Description
These Maple Snickerdoodles combine the vintage tang of cream of tartar with the rich, humectant qualities of pure Grade A maple syrup. The result is a scientifically balanced cookie that boasts a soft, pillowy center protected by a signature spiced cinnamon-sugar crust.
Ingredients
- Unsalted butter, room temperature
- Light brown sugar
- Granulated sugar
- Pure Grade A maple syrup
- Cream of tartar
- All-purpose flour
- Baking soda
- Ground cinnamon
- Kosher salt
- Vanilla extract
- Large eggs
- Additional sugar and cinnamon for coating
Instructions
- Sift together the all-purpose flour, baking soda, ground cinnamon, cream of tartar, and kosher salt in a medium bowl to ensure even distribution.
- In a stand mixer with a paddle attachment, cream the butter with the light brown and granulated sugars for approximately two minutes until light and fluffy.
- Slowly beat in the maple syrup, vanilla extract, and eggs one at a time, making sure each is fully emulsified before adding the next.
- Add the sifted dry ingredients to the wet mixture in two separate batches, mixing only until the flour streaks disappear to avoid over-developing gluten.
- Portion the dough using a 2 oz scoop and place the dough spheres on a parchment-lined tray; refrigerate for at least four hours or overnight for optimal hydration.
- Preheat the oven to 350°F (175°C), roll each chilled ball in a cinnamon-sugar mixture, and bake for 14 to 16 minutes until the edges are just set and the centers remain puffed.
Notes
For the best flavor development, allow the dough to rest in the refrigerator for the full 24 hours to let the flour fully hydrate. Always use fresh cream of tartar to ensure the cookies achieve their characteristic rise and tang, as older leaveners can lose their potency and result in a flatter bake.
- Prep Time: 20 mins
- Cook Time: 15 mins
- Category: Dessert
- Method: Baking
- Cuisine: American