Maple Snickerdoodles

INGREDIENTS

2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1 1/2 teaspoons ground cinnamon
1/2 cup margarine, softened
1 cup white sugar
3 tablespoons real maple syrup
1 egg
1/2 cup white sugar
1/4 cup maple sugar

DIRECTIONS
1.Preheat oven to 350 degrees F (175 degrees C). Stir together the flour, baking powder, baking soda, and cinnamon. Set aside.
2.In a large bowl, cream together the margarine and 1 cup of white sugar until light and fluffy. Beat in the egg and maple syrup. Gradually blend in the dry ingredients until just mixed. In a small dish, mix together the remaining 1/2 cup white sugar and the maple sugar. Roll dough into 1 inch balls, and roll the balls in the sugar mixture. Place cookies 2 inches apart on ungreased cookie sheets.
3.Bake 8 to 10 minutes in the preheated oven. Cookies will be crackly on top and look wet in the middle. Remove from cookie sheets to cool on wire racks.

Oh and apparently you can make maple sugar by doing this:

Make granulated maple sugar by heating maple syrup to a temperature 40 to 45oF above the boiling temperature of pure water (212 degrees F at sea level), immediately transferring the syrup to a flat pan, stirring until granulation is achieved and all apparent moisture is gone. At this point, the syrup may be sieved through a course screen (e.g., 1/8-inch hardware screen) so it becomes uniform. Making granulated maple sugar can be difficult when the humidity is high.