Maple Snickerdoodles

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.

Cast of ingredients, minus egg.

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

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

All the wet ingredients, pre-mixing.

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

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

Leave 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.

This 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.

The cookies do like to pose.

I ended up eating over half of these by myself.