Maple Browned Butter Snickerdoodles

Sugar and spice and everything nice, which in the case of these cookies means maple browned butter snickerdoodles.

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Have I made snickerdoodles before? Yes. Pumpkin snickerdoodles? Of course. What about chai snickerdoodles? You bet. Earl Gray snickerdoodles? That too. Okay but eggnog snickerdoodles? Um duh. But what I have not yet made are maple snickerdoodles – until now.

Inspired by combining a snickerdoodle with my maple brown sugar cookies, these maple browned butter snickerdoodles we born. I may have swapped the brown sugar for browned butter but the inspiration was still there!

Some people may be satisfied with the O.G. snickerdoodle, but as evident by my blogging history, I am not. Sure I love a solid classic cookie as much as anyone, but I also love the exploration of other possible flavors. My blog wouldn’t exist were it not for this drive.

So change up your holiday cookie tray this year and brown the butter before mixing it into your cookie dough. And replace some of the sugar with real maple syrup. Your taste buds will thank you.

Want more fun holiday cookie tray ideas? Check the list below!

• Eggnog Biscotti by That Recipe
• Almond Flour Cookies by Magical Ingredients
• Snickerdoodle Biscotti by Jolene’s Recipe Journal
• Eggnog Crackle Cookies by Hezzi-D’s Recipe Box
• Coconut & Dried Cherry Chocolate Chip Cookies by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
• Cherry Almond Shortbread Cookies by Blogghetti
• Gingerbread Crinkle Cookies by Art of Natural Living
• Hot Cocoa Macaron by A Kitchen Hoor’s Adventures
• Gingerbread Men by A Day in the Life on the Farm

MAPLE BROWNED BUTTER SNICKERDOODLES

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Yield: 1.5 Dozen Prep Time: 1 Hours Cooking Time: 15 Minutes 15 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

COOKIES

• 1/2 cup (1 stick) unsalted butter
• 2 cups all-purpose flour
• 1-1/2 tsp baking soda
• 1/2 tsp salt
• 1/4 tsp cream of tartar
• 1/3 cup real maple syrup
• 1 egg yolk, room temperature
• 1 Tbsp milk
• 1/2 tsp vanilla extract
• 1/4 tsp maple extract, optional

COATING

• 1/4 cup granulated sugar
• 2 tsp cinnamon
• 1/2 tsp nutmeg

Directions

1. Place butter in a medium saucepan over medium heat, stirring frequently, until melted and foamy. Continue to cook until brown specks begin to appear and it has a nutty aroma. Remove from heat and transfer to a glass bowl to cool.
2. In a medium bowl, Whisk together flour, baking soda, and salt. Set aside.
3. In a large bowl, beat together the cooled browned butter, sugar, and syrup until creamy, about 2 minutes. Add egg yolk, vanilla, and maple extract and beat until combined. Gradually add flour mixture, mixing until just combined.
4. In a small bowl, combine the cinnamon-sugar coating. Roll tablespoons of dough into balls and roll in the cinnamon-sugar, shaking off any excess. Place on a tray, cover with plastic wrap, and refrigerate for at least 30 minutes, or overnight.
5. Preheat oven to 350°F. Line cookie sheets with parchment paper or silicone baking mats. Place on prepared cookie sheets, about 2 inches apart.
6. Bake 8-10 minutes, or until edges of cookies are just starting to brown and centers are set. Let cool on sheets for 5-10 minutes before transferring to a wire rack to cool completely.

Source: Adapted from my Snickerdoodles and Maple Brown Sugar Cookies.