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| Snickerdoodle Cookie with Maple Glaze |
For some reason I don’t ever think of making Snickerdoodles. They aren’t packed full of chocolate chips or peanut butter, nor do they lend themselves to being beautifully decorated to mimic blue birds or lovely flowers. However… when I was back in Kansas City last week, I had a snickerdoodle at the Classic Cookie, a local favorite spot. I had forgotten the wonderful simplicity of the snickerdoodle cookie – buttery cinnamon and sugar with a tangy bite. It was addicting! Here is my own spin on the classic snickerdoodle with a maple glaze made from the maple syrup with picked up in Vermont over Memorial Day. Snickerdoodle Cookies with Maple Glaze Recipe 1 1/2 cups sugar 1 cup unsalted butter or 2 sticks, softened 2 3/4 cups all-purpose flour 2 teaspoons cream of tartar 1 teaspoon baking soda 1/4 teaspoon table salt 2 eggs For coating : 1/4 cup of sugar 1 tablespoon of cinnamon For maple glaze : 1/2 cup of powdered sugar 1 tablespoon of real maple syrup (+ more if needed) For the cookies, heat oven to 400 degrees. In your mixer fitted with the paddle attachment, cream together butter and sugar. Add in dry ingredients slowly until combined. Add eggs. Stir together just until combined. In a separate bowl, combine sugar in cinnamon. Scoop the cookies out into 1 inch balls, rolling them in your hands. Roll the ball of dough in the cinnamon and sugar mixture until coated. Place on the cookie sheet 2 inches apart. Repeat until all of the dough is used. Bake for 6-7 minutes. Remove from baking sheet and let the cookies cool on the counter or cooling rack. Combine powdered sugar and maple syrup until drizzling consistency is achieved. When the cookies have cooled completely, drizzle the glaze over the cookies. Let the glaze harden.
