What makes snickerdoodles so, well…snickerdoodly? It’s the combination of crispy edges, soft centers, and the cinnamon and sugary-sweet topping. The classic recipe calls for a mix of baking soda and cream of tartar to assist with the leavening. I’ve added a little maple syrup for a special fall touch.
Yields: 15 cookies
Preheat oven to 350 degrees Fahrenheit. Line two baking sheets with Gefen Parchment Paper.
Mix flour, baking soda, cream of tartar, cinnamon, and salt in a bowl and set aside. In the bowl of a mixer, cream margarine and brown sugar. Add maple syrup, vanilla, and eggs and mix until well combined. Add flour mixture and mix until the dough just comes together.
Use a two-ounce cookie scoop to scoop out the dough onto the prepared baking sheet, spacing the balls two inches apart. Refrigerate for at least four hours.
Mix cinnamon and sugar topping together in a bowl. Coat cookie dough balls in the mixture and return them to the baking sheet. Bake for 14 to 16 minutes. (Bake for less time if you used a smaller size cookie scoop.) Let cool for a few minutes, then transfer to a cooling rack to cool completely.