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Maple Snickerdoodles

March 31, 2009

img_4022

The bottle of maple syrup I bought on a trip to Canada a year ago has been faithfully sitting on a shelf, unloved and unused for the better part of the year. After a bit of Internet-searching, I found this recipe for maple snickerdoodles, which I modified slightly. My first time was a flop – the cookies, straight out of the oven, were warm and chewy with a good crunch from the sugar coating, but two days later were hard and lifeless. This post documents my second time, which was much more successful.

img_4003Cast of ingredients, minus egg.

img_4005Cream the butter and sugar together. You’ll need a strong arm if you don’t have electricity to lend a hand.

img_4004Because I’m a doofus, I only remembered that I needed an egg after I creamed the butter and sugar.

img_4006All the wet ingredients, pre-mixing.

img_4018After adding the dry ingredients, roll the dough into balls, then toss in a cinnamon-sugar mixture.

img_4029Place onto non-stick cookie sheet about 2 inches apart and bake.

img_4011Leave to cool on cookie sheets for 5 minutes, and remove to a cooling rack.

Maple Snickerdoodles

  • 110 g unsalted butter, softened
  • 200 g golden caster sugar
  • 1 egg
  • 50 mL maple syrup
  • 250 g all-purpose flour
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 2 tbsp golden caster sugar
  • 2 tsp ground ginnamon

Preheat oven to 175C.

Cream the softened butter and 200 g sugar together until it looks pale and fluffy. Add the egg and maple syrup and mix until homogenous. Meanwhile, sift the flour, baking powder, and salt together in a separate bowl and add in batches to the wet ingredients, mixing just until the flour has completely disappeared. You don’t want to beat the living daylights out of the dough.

Prepare the sugar-cinnamon mixture (you may need more than this) in a small bowl. Roll the cookie dough into 1 inch balls, and toss in the cinnamon-sugar mix to coat. Place onto baking sheets 2 inches apart and bake for 6 minutes. They will look very soft and raw, but leave them on the sheets to cool for 5 minutes, then remove to a cooling rack. For crunchier cookies, bake for 8 minutes.

Makes 40-45 cookies.

img_4025This was the first batch, rolled with demerara sugar and cinnamon. A tad too crunchy for my taste, so I swapped the demerara with caster sugar.

img_4019The cookies do like to pose.

img_4030I ended up eating over half of these by myself.

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18 Comments leave one →
  1. fairycakepiece permalink
    March 31, 2009 12:46 pm

    here from foodporn at lj. looks insanely yummy! thanks for sharing!

  2. March 31, 2009 8:11 pm

    Wow, those look amazing. I would have never thought to add maple syrup- fantastic!

  3. March 31, 2009 9:43 pm

    These look very yummy!

  4. March 31, 2009 10:31 pm

    I’ve never made these, but I love eating em up!

  5. Katie permalink
    April 1, 2009 2:16 am

    These cookies are beautiful, and so are the photos. You may just have revived my highly-sporadic interest in baking. :)

  6. Iana permalink
    April 1, 2009 8:53 am

    Is it alright to substitute the golden caster sugar with brown sugar?

    • Dawn permalink*
      April 1, 2009 8:55 am

      The texture might be a little different and the cookie will be more moist, but it should be fine. Superfine/regular caster sugar would be the best choice for a substitute if you have either of them, however!

      • Iana permalink
        April 1, 2009 12:06 pm

        You’re right, the dough was moist so it was hard to form it into a ball :) It came out brown but the taste of the cookie wasn’t harmed.

        Thanks!

  7. consciousfashionista permalink
    April 1, 2009 11:12 am

    These cookies are beautiful. Yum!

  8. April 1, 2009 10:28 pm

    I like the name snickerdoodles but I think I’d like the cookie even better with maple!

  9. April 7, 2009 2:10 pm

    Try putting some cinnamon rose in the dough, Yum! Julietmae.com

  10. April 8, 2009 2:07 am

    I recently tried these as well and they were really good!

  11. Saba permalink
    April 14, 2009 2:19 pm

    Photos look amazing! (And, of course, cookies were delicious :D)

  12. April 22, 2009 11:04 pm

    Your photography is beautiful, and you’ve inspired me to put off yet another sewing project tonight and bake some cookies. Thank you for the treat!

    • Dawn permalink*
      April 23, 2009 10:36 am

      Homemade cookies are almost always worth putting something off for ;)

  13. wm1 permalink
    April 23, 2009 12:33 am

    “The cookies do like to pose”. This is the best, the words tickle. Such cookies are surly benign…

  14. June 29, 2010 12:40 am

    Hey I saw your site on Yahoo, I will come back and visit again soon.

Trackbacks

  1. Maple Blueberry Cheesecake Bars « Little Spoon Eats

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