Today I am sharing one of our favorite cookie recipes! This is a great one to make ahead and have on hand for last-minute guests!
Chewy Maple Snickerdoodle Cookies
- 1-1/2 cups (3 sticks) butter, softened
- 1-1/2 cups granulated sugar
- 1/2 cup brown sugar
- 1/2 cup maple syrup (I use Log Cabin)
- 4 teaspoons vanilla extract
- 2 eggs
- 4-1/2 cups all-purpose flour
- 4 teaspoons baking soda
- 3 teaspoons ground cinnamon
- 2 teaspoons cream of tarter
- 1 teaspoon salt
Cinnamon Sugar Coating:
- 1/2 cup granulated sugar
- 2 tablespoons ground cinnamon
In a large mixing bowl with an electric mixer, cream sugar and sugars until light and fluffy. Add maple syrup, vanilla, and eggs; beat until well combined. In a separate bowl, combine flour, baking soda, cinnamon, cream of tarter, and salt. Slowly incorporate dry ingredients into creamed mixture. Cover and chill dough for at least an hour.
Meanwhile, combine cinnamon sugar coating ingredients in a shallow bowl. Use a 1 tablespoon cookie scoop to measure out cookie dough balls. Roll in cinnamon sugar mixture and place on a cookie sheet. Freeze until solid and transfer cookie dough balls into a resealable bag.
To bake, preheat oven to 350. Place frozen cookie dough balls 3 inches apart on parchment-lined cookie sheet. Bake for about 12 minutes or until tops begin to crack. Remove from oven and let sit on cookie sheet for 8-10 minutes to finish cooking. This adds to the chewiness!
Yield: 6 dozen cookies
It’s so fun that my girls are able to help with lots of baking projects now!
These chewy cookies make amazing ice cream sandwiches when paired with vanilla ice cream!
simple thriving life 