Mapledoodles

My favorite cookie to make is the snickerdoodle, as that is the first memory I have of baking. Over the years, there have been times when anything with cinnamon sugar is deemed a snickerdoodle variation. I’m glad that is no longer the case, as there was some creative imagining happening. This recipe was true to a snickerdoodle, just with some added maple sugar and a glaze.

The dough comes together as quickly as a traditional snickerdoodle. This recipe suggested that you refrigerate the dough 30 minutes. I don’t usually refrigerate snickerdoodle dough, but I went ahead and did so. My dough was in the refrigerator for about an hour, since there was a kitty on my lap and I couldn’t disturb her! The dough was well chilled but still pliable. In classic snickerdoodle form, the dough is rolled in a maple sugar mixture before baking.

There are some ingredients that I use in baking that I need to watch more carefully, and maple sugar is one of those things. Maple sugar burns a little more readily, so you have to be careful not to bake these too long. A couple of cookies got darker around the edges, but not too bad. The glaze covers any and everything, so that’s a nice step that adds a touch of sweetness. These have a fantastic maple flavor- clear maple flavor without being overwhelming.

Mapledoodles
1 cup butter, room temperature
1 cup maple sugar
1/2 cup sugar
2 teaspoons cream of tartar
1 teaspoon salt
2 eggs
1/2 teaspoon maple flavor
2 3/4 cups flour
1/2 teaspoon baking soda

1/4 cup maple sugar
1/4 cup sugar

1 1/2 cups powdered sugar
2 tablespoons maple syrup
3+ tablespoons heavy cream
1/4 teaspoon maple flavor

In a large mixing bowl, beat the butter, maple sugar, sugar, cream of tartar, and salt until fluffy. Add the eggs, one at a time, beating between each addition. Stir in the maple flavoring. With the mixer running on low, gradually add the flour and baking soda, stirring until the dough comes together. Refrigerate the dough for 30 minutes.

Heat the oven to 400 degrees. Line two baking sheets with silicone baking mats. 

In a small bowl, combine the maple sugar and sugar. Shape the dough into 1-1/4” balls and roll the balls in the maple sugar mixture. Place on the prepared baking sheets. 

Bake for 10-12 minutes, until lightly golden. Allow the cookies to cool on the baking sheet for 10 minutes before removing to a wire rack to cool completely. 

Make the glaze: in a medium bowl, whisk together the powdered sugar, maple syrup, heavy cream, and maple flavor until it becomes a thick glaze. If the glaze is too thick, add additional heavy cream. Drizzle the glaze randomly over the cooled cookies. Allow the glaze to set before serving the cookies. 

Recipe from King Arthur Baking