I have to admit, Snickerdoodles have not always been my favorite cookies. A little bland maybe? But my kids love them, so I've made them now and again. Then I came across this recipe and I'm in love!
Maybe it's the extra sweetness, or just that I love maple flavor, but I don't think I'll ever go back!
Here is the secret ingredient that makes them so special. Maple Sugar! Doesn't that just sound delightful? I'll admit it's a little frivolous. This stuff doesn't come cheap. In fact, I didn't try this recipe for a long time because I couldn't find Maple Sugar except online at a hefty price! But good old Trader Joe's carries it now, so I knew I had to give it a shot. And it was worth it!
See those yellow crumbs on the cookies that look like cornmeal? Maple Sugar, yum!
- 4 cups all-purpose flour
- 3 teaspoons baking powder
- 1/2 teaspoon baking soda
- 3 teaspoons ground cinnamon
- 1 cup butter, softened
- 1 1/2 cups white sugar
- 1/2 cup maple sugar
- 6 tablespoons REAL maple syrup
- 2 eggs
- 1/2 cup white sugar
- 1/4 cup maple sugar
- 2 tablespoons cinnamon
- Preheat oven to 350 degrees F (175 degrees C). Stir together the flour, baking powder, baking soda, and cinnamon. Set aside.
- In a large bowl, cream together the butter and sugars until light and fluffy. Beat in the eggs and maple syrup. Gradually blend in the dry ingredients until just mixed. In a small dish, mix together the remaining 1/2 cup white sugar, the maple sugar, and cinnamon. Roll dough into 1 inch balls, and roll the balls in the sugar mixture. Place cookies 2 inches apart on ungreased cookie sheets.
- Bake 8 to 10 minutes in the preheated oven. Cookies will be crackly on top and look wet in the middle. Remove from cookie sheets to cool on wire racks.
Enjoy, but don't say I didn't warn you!
And FYI, if you don't have access to maple sugar you can replace it with white sugar and add more cinnamon to the topping sugar. :)