Recipe and picture update.
The flat cookies might have been passed up in the dating world but taste-wise, they are just as tasty and chewy (if not more!) than their voluptuous counterparts. I claim ignorance for not knowing baking soda and baking powder had expiration dates.
This is one of the few snickerdoodle recipes that does not use shortening. The secret ingredient is pure maple syrup with cinnamon, sugar, and pumpkin pie spice. The result? One spectacular snickerdoodle and a bunch of people feeling sick because they ate too many!
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
2 teaspoons ground cinnamon
1/2 cup butter, softened
1 cup white sugar
3 tablespoons real maple syrup (do not substitute)
1 egg (room temperature)
1/2 cup white sugar
1/4 cup maple sugar (if you can’t find maple sugar, use a combination of 1/4 cup sugar, 2 tablespoons of cinnamon, and a pinch of pumpkin pie spice).
1. Preheat oven to 350 degrees F (175 degrees C). Stir together the flour, baking powder, baking soda, and cinnamon. Set aside.
2. In a large bowl, cream together the margarine and 1 cup of white sugar until light and fluffy. Beat in the egg and maple syrup. Gradually blend in the dry ingredients until just mixed. In a small dish, mix together the remaining 1/2 cup white sugar and the maple sugar. Roll dough into 1 inch balls, and roll the balls in the sugar mixture. Place cookies 2 inches apart on ungreased cookie sheets.
3. Bake 8 to 10 minutes in the preheated oven. Cookies will be crackly on top and look wet in the middle. Remove from cookie sheets to cool on wire racks.