Maple Snickerdoodles

In a medium sized bowl, combine the flour, baking soda, cinnamon, cream of tartar, and salt. Set aside.

Using a hand or stand mixer with the paddle attachment, cream together the butter and sugars until light and fluffy – about 2 minutes.

Mix in the maple syrup, vanilla, and eggs until well combined.

Add in the dry ingredients in two batches to avoid flour flying everywhere. Once the dough just comes together, it’s time to start scooping.

Line a small cookie sheet with wax, foil, or parchment paper. Use a 2 oz scoop or 1/4 measuring cup to scoop out the dough. Place them side-by-side on the small cookie sheet and pop them in the fridge for at least 4 hours or overnight.

When they’re ready and chilled, preheat the oven to 350F and line a large baking sheet with parchment paper.

Mix together the 1/4 cup of sugar and 1 tablespoon of cinnamon in a small bowl. Roll the cookie dough in the cinnamon and sugar to coat. Make sure they retain that dome shape from the scoop.

Bake 4-5 cookies at a time for 14-16 minutes. Start at 14 minutes and keep adding on a minute until they’re done.

You’re looking for light golden brown edges and a soft, doughy center. They’ll seem a little underdone in the middle which is what we’re going for. They’ll also look a little puffed up and pale in the middle but they will settle and darken as they cool. Transfer the cookies to a cooling rack and devour after they’ve had about 15 minutes to cool.