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Maple Cinnamon Chip Snickerdoodles

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Level: Easy

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Description

Cinnamon and maple—it’s a match made in autumn heaven. Chewy, spiced, soft and festive, you’ll love this twist on the classic snickerdoodle.

Ingredients

  • FOR THE COOKIES:
  • 3 cups All-purpose Flour
  • 2 teaspoons Cream Of Tartar
  • 1 teaspoon Baking Soda
  • 1 teaspoon Baking Powder
  • 2 teaspoons Ground Cinnamon
  • ½ teaspoons Salt
  • 2 sticks Unsalted Butter, At Room Temperature
  • 1 cup Brown Sugar
  • ¼ cups Maple Syrup
  • 1  Large Egg
  • 2 teaspoons Vanilla Extract
  • ¾ cups Mini Cinnamon Chips
  • FOR THE TOPPING:
  • ¼ cups Sugar
  • 1 teaspoon Cinnamon

Preparation

Preheat oven to 350 F.

In a medium-sized bowl, whisk together flour, cream of tartar, baking soda, baking powder, cinnamon and salt. Set aside.

In the bowl of an electric mixer, beat together butter and brown sugar until it’s light and fluffy, scraping the sides of the bowl as needed. With the mixer on low speed, add maple syrup, egg and vanilla and beat, slowly increasing the speed, until well combined.

Turn the mixer back to low speed and add the flour mixture, beating until flour is somewhat incorporated. Turn the speed up to medium and beat until smooth. Stir in cinnamon chips.

In a small bowl, stir together sugar and cinnamon.

Scoop about 2 tablespoons of dough into a ball, roll in cinnamon sugar mixture, then place on a baking sheet lined with parchment paper. Repeat with remaining dough, leaving about 1½ inches in between dough balls on the tray.

Place trays in the oven and bake for 10-12 minutes or until puffed and slightly golden. Remove trays from oven and set on a rack. Allow cookies to cool on the baking sheets. Serve with milk.

Recipe adapted from Sally’s Baking Addiction.

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