If you love Christmas Cinnamon Cookies, you’re in the right place — these Chewy Maple Cinnamon Cookies with White Chocolate are everything cozy, nostalgic, and slightly dangerous (because you will eat more than you planned). Imagine warm maple notes, a soft chewy center, cinnamon hugs in every bite, and half the cookie dipped in glossy white chocolate. Sound like holiday magic? It is.
Brief introduction to the recipe
Here’s the quick gist: this recipe blends maple syrup and maple extract for a deep, authentic maple flavor, folds in warm cinnamon, and bakes into thick, pillowy cookies with cracking tops. After they cool, you dip and drizzle them with white chocolate and drop holly berry sprinkles on top. They’re perfect for cookie swaps, cookie boxes, or curling up by the fire with a marshmallow latte. Want to impress without fuss? These are your go-to.
Why you’ll love this recipe
- The maple flavor is next level. Using both maple syrup and maple extract gives a layered maple taste you won’t forget.
- They’re perfectly chewy. Soft center, slightly crisp edge—pure cookie karma.
- Simple and no mixer required. Yes, really. Stir, chill, scoop, and bake.
- Versatile for holidays. These work for Cookies For New Years, Thanksgiving Recipes Cookies, and every cookie exchange in between. FYI: they make a beautiful addition to any Christmas Themed Baking spread.
The story behind the recipe
I’ve used this dough for about four years. I made it as a spooky mummy cookie for Halloween once (because why not), and then last year I gave it a full holiday makeover: white chocolate dip, holly sprinkles, and festive drizzle. People went wild. IMO, the maple + cinnamon + white chocolate combo is the unsung hero of Holiday Cookie Flavors—warm, sweet, and slightly unexpected. This recipe stuck because it’s forgiving, quick, and reliably delicious.
Ingredients breakdown (short blurbs)
Cookies
- 1 cup unsalted butter, melted and cooled — gives soft structure and a buttery mouthfeel.
- 1½ cups light brown sugar, packed — brown sugar adds moisture and caramel notes.
- ⅓ cup maple syrup — real maple syrup (not imitation) brings genuine maple depth. Use pure maple syrup for best flavor.
- 1 teaspoon vanilla extract — plain vanilla to round out flavors.
- ½ teaspoon maple extract — concentrated maple punch; small but mighty.
- 1 large egg — binder and lift.
- 3 cups all-purpose flour — structure.
- 1 teaspoon baking powder — gentle rise.
- ½ teaspoon baking soda — helps with chewiness.
- ½ teaspoon salt — balances sweetness.
- 1 teaspoon ground cinnamon — warm spice backbone.
Decorations
- White chocolate melting wafers — I use Ghirardelli melting wafers for shine and easy melting.
- Holly berry sprinkles — festive and cute.
How to Make It — Step-by-step “How to Make It”
1. Mix wet ingredients
In a large bowl, stir together the melted butter, light brown sugar, maple syrup, vanilla, maple extract, and egg until smooth. No mixer needed — just a sturdy spatula or wooden spoon.
2. Combine dry ingredients
In a separate bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon until evenly mixed and clump-free.
3. Bring it together
Add the dry ingredients to the wet and stir until combined. The dough will look soft and slightly sticky. Chill the dough for at least 30 minutes — this helps the cookies hold shape and get thicker. Pro tip: the longer you refrigerate, the thicker the cookies will be.
4. Preheat and scoop
Preheat your oven to 375°F. Scoop about 3 tablespoons of dough (or weigh 1.5 oz dough balls if you want uniform cookies) and place on a non-stick or parchment-lined baking sheet. Flatten gently with your palm or the bottom of a glass. Leave space for spreading.
5. Bake
Bake 12–14 minutes or until the edges are golden and the tops are puffed and cracked. Don’t overbake. Pull them when edges are set and centers still look slightly puffy—cookies continue to cook as they cool.
6. Cool completely
Let cookies cool completely on the cookie sheet before removing—this helps them finish firming up without breaking.
7. Dip and drizzle
Melt your white chocolate wafers at half power in the microwave (heat in short bursts and stir). Dip half of each cooled cookie into the melted chocolate. Place on parchment; let cool until set. Then use a piping bag or zip-top bag with a tiny corner snipped to drizzle additional white chocolate on top. Sprinkle holly berries before drizzle sets.
Pro tips for perfect results
- Use pure maple syrup. I repeat: use pure maple syrup for noticeable flavor difference. Imitation maple just doesn’t have the depth.
- Measure with a scale. Measure the dough — I use a food scale and portion out 1.5 oz dough balls for consistent cookies.
- Don’t overbake. The cookies should look slightly underdone in the center when you pull them. They’ll finish while cooling.
- Light-colored baking sheet only. Dark sheets brown bottoms too fast—use light pans or line with parchment.
- Chill longer for thicker cookies. If you want tall, chewy rounds, chill the dough for 1–24 hours.
- Microwave chocolate at half power. Keeps chocolate smooth and shiny. Overheated white chocolate becomes grainy and sad.
- Work in small batches for dipping. Melt small batches of chocolate to avoid wasting or seizing.
Variations to try (get creative)
- Maple Walnut: Fold ½ cup chopped toasted walnuts into dough for crunch. These are classic Maple Christmas Cookies.
- Spiced Up: Add ¼ teaspoon nutmeg and pinch of cloves for a deeper holiday spice.
- Dairy-free: Use dairy-free butter and dairy-free white chocolate wafers to make them vegan-ish. Texture may vary slightly.
- Chocolate lovers: Swap white chocolate for dark or milk chocolate for a richer finish.
- Stuffed cookies: Press a small chunk of caramel candy into the center before baking for a gooey surprise.
Best ways to serve
- Cookie boxes: Pair these with gingerbread men, Oreo brownies, and chocolate-covered Oreos for a dreamy holiday box. They’re a standout among other Holiday Cookie Flavors.
- Warm with coffee or cider: Serve slightly warm (not molten) with a mug of spiced cider or coffee. Yum.
- Party platter: Arrange with different shapes and garnishes—these look gorgeous next to Christmas Cookies Cinnamon classics.
- Cookie swap: Bring them to your next cookie swap labeled “maple + white chocolate” and watch them vanish.
Quick tips for storage and leftovers
- Room temp: Store in an airtight container at room temp for up to 4 days. Place parchment between layers to avoid sticking.
- Refrigerate: If you’ve dipped them in chocolate, keep them cool in a single layer or stacked with parchment for up to 7 days.
- Freeze the dough: Scoop dough balls onto a tray and freeze; once solid, transfer to a bag. Bake from frozen — add 1–2 minutes to bake time.
- Freeze baked cookies: Freeze fully baked cookies in a single layer, then bag them. Thaw at room temp when ready.
FAQs (short & helpful)
Can I skip the maple extract?
You can, but the maple extract adds a bright, concentrated maple note that complements the syrup. If you skip it, bump the syrup to ½ cup for more maple punch.
My cookies spread too thin—why?
Likely your dough was too warm (skip extra liquid, chill longer), or your pans were dark and heated the bottoms too fast. Chill the dough and use light-colored pans.
Why are my cookies cakey instead of chewy?
Too much flour or overmixing can cause cakiness. Measure flour properly (spoon and level or use scale) and stop mixing as soon as the dough comes together.
Can I make them without white chocolate?
Absolutely. They’re delicious plain or dusted lightly with powdered sugar. But if you love White Chocolate Christmas Cookies, the dip is worth it.
Can I use pancake syrup?
Don’t. Use pure maple syrup—it’s a game-changer for flavor. Trust me.
Final thoughts wrap-up
So—are you ready to bake the cookies that will be whispered about at every holiday party? These Chewy Maple Cinnamon Cookies with White Chocolate hit the comfort-sweet spot: buttery, chewy, maple-forward, and dressed up for the season. They fit the bill for Cookies For New Years, show up beautifully in Christmas Themed Baking, and handle a cookie swap like a pro. Whether you bake them for Thanksgiving Recipes Cookies or to stack in a box of White Chocolate Christmas Cookies, they’ll bring warmth, joy, and way too many seconds.
Before you go, here are the three non-negotiable tips to bookmark: Use pure maple syrup, measure the dough (1.5 oz if you can), and don’t overbake—pull them when centers still look puffy. Do that, and you’ll get chewy, pillowy cookie perfection every time.
Now: preheat the oven, grab that maple syrup, and get ready to make some holiday magic. Want a printable card version of the recipe or matching Pinterest descriptions + image overlay text? I got you—just say the word.
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Festive Maple Cinnamon Cookies with White Chocolate – Classic Christmas Cinnamon Cookies
- Prep Time: 10 minutes
- Cook Time: 24 minutes
- Total Time: 34 minutes
- Yield: 18 cookies 1x
- Category: Dessert
Description
These cookies are tender in the middle, chewy where it counts, and packed with maple and cinnamon — finished with a glossy white-chocolate half-dip and festive sprinkles. Easy to pull together, no stand mixer required, and perfect for holiday cookie tins
Ingredients
For the cookies
- 1 cup unsalted butter, melted and cooled
- 1½ cups light brown sugar, packed
- ⅓ cup maple syrup (use real maple for best flavor)
- 1 teaspoon vanilla extract
- ½ teaspoon maple extract
- 1 large egg
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
For decorating
- White chocolate melting wafers (or white chocolate chips/wafers suitable for melting)
- Holly-berry or red/green sprinkles
Instructions
1. Make the dough
In a large mixing bowl, combine the melted butter, light brown sugar, maple syrup, vanilla, maple extract, and the egg. Stir until everything is smooth and well incorporated.
In a separate bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon so the dry ingredients are evenly distributed.
Pour the dry mix into the wet mixture and fold until a cohesive dough forms. Chill the dough in the refrigerator for at least 30 minutes — this firms it up and helps the cookies keep their shape while baking.
2. Shape and bake
Preheat the oven to 375°F (190°C). Line baking sheets with parchment paper or use a nonstick tray.
Scoop portions of dough — about 3 tablespoons each (or weigh to 1.5 oz per ball for perfectly even cookies). Roll into balls and place on the prepared sheet, leaving room for a little spread. Lightly press each ball with your palm or the bottom of a glass to flatten slightly.
Bake for 12–14 minutes, until the edges are lightly golden and the tops are puffed and cracked. Remove when centers still look slightly puffy; the cookies will finish setting as they cool. Let the cookies cool completely on the baking sheet before moving them.
Decorating (white chocolate dip + drizzle)
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Melt the white chocolate wafers in a microwave-safe bowl on half power, stirring frequently to avoid overheating.
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Once the cookies are fully cooled, dip half of each cookie into the melted chocolate and set them on parchment to firm up.
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When the dipped portion has hardened, spoon or pipe extra melted chocolate into a small bag (or a zip-top bag with the corner snipped) and drizzle over the dipped area.
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Before the drizzle sets, press a few holly-berry sprinkles onto the warm chocolate so they stick. Let everything finish setting at room temp or briefly chill to speed up firming.
Notes
- Quick tips & notes
- Use pure maple syrup — it makes a noticeable difference in depth and authenticity of maple flavor.
- Weigh if you can. For consistent cookies, portion dough to 1.5 oz each.
- Don’t overbake. Pull the trays when edges are set and centers remain slightly puffy; they’ll firm up as they cool.
- Use light-colored baking sheets or parchment to prevent the bottoms from browning too fast.
- If you want taller, thicker cookies, chill the dough longer (an hour or overnight works well).
- Storage & make-ahead
- Store baked cookies in an airtight container at room temperature for up to 4 days (place parchment between layers).
- If cookies are chocolate-dipped, keep them cool to prevent sweating — a single layer in the fridge works for short storage.
- Freeze shaped dough balls on a tray, then transfer to a bag; bake from frozen (add 1–2 minutes to bake time).
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