These sugar cookies have crispy edges, but soft centers. The brown edges bring out the maple flavor which makes this an interesting twist on a classic.
3 Cups of all purpose flour
1 Tsp Baking Soda
1/2 tsp salt
2 cups of Polly’s Granulated Maple Sugar
1 1/4 cups of butter, softened
2 tsp vanilla
1/4 cup of white sugar for decoration
Preheat your oven to 350 degrees F. In a medium bowl stir together flour, baking soda, and salt. Set this bowl aside.
In another bowl (I used a stand mixer) cream together the butter and maple sugar until light and fluffy. Beat in the eggs one at a time. Add the vanilla. Take the dry ingredients mixture and gradually add it to the wet ingredients until just combined.
Roll the cookies into walnut sized rounds. Roll these rounds in the white sugar. Place them on a greased, or parchment lined baking sheet roughly 2 inches apart. You can also flatten the rounds just a little.
Bake for 10 minutes at 350 degrees F. Allow the cookies to cool on the baking sheet for about 5-7 minutes before removing them, they need time to firm up. Allow them to finish cooling on a wire cooling rack.