Amelia stood in her grandmother’s kitchen, the worn recipe card for traditional snickerdoodle cookies in hand. This kitchen was the heart of many family secrets, but none as cherished as the cookie recipes that had been passed down through generations.
As autumn’s touch set the world outside ablaze with color, Amelia decided to add a twist to her grandmother’s recipe. Maple syrup had always been a staple in their household, harvested from the old maples that lined their property. It was a flavor that defined many of their family gatherings, and it was time it found its way into their snickerdoodles.
She set out her ingredients, measuring each with the precision that years of baking beside her grandmother had taught her. The whir of the mixer was a familiar melody in the otherwise silent house, a sound that seemed to bring the walls to life with memories.
With the dough ready, Amelia scooped it into balls and rolled them in a mixture of cinnamon sugar, the sweet and spicy scent filling the air. But before placing them in the oven, she pressed her thumb into the center of each ball, leaving a small well. Into these wells, she added a drop of pure maple syrup, a golden treasure hidden within.
As the cookies baked, Amelia sat by the window, watching the leaves fall like embers from a great autumnal fire. The scent of baking cookies mingled with the woodsy smell of the outside world, a reminder of the changing seasons.
When the timer dinged, she pulled the tray from the oven. The cookies were perfect, a little crinkled on the surface, with the maple syrup caramelizing at their centers. As she set them on the cooling rack, she could almost hear her grandmother’s approval in the whisper of the wind through the leaves.
The first bite was a revelation. The cookies were soft and warm, with the comforting spice of cinnamon and the rich, complex sweetness of maple. They were, in every way, a celebration of all the warmth that autumn had to offer.
Now, for those who wish to experience the sweet embrace of fall in every bite, here is the recipe for Maple Snickerdoodle Cookies:
Maple Snickerdoodle Cookies
Bake the essence of autumn into every bite with these Maple Snickerdoodle Cookies, featuring a soft center, a hint of cinnamon, and a luscious maple syrup filling.
Ingredients
- 2 3/4 cups all-purpose flour
- 2 tsp baking powder
- 1/2 tsp salt
- 1 cup unsalted butter, softened
- 1 1/2 cups white sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/4 cup maple syrup (and extra for filling)
- 3 tbsp white sugar (for rolling)
- 1 tbsp ground cinnamon (for rolling)
Instructions
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a bowl, whisk together flour, baking powder, and salt. Set aside.
- In a large bowl, cream together softened butter and 1 1/2 cups sugar until light and fluffy.
- Beat in eggs, one at a time, then stir in vanilla extract and 1/4 cup maple syrup.
- Gradually blend in the dry ingredients until fully incorporated.
- In a small bowl, combine 3 tablespoons sugar and 1 tablespoon cinnamon for rolling.
- Scoop out dough by the tablespoonful and roll into balls. Roll each ball in the cinnamon-sugar mixture and place on prepared baking sheets.
- Press a thumb into the center of each dough ball to make a well. Fill each well with a small drop of maple syrup.
- Bake for 10 minutes, or until the edges are lightly golden.
- Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Notes
Nutrition Information:
Yield: 24 Serving Size: 1Amount Per Serving: Calories: 191Total Fat: 8gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 36mgSodium: 97mgCarbohydrates: 28gFiber: 1gSugar: 16gProtein: 2g
