This is one of the few snickerdoodle recipes that does not use shortening. The secret ingredient is pure maple syrup with cinnamon, sugar, and pumpkin pie spice.
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 2 teaspoons ground cinnamon
- 1/2 cup butter, softened
- 1 cup white sugar
- 3 tablespoons real maple syrup
- 1 egg (room temperature)
- 1/2 cup white sugar
- 1/4 cup maple sugar (if you can’t find maple sugar, use a combination of 1/4 cup sugar, 2 tablespoons of cinnamon, and a pinch of pumpkin pie spice).
Preheat oven to 350 degrees F (175 degrees C). Stir together the flour, baking powder, baking soda, and cinnamon. Set aside.
2. In a large bowl, cream together the margarine and 1 cup of white sugar until light and fluffy. Beat in the egg and maple syrup. Gradually blend in the dry ingredients until just mixed. In a small dish, mix together the remaining 1/2 cup white sugar and the maple sugar. Roll dough into 1 inch balls, and roll the balls in the sugar mixture. Place cookies 2 inches apart on ungreased cookie sheets.
3. Bake 8 to 10 minutes in the preheated oven. Cookies will be crackly on top and look wet in the middle. Remove from cookie sheets to cool on wire racks.
Recipe from cinnybear