Maple Snickerdoodles (Mapledoodles)

Step 1

Preheat oven to 350°F and line two baking sheets with parchment paper.

Step 2

Spoon flour into a measuring cup and level off. Add it to a medium-sized bowl with baking soda, 1 teaspoon cinnamon, and salt, and stir to combine. Set aside.

Step 3

In a small bowl, combine 1/4 cup granulated sugar and the remaining half teaspoon of cinnamon. Set aside.

Step 4

In a stand mixer, or with a hand mixer, cream together the butter, brown sugar, and remaining 1/4 cup granulated sugar until light and fluffy. Add maple syrup, egg, maple extract, and vanilla extract, mixing on medium speed until well combined.

Step 5

Slowly add the dry ingredients (flour mixture, not the cinnamon/sugar mixture) to the wet ingredients, and mix until fully combined.

Step 6

Use a 2-tablespoon cookie dough scoop to portion dough. Roll into a ball with your hands and roll in the cinnamon sugar mixture until well coated. Transfer to cookie sheet and repeat with remaining dough, leaving a little room for spreading between each cookie.

Step 7

Bake on the middle rack of your oven for 12-14 minutes. If you want them to be chewier, bake for 12 minutes. Bake them a bit longer if you want them a touch crisper.

Step 8

Remove from oven and let cool 5-10 minutes on the baking sheet, then move to cooling rack to let cool completely.