Third & final recipe of the cookie swap! These were the other two recipes if you wish to check out. My third match was Himanshu of The White Ramekins. He has such an amazing blog. Scrumptious recipes accompanies beautiful photography. His blog is a delight to see and read.
The recipe of these snickerdoodles is unbelievably simple, made with simple ingredients which I always have handy. I am sure you will too. I love everything cinnamon and these cookies fit the bill perfectly for all the cinnamon lovers! Perfect for the holiday season!
These snickerdoodles are soft, thick and pillowy with a subtle hint of maple syrup. I like my cookies soft so I baked them for just about 10 minutes but if you don’t then extend the baking time to 13 minutes.
To be honest, they are too good to be shared. Really, they turned out so awesome that I was tempted to eat the whole batch myself and not ship them at all! Best cookies ever!! You have to have to have to make these! Believe me & add it to your holiday baking list. ☺️
Happy Christmas baking all of you!
Enjoy!
{UPDATE} 10/09/2017 : I am updating the recipe to provide whole wheat flour and eggfree option. I baked these snickerdoodles recently with these 2 substitutes for my nephew and he was a happy camper!
Recipe inspired from Recipe Girl
| Prep Time | 10 minutes |
| Cook Time | 11 minutes |
| Passive Time | 30-60 minutes |
| Servings |
cookies
|
- 1 cup + 2 Tbsp all purpose flour or 1 cup whole wheat flour
- 1/2 tsp baking powder
- 1/8 tsp baking soda
- 1/2 tsp ground cinnamon
- 4 Tbsp unsalted butter, at room temperature
- 1/3 cup brown sugar (you may reduce it to 1/4 cup)
- 3 Tbsp real maple syrup
- 1 large egg, at room temperature (replace with flaxseed-egg = 1 Tbsp ground flaxseeds + 2 1/2 Tbsp warm water resting together for 5 minutes till the mixture turns gelatinous)
- 3 Tbsp maple/vanilla sugar
- 1/2 tsp ground cinnamon
Ingredients
Topping
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|
- In a small bowl, whisk together flour, baking powder, baking soda and cinnamon. Set aside.
- In a bowl of your electric mixer, beat the butter until soft. Add sugar and beat until light and fluffy on a medium speed for about 1-2 minute. Beat in maple syrup and egg/flaxseed-egg.
- Gradually add dry ingredients to the bowl and beat at slow speed until no flour pockets remain. Let the dough chill in the refrigerator for 30 minutes to 1 hour. Do not skip this step as the dough is unmanageable at the room temperature.
- Preheat the oven at 180ºC / 350ºF. Line the cookie sheet with parchment paper.
- In a small flat dish, sieve together the topping ingredients. Take about 1 Tbsp of dough and form it into a ball between your palms. Roll the ball in the topping mixture making sure they get coated thick and even.
- Arrange the dough balls on cookie sheet 2-inch apart from each other and bake for 10-11 minutes. Do not overbake if you want soft cookies. The sides should be golden and center may seem soft but it will set once cooled. Bake for 2-3 minutes more if you prefer crispy cookies to soft. Let the cookies cool on a cookie sheet for 5 minutes before transferring it to a cooling rack. Once cooled completely, transfer it to an airtight container. Cookies keep fresh for about 7 days at room temperature.
