Dessert

Chewy Maple Cinnamon Cookies with White Chocolate Recipe

ByLana Polati November 18, 2025November 18, 2025

Introduction

When the air turns cold and cinnamon fills the kitchen, it’s time for these Chewy Maple Cinnamon Cookies. Soft, sweet, and dipped in smooth white chocolate, they bring cozy homemade magic perfect for the holidays or any comforting moment.

The image shows a tray full of round ginger cookies, each cookie dipped halfway in smooth white icing. The cookies have a warm brown color with a slightly cracked surface. The white icing forms a neat, glossy layer on one half of each cookie and is decorated with thin, wavy lines of additional icing on top. Each cookie is topped with a small green holly leaf decoration and a tiny red berry made from icing, positioned near the middle of the iced part. The cookies sit on a white tray with a soft, white marbled background. In the blurred background, there are yellow bokeh lights from a decorated green Christmas tree. photo taken with an iphone --ar 4:5 --v 7

Ingredients

½ cup pure maple syrup
1 teaspoon maple extract
1 cup brown sugar
½ cup unsalted butter, melted
1 large egg
2 cups all-purpose flour
1 teaspoon ground cinnamon
½ teaspoon baking soda
¼ teaspoon fine salt
1 cup white chocolate melting wafers
Holly berry sprinkles (optional)

Instructions

Step 1: In a large bowl, whisk together melted butter, brown sugar, maple syrup, and maple extract until smooth. Add the egg and whisk again.
Step 2: In another bowl, whisk together flour, cinnamon, baking soda, and salt. Stir the dry ingredients into the wet mixture until a soft dough forms.
Step 3: Cover the dough and refrigerate for at least 30 minutes to help keep cookies thick and chewy.
Step 4: Preheat the oven to 350°F (175°C) and line a light-colored baking sheet with parchment paper.
Step 5: Scoop the dough into 1.5-ounce balls and place them 2 inches apart on the baking sheet.
Step 6: Bake for 10 to 12 minutes, until edges are set and centers look puffed and soft. Avoid browning to maintain chewiness.
Step 7: Let cookies rest on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Step 8: Melt white chocolate wafers in a microwave-safe bowl at half power, stirring every 30 seconds until smooth.
Step 9: Dip half of each cooled cookie into the melted white chocolate, then place on parchment paper.
Step 10: Use leftover chocolate in a small bag or piping tool to drizzle thin lines over the dipped part of each cookie.
Step 11: Sprinkle holly berry decorations or crushed peppermint on the chocolate before it sets.
Step 12: Allow the chocolate to fully set before serving or storing the cookies.

Tips & Variations

Use pure maple syrup instead of imitation for the best deep flavor.
Chill the dough at least 30 minutes to ensure thick, chewy cookies.
Pull cookies from the oven when edges are set but centers remain soft.
A light-colored baking sheet helps prevent the bottoms from darkening too much.
For a different flavor, substitute vanilla extract if maple extract is unavailable.
Freeze baked, undipped cookies up to two months; thaw before dipping.

Storage

Store cooled cookies in an airtight container at room temperature for up to five days. To keep longer, freeze baked cookies (before dipping) for up to two months. When ready, thaw completely before adding the white chocolate coating.

How to Serve

Round cookies with a light brown cracked texture cover about half of each cookie. The other half is dipped in smooth white icing, topped with thin zigzag lines of white icing. A small decoration of two green holly leaves and a red berry sits near the top edge of the white icing on each cookie. These cookies are placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these cookies ahead of time?

Yes, you can chill the dough for up to two days or freeze dough balls. Bake them straight from the freezer by adding one or two extra minutes to the baking time.