Introduction

These chewy maple cinnamon cookies are a delightful treat combining the rich flavors of pure maple syrup and warm cinnamon. Topped with a smooth white chocolate drizzle and festive holly berry sprinkles, they’re perfect for cozy gatherings or holiday celebrations.

The image shows several round cookies on a white marbled surface. Each cookie is light brown with a slightly cracked texture, and one side of each cookie is dipped in white icing with thin white icing lines hanging down in a dripping pattern. There is a small green decoration shaped like holly leaves with red berries on the edge where the icing and cookie meet. The cookies are arranged close to each other but not touching. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1/2 cup pure maple syrup
1 tsp maple extract
1 cup brown sugar
1/2 cup unsalted butter, melted
1 large egg
2 cups all purpose flour
1 tsp ground cinnamon
1/2 tsp baking soda
1/4 tsp fine salt
1 cup white chocolate melting wafers
Holly berry sprinkles, optional

Instructions

Step 1: In a large bowl, whisk together the melted butter, brown sugar, maple syrup, and maple extract until smooth. Then whisk in the egg until fully combined.
Step 2: In a separate bowl, whisk together the flour, ground cinnamon, baking soda, and salt. Gradually stir the dry ingredients into the wet mixture until a soft dough forms.
Step 3: Cover the dough and refrigerate it for at least 30 minutes to firm up.
Step 4: Preheat your oven to 350°F (175°C) and line a light-colored baking sheet with parchment paper.
Step 5: Portion the dough into 1.5-ounce balls and place them on the baking sheet about 2 inches apart.
Step 6: Bake for 10 to 12 minutes, until the cookies are puffed, slightly cracked, edges set, and centers still soft.
Step 7: Allow the cookies to cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
Step 8: Melt the white chocolate wafers in a microwave-safe bowl at half power, stirring every 30 seconds until smooth and fully melted.
Step 9: Dip half of each cooled cookie into the melted white chocolate and place back on parchment paper.
Step 10: Use a spoon or piping bag to drizzle extra melted chocolate over the dipped areas for added decoration.
Step 11: Sprinkle holly berry sprinkles over the wet chocolate before it sets, if desired.
Step 12: Let the chocolate set completely before serving or storing the cookies.

Tips & Variations

For an extra touch of warmth, add a pinch of nutmeg or ground ginger to the dry ingredients.
If you prefer, substitute white chocolate melting wafers with dark or milk chocolate for a different flavor twist.
Chilling the dough longer, up to overnight, can improve texture and flavor depth.
Use salted butter instead of unsalted and reduce added salt to 1/8 teaspoon for a subtle contrast.

Storage

Store cooled cookies in an airtight container at room temperature for up to 5 days. If you want to keep them longer, freeze the cookies without chocolate coating for up to 3 months and add the chocolate after thawing. To reheat, let cookies come to room temperature and avoid microwave heating to preserve the texture.

How to Serve

The image shows a close-up of round cookies with a cracked golden-brown surface. Each cookie is half dipped in white frosting that creates a smooth, shiny layer covering one side, with a small green and red decoration made to look like holly placed near the frosting's edge. The cookies are arranged on a white plate over a white marbled surface, with the texture of the crust clear and slightly crumbly. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular vanilla extract instead of maple extract?

Yes, vanilla extract can be used as a substitute if maple extract isn’t available, though the cookies will have a milder maple flavor.

Why do the cookies need to chill before baking?

Chilling the dough helps prevent spreading during baking and allows the flavors to meld, resulting in a chewier texture and better taste.