These classic American cookies are crisp at the edges, chewy in the middle and have a delicious cinnamon sugar coating. Try them warm from the oven with a milkshake or hot chocolate – and if you need an excuse, America is celebrating Thanksgiving this month!
Makes 16. Ready in 35 minutes, plus cooling
- 115g unsalted butter, softened
- 100g dark muscovado sugar
- 2 tbsp maple syrup
- 175g self-raising flour
- 1½ tbsp granulated sugar
- 1 tsp ground cinnamon
Preheat the oven to 180°C / 350°F / Gas Mark 4. Line two large baking sheets with baking paper.
Place the butter and muscovado sugar in a large bowl and beat with a wooden spoon until creamed. Beat in the maple syrup. Sift over the flour and beat in with the wooden spoon to form a rough dough.
Mix together the granulated sugar and cinnamon on a flat plate. Divide and shape the dough into about16 walnut-sized balls (keep them roughly shaped – not smooth) and roll each ball in the cinnamon sugar. Place, well spaced, on the prepared baking sheets. Flatten each ball of mixture slightly with your fingertips.
Bake in the preheated oven for 13-14 minutes, or until deep golden brown. Remove the baking sheets from the oven and sprinkle any remaining cinnamon sugar over the cookies. Leave on the baking sheets for 10 minutes then transfer to a wire rack and leave to cool.
Add some chopped pecans or toasted chopped hazelnuts to the cookie dough for a crunchy texture, or top with white or dark chocolate chips just before baking.