I love cinnamon, and I love cookies, therefore I really love cinnamon cookies. Knowing this, you would think that I would be a pro at making snickerdoodles. But, I can’t remember ever making snickerdoodles. I know it’s bizarre! I’ve eaten my share and then some, but I’ve never actually baked them. It’s not like they’re difficult or time consuming like the sugar cookies from Day 4. And there aren’t any unusual ingredients that you have to mail order from some bizarre website and wait 2 weeks for delivery. Nope, it’s just one of those flukey oversights… but not anymore! Today, Day 5 is now officially SNICKERDOODLE DAY!! Woop, woop!! Grab your cinnamon sticks and grater and let’s go!!! (um, just kidding about that whole cinnamon stick grater thing… that’s not gonna happen today. Grab your bottle of ground cinnamon and get shaking!)

Ultimate Maple Snickerdoodles by  Linda Carroll at All Recipes

  • 2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 cup margarine, softened
  • 1 cup white sugar
  • 3 tablespoons real maple syrup Not Aunt Jemima or Mrs. Butterworth, get the real stuff
  • 1 egg
  • 1/2 cup white sugar
  • 1/4 cup maple sugar WHAT?! OK I just used cinnamon sugar

Directions:

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Stir together the flour, baking powder, baking soda, and cinnamon. Set aside. I like to sift my flour so it’s light and airy, but I hate using a conventional sifter. So I use a fine strainer. See the picture below.
  3. In a large bowl, cream together the margarine and 1 cup of white sugar until light and fluffy. Beat in the egg and maple syrup. Gradually blend in the dry ingredients until just mixed.
  4. In a small dish, mix together the remaining 1/2 cup white sugar and the maple sugar. OK, careful here… I misread this as maple syrup instead of maple sugar. Syrup makes the balls a little soggy 🙂
  5. Roll dough into 1 inch balls, and roll the balls in the sugar mixture. Place cookies 2 inches apart on ungreased cookie sheets. Make sure you give these cookies plenty of room to grow. They like to spread out.
  6. 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 racks.
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