar
  • 1/2-1 tsp ground cinnamon to taste

Instructions

  • In a large bowl, cream the butter, white sugar, and brown sugar together, until creamy and fluffy.
  • Add in the maple syrup, vanilla paste, and egg; beat until well combined.
  • Sift dry ingredients together in a separate bowl, and slowly add them to the wet ingredients.
  • Place the dough in the refrigerator for 30 minutes.
  • Preheat the oven to 375 degrees. Line a baking sheet with a silpat mat.
  • Mix the cinnamon and sugar together in a small bowl.
  • Roll dough into small balls, and roll in the cinnamon-sugar mixture.
  • Place 2 inches apart on the baking sheet, and bake for 8-10 minutes, or until tops have cracked and the cookies are set.
  • Remove from the oven and let cool for a few minutes before moving them to a cooling rack. Serve with ice-cold milk. Enjoy!
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