Maple Snickerdoodle Cookies

After the holidays are over, I love finding seasonal merchandise marked down to basement-level clearance prices. I found these Nestle Toll House Maple Morsels for only $1 per bag! The seasonal aroma of maple and cinnamon emanating from the warm oven made our home feel so cozy and comforting while the soft, fluffy texture delivered just what you'd expect from a traditional snickerdoodle cookie. These limited edition morsels will definitely be on my radar to buy again next fall/winter!

Maple Snickerdoodle Cookies
Yield: 4 dozen

Ingredients
Cookies:

• 2 1/2 cups Bob's Red Mill Gluten Free 1-to-1 Baking Flour
• 1 tsp cream of tartar
• 1/2 tsp baking soda
• 1/4 tsp salt
• 3/4 cup (1 1/2 sticks) butter, softened
• 1/4 cup vegetable shortening
• 1 1/2 cups granulated sugar
• 1 tsp vanilla
• 2 eggs, room temperature
• 1 2/3 cups (10 oz pkg) Nestle Toll House Maple Morsels

For Rolling:

• 3 Tbsp granulated sugar
• 1 tsp ground cinnamon

Directions

1. Preheat oven to 350°F.
2. In small bowl, combine flour, cream of tartar, baking soda, and salt.
3. In stand mixer fitted with paddle attachment, beat butter, shortening, 1 1/2 cups sugar, and vanilla until creamy.
4. Add eggs, one at a time, beating well after each addition.
5. Gradually beat in flour mixture. Stir in morsels.
6. In small bowl, combine 3 Tbsp sugar and cinnamon.
7. Roll dough into 1 1/4" balls (I used small cookie dough scoop) and roll in cinnamon-sugar mixture until coated. Place on ungreased baking sheets.
8. Bake 11-12 minutes, or just until centers are set. Cool on baking sheet for 2 minutes before removing to wire rack to cool completely.

(Recipe found on back of package. Pecans were omitted here.)