Maple Snickerdoodles: Fall Obsession!
Maple Snickerdoodles: bake these irresistible chewy cookies with a delightful cinnamon-sugar coating. Perfect for fall desserts and cozy moments.
Ingredients
- 1 cup (2 sticks / 227 g) unsalted butter, (softened, but not melted)
- 1 rac{1}{2} cups (300 g) granulated sugar
- 2 large eggs, (room temperature)
- ¼ cup (79 g) pure maple syrup
- 1 tablespoon vanilla extract
- 3 cups (375 g) all-purpose flour
- 1 teaspoon cream of tartar
- 1 teaspoon baking soda
- ¼ teaspoon kosher salt
- 3 tablespoons granulated sugar
Instructions
- Preheat oven to 350°F (175°C) and line three baking sheets with parchment paper.
- In the bowl of a stand mixer fitted with the paddle attachment, cream together the softened butter and granulated sugar on medium speed until light and fluffy, about 2-3 minutes.
- Add the eggs, one at a time, mixing well after each addition.
- Add the maple syrup and vanilla extract, mixing until fully incorporated.
Notes
Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.