Maple Pecan Snickerdoodles
Ingredients
The dough
-
2½
cups
all-purpose flour
-
1
teaspoon
cream of tartar
-
1
teaspoon
ground cinnamon
-
1
teaspoon
baking soda
-
½
teaspoon
salt
-
¾
cup
unsalted butter
-
½
cup
light or dark brown sugar
-
½
cup
granulated sugar
-
1
large
egg
-
¼
cup
pure maple syrup
-
1
teaspoon
pure vanilla extract
-
1½
teaspoons
maple extract
-
1
cup
chopped pecans
The topping
-
⅓
cup
granulated sugar
-
1
teaspoon
ground cinnamon
-
32-36
pieces
pecan halves
Instructions
- Whisk together the dry ingredients in a bowl and set aside.
- Beat the butter and sugars until smooth, then add the egg and mix well.
- Incorporate the maple syrup, vanilla extract, and maple extract into the mixture.
- Combine the dry ingredients with the wet ingredients and mix in the chopped pecans.
- Chill the dough for at least 2 hours in the refrigerator.
- Preheat the oven and prepare baking sheets.
- Form the dough into balls, roll in the cinnamon sugar mixture, and place on the baking sheets.
- Press a pecan half into each ball and bake until lightly browned.
- Cool the cookies on the baking sheets before transferring to a wire rack.
Nutrition Facts (estimated)
Servings
32-36 cookies
Calories
150
Total fat
7g
Total carbohydrates
22g
Total protein
2g
Sodium
50mg
Cholesterol
20mg
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