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)


                  • Preheat oven to 350°.
                  • Stir together the flour, baking powder, baking soda and cinnamon.  Set aside.
                  • 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.
                  • 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.
                  • Bake 8 to 10 minutes in the preheated oven.  Cookies will be crackly on top and look wet in the middle.
                  • Remove from cookie sheets to cool on wire rack.