Introduction
There’s nothing quite like the warm, inviting aroma of cookies baking in your oven, especially when those cookies are Maple Snickerdoodles. Sweet, chewy, and sprinkled with a hint of cinnamon, these delightful treats offer a deliciously unique twist on the classic snickerdoodle by incorporating rich, natural maple syrup. Whether you’re looking to satisfy a sweet tooth or impress guests at your next gathering, these cookies are sure to bring smiles all around!
Ingredients
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup packed brown sugar
- 1/4 cup pure maple syrup
- 2 large eggs
- 3 1/2 cups all-purpose flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
Prep Time, Cook Time, Total Time, Yield
Prep Time: 15 minutes
Cook Time: 10-12 minutes
Total Time: 25-27 minutes
Yield: About 36 cookies
Directions and Instructions
- Preheat your oven to 350°F (175°C) and line your baking sheets with parchment paper to prevent sticking.
- In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy, creating a wonderful base for your cookies.
- Add the pure maple syrup and eggs to this mixture, beating well until everything is fully incorporated and smooth.
- In another bowl, whisk together the all-purpose flour, cream of tartar, baking soda, salt, and cinnamon, allowing the spices to dance together.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined. Be careful not to over-mix; you want to keep that lovely, tender texture!
- Using a cookie scoop or a tablespoon, drop spoonfuls of dough onto the prepared baking sheets, making sure to leave about 2 inches of space between each cookie to allow for spreading.
- Bake in the preheated oven for 10-12 minutes, or until the edges start to turn a lovely golden brown and the centers look set.
- Once done, allow the cookies to cool on the baking sheets for a few minutes before transferring them to wire racks to cool completely. Enjoy the sweet aroma as they cool!
Notes or Tips
For an extra hint of flavor, consider rolling the dough balls in cinnamon sugar before baking. To do this, simply mix together 1/4 cup of granulated sugar with an additional 1 tablespoon of ground cinnamon, and coat the dough balls just before they hit the baking sheet. This will give your Maple Snickerdoodles a delightful sparkly finish!
Cooking Techniques
This recipe employs basic baking techniques that are perfect for both novice and experienced bakers. Creaming butter and sugars creates air pockets in the mixture, ensuring your cookies are light and fluffy. Additionally, the use of cream of tartar helps to stabilize the dough and gives the cookies a perfect texture. Just remember, patience is key—allowing the cookies to cool on the baking sheets helps to maintain their shape!
FAQ
Q: Can I use margarine instead of butter?
A: While butter provides the best flavor and texture, you can substitute margarine if necessary. Just be sure to select a stick margarine for better results.
Q: How do I store the leftovers?
A: Store your Maple Snickerdoodles in an airtight container at room temperature for up to a week. If you want to keep them longer, consider freezing the cookies in a freezer-safe container for up to three months!
Conclusion
Whether you’re baking for a special occasion or simply wanting to enjoy a cozy treat at home, these Maple Snickerdoodles are a delightful addition to your recipe collection. The rich taste of maple combined with that classic snickerdoodle charm will surely become a favorite! Gather your ingredients, turn on your oven, and let the sweet baking magic begin. Happy baking!