Name: Maple Snickerdoodles
Ingredients: 1 cup unsalted butter, room temperature; 1 ½ cups of Fuller’s Sugarhouse pure maple sugar; 1 large egg; 2 tsp baking powder; ¼ tsp Morton kosher salt; 3 cups all-purpose flour; ¼ cup Fuller’s Sugarhouse pure maple sugar; 1 tbsp ground cinnamon

Maple Snickerdoodles

Ingredients

Scale

For the Cookie Dough

1 cup unsalted butter, room temperature
1 ½ cups of Fuller’s Sugarhouse pure maple sugar
1 large egg
2 tsp baking powder
¼ tsp Morton kosher salt
3 cups all-purpose flour

For the Coating

¼ cup Fuller’s Sugarhouse pure maple sugar
1 tbsp ground cinnamon

Instructions

Preheat oven to 375 degrees.
In a large bowl, cream together butter and Fuller’s Sugarhouse pure maple sugar on medium speed until light and fluffy.
Add the egg, baking powder, and salt into the mixing bowl and mix for 30 seconds.
With the mixer on low, gradually add in the flour. The dough will be very thick.
In a small bowl, combine ¼ cup Fuller’s Sugarhouse pure maple sugar and 1 tbsp ground cinnamon.
Roll the dough into 1 inch balls, then coat with cinnamon sugar before placing on cookie sheet. If desired, sprinkle more cinnamon sugar over each cookie.
Bake for 8-12 minutes. Let cool before serving.
To keep cookies from getting crisp, keep in airtight container.