the first step is to admit that you have a problemApril 18, 2010
Mrslovey has an addiction issue that not everyone may be aware of. She is addicted to maple. You might think I’m kidding, or that’s it’s funny, but it’s completely true. A recent trip to Vermont had us returning with maple of every imaginable variety: two different grades of maple syrup, maple cream, granulated maple sugar, maple pepper, maple barbeque sauce, maple candy, maple mustard, chocolates filled with maple, and cheddar cheese rubbed with maple and sage (I feel a little like Forrest Gump after sharing that list). She’s also a fan of maple cotton candy and maple ice cream, and on days that she’s gotten overly enthusiastic with the maple and consumed far more than any normal human needs, she enters a state we which we call simply ‘maple coma’.
Knowing how much she loves maple, I knew I’d have to come up with a maple cookie this month. Looking around at all of the mapleness in our cupboards, I started to formulate a plan. Hmmmm. I myself was thinking of snickerdoodles, so how could I incorporate both of these things together? Then it occurred to me – maple snickerdoodles! I took a regular sugar cookie dough and added some grade B maple syrup (grade B has a stronger flavor, so is excellent for baking. If you don’t have B, A is fine). Then instead of rolling in the traditional cinnamon-sugar blend, I rolled them in granulated maple sugar. The result is a chewy cookie with a strong maple flavor, crusted with crunchy maple goodness that melts on your tongue. I must admit I tortured her a bit. I only gave her three of the finished cookies, then I packed the rest of them off to the monthly shelter dinner. I think I’m doing the right thing, though – I don’t want her to resent me too much for contributing to her addiction.
1 cup brown sugar, packed
1 cup (2 sticks) softened butter
1 cup grade B maple syrup
1 1/2 teaspoon vanilla extract
4 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon salt
1 cup granulated maple sugar (for rolling)
- Heat oven to 350F. Line cookie sheets with parchment paper.
- Cream sugar and butter together. Add syrup, vanilla, and egg. Mix thoroughly.
- In a separate bowl, blend together flour, soda, and salt.
- Gradually add dry ingredients to wet, stirring until well blended.
- Shape into 1-inch balls and roll in maple sugar. Place about 2 inches apart on cookie sheet. Flatten dough slightly (I find the bottom of a glass works beautifully for this).
- Bake 10 minutes, then transfer to wire rack to cool.