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
Linsey's Gluten-Free Chocolate Chip Cookies
Once you get a few key gluten free flours and some maple syrup on hand, you'll be fully equipped to create these delicious cookies that gluten-free and non gluten-free eaters alike will want to devour.
Sweet Laurel Gluten Free Snickerdoodles // Living Deliciously
We're so thrilled to announce that the Sweet Laurel cookbook is here! Available wherever books are sold, you can find our signature grain free, refined sugar free recipes. Today, Laurel and I are making one of my favorites from the book-- snickerdoodles! This recipe is vegan and comes together in a snap. Don't forget to share your cookies on instagram with the hashtag #SweetLaurelCookbook!
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BAKING SCIENCE ????????????how does different temperatures of butter effect your cookies?
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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Chewy Maple Pumpkin Cookies | Bigger Bolder Baking
Learn how to make my Chewy Maple Pumpkin Cookies recipe, crisp around the edges, chewy on the inside, and perfect for Fall! ???????? Get the full recipe here: ????????
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INGREDIENTS
Pumpkin puree
Maple syrup
Pumpkin pie spice
Butter
Dark brown sugar
Eggs
Vanilla
All purpose flour
Baking soda
Salt
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Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and the host of Bigger Bolder Baking. I’m passionate about sharing my years of baking expertise to show you how to bake with confidence anytime, anywhere! Join millions of other Bold Bakers in the community for new recipe videos at 8:30am Pacific Time every Thursday and YouTube Shorts featuring my best baking tips throughout the week!
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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!
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