A clever reworking of the classic Snickerdoodle, this inspired maple rendition complements apple cider, warm or cold.
- 16 tablespoons unsalted butter, or a combination of half butter and half vegetable shortening
- 1 cup pure maple sugar
- 1/2 cup granulated sugar
- 2 teaspoons cream of tartar
- 1 teaspoon salt
- 2 large eggs
- 1/2 teaspoon maple flavor
- 1/2 teaspoon baking soda
- 2 3/4 cups all-purpose flour
- 2 tablespoons pure maple sugar
- 2 tablespoons granulated sugar
Maple Glaze (optional)
- 1 1/2 cups confectioners’ or glazing sugar
- 2 tablespoons maple syrup
- 2 to 3 tablespoons heavy cream
- 1/4 teaspoon maple flavor
To make the dough: In a large mixing bowl, beat together the butter, sugars, cream of tartar, and salt until fluffy.
Add the eggs, one at a time, scraping between additions. Beat in the maple flavoring.
In a separate bowl, whisk together the baking soda, and flour. Add the flour mixture to the egg mixture and beat until blended.
Refrigerate the dough for about 30 minutes, to stiffen it and make it easier to shape.
Preheat the oven to 400°F. Lightly grease or line two baking sheets with parchment.
To make the topping: Combine the sugars in a small bowl or in a large plastic bag.
Drop the dough by the rounded tablespoonful into the sugar, gently shake the pan (or bag) to coat the balls, then roll them in your hands until they’re smooth and round.
Place the cookies on parchment-lined or lightly greased baking sheets, about 1 1/2” apart.
Bake the cookies for 10 to 12 minutes, or until they’re a very light, golden brown.
Remove them from the oven, and after 5 minutes transfer them to a rack to cool.
To make the glaze: Mix together the glaze ingredients to make a spreadable frosting.
Smooth a thin layer over the cookies, or drizzle for a nice-looking effect.
Let the glaze dry for several hours before packing the cookies in airtight containers. Store for 1 week, or freeze for up to a month.
Prep: 30 mins. Bake: 10 to 12 mins. Total: 1 hr 10 mins. Yield: about 3 dozen 3” cookies