Now, if we're being technical, these don't qualify as Snickerdoodles in the truest sense, however, they are truly yummy. You'll notice the recipe calls for maple syrup as well as maple sugar. You can omit the maple sugar if you can't find it and the cookies are still tasty, but they are really delicious and much more "maple-y" with the maple sugar. It's really worth the extra effort!
I like my cookies chewy and a bit soft, which is reflected in the baking instructions below. If you like yours more crisp, replace the brown sugar with white sugar and bake for 1-2 minutes longer. —Oops! Were you gonna eat that?
Unsalted butter, softened
Light brown sugar
Good maple syrup (I use Brad's Organic Grade B)
Preheat oven to 350 F. Line baking sheets with parchment.
In a large mixing bowl, cream together the butter, 1/2 cup of the white sugar and the brown sugar until light and creamy. Beat in the egg, maple syrup and vanilla until combined.
In a separate bowl, add the flour, baking powder, baking soda, 1 1/2 teaspoons of cinnamon and the salt. Whisk until combined.
Gently stir the dry ingredients into the wet ingredients in two or three batches. Make sure not to over mix.
Roughly chop 1 cup of the walnut halves and gently stir them into the dough.
In a small bowl, stir the 1/4 cup of maple sugar, 1/4 cup of white sugar and 1/4 teaspoon of cinnamon until thoroughly combined.
Roll heaping tablespoon-sized amounts of dough into balls and the toss to coat them in the maple cinnamon sugar.
Once the cookies are formed, use the reserved walnut halves and lightly press one walnut half into each cookie.
Bake the cookies for approximately 12 minutes, rotating and switching the pans halfway through. Remove from the oven and let the cookies set up and cool for 15 minutes directly on the baking sheet.
Note - if you make smaller cookies, reduce the cooking time and start checking at 8 minutes.