- 110 g soft butter
- 200 g + 100 g sugar
- 1 packet vanilla sugar
- 1 egg
- 45 ml maple syrup
- 250 g Küchenmeister Wheat Flour T405
- 1/2 tsp. baking powder
- 1 tbsp. cinnamon
Preheat oven (electric 175 °C/convection 150 °C). Line two baking sheets with parchment paper.
In a large mixing bowl, cream together the butter, sugar and vanilla sugar. Beat in the egg. Stir in the maple syrup. Combine together the flour, baking powder and cinnamon. Add the dry ingredients to the butter-sugar-mixture and mix until well combined. Form approx. 30 balls out of the cookie dough. Fill a small bowl with some sugar, and roll each cookie dough ball in the sugar, until each cookie is fully coated.
Place dough balls on baking sheets, with a gap of around 2cm between each cookie. Lightly flatten the cookies and bake for 8-10 minutes.
Leave the cookies briefly to cool on the backing sheets, before transferring them to a wire rack to cool completely.