Maple Cinnamon Crunch Cookies

Maple Cinnamon Crunch Cookies are packed with flavor and have the most incredible texture!

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These cookies are kinda like ginger snaps for those who don’t actually love ginger. Instead, these chewy cookies are packed with delicious maple and cinnamon flavors. The coarse sugar coating gives these an amazing crunch on the outside! 

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Maple Cinnamon Crunch Cookies

Yield: about 3 1/2 dozen cookies

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Ingredients

• 3/4 cup oil
• 3/4 cup maple syrup
• 3/4 cup brown sugar
• 2 eggs
• 1 teaspoon baking soda
• 1 Tablespoon cinnamon
• 1/2 teaspoon salt
• 1 teaspoon vanilla extract
• 3 1/2 cups flour
• Turbonado or coarse sugar, for rolling

Instructions

1. Preheat oven to 350. Line two baking sheets with parchment paper; set aside.
2. In the bowl of an electric mixer, on medium speed, beat together oil, maple syrup, brown sugar, eggs, baking soda, cinnamon, salt and vanilla extract until combined and creamy.
3. Reduce mixer speed to low. Gradually add flour and mix until just combined.
4. Place turbinado sugar into a bowl. Use a medium cookie scoop to scoop dough into bowl and roll until fully coated in sugar.
5. Place on prepared baking sheet and repeat with remaining dough.
6. Bake for about 10 minutes, until set.

Notes

Plan ahead: these cookies freeze well in a ziplock bag or airtight container.

Note: Demerara sugar, or sugar in the raw, is a kind of brown sugar with coarse, crunchy granules that gives these cookies and other baked goods a great crunch. It’s available in many kosher grocery stores.

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