Whole Wheat Maple Snickerdoodles
Submitted by jrking
Whole-wheat snickerdoodles sweetened with pure maple syrup and rolled in cinnamon sugar. A nuttier, more wholesome take on the classic crackle-topped cinnamon cookie.
YIELD
36 servingsPREP
20 minCOOK
10 minREADY
60 minThese take the classic American snickerdoodle and reroute it through a New England farmhouse: pure maple syrup replaces most of the sugar, and whole wheat flour stands in for white. The result is a denser, nuttier cookie with the same signature crackled cinnamon-sugar top, but with caramelized maple flavor running through every bite.
The technique is what keeps these cookies tender. Whole wheat flour absorbs more liquid than white and develops gluten faster, both of which can make a cookie tough. Sifting the whole wheat flour twice (once before measuring, once with the leavening) lightens it and removes the lumps. Maple syrup adds liquid and acidity that activates the cream of tartar and baking soda, the duo responsible for the cookie’s signature lift and chew. Chilling the dough for thirty minutes is what really matters. The butter firms up so the cookies don’t spread into puddles, and the flour fully hydrates.
Pro Tips
- Use Grade A dark or Grade B maple syrup, not light. Darker syrups have more pronounced maple flavor and stand up to the whole wheat.
- Roll the balls in cinnamon sugar (mix the called-for sugar with a teaspoon of cinnamon) for a true snickerdoodle finish.
- Don’t overbake. Pull the cookies when tops just stop yielding to a finger. Cookies that look set in the oven turn hard once cool.
- Bring eggs and maple syrup to room temperature first. Cold ingredients seize the butter and break the dough.
Variations
- Add chopped toasted pecans or walnuts for crunch.
- Stir in a teaspoon of vanilla or a pinch of nutmeg for warm spice depth.
- Drizzle cooled cookies with a maple glaze (powdered sugar plus a spoonful of maple syrup) for extra richness.
Ingredients
Directions
Sift whole wheat flour a second time with the cream of tartar, baking soda salt and cinnamon.
Set aside.
In a medium-size bowl, cream the butter until fluffy, scraping down the sides of the bowl.
With the mixer still running, add the maple syrup in a thin stream, followed by the eggs, one at a time.
Gradually stir the dry ingredients into the creamed mixture, stirring just until blended.
Cover and refrigerate for 30 minutes.
Preheat the oven to 400℉ (200℃) and put the sugar in a small bowl.
With lightly floured hands, roll the dough into balls about 1¼ inches in diameter.
Roll the balls in the sugar, then place on an ungreased baking sheet, leaving 2 inches between them.
Bake for 10 minutes, just until tops no longer yield to light finger pressure.
Transfer to a rack and cool.
Store in an airtight container.
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