Maple Snickerdoodles

I was having a few people over on Shabbat and I wanted to have something to munch on. Cookies are always easy to make. Snickerdoodles are particularly easy. The dough is pretty basic and it doesn't need refrigeration. And they are rolled in sugar which give them a nice finishing touch.

Since I am still in my experimental stage, I wanted to try something different. I have a recipe for maple snickerdoodles and decided to give it a shot. The recipe is pretty straight forward. The one thing I did differently is that I used pancake syrup instead of maple syrup (it is about 3x the price in Israel). Lesson learned: pancake syrup is A LOT sweeter than maple syrup. If you try the recipe and use pancake syrup, I would recommend using either less sugar or less syrup.

This is what the cookies looked like before they went into the oven.

This is what they looked like when they came out of the oven. Despite the sweetness, they were very tasty (im a big fan of anything sweet).

Maple Snickerdoodles

2 cups all purpose flour
1 ½ teaspoons baking powder
¼ teaspoon baking soda
1 ½ teaspoons ground cinnamon
¼ teaspoon salt*
½ cup margarine, softened (I used unsalted butter)
1 cup granulated sugar, plus additional for rolling
3 tablespoons real maple syrup
1 egg

Preheat oven to 350F.
In a medium bowl, sift together flour, baking powder, baking soda, cinnamon, and salt.
In a large bowl, cream the margarine and 1 cup sugar until light and fluffy. Beat in the maple syrup and egg until combined. Add dry ingredients. Beat until just mixed.
Roll dough into 1-inch balls. Roll each ball in additional sugar. Arrange balls on cookie sheets, 2 inches apart.
Bake until tops are crackly, about 8 to 10 minutes (My larger cookies actually baked for 12-13 minutes.) Remove from oven, and leave cookies on sheets to cool slightly, about 2 minutes. Transfer cookies to wire rack to cool completely.