Snickerdoodle Cookies With Vanilla And Maple
Classic sinckerdoodle cookies get an update with the addition of maple syrup and vanilla, giving their flavor more depth while still preserving that crispy on the outside, chewy on the inside consistency that we all know and love. The perfect cookie to add to your holiday baking, or, let’s be honest, any time at all.
Ingredients
- 1 cup butter, softened
- 1 ½ cup sugar
- 2 large eggs
- 1 teaspoon vanilla
- 1 teaspoon maple syrup
- 2 ¾ cup flour
- 2 teaspoon cream of tartar
- 1 teaspoon banking soda
- ½ teaspoon salt
- 2 tablespoon sugar
- 2 tablespoon cinnamon
Instructions
- Preheat oven to 400 degrees.
- Using a hand or stand mixer, cream the butter and sugar together until light and fluffy (About 4 minutes). Add in the 2 eggs, vanilla, and maple syrup and mix well.
- Sift together flour, cream of tartar, baking soda and salt.
- Slowly add the dry ingredients to the butter mixture. To make the dough easier to handle, refrigerate for up to 1 hour if desired.
- Combine sugar and cinnamon in a small bowl.
- Roll dough into balls, and roll each ball into the mixture of sugar and cinnamon.
- Bake for 5 to 8 minutes. The cookies will only just have started to brown when they’re ready to come out of the oven.
- Allow snickerdoodle cookies to cool for 5 minutes before transferring to a wire rack to cool completely. Be careful not to transfer them too soon - until completely cooled, they’re pretty delicate.
- Store in an airtight container for up to a week, or freeze for up to 3 months.
Tried this recipe?Let me know how it was!