Mapledoodles

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.   

Ingredients

• 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

Directions

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.

As seen on Branny Boils Over, adapted from Cookies and Candids

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