2 ¾ cups All-purpose flour (or whole wheat flour)
2 tsp Baking soda (or baking powder)
2 tsp Ground cinnamon (or nutmeg)
½ tsp Salt
½ cup Unsalted butter (softened, or coconut oil)
1 cup Granulated sugar (or stevia)
¼ cup Maple syrup (or honey)
2 large Eggs (or flaxseed meal)
Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.
In a large bowl, whisk together the flour, baking soda, cinnamon, and salt. Set it aside.
In another large bowl, use a hand mixer or stand mixer to cream the softened butter and granulated sugar until light and fluffy, about 3-5 minutes.
Mix in the eggs, one at a time, followed by the maple syrup. Ensure each ingredient is thoroughly incorporated before adding the next.
Gradually add the dry ingredients to the wet mixture, mixing until just combined. Don’t overmix—the dough will be thick!
Cover the dough and refrigerate for at least 30 minutes to help keep the cookies from spreading too much.
In a small bowl, mix together ¼ cup granulated sugar and 2 tsp ground cinnamon to prepare the cinnamon sugar.
Using a cookie scoop or tablespoon, scoop out the dough and roll it into balls. Roll each dough ball into the cinnamon sugar mixture to coat.
Place the coated dough balls on the prepared baking sheets, keeping space between them. Bake for 10-12 minutes or until the edges are golden.
Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
