It’s the most wonderful time of the year – and I don’t mean Christmas time – it’s Maple syrup time!! In celebration of Maple Weekend, these were the perfect cookie to bring along on our exploration of various local maple farms. They are perfectly soft with a crunchy maple crust.
- 2 cups all-purpose flour
- 1 1/2 tsp. baking powder
- 1/4 tsp. baking soda
- 1 1/2 tsp. ground cinnamon
- 1 tsp. cream of tartar
- 1 Tbsp. corn starch
- 1/2 cup (1 stick) unsalted butter, room temperature
- 1 cup white sugar
- 3 Tbsp. real maple syrup
- 3 Tbsp. warm water
- 1/4 tsp. pure vanilla extract
for rolling your cookies:
- 1/2 cup white sugar
- 1/4 cup maple sugar
- 1/4 tsp. ground cinnamon
1. Preheat your oven to 350 degrees F.
2. Stir together the flour, baking powder, baking soda, 1 1/2 teaspoons of cinnamon, cream of tartar, and corn starch. Set aside.
3. In a large bowl, cream together the butter and 1 cup of white sugar until light and fluffy. Beat in the maple syrup, water, and vanilla.
4. Gradually blend in the dry ingredients until just mixed.
5. In a small dish, mix together the remaining 1/2 cup white sugar, maple sugar, and 1/4 teaspoon cinnamon.
6. Roll your cookie dough into 1-inch balls, and roll the balls in the sugar mixture.
7. Place cookies 2 inches apart on ungreased cookie sheets.
8. Bake for 8-10 minutes in the preheated oven.
9. Remove from cookie sheets to cool on wire racks.