Receta Maple Snickerdoodles
Buck Bannister
Several people had mentioned making Snickerdoodles lately. So, this morning I decided I'd like to have some too. I didn't have a recipe at hand so started checking around the usual locations for one.
To my surprise, I found a recipe at Savor NY for a Maple Snickerdoodles. The recipe looked scrumptious and I had most of the ingredients, save some Maple Sugar. But, I thought with a few adjustments I could make this recipe work.
So, I got to work on it and sure enough the end result was fabulous. My apologies to the folks at Savor NY but I only had Vermont Maple Syrup so that just had to do!
This is a very blond cookie with little visible browning when done. The Maple taste is a nice counterpoint to the usual Cinnamon taste of a Snickerdoodle.
Ingredients:
- 2 cups all-purpose flour
- 1 1/2 tsp. baking powder
- 1/4 tsp. baking soda
- 1 1/4 tsp. ground cinnamon
- 1/4 tsp. ground nutmeg
- 1/2 cup butter, softened
- 1 cup white sugar
- 1/4 cup maple syrup
- 1 egg
- Sugar Coating:
- 1/2 cup white sugar
- 1/4 cup brown sugar
- 1/8 tsp. vanilla
Directions:
Preheat oven to 350° F. Stir flour, baking powder, baking soda, and cinnamon together and set aside.
In a large bowl, cream together the butter and 1 cup of white sugar until light and fluffy. Beat in the egg 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, brown sugar and vanilla. 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 underdone in the middle. Remove from cookie sheets to cool on wire racks.
Makes about 45-50 cookies.
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