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Snickerdoodles: Whole Wheat Maple Snickerdoodles

Source of Recipe

The Vermont County Store Maple Syrup Cookbook


List of Ingredients

2 2/3 c Sifted whole wheat flour
1 t Cream of tarter
1 t Baking soda
1/2 t Salt
1/2 t Cinnamon
1 c Unsalted butter -- room temp.
2/3 c Maple syrup -- room temp.
2 lg Eggs -- room temp
2 tb Sugar



Recipe

Sift whole wheat flour a second time with the cream of tarter, baking soda salt and cinnamon. Set aside. In a medium-size bowl, cream the butter until fluffy, scraping down the sides of the bowl. With the mixer still running, add the maple syrup in a thin stream, followed by the eggs, one at a time. Gradually stir the dry ingredients into the creamed mixture, stirring just until blended. Cover and refrigerate for 30 minutes.

Preheat the oven to 400ºF and put the sugar in a small bowl. With lightly floured hands,roll the dough into balls about 1 1/4 inches in diameter. Roll the balls in the sugar,then place on an ungreased baking sheet, leaving 2 inches between them. Bake for 10 minutes, just until tops no longer yield to light finger pressure. Transfer to a rack and cool. Store in an airtight container.