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Chewy Maple Cinnamon Cookies with White Chocolate

Delightful homemade cookies combining warm maple and cinnamon flavors with creamy white chocolate, perfect for any occasion.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 1 hour
Servings: 12 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 160
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1 pinch salt
Wet Ingredients
  • ½ cup unsalted butter, softened Room temperature for optimal mixing
  • 1 cup brown sugar
  • 1 large egg
  • ¼ cup pure maple syrup Use high-quality syrup for best results
Decoration
  • 1 cup white chocolate melting wafers Look for brands like Ghirardelli
  • to taste holly berry sprinkles Adds a festive touch
Equipment
  • 1 food scale Essential for uniform dough portioning
  • 1 light colored baking sheets Helps cookies bake evenly

Method
 

Preparation
  1. Whisk the dry ingredients (flour, baking soda, cinnamon, and salt) in a bowl.
  2. In a separate bowl, cream together the softened butter and brown sugar until light and fluffy (about 3-5 minutes).
  3. Add the egg and maple syrup to the butter mixture, mixing until well combined.
Chill the Dough
  1. Refrigerate the dough for a minimum of 30 minutes to prevent spreading during baking.
Baking
  1. Preheat the oven to 350°F (175°C).
  2. Use a food scale to measure out 1.5 oz dough balls and place them on the baking sheet.
  3. Bake for 10-12 minutes until the edges are set, leaving the centers a bit soft for a chewy texture.
Decorate
  1. Melt the white chocolate wafers in a microwave-safe bowl at half power in 30-second bursts until smooth.
  2. Dip half of each cooled cookie into the melted white chocolate and place on wax or parchment paper to set.
  3. Drizzle any remaining melted chocolate over the cookies and add sprinkles before the drizzle firms up.
Serve
  1. Enjoy the cookies with a warm beverage or as part of a festive gathering.

Notes

Store cookies in an airtight container at room temperature for up to a week. Dough can be made ahead and refrigerated for up to 24 hours.