Impossible Maple Snickerdoodles or How to Make Maple Sugar Experiment (someday)

Okay I am a huge fan of snickerdoodles. I will probably become diabetic because of them. If I see them then I have to have them. My nana made them for me when I was a kid and they were best. I have never tasted anything like them since. So when I saw these Maple Snickerdoodles I was pumped. But then I saw the price for Maple Sugar...No way in H E double hockey sticks am I paying 20 bucks for a pound of sugar. 

So I am going to learn it the old fashioned way. Then I will go out in the woods with my camping gear and try and replicate the process out there. I am adding acquiring (from nature) my own maple syrup and turning it into maple sugar like the Native Survival Guy onto my Bucket/Mission List.

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.