Oh man, are these good (I must get a better photograph...). They started with a recipe from King Arthur Flour that's a variation on their snickerdoodles. That recipe makes a crispy cookie, and I like mine chewy. So I retried them, using Nancy Baggett's snickerdoodle recipe from her All American Cookie Book; it uses corn syrup (that I replaced with maple syrup) so they stay nice and soft. They're now kind of perfect, imho, if expensive - maple sugar is not cheap. I can get it at the farmer's market, and I also order the Coombs Family Farms sugar.
Here's my variation on mapledoodles:
In a small bowl, mix:
2 2/3 cups flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/2 teaspoon salt
In your mixer bowl, beat until fluffy:
1 cup butter, slightly softened
1 cup maple sugar
3/4 cup sugar (you can use more maple sugar for part of the white sugar, if you're feeling extravagant)
Add the following ingredients, and beat well:
1-1/2 tablespoons maple syrup
2 large eggs
2 tablespoons vanilla
1/4 teaspoon maple flavoring
Add the flour mixture, and beat just until combined.
Form 1-1/2" balls (mine might have been a little bigger - large golf ball size). Put two tablespoons of maple sugar and two tablespoons of white sugar into a plastic bag; place balls in bag and shake to cover them with sugar mixture. Place on cookie sheet (I used parchment paper to keep the sugar from sticking), and bake at 375 degrees for 10 minutes.
I got 18 cookies out of one batch (probably would have had twenty if I hadn't been eating the dough).