A healthier take on the classic snickerdoodle with a special touch: a rich maple glaze. These cookies are a mix of indulgent and light, and sure to please any cookie lover.
Another year of the Great Food Blogger Cookie Swap under my belt. Last year was my first year participating and I knew I would sign up for 2015 if the swap continued. Of course, it did! Thanks to the leadership of Love and Olive Oil and The Little Kitchen for keeping this tradition going, along with our sponsors this year: Oxo, Dixie Crystals, and Land O’ Lakes. We couldn’t do it without you guys!
The cookie swap means even more to me this year. Each year it has been created, all the donations of money toward the swap go towards the amazing charity, Cookies for Kids Cancer. By participating in the cookie swap, we are all contributing to a great cause. And as a recent victim of cancer affecting their family so deeply, I felt even more connected with the charity this year. Thank you Love and Olive Oil, The Little Kitchen, our sponsors, and all those participating in the swap this year.
I had a difficult time coming up with the type of cookie I would make for the swap this year. I don’t know why, it should have been obvious that I needed to make a cookie that is near and dear to my heart: snickerdoodles. What’s not to love about snickerdoodles? They taste great and their name is simply adorable to say.
Wade and I used to have a running joke that I “loved him more than snickerdoodles” because they are my favorite cookie. So one year I ended up gifting him a light blue (his favorite color) teddy bear with a customized shirt.
We still have him. His name is Snickerdoodle Bear. I bet you’d never guess. His shirt says “Money can’t buy love, but it can buy snickerdoodles.”
Oh yes, I LOVE snickerdoodles! And thus, it was snickerdoodles I had to make this year for the swap. To kick them up a notch, I added some maple glaze on top. Yuuuuuummmmm.
This recipe is adapted from Chocolate Covered Katie’s Skinny Snickerdoodles.
Skinny Maple Glazed Snickerdoodles
Serves: 12 small cookies or 9 medium sized cookies
3/4 cup all-purpose flour
1/4 tsp. baking powder
1/4 tsp. salt
1/4 tsp. cream of tartar
3/8 tsp. baking soda
1/4 cup dark brown sugar
1/2 tsp. vanilla extract (I use Molina brand)
1 1/2 Tbsp. milk (I used cashewmilk)
1/4 cup butter, just melted, NOT hot (I used Kerrygold)
2 Tbsp. maple syrup
For the cinnamon sugar coating:
1 1/2 Tbsp. cinnamon
1 1/2 Tbsp. sugar
For the glaze:
1/2 cup powdered sugar
2 Tbsp. maple syrup (plus more if needed)
Preheat oven to 350 degrees. Combine the dry ingredients in a medium bowl and mix well. In a separate, large bowl combine the butter, vanilla, milk, and maple syrup. Pour dry ingredients into the wet. Mix just until well incorporated.
Refrigerate dough for 30 minutes. Roll dough into balls. Dip the balls into cinnamon sugar coating on one side. Place dough balls with cinnamon sugar coating side up on greased baking sheet. Bake for 9 minutes. The dough balls will feel a bit underdone when you take them out. That is normal! Allow balls to cool on baking sheet for at least 15 minutes before transferring to a wire rack to continue cooling completely.
Once dough balls are completely cooled, prepare the maple glaze. Mix powdered sugar and maple syrup together in a small bowl just until the glaze can drizzle off of a spoon. Lightly glaze the cookies. Allow glaze to harden completely before storing cookies in airtight container.
And I can’t forget to mention the cookies I received in return. Each batch of cookies I received this year was different from the next. And all three batches were outstandingly delicious.
My first batch arrived all the way from MIT college, where Elaine Lin is currently attending school. Her food blog is Food Parsed. She sent me some oatmeal cookies and they were simply scrumptious. Wade even liked them, as oatmeal cookies are his favorite (and pretty much the only cookie he likes to eat). Elaine, if you can impress Wade with your cookies, you definitely get two thumbs up!
My other two batches of cookies arrived on the same day. Thank goodness, too, because it was a Monday and I needed a pick-me-up. Chocolate dipped shortbread cookies with peppermint from sisters Molly and Audrey at The Batter Thickens and brown butter pecan chocolate chip cookies from Layla at Gimme Delicious Food. I’m one lucky lady to have made it out with three fantastic cookie recipes from three fantastic bloggers! Thank you so much, ladies!
Linking up with Amanda from the Diary of a Semi-Health Nut blog for her Cookie Month 2015!
What is your favorite holiday cookie?
Have you ever participated in a cookie swap? Virtual or real-life?