When the air turns cold and cinnamon fills the kitchen, you know it’s cookie season. These Chewy Maple Cinnamon Cookies bring that cozy, homemade magic that makes you want to stay near the oven. They’re soft, sweet, and dipped in smooth white chocolate. Perfect for Christmas, or anytime you want something warm and comforting.
Table of Contents
Why You’ll Love This Recipe
These cookies are everything you want in a holiday bake. They’re soft and chewy, never dry. The maple flavor is rich and cozy, with just the right touch of cinnamon warmth. You don’t need a mixer or fancy tools, just a bowl and spoon. Each cookie bakes up golden and smells amazing. The white chocolate coating gives a creamy, pretty finish, and a handful of festive sprinkles makes them gift-ready.
They’re great for Christmas dessert boxes, cookie swaps, or a sweet night in with cocoa.
What You’ll Need
Wet Ingredients
½ cup pure maple syrup – for deep maple flavor
1 teaspoon maple extract – adds stronger maple notes
1 cup brown sugar – gives chewiness and moisture
½ cup melted butter – for richness
1 egg – to bind the dough
Dry Ingredients
2 cups all-purpose flour
1 teaspoon cinnamon
½ teaspoon baking soda
¼ teaspoon salt
For Decorating
1 cup white chocolate melting wafers (Ghirardelli melts best)
Holly berry sprinkles (optional but festive)
How to Make Chewy Maple Cinnamon Cookies
Step 1: Make the Dough
In a large bowl, mix melted butter, brown sugar, maple syrup, and maple extract until smooth. Add the egg and stir again. In another bowl, whisk together flour, cinnamon, baking soda, and salt. Combine wet and dry mixtures until a soft dough forms.
Step 2: Chill the Dough
Cover the bowl and refrigerate for 30 minutes. This helps the cookies stay thick and chewy when baked.
Step 3: Shape the Cookies
Scoop the dough into 1.5-ounce balls. Place them on a parchment-lined, light-colored baking sheet so they bake evenly.
Step 4: Bake
Preheat the oven to 350°F (175°C). Bake for 10 to 12 minutes until the edges are set and the centers look puffy. Don’t wait for them to brown, that means they’ve baked too long. Let cookies rest on the baking sheet for five minutes before moving them to a rack to cool completely.
Step 5: Melt the White Chocolate
Place white chocolate melting wafers in a microwave-safe bowl. Heat at half power in 30-second intervals, stirring each time, until melted and smooth.
Step 6: Dip and Drizzle
Dip half of each cooled cookie into the melted chocolate. Place cookies on parchment or wax paper. Pour leftover chocolate into a small piping or ziplock bag, snip off one corner, and drizzle thin lines over the dipped half.
Step 7: Decorate
Add holly berry sprinkles or crushed peppermint before the drizzle hardens. Let the chocolate set completely before serving or storing.
Helpful Tips
Use pure maple syrup, not imitation, for the best flavor. Chill the dough for at least 30 minutes before baking. Pull cookies out of the oven when edges are set and centers are soft. Use a light baking sheet to prevent dark bottoms. If decorating, add sprinkles right away so they stick before the chocolate dries.
Serving and Storage
These cookies are perfect for holiday dessert boxes, Christmas parties, or winter nights at home. Store them in an airtight container at room temperature for up to five days. You can also freeze baked cookies (before dipping) for up to two months. Thaw before dipping in white chocolate.
Chewy Maple Cinnamon Cookies with White Chocolate Recipe Card
Print
Chewy Maple Cinnamon Cookies | Delightful Holiday Treat
- Total Time: 57 minutes
- Yield: 18 cookies 1x
- Diet: Vegetarian
Description
Chewy Maple Cinnamon Cookies with White Chocolate. Soft, cozy, maple rich cookies dipped and drizzled for a festive finish.
Ingredients
1/2 cup pure maple syrup
1 tsp maple extract
1 cup brown sugar
1/2 cup unsalted butter, melted
1 large egg
2 cups all purpose flour
1 tsp ground cinnamon
1/2 tsp baking soda
1/4 tsp fine salt
1 cup white chocolate melting wafers
Holly berry sprinkles, optional
Instructions
1. Whisk melted butter, brown sugar, maple syrup, and maple extract until smooth; whisk in the egg.
2. In another bowl whisk flour, cinnamon, baking soda, and salt; stir dry into wet until a soft dough forms.
3. Cover and refrigerate the dough for at least 30 minutes.
4. Preheat oven to 350°F and line a light colored baking sheet with parchment.
5. Portion into 1.5 oz dough balls and space 2 inches apart.
6. Bake 10 to 12 minutes until puffed and slightly cracked; edges set and centers soft.
7. Cool on the sheet 5 minutes, then transfer to a rack and cool completely.
8. Melt white chocolate in a microwave safe bowl at half power, stirring every 30 seconds until smooth.
9. Dip half of each cooled cookie into the melted chocolate and set on parchment.
10. Pipe extra melted chocolate to drizzle over the dipped area.
11. Add holly berry sprinkles before the drizzle sets.
12. Let the chocolate set completely before serving or storing.
Notes
Use pure maple syrup for best flavor.
Do not overbake; tops should not brown.
Cookies keep cooking on the sheet after removal.
Use a food scale to weigh 1.5 oz portions for uniform cookies.
Use a light colored baking sheet to prevent over browning.
Freeze undipped baked cookies up to 2 months; thaw, then dip and decorate.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Easy & Decadent Christmas Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie (about 45 g)
- Calories: 215
- Sugar: 23
- Sodium: 70
- Fat: 9
- Saturated Fat: 5
- Unsaturated Fat: 4
- Trans Fat: 0
- Carbohydrates: 34
- Fiber: 0.5
- Protein: 2
- Cholesterol: 24
More Recipes You’ll Love
If you enjoy festive cookies, try my Easy Halloween Oreo Stuffed Chocolate Chip Cookies, Cranberry Orange Snowball Cookies, Pumpkin Cookies with Caramel Frosting, or Gingerbread Crinkle Cookies.
FAQ
Can I make these cookies ahead of time?
Yes. You can chill the dough for up to two days or freeze it in dough balls. Bake straight from the freezer with one or two extra minutes added.
Can I freeze maple cinnamon cookies?
Yes. Freeze baked cookies (without dipping) for up to two months. Thaw before adding white chocolate.
What if I can’t find maple extract?
Use extra vanilla extract. The cookies will still taste amazing, just with a lighter maple flavor.
Final Thoughts
These Chewy Maple Cinnamon Cookies with White Chocolate are everything cozy about winter in cookie form. They’re soft, maple-sweet, and perfect for sharing. Bake a batch, pour a cup of cocoa, and make your kitchen smell like Christmas joy.
Find more cozy baking ideas on Pinterest and Facebook.