Maple Snickerdoodles

Keep a canister of raw sugar (often called turbinado or demura sugar) on the pantry shelf to use for sprinkling on top of many cookies before baking. I also sprinkle it on top of a pie crust before popping it in the oven. Just adds a nice little sparkle to baked goods.


2  cups  all-purpose flour
1-1/2  tsp  baking powder
1/4  tsp  baking soda
1-1/2  tsp  cinnamon
1/2  cup  butter (room temperature)
1  cup  white sugar
1  egg
1/4  cup  real maple syrup
1/2  cup  white sugar
1/4  cup   maple sugar*
Raw sugar

Mix the flour, baking powder, baking soda and cinnamon in a bowl.

Cream the butter and sugar in another bowl. Beat the egg and maple syrup into the butter and sugar. Mix the dry ingredients into the wet.

Mix the white sugar and maple sugar in a small bowl. Roll the dough into 1 inch balls and roll the balls in the sugar mixture. Place the balls on a baking sheet. Flatten just slightly with the palm of your hand. Sprinkle raw sugar over the tops.

Bake in a preheated 350° oven until very lightly golden brown and cracked on top, about 8-10 minutes.

*If you don’t have the maple sugar, just use all white sugar (for rolling the balls into).  Same goes for the raw sugar used to sprinkle on the tops.