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Maple Snickerdoodles

From The Columbus Dispatch, Food and Life section D2, August 19, 2009
Makes 3 dozen

2 cups all purpose flour
1 ½ teaspoons baking powder
¼ teaspoon baking soda
1 ½ teaspoons ground cinnamon
¼ teaspoon salt*
½ cup margarine, softened (I used unsalted butter)
1 cup granulated sugar, plus additional for rolling
3 tablespoons real maple syrup
1 egg

1. Preheat oven to 350F.
2. In a medium bowl, sift together flour, baking powder, baking soda, cinnamon, and salt.
3. In a large bowl, cream the margarine and 1 cup sugar until light and fluffy. Beat in the maple syrup and egg until combined. Add dry ingredients. Beat until just mixed.
4. Roll dough into 1-inch balls. Roll each ball in additional sugar. Arrange balls on cookie sheets, 2 inches apart.
5. Bake until tops are crackly, about 8 to 10 minutes (My larger cookies actually baked for 12-13 minutes.) Remove from oven, and leave cookies on sheets to cool slightly, about 2 minutes. Transfer cookies to wire rack to cool completely.

Note: *Salt was not included in the original recipe. I added it to bring out the sweetness of the sugar and syrup. Also, the recipe says it should make 3 dozen. They must have been making very small cookies, because I only got 22 2½-inch cookies.

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