Mapledoodles

Preheat to 375

Line baking sheet with parchment

1/3 cup softened butter

2/3 cup maple syrup

3/4 t. baking soda

1/2 t. cream of tartar

1/4 t. salt

1 egg

1 1/2 cups AP flour  

cinnamon sugar: 

1 T. sugar

1/2 t. ground cinnamon

Beat butter on medium high for approx 30 seconds, until fluffy.

Add maple syrup, baking soda, cream of tartar and salt. Beat on medium until combined scraping sides of bowl.

Add your egg and and mix until incorporated.

Add flour slowly, on low until just combined.

Now, your dough will be sticky because of the syrup, so drop by rounded teaspoon into cinnamon sugar and roll until coated. If you don’t want to do this, drop by rounded teaspoon onto baking sheet and sprinkle with cinnamon sugar.

The only difference is the amount of cin-sugar that will be on your cookie. If you prefer less, then sprinkle, more, then roll.

 Bake for 8-10 min until edges are just golden and firm.

 Cool on wire rack.

Makes approx 25 cookies

For glaze (optional):

1 1/4 sifted powdered sugar

1 t. vanilla extract

1/3 cup pure maple syrup 

When cookies are almost cooled add a teaspoon sized dollop of glaze to each. Let the glaze set and enjoy!!

http://cookiesandcups.com/changing-up-the-usual-doodle/