Maple Snickerdoodle Cookies
Ingredients
- 3/4 cup + 2 Tbsp softened unsalted butter
- 3/4 cup brown sugar
- 1/4 cup granulated sugar
- 1 large egg
- 1/2 tsp maple extract
- 1/4 cup maple syrup
- 2 1/4 cups all-purpose flour
- 2 tsp cornstarch
- 3/4 tsp baking soda
- 1/2 tsp salt
- 2 tsp ground cinnamon
- 1/2 tsp cream of tartar
Cinnamon Sugar Rolling Dust:
- 1/4 cup granulated sugar
- 2 tsp ground cinnamon
Instructions
- Preheat your oven to 350 degrees.
- In the bowl of a stand mixer fitted with the paddle attachment, cream together the softened butter, brown sugar, and granulated sugar for approximately 2 minutes until the mixture is creamy and well combined. Add the egg, maple syrup, and maple extract and mix until fully incorporated.
- In a separate bowl, whisk together the all-purpose flour, cornstarch, baking soda, salt, ground cinnamon, and cream of tartar.
- Gradually add the dry ingredients to the wet ingredients in the mixer bowl. Mix until all the ingredients come together, creating a fluffy cookie dough.
- For the cinnamon sugar rolling dust, combine the granulated sugar and ground cinnamon in a shallow bowl.
- Scoop out about 3 tablespoons of cookie dough and roll it into a ball. Drop the dough ball into the cinnamon sugar dust and roll it around to coat the outside evenly. Place the coated dough ball on a baking sheet lined with parchment paper, spacing them 2-3 inches apart.
- Bake the cookies in the preheated oven for 13-14 minutes, or until the edges are lightly golden and the centers are still slightly undercooked.
- Once out of the oven, lightly tap the baking sheet on the counter to create cracks in the cookies. Allow the cookies to rest on the pan for 5 minutes to finish cooking and set before transferring them to a wire rack to cool completely.