Chewy Maple Cinnamon Cookies with White Chocolate Drizzle and Holly Berries Recipe
Chewy Maple Cinnamon Cookies are a delightful treat blending the natural sweetness of pure maple syrup with warm cinnamon spice. These soft and tender cookies feature a rich brown sugar and butter base, enhanced with a hint of maple extract, and finished with a festive white chocolate dip and holly berry sprinkles. Perfect for holiday celebrations or cozy gatherings, these cookies offer a unique twist on classic maple-flavored desserts.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 57 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
Wet Ingredients
- 1/2 cup pure maple syrup
- 1 tsp maple extract
- 1 cup brown sugar
- 1/2 cup unsalted butter, melted
- 1 large egg
Dry Ingredients
- 2 cups all purpose flour
- 1 tsp ground cinnamon
- 1/2 tsp baking soda
- 1/4 tsp fine salt
Toppings
- 1 cup white chocolate melting wafers
- Holly berry sprinkles, optional
Instructions
- Mix Wet Ingredients: Whisk melted butter, brown sugar, pure maple syrup, and maple extract together in a bowl until the mixture is smooth. Then, whisk in the egg until fully incorporated.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, ground cinnamon, baking soda, and fine salt to ensure even distribution of ingredients.
- Form the Dough: Gradually stir the dry ingredients into the wet ingredients until a soft dough forms. Avoid overmixing to keep the cookies tender.
- Chill the Dough: Cover the dough and refrigerate for at least 30 minutes. This step firms up the dough for easier handling and enhances flavor development.
- Prepare for Baking: Preheat the oven to 350°F (175°C). Line a light-colored baking sheet with parchment paper to prevent sticking and promote even baking.
- Shape Cookies: Portion the dough into approximately 1.5-ounce balls and space them about 2 inches apart on the prepared baking sheet to allow for spreading.
- Bake: Bake the cookies for 10 to 12 minutes, until they are puffed with slightly cracked tops, edges are set, and centers remain soft.
- Cool Cookies: Let the cookies cool on the baking sheet for 5 minutes to firm up slightly, then transfer them to a wire rack to cool completely.
- Melt White Chocolate: Place the white chocolate melting wafers in a microwave-safe bowl and heat at half power, stirring every 30 seconds until smooth and creamy.
- Dip Cookies: Dip half of each cooled cookie into the melted white chocolate, then set the dipped cookies back on parchment paper.
- Decorate: Using the remaining melted chocolate, pipe a drizzle over the dipped areas for an elegant look. Before the drizzle sets, sprinkle holly berry sprinkles over the chocolate for a festive touch.
- Set Chocolate: Allow the chocolate to cool and harden completely before serving or storing the cookies to ensure clean handling.
Notes
- For best flavor, use pure maple syrup and high-quality maple extract.
- Chilling the dough prevents excessive spreading and enhances texture.
- Use a light-colored baking sheet to avoid excessive browning of the bottoms.
- White chocolate melting wafers melt more smoothly and evenly than regular white chocolate chips.
- Store cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.
Keywords: maple cookies, cinnamon cookies, chewy cookies, holiday cookies, white chocolate dipped, festive cookies, maple syrup dessert
