DE PERE, Wis. — Wisconsin’s maple syrup season started a bit earlier than usual this year.
“It’s the earliest we’ve tapped in 60 years,” shared Theresa Baroun, director of the Wisconsin Maple Syrup Producers Association and this year’s winner of the association’s Maple Producer of the Year award.
About 1,200 trees are tapped by Theresa and Jon Baroun at Maple Buzz and Maple Sweet Dairy. They also enjoy leading field trips, tours , and educational presentations at their De Pere location.
Theresa shares that for some producers, tapping of maple trees started in mid-January, which is about 1-2 months earlier than usual.
Listen to the full conversation on Wisconsin’s 2024 maple syrup season below.
Maple Snickerdoodles
(Recipe Courtesy of A Latte Food)
- 3/4 cup butter, softened
- 3/4 cup granulated sugar
- 1/4 cup brown sugar
- 1/4 cup pure maple syrup
- 2 tsp vanilla extract
- 1 egg
- 2 tsp baking soda
- 2 1/4 cups all purpose flour
- 1 1/2 tsp ground cinnamon
- 1 tsp cream of tartar
- 1/2 tsp salt
Cinnamon Sugar Coating
- 1/4 cup sugar
- 1 Tbsp ground cinnamon
Instructions
- Cream butter, granulated sugar, and brown sugar together, until light and fluffy.
- Add in maple syrup, vanilla extract, and egg; beat until well combined.
- Sift dry ingredients together in a separate bowl, and slowly incorporate into the wet ingredients.
- Chill dough for at least 1 hour.
- Preheat oven to 375 degrees and line a baking sheet with parchment paper.
- Mix cinnamon and sugar together in a small bowl.
- Roll dough into about 1 1/2″ balls, and the roll in cinnamon sugar. Place 2″ apart on the baking sheet, and bake for 8-10 minutes, or until tops have cracked and the cookies are set.
