We used to make snickerdoodles for market but this variation never crossed my radar. Too bad, because they are something special, and just the ticket to make ice cream sandwiches with the 3-ingredient everyday ice cream recipe posted last week. The maple flavor is subtle but definitely there. Don’t substitute anything for real maple syrup. It’s a little expensive but worth buying the good stuff. A little goes a long way when there’s plenty of flavor, even on your pancakes, but feel free to add a teaspoon or so of maple flavor to give it a boost.
There are a couple of things you need to know if you want that cracked top on your cookies. Butter should be slightly soft but no warmer than 68°F, so take it out the fridge and slice it into chunks while you get all the other stuff together. By the time you get around to mixing it should be about right. Then cream it with the sugars for 5 full minutes, before adding eggs and syrup, to get plenty of air mixed into the dough. Stop halfway through the creaming to scrape the bowl and beaters. Add eggs straight from the refrigerator. If the butter has warmed over 68°F during beating, adding cold eggs will help cool it down again. This cookie bakes at a slightly higher temperature than most. That helps bake the edges quickly but leaves the center soft, and allows all that air you so carefully beat in to escape and make those lovely cracks on the top. Want to know more about the science behind this? I’ve struggled with cookies in the past. Bread baking never presented the challenges that cookies did on really hot days. All the advice aside, these will get eaten no matter how you do it.
If you don’t want to bother making ice cream sandwiches – even though you really should – just mix up a batch of ice cream with toffee chips and toasted pecans to serve alongside these cookies. It’s that perfect a match.
– Joan, 22 June 2019
- 3/4 cup (170 grams) butter
- 1/4 cup (56 grams) solid coconut oil or other solid vegetable shortening
- 1 cup (198 grams) sugar
- 1/4 cup (50 grams) brown sugar
- 2 tablespoons (39 grams) pure maple syrup
- 1 teaspoon maple extract, optional
- 2 eggs, straight from the fridge
- 2¼ cups (320 grams) all-purpose flour
- 2 teaspoons baking soda
- 1 teaspoon cream of tartar
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
- cinnamon-sugar blend for coating: 1/4 cup sugar with 1 tablespoon cinnamon
Preheat oven to 400°F.
Take butter from the fridge, slice it into chunks and set aside while you get everything else together. Beat butter with sugars about 5 minutes, till fluffy and light-colored, scraping down the bowl and beater halfway through the beating. Mix in maple syrup, egg, and extract till well blended, scraping down the bowl to get everything from the bottom mixed in. Stir dry ingredients together, add to mixer and beat just until blended. This is a very soft dough. Refrigerating it for an hour makes it easier to work with, but it’s not necessary.
Scoop out small balls – I use a #40 scoop – and roll in cinnamon-sugar to coat all sides. Spread out on a parchment-lined cookie sheet about 2″ apart. Bake 8-10 minutes, till tops have cracked and cookies are set. Cool completely before storing.