2 ¾ cups All-purpose flour (or Whole wheat flour)
1 tsp Baking soda (or 2 tsp Double acting baking powder)
2 tsp Ground cinnamon (or Nutmeg)
½ tsp Salt (or Certified salt substitutes)
1 cup Unsalted butter (or Coconut oil for dairy-free)
1 cup Granulated sugar (or Coconut sugar)
½ cup Brown sugar (or Maple sugar)
2 Large eggs (or Flax eggs for vegan)
½ cup Pure maple syrup (or Honey/agave syrup)
Preheat your oven to 350°F (175°C).
Line your baking sheets with parchment paper.
In a medium bowl, whisk together flour, baking soda, cinnamon, and salt. Set aside.
In a large mixing bowl, beat softened butter, granulated sugar, and brown sugar until light and fluffy, about 2-3 minutes.
Mix in eggs one at a time, followed by maple syrup. Ensure everything is well incorporated.
Gradually blend the dry ingredients into the wet mixture until just combined. Do not overmix.
If you have time, cover the dough and chill in the refrigerator for about 30 minutes.
Scoop about 1.5 tablespoons of dough and roll into balls.
Mix remaining granulated sugar with extra cinnamon in a small bowl. Roll each dough ball in the mixture.
Place the coated dough balls on the prepared baking sheets about 2 inches apart. Bake for 10-12 minutes or until edges are lightly golden.
Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack.
