Ingredients for Mini Maple Syrup Pancake Cookies
- Butter Flavor Shortening
- 1 cup (200g) packed brown sugar
- 1 large egg
- 1/2 cup (120ml) maple syrup
- 1 teaspoon vanilla extract
- 2 cups (250g) all-purpose flour
- 2 teaspoons baking powder
- Cream Of Tartar
- 1/4 teaspoon salt
- 1/2 teaspoon ground cinnamon
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How to Make Mini Maple Syrup Pancake Cookies
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a large bowl, cream together 1/2 cup (113g) shortening and 1 cup (200g) packed brown sugar until light and fluffy.
- Beat in 1 large egg until well combined.
- Stir in 1/2 cup (120ml) maple syrup and 1 teaspoon vanilla extract. Mix until thoroughly combined.
- In a separate bowl, whisk together 2 cups (250g) all-purpose flour, 2 teaspoons baking powder, 1/2 teaspoon baking soda, 1/4 teaspoon salt, 1/2 teaspoon cream of tartar, and 1/2 teaspoon ground cinnamon.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Drop by rounded tablespoons onto the prepared baking sheet, leaving some space between each cookie.
- Bake for 10-12 minutes, or until the edges are golden brown and the centers are set.
- Let cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
- Store in an airtight container at room temperature. These cookies are even better the day after baking!
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
51g
Fat
5g
Carbs
6g
