Description
These Super Soft Snickerdoodles are a new favorite around here… we just can’t say no to these pillowy soft, cinnamon-flavored classics!
Ingredients
Scale
- 1 cup (2 sticks) butter, salted and room temperature
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1 egg and 1 egg yolk
- 1/4 cup real maple syrup
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon cream of tartar
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
Cinnamon Sugar For Rolling
- 1/4 cup granulated sugar
- 1 tablespoon ground cinnamon
Instructions
- Preheat oven to 350 degrees.
- In the bowl of an electric mixer fitted with the paddle attachment, cream butter, sugar and brown sugar together on medium-high speed until pale and fluffy.
- Add egg and egg yolk and cream together again.
- Add maple syrup and vanilla extract and mix until incorporated.
- In a medium bowl, whisk flour, baking soda, cream of tartar, salt and cinnamon together. Slowly add the flour ingredients to the electric mixing bowl on low speed. Mix until a dough forms, being careful not to overmix. Use a rubber spatula to scrape down the sides of the mixing bowl, and mix one more time.
- Add additional sugar and cinnamon to a small bowl and mix together. Use a large scoop to make 2 inch balls of dough and roll them in the cinnamon-sugar mixture.
- Place the dough balls on a baking sheet (6 per sheet) and bake at 350 degrees for 13-15 minutes. The cookies will be puffed and cracked on top, but will look slightly unset in the center.
Notes
*You can also make smaller cookies with 1-inch dough balls. Cook 12 per baking sheet for 9-11 minutes at 350 degrees. This recipe will make 3 dozen smaller cookies.
Nutrition
- Serving Size: 1 Cookie
- Calories: 239
- Sugar: 16g
- Sodium: 216mg
- Fat: 11g
- Saturated Fat: 6.7g
- Unsaturated Fat: 3.5g
- Trans Fat: 0.4g
- Carbohydrates: 33g
- Fiber: 0.9g
- Protein: 2.8g
- Cholesterol: 48mg
