Mapledoodles Recipe

For Dough: In a large mixing bowl, beat together the butter, sugars, cream of tartar, salt, and eggs until fluffy.

In a separate bowl, whisk together the baking soda, maple baking flavor and flour. Add the flour mixture to the egg mixture and beat until blended. Refrigerate the dough for about 30 minutes, to stiffen it and make it easier to shape.

For Topping: Combine the sugars in a shallow bowl or pie pan, or in a large plastic bag. Drop the dough by the rounded tablespoonful into the sugar, gently shake the pan (or bag) to coat the balls, then roll them in your hands till they're smooth and round.

Place the cookies on parchment-lined or lightly greased baking sheets, about 1 1/2 inches apart. Bake them in a preheated 400 F oven for 10 to 12 minutes, or until they're a very light, golden brown. Remove them from the oven, and after 5 minutes transfer them to a rack to cool.

For Glaze: Mix together the glaze ingredients to make a spreadable frosting. Smooth a thin layer over the cookies.

Let the glaze dry for several hours before packing the cookies in airtight containers. Store for 1 week, or freeze for a longer period.