Whole Wheat Maple Snickerdoodles

Directions

Sift whole wheat flour a second time with the cream of tartar, baking soda salt and cinnamon.

Set aside.

In a medium-size bowl, cream the butter until fluffy, scraping down the sides of the bowl.

With the mixer still running, add the maple syrup in a thin stream, followed by the eggs, one at a time.

Gradually stir the dry ingredients into the creamed mixture, stirring just until blended.

Cover and refrigerate for 30 minutes.

Preheat the oven to 400℉ (200℃) and put the sugar in a small bowl.

With lightly floured hands, roll the dough into balls about 1¼ inches in diameter.

Roll the balls in the sugar, then place on an ungreased baking sheet, leaving 2 inches between them.

Bake for 10 minutes, just until tops no longer yield to light finger pressure.

Transfer to a rack and cool.

Store in an airtight container.