Snickerdoodles (Maple Pecan)
Description
This dough is really soft so it’s super easy to double this recipe. Borrowed from Sally’s Baking Addiction, maple and pecan are a delightful addition to already delightful cookies and 1 batch yields about 30 cookies – enjoy!
Ingredients
2 1/2 c. (313 g) flour AND 1/2 t. salt
1 t. EACH cream of tartar, cinnamon AND baking soda
3/4 c. (170 g) butter, softened
1/2 c. (100 g) EACH brown sugar AND sugar
1 egg AND 1/4 c. (60 ml) maple syrup
1 t. vanilla AND 1 1/2 t. maple extract
1 c. (130 g) chopped pecans
Topping
1/3 c. (70 g) sugar mixed with 1 t. cinnamon AND ~30 pecan halves
Instructions
Whisk together the 5 dry ingredients in a medium bowl and set aside, then using your electric mixer, beat together the butter and both sugars for about 2 minutes until smooth. Scrape down the bowl as needed then add the egg, beat again, then the maple syrup, vanilla and maple extract and beat one more time.
Pour in the dry ingredients and mix on low until combined, then beat in the pecans – the dough will be thick and soft. Use a scoop to roll into good-sized balls (about 1 1/2 tablespoons each), roll each generously in the sugar cinnamon mix then place on a plate or baking sheet and gently press a pecan half into each. Cover and chill for at least an hour and up to a 3 or 4 days (or wrap well and freeze).
When you’re ready to bake, preheat the oven to 350 and line a couple of baking sheets with parchment. Bake for about 13 minutes or until lightly browned around the edges – the centers will still look soft. Remove from the oven and if the cookies look quite puffy then tap the baking sheet a couple of times on the counter to deflate them. Leave them on the tray for several minutes to set before removing to a rack to cool completely.
