Maple Sugar Snickerdoodles

• 1 cup Unsalted butter, softened
• 1/2 cup White sugar
• 1/4 cup Light brown sugar
• 1 Egg
• 1/4 cup Good maple syrup (I use Brad's Organic Grade B)
• 1/2 teaspoon Vanilla extract
• 2 cups All purpose flour
• 1 1/2 teaspoons Baking powder
• 1/4 teaspoon Baking soda
• 1 1/2 teaspoons Cinnamon
• 1/4 teaspoon Salt
• 1 1/2 cups Walnut halves, divided
• 1/4 cup Maple sugar
• 1/4 cup White sugar
• 1/4 teaspoon Cinnamon

1. Preheat oven to 350 F. Line baking sheets with parchment.
2. 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.
3. In a separate bowl, add the flour, baking powder, baking soda, 1 1/2 teaspoons of cinnamon and the salt. Whisk until combined.
4. Gently stir the dry ingredients into the wet ingredients in two or three batches. Make sure not to over mix.
5. Roughly chop 1 cup of the walnut halves and gently stir them into the dough.
6. 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.
7. Roll heaping tablespoon-sized amounts of dough into balls and the toss to coat them in the maple cinnamon sugar.
8. Once the cookies are formed, use the reserved walnut halves and lightly press one walnut half into each cookie.
9. 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. rnrnNote - if you make smaller cookies, reduce the cooking time and start checking at 8 minutes.

unsalted butter, white sugar, light brown sugar, egg, maple syrup, vanilla, flour, baking powder, baking soda, cinnamon, salt, walnut halves, maple sugar, white sugar, cinnamon

Taken from food52.com/recipes/16709-maple-sugar-snickerdoodles (may not work)