Yum who doesn’t like a fresh, homemade cookie? Especially cookies that burst with cinnamon in your mouth. Count me in, I want those!
I have 3 spices that are my ultimate favorite spices. I call them the triple-3. Okay I just made that up, really I call them my 3 favorite spices. They are cumin, curry and cinnamon.
Cinnamon gets used the most. Probably every day I’m sure. On a rainy cookie baking day that was no exception. I incorporated whole grains into these cookies and pure maple syrup. The result was delicious and they were devoured by the end of the day, and I made them around noon. I’m sure if we didn’t have company over that evening Jacob still would have polished them off.
Super cinnamon spice snickerdoodle cookies
1/4 cup butter, at room temperature
1/4 cup brown sugar
3 tbsp maple syrup
1/2 tsp vanilla extract
1 cup whole wheat pasty flour
2 tsp cinnamon
1/2 tsp cream of tartar
1/2 tsp baking powder
1/8 tsp baking soda
pinch of sea salt
For the dusting: 1 tbsp brown sugar + 1 tsp cinnamon
Pre-heat your oven to 375 degrees. Line a baking sheet with parchment paper.
Add the butter and brown sugar to a large mixing bowl and combine using a standing or hand-held mixer.
Once it’s nice and fluffy (after 3-4 minutes), scrape the sides down and add the egg, maple syrup and vanilla. Mix until combined well.
In a separate bowl whisk together the dry ingredients (excluding the dusting ingredients). Add to the wet ingredients and beat until combined.
Mix the dusting ingredients and spread on a shallow plate. Using your hands pinch off pieces of the dough, about the size of a walnut. Roll into a ball, roll in the dusting sugar and place on the baking sheet. You should end with 16 cookies.
Bake for 10-11 minutes. The cookies will puff up and spread a bit while baking. Cool on a wire rack.
These cookies are seriously tasty. If you aren’t a super crazy cinnamon fan like me, you can reduce it down to 1 tsp, but I like the spiciness you get from a ton of cinnamon.