Mighty Maple Snickerdoodles
Who doesn't love a good snickerdoodle? Well, I've added more love to this traditional cookie by swapping out vanilla for maple. This little switch in extracts completely transformed these cookies; packing them with an aromatic maple flavor that's to die for! The ingredient list for these cookies is small, but man the taste is mighty - hence the name; Mighty Maple Snickerdoodles!
I love cookie recipes that are simple to whip up and don't require too much elbow grease - for that reason alone, these cookies are awesome.
Yields 24 medium cookies.
1 1/2 cups flour (may swap out for Bob's Red Mill Gluten Free Flour, without compromising the taste or texture).
1/2 tsp. baking soda
1 tsp. cream of tartar
1/4 tsp. nutmeg
1/4 tsp. salt
1/2 cup butter, at room temperature
3/4 cup sugar, plus 1 Tbsp for dusting
1/2 cup light brown sugar
1 egg, at room temperature
1 1/4 tsp. maple extract
1 Tbsp of cinnamon
Preheat oven to 375 degrees F. Spray baking sheet with Bak-Klene ZT Nonstick Baking Spray.
Whisk together flour, cream of tartar, baking soda, nutmeg, and salt in a medium bowl. Set aside.
In a small bowl, mix 1 Tbsp of sugar and 1 Tbsp of cinnamon. Set aside for dusting later.
Using a mixer, blend butter, sugar and brown sugar until fluffy; about 2 minutes. Keeping your mixer at low speed, add egg and maple extract. Slowly add flour mixture until just combined.
Scoop about 1 Tbsp off dough into your hand and roll into a small ball. Roll cookie balls in cinnamon and sugar mixture to coat then place 2 inches apart on a baking sheet. Cookies will flatten out as they cook, for that reason you do not have to smash them down. Bake for 7-9 minutes. Transfer to a cooling rack after 5 minutes.
Enjoy with a warm latte or cold glass of milk.