Description

These Chewy Maple Cinnamon Cookies are a cozy holiday treat featuring soft, chewy cookies infused with rich maple syrup and warming cinnamon. Each cookie is dipped and drizzled with creamy white chocolate and adorned with festive holly berry sprinkles, making them perfect for Christmas dessert boxes, cookie swaps, or a comforting winter treat.

Ingredients

Scale

Wet Ingredients

½ cup pure maple syrup
1 teaspoon maple extract
1 cup brown sugar
½ cup unsalted butter, melted
1 large egg

Dry Ingredients

2 cups all-purpose flour
1 teaspoon ground cinnamon
½ teaspoon baking soda
¼ teaspoon fine salt

For Decorating

1 cup white chocolate melting wafers (Ghirardelli recommended)
Holly berry sprinkles (optional but festive)

Instructions

Make the Dough: In a large bowl, whisk together melted butter, brown sugar, maple syrup, and maple extract until smooth. Add the egg and stir until well combined. In another bowl, whisk flour, cinnamon, baking soda, and salt. Gradually stir the dry ingredients into the wet mixture until a soft dough forms.
Chill the Dough: Cover the dough bowl with plastic wrap and refrigerate for at least 30 minutes. Chilling helps the cookies maintain thickness and chewiness after baking.
Shape the Cookies: Preheat oven to 350°F (175°C). Line a light-colored baking sheet with parchment paper. Using a food scale or scoop, portion the dough into 1.5-ounce balls and place them about 2 inches apart on the sheet.
Bake: Bake for 10 to 12 minutes until the edges are set, centers look puffy and slightly cracked, but not browned. The cookies should be soft in the center. Let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Melt the White Chocolate: Place white chocolate melting wafers in a microwave-safe bowl. Microwave at 50% power in 30-second increments, stirring each time until smooth and fully melted.
Dip and Drizzle: Dip half of each cooled cookie into the melted white chocolate. Place cookies on parchment or wax paper. Transfer leftover chocolate into a piping bag or ziplock bag, cut a small tip, and drizzle thin lines over the dipped area.
Decorate: Immediately sprinkle holly berry or crushed peppermint decorations over the drizzled chocolate before it sets. Allow chocolate to harden completely before serving or storing.

Notes

Use pure maple syrup for the best authentic flavor.
Do not overbake; cookies should not brown on top.
Cookies continue to cook slightly on the baking sheet after removal from the oven.
Use a food scale to weigh dough balls for consistent cookie size and baking.
Choose a light-colored baking sheet to prevent the bottoms from over-browning.
Baked cookies can be frozen undipped for up to two months; thaw before dipping and decorating.

Prep Time: 15 minutes
Cook Time: 12 minutes
Category: Easy & Decadent Christmas Desserts
Method: Baking
Cuisine: American

Keywords: chewy maple cinnamon cookies, holiday cookies, Christmas cookies, white chocolate dipped cookies, festive cookies, soft chewy cookies, holiday baking, maple syrup cookies