A twist on the Snickerdoodle

I am not a snickerdoodle fan, I know that is surprising since I love cookies so much, but they just don’t do it for me.  That being said, I am doing 52 weeks of cookies and have to stretch my cookie comfort zone.  So when I saw this recipe on Instagram by Butternut Bakery, I thought, ok, this could be good!!!!  And I needed a cookie for this week.  So I made them.  And then I tasted them.  Like I said I am not a snickerdoodle fan, but I would definitely eat more than one.  And my taste testers . . . . They thought they rocked!  I even got an email ‘my tummy is sooo happy’. So give them a try, you just might become a snickerdoodle fan . . . .

Maple Snickerdoodles by Jenna Bernard @butternutbakery

1 cup butter room temperature
1 cup brown sugar
1/2 cup sugar
1/4 cup maple syrup
2 teaspoons vanilla extract
2 large eggs
3 cups flour
1/2 teaspoon baking soda
2 teaspoons cinnamon
1/4 teaspoon cream of tartar
1 teaspoon salt

Cinnamon sugar coating
1/4 cup sugar
1 tablespoon cinnamon

1.  Sift together flour, baking soda, cinnamon, cream of tartar and salt. Set aside
2.  Cream together butter and sugars till fluffy
3.  Combine maple syrup, eggs and vanilla and add to butter
4.  Add in flour slowly and beat till batter comes together
5.  Use a large cookie scoop and place on parchment lined baking sheet close together.
6.  Refrigerate for a couple hours or overnight (I usually skip this step, but for this cookie it works!!)
7.  When you are ready to bake them. Mix together cinnamon sugar coating and coat each cookie with it.
8.  Preheat oven to 350, and spread cookies out 2 inches apart. Bake for 14-16 minutes.  You want them to have a doughy center and golden on the edges.  Cool on rack.  They are great fresh and freeze well.

Enjoy !!