2 ¾ cups All-purpose flour (or whole wheat flour, gluten-free flour blend)
1 cup Sugar (or brown sugar)
½ cup Butter (softened, or coconut oil, vegan butter)
½ cup Maple syrup (or agave nectar, honey)
1 large Egg (or flax egg)
2 tsp Baking powder (or baking soda)
1 tbsp Cinnamon (may mix with nutmeg)
¼ tsp Salt
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone mat.
In a medium bowl, whisk together the flour, baking powder, cinnamon, and salt. Set aside.
In a large mixing bowl, beat the softened butter and sugar together until light and fluffy, about 2-3 minutes.
Mix in the maple syrup and egg until fully incorporated.
Gradually add the dry mixture to the wet ingredients, mixing until just combined. Do not overmix!
If you have time, chill the dough for at least 30 minutes to enhance the flavors and reduce spreading.
Scoop about a tablespoon of dough, roll into a ball, and then roll in a mixture of sugar and cinnamon.
Place the dough balls on your prepared baking sheet, spacing them about 2 inches apart. Bake for 8-10 minutes, or until the edges are lightly golden.
Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to wire racks to cool completely.
