How To make Whole Wheat Maple Snickerdoodles
2 2/3 c Softed whole wheat flour
1 ts Cream of tarter
1 ts Baking soda
1/2 ts Salt
1/2 ts Cinnamon
1 c Unsalted butter; room temp.
2/3 c Maple syrup; room temp.
2 lg Eggs; room temp
2 tb Sugar
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 400~F.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 Source: The Vermont Country Store Maple Syrup Cookbook -----
How To make Whole Wheat Maple Snickerdoodles's Videos
【No Music】メープルビスケット（メープルクッキー）の作り方 / Maple Biscuits (Maple Cookies) Recipe【ASMR】
材料は下記にあります。
The ingredients are listed below.
【材料】4.5cm × 7.5cm （厚さ5ｍｍ）18枚
★クックパッドはこちら→
無塩バター 120ｇ
メープルシュガー 60ｇ
アーモンドプードル 30ｇ
薄力粉 130ｇ
全粒粉 40ｇ
卵M 1個（約50ｇ）
バニラオイル 3-4滴
※仕上げ用
メープルシロップ 大さじ1.5
粉糖 大さじ1.5
【ingredients】 18 cookies, 4.5 × 7.5 cm (1.8'' × 3''), 5mm (0.2'') thick
★COOKPAD(US)→
120g (4.2 oz) unsalted butter
60g (2.1 oz) maple sugar
30g (5 Tbsp) almond flour
130g (1 cup and 1/2 Tbsp) cake flour
40g (5 Tbsp) whole wheat flour
1 egg (about 50g, 1.8 oz)
3-4 drops of vanilla oil
※For brushing on the cookies
1.5 Tbsp maple syrup
1.5 Tbsp powdered sugar
※1cup=235cc(USA)
#WhatSantaleftbehind #お菓子作り
Soft Maple Snickerdoodle EASY
Soft Maple Snickerdoodles Recipe
For the cookie dough:
8oz (225g) Unsalted Butter, softened to room temperature
12oz (350g) Maple Sugar (if using regular sugar, reduced to 10oz (300g)
2 Large Eggs
4 tbsp (60g) Maple Extract
2.75 cups (400g) All-Purpose Flour
.5 tsp (2g) Kosher Salt
2.5 tsp (7g) Cream of Tartar
.5 tsp (3g) Baking Soda
For rolling the cookies:
.25 cup (40g) Maple Sugar
2 tsp (8g) Ground Cinnamon
MAKE THE DOUGH: Combine the butter and maple sugar using a stand mixer or handheld mixer until creamy and smooth, usually about 3-5 minutes. Add the eggs and maple extract and continue mixing another 30-60 seconds. Gradually add flour and remaining dry ingredients and mix just to combine thoroughly. Cover dough with plastic wrap and refrigerate for 20-30 minutes to allow dough to stiffen.
BAKE THE COOKIES:
Preheat oven to 350F (176C). Line baking pan with parchment paper or silicone baking mats. Mix remaining maple sugar and cinnamon in a bowl. Form small balls of dough about the size of a golf ball (a small ice cream or cookie dough scoop is perfect to ensure uniform size cookies). Roll dough balls in the sugar/cinnamon mix and place on baking pan at least 2” (5cm) apart. Dough may be sticky. You can chill a little longer or use gloves to help with rolling. Bake them as is or flatten them just a bit at this point if you do not want a puffier cookie. Bake for 8-10 minutes. Be careful not to overcook. A light golden brown is just right to ensure a soft cookie. Remove from oven and allow to cool for 5 minutes then transfer to a cooling rack. Enjoy!
Some of my favorite things:
Nova Maple Sugar -
Cook’s Maple Extract, 4oz -
Solula Professional 18/8 Stainless Steel Cookie Scoop -
Silpat Silicone Baking Mat -
Powder Free Disposable Gloves Large, 100 Pack -
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Martha Stewart Makes 4 Cookie Recipes | Martha Bakes S6E7 Never Enough Cookies
Learn to make the perfect cookie for every occasion. Next from Martha Bakes, four fantastic cookies: fruit-and-nut filled giant kitchen sink cookies, vanilla sugar cookie sorbet sandwiches, and maple-pecan shortbread squares all so good you'll never buy store-bought again. Plus, the most decadent double-chocolate sandwich cookies. Can we ever have enough cookies?
#Cookies #Homemade #Baking #Recipes
0:00 Introduction
0:04 Giant Kitchen Sink Cookies
6:00 Sugar Cookie Sandwiches
11:02 Maple-Pecan Shortbread Squares
15:13 Double-Chocolate Sandwich Cookies
Thanks for watching! Get more full episodes of Martha Bakes daily at 10AM ET, only on YouTube.com/MarthaStewart!
This episode originally aired as Martha Bakes Season 6 Episode 7.
Full Recipes:
Giant Kitchen Sink Cookies -
Maple Pecan Shortbread Squares -
Double Chocolate Sandwich Cookies -
Chocolate Filling Sandwich Cookies -
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Martha Stewart Makes 4 Cookie Recipes | Martha Bakes S6E7 Never Enough Cookies
Simple SWAP for a HEALTHIER Bake + 3 Recipes to Try Today!
When you need a healthier dessert option, there is one simple swap you can make to almost any baked good. Swapping out the oil may not always leave you with a perfect crumb... but will it make it healthier? Yes indeedy! So let's bake some oil-free desserts together! (Recipes linked below!)
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Maple sugar:
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The best oil-free brownies!
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Cooking & baking without oil:
Recipes:
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I replaced the oil with pumpkin puree. You can also sub the sugar for coconut sugar if you prefer.
???? Pumpkin loaf: I used 1/2 coconut sugar and 1/2 maple syrup sugar flakes (similar to this:
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Whole Wheat Pumpkin Biscuits
These fluffy, buttery biscuits with subtle pumpkin flavor are perfect for fall brunch or Thanksgiving dinner. But after just one maple-cinnamony bite, I think you’ll be pumped for pumpkin all year round!
Vegan Maple Pumpkin Spice Cookies Recipe
Soft and chewy – these Vegan Maple Pumpkin Spice Cookies are like no other. They come together quickly and with minimal ingredients. The autumn inspired treats are our newest obsession!
Full recipe:
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