3 cups all-purpose flour (or whole wheat flour or gluten-free flour mix)
1 teaspoon baking soda (or double the amount of baking powder)
1 teaspoon cream of tartar (or lemon juice or vinegar)
1 cup unsalted butter, softened (or coconut oil or vegan butter)
1 cup brown sugar, packed (or white sugar or coconut sugar)
1/2 cup granulated sugar (or agave syrup or honey)
2 large eggs (or flax eggs or applesauce)
1/4 cup maple syrup (or honey or agave syrup)
1 tablespoon ground cinnamon
Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
In a bowl, whisk together the flour, baking soda, cream of tartar, and a pinch of salt. Set aside.
In a large bowl, beat the softened butter, brown sugar, and granulated sugar until creamy.
Add eggs one at a time, mixing well after each addition and then stir in the maple syrup.
Gradually add the flour mixture to the wet ingredients, mixing until just combined.
Cover the bowl with plastic wrap and refrigerate the dough for at least 30 minutes to an hour.
In a small bowl, combine 1/4 cup granulated sugar and 1 tablespoon cinnamon for the cinnamon-sugar mixture.
Scoop the dough and roll into balls, then coat each ball in the cinnamon-sugar mixture.
Place the coated balls on the prepared baking sheet and bake for 10-12 minutes.
Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.
