April's Maple


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Maple Snickerdoodle Cookie


  • 2 cups all-purpose flour
  • 1½ teaspoon baking powder
  • ¼ teaspoons baking soda
  • 1 ½ teaspoon cinnamon
  • ½ cup butter, softened
  • 1 cup maple sugar (white sugar can be substituted)
  • 3 tablespoons April’s Maple pure maple syrup
  • 1 egg, at room temperature
  • 1 cup April’s Maple Crunch (this is the ingredient that makes these cookies so special)


  1. Preheat oven to 350°.
  2. Stir together the flour, baking powder, baking soda and cinnamon.  Set aside
  3. In a medium bowl, cream together butter and 1 cup of maple sugar until light and fluffy.  Beat in the egg and maple syrup.  Gradually add the flour mixture until just mixed.
  4. Roll the dough into 1 inch balls, and roll the balls in the maple crunch.  Place the cookies 2 inches apart on ungreased cookie sheet and flatten slightly with the palm of your hand.
  5. Bake 8 to 10 minutes in the preheated oven.  Cookies will be crackly on top and look wet in the middle.
  6. Remove from cookie sheets to cool on wire rack.