Wednesday, November 2, 2011
When I showed Dave this recipe, he only looked at the title and said yes. My husband is a man of simple tastes and a true New Englander, he loves his maple syrup. So a cookie, based on the classic Snickerdoodle no less, that tastes like maple? Yes is all he needed to say. You'll be pleasantly surprised by the subtle maple flavor from the sugar and the glaze. The cookie is both crunchy (at the edges) and soft (in the middle) and the topping combined with the glaze (which, can I just say how awesome this glaze was? Perfect consistency, not too sweet and made a ton.) offer a unique cookie that is a grown up spin to a classic cookie.
This recipe is from King Arthur Flour. I had forgotten about it when I went to the store and thus forgot to pick up the maple sugar. However, Dave and I were at an apple festival a few weeks ago and a local Massachusetts maple grower had a booth set up, selling maple syrup, maple candies and, lucky me, maple sugar. Turns out it was cheaper to buy it from the vendor and I felt good about buying local (the vendor's farm is about an hour from our house). The recipe is flawless and I definitely recommend drizzling the glaze on the cookie, rather than slathering it on, so that you can appreciate the taste and texture of the sugar topping and not be overwhelmed by a lot of glaze.
1 cup butter, softened
1 cup plus 2 Tablespoons maple sugar, divided
1/2 cup plus 2 Tablespoons sugar, divided
2 teaspoons cream of tartar
1 teaspoon salt
1/2 teaspoon maple flavoring
1/2 teaspoon baking soda
2 3/4 cup flour
In a large mixing bowl, beat together butter, 1 cup maple sugar, 1/2 cup sugar, cram of tartar and salt until fluffy. Add the eggs, one at a time, beating after each addition and scraping the bowl as needed. Beat in maple flavoring.
In a separate bowl, whisk together flour and baking soda. Swap to a paddle attachment and add flour mixture to creamed mixture gradually until blended. Refrigerate dough for 30 minutes to an hour so it's easier to handle and shape.
In a small bowl, combine 2 Tablespoons of maple sugar and sugar.
Using a small cookie scoop, scoop dough and roll into smooth balls. Roll in the sugar topping and arrange cookie balls on parchment or Silpat lined cookie sheet about 2 inches apart. Flatten cookies with the bottom of a glass.
Bake at 400 degrees F for 10-12 minutes until lightly golden brown. Remove from oven and cool on pans for 5 minutes before removing to wire racks to cool completely.
1 1/2 cups powdered sugar
2 Tablespoons maple syrup
3 Tablespoons milk
1/4 teaspoon maple flavoring
In a small bowl, mix together all ingredients until smooth.
Transfer glaze to a piping bag or zip top bad with a corner snipped off (or these cool cookie decorating bottles I got as a gift). Drizzle glaze on cookies when they are completely cool.
Allow glaze to harden and store in an airtight container (separate layers with waxed paper).
Makes 5 dozen cookies.
The Cookie Princess
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