Description
Hey friends! Olivia here. Imagine this: the warm scent of cinnamon and maple filling your kitchen, soft cookies cooling on the counter, and a drizzle of white chocolate adding a silky, sweet finale. These chewy maple cinnamon cookies are tender, perfectly spiced, and just the right amount of sweet—your new go-to comfort cookie for autumn and winter.
Ingredients
Wet Ingredients:
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1 cup unsalted butter, softened
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1 cup brown sugar, packed
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½ cup granulated sugar
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2 large eggs, room temperature
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½ cup pure maple syrup
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2 tsp maple extract
Dry Ingredients:
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3¼ cups all-purpose flour
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2 tsp ground cinnamon
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1 tsp baking soda
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½ tsp salt
For Decoration:
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1½ cups white chocolate melting wafers (or finely chopped white chocolate)
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Optional: holiday sprinkles
Pro Tip: Slightly warm white chocolate for easy drizzling and smooth finish.
Instructions
In a large bowl, use a mixer or wooden spoon to cream together butter, brown sugar, and granulated sugar until light and fluffy (2–3 minutes). Scrape down the sides halfway through for even mixing.
Beat in eggs, one at a time. Mix in maple syrup and maple extract until smooth.
In a separate bowl, whisk together flour, cinnamon, baking soda, and salt to ensure even distribution.
Gradually mix dry ingredients into wet on low speed until just combined. Do not overmix—we want soft, chewy cookies.
Cover and chill for at least 30 minutes (or overnight). This firms the butter, prevents excessive spreading, and enhances chewiness.
Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
Using a cookie scoop or tablespoon, portion dough into balls (~1–1½ tbsp each). Place 2 inches apart on the baking sheet.
Bake 10–12 minutes until edges are lightly golden but centers remain soft. They will continue to set as they cool. Optional: gently “tuck” edges with a round cookie cutter or mug for perfectly round cookies.
Cool cookies completely on a wire rack. Melt white chocolate in 20-second microwave intervals, stirring between each. Drizzle over cooled cookies and add sprinkles before chocolate sets.
Notes
Q: My cookies spread too much. What happened?
A: Likely butter was too soft or dough wasn’t chilled long enough. Ensure butter is just softened and chill dough at least 30 minutes.
Q: Can I freeze the dough?
A: Yes! Scoop dough balls, freeze on a tray, then transfer to a zip-top bag. Bake from frozen, adding 1–2 minutes to baking time.
Q: No maple extract?
A: Skip it for a milder maple flavor. Use robust Grade B maple syrup for more intensity.
Q: White chocolate is clumpy. Fix?
A: Ensure bowl and utensils are dry. If chocolate seizes, stir in ½ tsp coconut oil or vegetable shortening.
Nutrition
- Calories: 160 cal Per Serving
- Sugar: 12g
- Fat: 8g
- Carbohydrates: 20g
- Protein: 2g