If you’re anything like me and adore the warm, cozy flavors of fall, then you’re going to absolutely fall head over heels for this Chewy Maple Cinnamon Cookies with White Chocolate Recipe. They come out perfectly soft, chewey, and loaded with that irresistible maple and cinnamon combo, plus a delightful pop of sweet white chocolate. Trust me, once you try these, they’ll become your go-to recipe for cookie cravings, holiday treats, or anytime you just want a hug on a plate.
Why You’ll Love This Recipe
- Chewy Texture: These cookies stay soft and chewy thanks to the perfect balance of ingredients and baking technique.
- Unique Flavor Blend: The maple syrup and cinnamon combo brings warmth and sweetness that’s just irresistible.
- Easy Decorating: The white chocolate dipping and holly berry sprinkles add a festive flair without any complicated steps.
- Great for Any Occasion: These cookies are a hit at holiday parties, cozy nights in, or as a special gift from the kitchen.
Ingredients You’ll Need
Each ingredient plays its part to create these chewy maple cinnamon cookies that you’ll love biting into. Don’t skimp on the quality here—using good maple syrup and fresh cinnamon really takes these cookies to the next level.
- Maple syrup: Use pure maple syrup, not the flavored pancake syrup—trust me, the flavor difference is worth it.
- Cinnamon: Freshly ground cinnamon works wonders, but even a good pre-ground will do.
- White chocolate melting wafers: These melt smoothly and set nicely, perfect for dipping and drizzling.
- Butter: Provides richness and helps achieve that chewey texture.
- Sugar (both brown and granulated): Brown sugar adds moisture and chewiness, granulated gives a bit of structure.
- Flour: The base—measure carefully and sift to avoid any lumps.
- Baking soda: Helps the cookies rise just right without getting cakey.
- Vanilla extract: Enhances the overall flavor and blends with the maple wonderfully.
- Holly berry sprinkles: For that festive touch and a little crunch on top of the white chocolate dip.
Variations
I love that this Chewy Maple Cinnamon Cookies with White Chocolate Recipe is super flexible—you can tweak it to fit your mood, dietary needs, or even the season. Here are a few ways I like to switch things up.
- Nutty Variation: Adding chopped pecans or walnuts gives the cookies a lovely crunch and complements the cinnamon beautifully—I’ve tried this when hosting family and it got rave reviews.
- Gluten-Free Twist: Swap the all-purpose flour for a gluten-free blend. I had to do this once for a friend, and honestly, the texture stayed chewy and delicious.
- Spiced Up: Toss in a pinch of nutmeg or ground ginger for a more complex spice profile—perfect for cozy winter vibes.
- Darker Chocolate: If white chocolate isn’t your thing, dark or semi-sweet chocolate chunks make a fantastic alternative.
How to Make Chewy Maple Cinnamon Cookies with White Chocolate Recipe
Step 1: Whip Up the Maple Cinnamon Cookie Dough
Start by preparing the cookie dough according to the base recipe. When I first made this dough, chilling it for at least 30 minutes was a game-changer—it helps the flavors meld and prevents the cookies from spreading too much in the oven. Use a spatula to mix until everything just comes together; you want the dough soft but not sticky. Pro tip: a scoop or food scale helps you portion out uniform dough balls, so your cookies bake evenly.
Step 2: Bake the Cookies to Perfection
Bake the cookies on a light-colored baking sheet for about 24 minutes or until their centers are puffed with slight cracks forming and the edges don’t cave in when you gently press. I learned the hard way that darker pans can cause the bottoms to brown too quickly—definitely something to avoid if you want those tender, chewy centers.
Step 3: Dip and Decorate with White Chocolate
Once your cookies are completely cool, melt your white chocolate wafers in a microwave-safe bowl at half power to avoid scorching. I find setting my microwave at 50% power and checking every 20 seconds does the trick. Dip half of each cookie into the melted chocolate, place them on parchment or wax paper, and let that harden. Then, drizzle more chocolate over the dipped section using a piping or ziplock bag with a tiny cut corner. Before the drizzle sets, sprinkle on the holly berry sprinkles for that festive pop. This step always gets me excited because the cookies start to look like little edible works of art!
Pro Tips for Making Chewy Maple Cinnamon Cookies with White Chocolate Recipe
- Chill the Dough Thoroughly: Refrigerate for at least 30 minutes to help the cookies retain their shape and boost flavor.
- Use a Food Scale: I swear by this to get evenly sized cookies that bake consistently every time.
- Go Low and Slow with Chocolate Melting: Half power in your microwave prevents burnt, grainy chocolate.
- Avoid Overbaking: Pull them out when edges just set but centers are still soft – they’ll finish cooking while cooling.
How to Serve Chewy Maple Cinnamon Cookies with White Chocolate Recipe
Garnishes
Besides the charming holly berry sprinkles, I sometimes dust the cookies lightly with cinnamon sugar for a sparkly, extra cinnamon-kissed finish. When serving for a crowd, arranging them on a festive platter with a few fresh cranberries or small pine sprigs feels so welcoming and seasonal.
Side Dishes
These cookies pair beautifully with a warm cup of chai tea, coffee, or even a glass of cold milk. I like setting out a small spread of seasonal tea blends alongside, so guests can pick their favorite cozy drink.
Creative Ways to Present
For holiday parties, I’ve wrapped individual cookies in little cellophane bags tied with twine and a sprig of rosemary or cinnamon stick. It’s such a simple touch but makes these feel like gifts from the heart. You can also stack them in a cute jar layered with wax paper or place on tiered trays for a pretty cookie display.
Make Ahead and Storage
Storing Leftovers
I store leftover cookies in an airtight container at room temperature. To keep that chewy texture, placing a slice of bread in the container helps maintain moisture without making the cookies soggy—a trick I learned after a few disappointing batches.
Freezing
You can freeze baked cookies or cookie dough balls. For dough, just shape them, freeze solid on a baking sheet, then transfer to a sealed bag. When ready, bake from frozen—just add a couple extra minutes to the baking time. I use this trick for spontaneous cookie cravings and it always works like a charm.
Reheating
If you want to refresh chilled cookies, pop them in the microwave for about 10 seconds or in a warm oven wrapped in foil. This brings back some of the softness and the melted white chocolate stays perfectly creamy.
FAQs
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Can I use a different type of chocolate instead of white chocolate?
Absolutely! While white chocolate melting wafers create a lovely sweet contrast, you can substitute with dark or milk chocolate chips or chunks. Just be sure to melt them gently at half power to prevent burning, and adjust the dipping time as needed to get a nice even coat.
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How do I ensure the cookies stay chewy and don’t get hard?
The key is not to overbake. Pull the cookies out when the centers are puffed and cracked but still soft, and don’t forget to chill the dough before baking. Storing them with a slice of bread also helps keep moisture locked in, keeping them soft for days.
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Can I make these cookies vegan?
With a few ingredient swaps, yes! Use a vegan butter substitute and a dairy-free white chocolate alternative. Make sure your maple syrup is pure as usual. The texture might vary slightly, but the warm maple-cinnamon flavor will still shine.
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Why use a food scale for portioning?
Using a food scale helps make sure each cookie is the same size, which means even baking. It’s a small step that makes a big difference, especially if you want perfectly uniform cookies every batch.
Final Thoughts
This Chewy Maple Cinnamon Cookies with White Chocolate Recipe truly holds a special place in my heart—and my cookie jar! Its blend of cozy flavors and soft, chewy texture is just comforting in the best way. Whether you bake them for yourself or to impress friends, I know you’ll enjoy every bite as much as I do. So grab your ingredients, preheat that oven, and get ready to make some magic happen in your kitchen!
Print
Chewy Maple Cinnamon Cookies with White Chocolate Recipe
- Prep Time: 10 minutes
- Cook Time: 24 minutes
- Total Time: 1 hour 4 minutes
- Yield: 18 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These Chewy Maple Cinnamon Cookies are soft and flavorful, perfectly enhanced with a delightful white chocolate dip and festive holly berry sprinkles. A delicious holiday treat combining warm spices with sweet maple and creamy white chocolate, ideal for sharing during the festive season or any cozy occasion.
Ingredients
Chewy Maple Cinnamon Cookies
- 1 batch Chewy Maple Cinnamon Cookie dough (prepared according to Cooking with Carlee’s recipe)
Decorations
- White chocolate melting wafers (e.g., Ghirardelli white chocolate melting wafers)
- Holly berry sprinkles
Instructions
- Prepare the dough: Make the maple cinnamon cookie dough according to the original recipe and refrigerate it for at least 30 minutes to firm up the dough.
- Portion the dough: Use a food scale to measure 1.5 oz portions of dough to ensure uniform cookie sizes. Roll these portions into dough balls.
- Bake the cookies: Place the dough balls on a light-colored baking sheet and bake them for 24 minutes. The cookies are done when the centers are puffed, slightly cracked, and the edges are firm but not caved in. Remove from oven and allow to fully cool.
- Melt the white chocolate: In a microwave-safe bowl, melt the white chocolate wafers at half power in short intervals to prevent overheating, stirring between intervals until smooth.
- Dip the cookies: Dip half of each fully cooled cookie into the melted white chocolate. Lay the dipped cookies on wax or parchment paper and allow the chocolate to harden.
- Drizzle additional chocolate: Pour some melted white chocolate into a piping bag or a ziplock bag with a small corner cut off. Drizzle the chocolate over the dipped portion of each cookie.
- Add sprinkles: While the drizzle is still wet, sprinkle holly berry sprinkles on the cookies. Let the chocolate drizzle set completely before serving. Enjoy your festive cookies!
Notes
- Do not over-bake the cookies; they should be soft and chewy with puffed centers and slightly cracked tops.
- Using a food scale ensures all cookies are the same size for even baking.
- Opt for light-colored baking sheets to avoid burnt bottoms.
- Chill the dough before baking to improve texture and handling.
- Melt chocolate slowly at low power to prevent scorching and maintain smooth texture.
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 12g
- Sodium: 90mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 0.5g
- Protein: 1.5g
- Cholesterol: 15mg
