This is Chewy Maple Snickerdoodles Recipe is a sponsored post written by me on behalf ofBob’s Red Mill.#Bakesgiving#52WeeksofSweets
Our Updated Chewy Maple Snickerdoodles have the same great classic flavor of the original, with a crispier edge and chewier center. The maple syrup addition adds a subtle sweetness and a great golden color!
Although I often claim to be a non-baker, when it comes to Snickerdoodles, I’m actually quite the pro. In fact, it’s probably the Snickerdoodle where my passion for cooking began.
It was probably circa 1985-ish, that my first cooking book awaited me under the Christmas tree. (It most definitely wasn’t the last.)I’m pretty sure my parents were never thrilled when my sister and I decided to don our chef hats. But, they let us take a stab at whipping up a recipe every now and then. The recipe we always went back to? Snickerdoodles.
I still have the cookbook, and when it came to picking out a recipe to bake for the teacher’s cookie exchange at my boys’ school, I figured it was time to update my childhood favorite
My sister and I have changed a bit since our first version of the classic Snickerdoodle, so I figured it was time to give the recipe a modern twist, too.
I always prefer to useBob’s Red Mill products when baking. It’s an unbleached, unbromated white flour milled from certified organic, U.S.—grown wheat. I used Bob’s Red MillOrganic All Purpose Baking Flour for this recipe, but you can absolutely use theGluten Free 1-to-1 Baking Flour in its stead!
We’re also making these cookies thinner! To get a thinner cookie with a little more “chew” we’re not letting the butter chill too long and we’ve increasing the sugar. Hello, maple syrup! Sure, cakey-cookie fans may not agree, but if you ask me…. I’ve done did it. These Snickerdoodles are for THE WIN!
Chewy Maple Snickerdoodles Recipe
In a large bowl, use a hand mixer to cream the butter, and both sugars. Add in the maple syrup, the vanilla extract and egg and beat again until blended.
In a separate bowl, sift together the Bob’s Red MillOrganic All Purpose Baking Flour, baking soda, cinnamon, cream of tartar, and salt. In days past I skipped this step… but it’s there for a reason! Sifting makes sure no one gets a nasty crumb of baking soda in their cookie!
Add the dry ingredients to the wet ones, in batches and beat until smooth. Chill the dough for about 30 minutes or up until it’s chilled through. Mine were closer to thirty minutes, but if you want your cookie to have a little more thickness, go longer.
Preheat the oven to 375 degrees Fahrenheit. In a small bowl, combine the cinnamon and sugar together. Roll the dough into balls (I used a cookie scoop for ease), then gently roll in the sugar mix.
Place each cookie ball on a greased cookie sheet – at least two inches apart. These guys spread. You’ve been warned.
Bake 9-10 minutes, or util golden and the tops have crinkled a bit. Allow to cool (if you can!), then serve or store.
Although we didn’t have either of these cookies as children, I’m still thinking Santa might need these Edible Pressed Flour Shortbread Cookies! And, I have a feeling he might really dig these Bacon Chocolate Chip Cookies!
Do you have a favorite childhood cookie? Let’s here it!Bob’s Red Mill believes in making our world a better place through small acts of kindness, and what could be a better way than sharing baked treats this holiday? I’ll be making some more for friends and family before the season ends!
Chewy Maple Snickerdoodles
Yield: 2 dozen
Our Updated Chewy Maple Snickerdoodles have the same great classic flavor of the original, with a crispier edge and chewier center. The maple syrup addition adds a subtle sweetness and a great golden color!
Ingredients
- 3/4 cup butter, softened
- 3/4 cup granulated sugar
- 1/4 cup brown sugar
- 1/4 cup pure maple syrup
- 3 tsp vanilla extract
- 1 egg, room temperature
- 2 tsp baking soda
- 2 1/4 cups Bob’s Red MillOrganic All Purpose Baking Flour
- 1 tsp cinnamon
- 1 tsp cream of tartar
- 1/4 tsp salt
- Sugar Coating
- 1/4 cup sugar
- 1 Tbsp ground cinnamon
Instructions
- In a large bowl, use a hand mixer to cream the butter, and both sugars. Add in the maple syrup, the vanilla extract and egg and beat again until blended.
- In a separate bowl, sift together theBob’s Red MillOrganic All Purpose Baking Flour, baking soda, cinnamon, cream of tartar, and salt. In days past I skipped this step… but it’s there for a reason! Sifting makes sure no one gets a nastycrumb of baking soda in their cookie!
- Add the dry ingredients to the wet ones, in batches and beat until smooth.
- Chill the dough for about 30 minutes or up until it’s chilled through. Mine were closer to thirty minutes, but if you want your cookie to have a little more thickness, go longer.
- Preheat the oven to 375 degrees Fahrenheit. In a small bowl, combine thecinnamon and sugar together. Roll the dough into balls (I used a cookie scoop for ease), then gently roll in the sugar mix.
- Place each cookie ball on a greased cookie sheet –at leasttwo inches apart.These guys spread. You’ve been warned.
- Bake 9-10 minutes, or util golden and the tops have crinkled a bit. Allow to cool (if you can!), then serve or store.
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This is a sponsored post written by me on behalf of Bob’s Red Mill.
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