Tag: maple snickerdoodles

Maple Snickerdoodles

maplesnickerdoodlesIt’s fall, yeah? So that means flavors like maple and cinnamon – though I admit that these maple snickerdoodles are more cinnamon than anything.

I found this recipe at A Latte Food, and I think if I make them again I’ll adapt them a few ways. First, I’ll substitute the granulated sugar for maple sugar, because the maple flavor is pretty subtle. Second, I won’t use quite as much cinnamon in my sugar/cinnamon mixture for rolling. In any case, they’re a decent fall cookie.

Ingredients

  • 2 1/4 cups flour
  • 2 teaspoons baking soda
  • 1 1/2 teaspoons cinnamon
  • 1 teaspoon cream of tartar
  • 1/2 teaspoon salt
  • 12 tablespoons butter, at room temperature
  • 3/4 cup granulated sugar
  • 1/4 cup brown sugar
  • 1/4 cup pure maple syrup 
  • 2 teaspoons vanilla extract
  • 1 egg
  • Additional 1/4 cup granulated sugar and 1 tablespoon cinnamon, for rolling

Preparation

In a medium bowl, sift together flour, baking soda, cinnamon, cream of tartar, and salt. Set aside.

In a mixing bowl, cream together butter, granulated sugar, and brown sugar. Add maple syrup, vanilla, and egg and mix well. Add flour mixture and beat to combine. Chill your dough for at least 1 hour, until easy to handle.

Preheat oven to 375 degrees. Line several baking sheets with parchment paper. Combine remaining 1/4 cup sugar and 1 tablespoon cinnamon in a small bowl; set aside.

Using a 2-inch cookie scoop, scoop balls of dough and roll in the cinnamon/sugar mixture. Place on baking sheets; I baked six cookies at a time. Bake for 8-10 minutes, until centers are puffed and edges are set. Remove from oven; cool on the baking sheets for a few minutes, then remove to a wire rack to cool completely. Makes 24.

French Toast Cookies

french toast cookiesOur kitchen remodel is three weeks away, and I’m trying to use up as many of my baking ingredients as possible so there will be less to pack away and store during construction. This week’s effort included maple sugar, so I scoured the internet for recipes and came up with a maple snickerdoodle, which tastes uncannily like French toast. Hence, French toast cookies.

This recipe comes from a place where they really know maple: the State of Vermont. While I chose to just bake my cookies without flattening them with the bottom of a glass as the original recipe stated, I can definitely see why you should – I felt like my cookies looked a bit like tiny potatoes. In any case, these were a big hit in Mike’s office today.

Ingredients

For the dough:

  • 2 3/4 cup all-purpose flour
  • 1/2 teaspoon salt
  • 2 teaspoons baking powder
  • 1 cup butter, at room temperature 
  • 1 1/2 cups maple sugar
  • 2 eggs
  • 1 teaspoon vanilla extract

For the coating: 

  • 1/3 cup maple sugar
  • 2 teaspoons cinnamon

Preparation

In a medium bowl, stir together flour, salt, and baking powder; set aside.

In a mixer fitted with the paddle attachment, cream butter and 1 1/2 cups maple sugar until smooth. Add eggs and vanilla and beat; add flour mixture and beat to form a smooth dough. Chill for about 20-30 minutes.

Preheat oven to 400 degrees. Line three baking sheets with parchment paper. Stir together 1/3 cup maple sugar and cinnamon for coating.

Using a 1-inch cookie scoop, scoop generous portions of dough and roll into balls, then roll in coating. Place on cookie sheets about 2 inches apart and bake for 8-10 minutes, until edges are light golden brown. Remove from oven and cool on baking sheets for 1-2 minutes, then remove to a wire rack to cool completely. Store in an airtight container at room temperature for 2-3 days. 

Makes about 2 1/2 to 3 dozen, depending on how generous you are with your scoops of dough.