What is it about Snickerdoodles that makes them such a popular cookie? It seems to me that they are becoming as popular as chocolate chip cookies and with as many variations in recipes. I've even been looking at a Pumpkin Snickerdoodle recipe that I plan to make in a few more weeks.
I had not seen a recipe for Maple Snickerdoodles so Cafe Treats Baker Karen surprised me when she said she had made Maple Snickerdoodles. She admitted that she couldn't tell a lot of difference, but I asked a young visitor to the Cafe last Sunday to do a taste test for me since Baker Charlotte had brought in a batch of regular Snickerdoodles. He took one of each and when he came back later to get a different cookie, I asked for his results. He said the Maple Snickerdoodle was softer so I guess the maple flavor didn't come out very strong. You could always try using 1 teaspoon of maple flavoring for one of the teaspoons of vanilla if you wanted a more maple taste.
MAPLE SNICKERDOODLES
3/4 cup butter, softened
3/4 cup sugar
1/4 cup brown sugar
1/4 cup pure maple syrup
2 teaspoon vanilla
1 egg
2 teaspoons baking soda
2-1/4 cups flour
1-1/2 teaspoons ground cinnamon
1 teaspoon cream of tartar
1/2 teaspoon salt
Cinnamon Sugar Coating
1/4 cup sugar
1 tablespoon ground cinnamon
Cream the butter and sugars together until light and fluffy.
Add in the maple syrup, vanilla, and egg; beat until well combined.
Sift the dry ingredients together in a separate bowl and slowly stir them in the wet ingredients.
Chill the dough for at least 1 hour.
Preheat the oven to 375 degrees F. and line cookie sheets with parchment paper.
Mix the sugar and cinnamon together in a small bowl.
Roll the dough into about 1-1/2 - inch balls (using a tablespoon cookie scoop) and coat with the cinnamon sugar.
Place 2 - inches apart on the cookie sheets and bake for 8 to 10 minutes, or until tops have cracked and the cookies are set.
Remove and cool on a wire rack.
No comments:
Post a Comment