Maple Snickerdoodles

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Starting at 9pm last night, Michigan started to get snow. I am quickly learning that being near to the lake means winter x2 when it comes to snow. While the snow is one concern, the snow is gusting through high winds and decreasing visibility….just in time for holiday travel.

When I got home from work yesterday, Mr. Prevention said he had packed up the car and the entire trunk is filled with gifts and cookies…and the back seat is claimed by Lily. It should be a long and cramped right to Illinois, for sure.

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Hopefully, my goodies will be just as big a hit with our families as they were at work.

My boss came into the kitchen to ask, specifically, what these were. He guessed a snickerdoodle. I corrected him with “maple snickerdoodle”. He called them “awesome”.

I totally agree. Boss man has good taste in cookies!

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These maple snickerdoodles win no beauty contests and they’re a bit messy to make…but that just makes the finger licking all the better.

What I’ve tried to pin point why I like these cookies so much, I think it comes back to texture. The maple + sugar coating makes for a thin, crispy, super sweet exterior with a super chewy interior. A winning combination for sure!

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Maple Snickerdoodle adapted from Allrecipes.com, as seen on Carrie’s Sweet Life

2 cups all-purpose flour
1 1/2 tsp baking powder
1/4 tsp baking soda
1 1/2 tsp ground cinnamon
1/2 cup (1 stick) butter, softened
1 1/2 cups white sugar, divided*
1 egg
1/4 cup + 3 Tbsp real maple syrup, divided*

Directions:

Preheat oven to 350 F. Line 3 baking sheets with parchment paper; set aside.

Stir together the flour, baking powder, baking soda, and cinnamon. Set aside.

In a large bowl, cream together the butter and 1 cup of white sugar until light and fluffy. Beat in the egg and 3 tablespoons maple syrup. Gradually blend in the dry ingredients until just mixed.

In a small dish, mix together the remaining 1/2 cup sugar and 1/4 cup maple syrup.

Roll dough into 1 inch balls, and roll the balls in the maple-sugar mixture and arrange on the baking sheet.

Bake 8 to 9 minutes. Cookies will be crackly on top and look wet in the middle. Remove from cookie sheets to cool on wire racks.

Yield: 3 dozen

*1/2 of the sugar/maple syrup was used to roll onto the cookies, so the nutrition information reflects the ingredients used

Nutrition Information (per cookie): 79 calories; 2.6 g. fat; 6 mg. cholesterol; 30 mg. sodium; 13.5 g. carbohydrate; 0 g. fiber; 0.8 g. protein.

Result: Maple snickerdoodles can’t hold a candle to most any other Christmas cookie. I think it’s the consistency and texture I love so much. They’re sweet while still in check calorie and fat-wise. Enjoy!

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Work and heading to Illinois! 🙂

Be well,

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6 Comments

  1. December 21, 2012 / 7:08 am

    Safe travels! Glad you have cookies and Lily to help keep you safe if anything happens 🙂
    Nick and I will be visiting SOME TIME this yea (well….next year). Can’t WAIT!

  2. December 21, 2012 / 8:23 am

    These look AMAZING!!! Definitely going to be on my list for next year since I can’t fathom baking anything else right now.

  3. Tiffany L
    December 21, 2012 / 9:32 am

    Definitely making these this weekend. My husband, who absolutely LOVES chocolate, had to give it up because he realized chocolate was one of the causes for his severe migraines. So I’m always looking for a new delicious cookie or dessert recipe without chocolate to satisfy his sweet tooth. I know he’ll love these!!

  4. December 21, 2012 / 4:03 pm

    I don’t think I’ve told you before, but I love those fun colored measuring cups – so cute!!

    Save travels to Illinois – one of my goals for 2013 is to meet up with you on one of your visits home! 😀

    Merry Christmas!

  5. December 22, 2012 / 12:13 am

    Our car is loaded for tomorrow too. The dog has the front seat, me, the baby, and presents have the back. It’s going to be a looong drive!

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