Get ready to fall head over heels for a cookie that’s nothing short of a culinary hug! Imagine sinking your teeth into a delightful treat that whispers tales of crisp autumn mornings and cozy evenings by the fireplace. We’re talking about the star of today’s show: the utterly irresistible Chewy Maple Cinnamon Cookies with White Chocolate. This isn’t just any cookie recipe; it’s a passport to flavor paradise, combining the warm embrace of maple and cinnamon with the creamy luxury of white chocolate. Perfect for sharing (or secretly hoarding!), these cookies are guaranteed to become a new favorite in your baking repertoire. Prepare your taste buds for pure bliss!

Why You’ll Love This Recipe

There are countless reasons to adore these cookies, but here are our top four picks that make the Chewy Maple Cinnamon Cookies with White Chocolate an absolute must-bake:

A Symphony of Flavors: The combination of pure maple syrup, fragrant cinnamon, and a double dose of maple extract creates an intoxicating aroma and taste that perfectly balances the sweet, creamy white chocolate. It’s autumn in every bite, elevated!

Irresistibly Chewy Texture: No dry or crumbly cookies here! The thoughtful blend of ingredients and chilling step ensures each cookie boasts a delightful chewiness that makes them incredibly satisfying. They’re soft in the middle with perfectly crisp edges.
Surprisingly Versatile & Easy: With options for dairy-free and healthier flour blends, this recipe caters to various preferences without compromising on flavor or ease. The step-by-step instructions are straightforward, making it achievable for bakers of all skill levels.

Picture-Perfect Presentation: Not only do these cookies taste amazing, but they look absolutely stunning too! The elegant white chocolate dip and festive sprinkles turn a simple cookie into a gourmet delight, perfect for gifting or impressing guests.

Ingredients with Measurements

Gather your magic makers! Here’s what you’ll need to create your batch of delightful Chewy Maple Cinnamon Cookies with White Chocolate:

🍪 1/2 cup (1 stick) unsalted butter, softened (or 1/2 cup coconut oil for a dairy-free option)
🌰 1/4 cup packed light brown sugar
🍁 1/4 cup pure maple syrup
🥚 1 large egg
💧 1 teaspoon vanilla extract
🍁 1 teaspoon maple extract
🌾 1 1/2 cups all-purpose flour (for an even healthier twist, use 1 cup all-purpose and 1/2 cup whole wheat flour)
🧂 1/2 teaspoon baking soda
🧂 1/4 teaspoon salt
🤎 1 teaspoon ground cinnamon
🍫 1 cup white chocolate melting wafers (like Ghirardelli)
🍒 2 tablespoons festive sprinkles (like holly berries)

Detailed Step-by-Step Directions on How to Make the Recipe

Ready to bake some cookie magic? Follow these simple steps to bring your Chewy Maple Cinnamon Cookies with White Chocolate to life:

Cream & Mix: In a spacious bowl, gently beat the softened butter (or coconut oil) with the brown sugar until it’s light and fluffy. Stir in the maple syrup, egg, vanilla extract, and maple extract until everything is smoothly combined.
Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, salt, and cinnamon.
Form the Dough: Slowly add the dry ingredients to your wet mixture, blending until a soft dough forms. Be careful not to overmix to keep the cookies tender.

Chill Out: Cover the dough and let it chill in the refrigerator for at least 30 minutes. This step is super helpful for shaping and gives you thicker, chewier cookies.
Ready to Bake: Preheat your oven to 350°F (175°C). Line a light-colored baking sheet with parchment paper to prevent over-browning.
Portion & Bake: Scoop the dough into even 1.5-ounce balls (about 2 tablespoons each). Place them a few inches apart on your baking sheet. Bake for 12-15 minutes until the edges are lightly golden, the tops look puffed with slight cracks, and the centers are still a little soft. They’ll firm up more as they cool, so don’t overbake!

Cool Down: Let the cookies rest on the baking sheet for a few minutes, then transfer them to a wire rack to cool completely. They must be completely cool before decorating.
Melt Chocolate: In a microwave-safe bowl, melt the white chocolate wafers. Use half power on your microwave and heat in 30-second bursts, stirring well after each, until the chocolate is smooth and glossy.
Dip Away: Dip one half of each fully cooled cookie into the melted white chocolate. Let any excess chocolate drip off, then place the dipped cookie onto wax or parchment paper to set and harden. Continue with all the cookies.

Drizzle & Decorate: Once the dipped chocolate has set, put any remaining melted white chocolate into a piping bag or a ziplock bag with a tiny corner snipped off. Drizzle the chocolate artfully over the already hardened white chocolate portion of the cookies. Quickly add your festive sprinkles before the drizzle sets.
Serve & Enjoy! Allow all the chocolate to fully set, then gather your loved ones and share these wonderfully chewy, flavorful cookies!

Detailed Different Ways You Can Present the Recipe and How to Serve It

These Chewy Maple Cinnamon Cookies with White Chocolate are already gorgeous, but with a little extra flair, you can turn them into show-stopping centerpieces! Here are some fun ways to present and serve them:

Elegant Dessert Platter: Arrange the cookies artfully on a beautiful serving tray alongside other seasonal treats like candied nuts, fresh berries, or small chocolate truffles. The white chocolate dip and sprinkles make them pop!
Cozy Coffee/Tea Companion: Serve these cookies on a small plate next to a steaming mug of coffee, hot chocolate, or your favorite herbal tea. Their comforting flavors are a perfect match for a warm beverage on a chilly day.
Thoughtful Gift Boxes: Once fully set, stack these beauties in decorative cookie tins, cellophane bags tied with festive ribbons, or small gift boxes. They make fantastic homemade presents for holidays, birthdays, or just to say “thank you.”

Ice Cream Topper: Crumble a cooled cookie or two over a scoop of vanilla or maple walnut ice cream for an incredible dessert sundae. The chewy texture and flavor burst will elevate any simple ice cream.
Brunch Bites: While typically a dessert, these cookies can also make a lovely addition to a festive brunch spread. Pair them with fruit salads, mini muffins, and quiches for a touch of sweet indulgence.
Individual Servings: For a more formal presentation, place one cookie on a small dessert plate with a dusting of cinnamon or a small sprig of mint for a sophisticated touch.

How You Can Store It and How Long Does It Last

So, you’ve baked a batch of these glorious Chewy Maple Cinnamon Cookies with White Chocolate, and somehow there are leftovers (a rare occurrence!). Here’s how to keep them fresh and delicious:

At Room Temperature: Once the white chocolate has completely set, store the cookies in an airtight container at room temperature. They will stay fresh and perfectly chewy for up to 3-5 days. To prevent the chocolate from sticking or smudging, you might want to layer them with parchment paper.
In the Refrigerator: If you prefer to extend their shelf life slightly, or if your home is particularly warm, you can store them in an airtight container in the refrigerator for up to 7 days. Allow them to come to room temperature for about 15-20 minutes before serving for the best texture.

Freezing Baked Cookies: For long-term storage, flash freeze the completely cooled and decorated cookies on a baking sheet until firm (about 30 minutes to an hour). Then, transfer them to a freezer-safe airtight container or heavy-duty freezer bag, layering with parchment paper. They will keep well for up to 2-3 months. Thaw them at room temperature for a few hours before enjoying.
Freezing Dough: You can also freeze the unbaked dough. Roll the dough into balls as directed, then arrange them on a baking sheet and freeze until solid. Transfer the frozen dough balls to a freezer-safe bag. When ready to bake, place frozen dough balls on a baking sheet and add an extra 2-4 minutes to the baking time.

FAQs Section

Can I make these Chewy Maple Cinnamon Cookies with White Chocolate dairy-free?
Yes! The recipe specifically offers 1/2 cup coconut oil as a dairy-free substitute for butter. Just ensure your white chocolate wafers are also dairy-free if you need a fully dairy-free option.

What kind of maple syrup should I use?
Always opt for pure maple syrup (Grade A or B) for the best flavor. Imitation maple syrup won’t give you the same rich, authentic taste.
Why is chilling the dough important for these cookies?
Chilling the dough helps solidify the butter (or coconut oil), preventing the cookies from spreading too much during baking. It also allows the flavors to meld and results in a thicker, chewier cookie.
How do I know when my Chewy Maple Cinnamon Cookies are perfectly baked?
Look for lightly golden edges, slightly puffed tops with fine cracks, and centers that still appear a little soft. Remember, they will continue to firm up as they cool, so don’t overbake!

Can I use a different type of chocolate instead of white chocolate?
Absolutely! Milk chocolate or dark chocolate would also be delicious, creating a different but equally delightful flavor profile. Choose your favorite!
What if my white chocolate seizes when melting?
If your chocolate becomes clumpy or thick, it might be due to overheating or a tiny bit of water getting into it. Try adding a teaspoon of vegetable oil or melted shortening and stirring vigorously to smooth it out.
Can I skip the sprinkles?
Yes, the sprinkles are purely for decoration. The Chewy Maple Cinnamon Cookies with White Chocolate will be just as delicious without them, but they do add a festive touch!

How can I ensure my cookies are evenly sized?
Using a cookie scoop (like a 1.5-ounce or 2-tablespoon size) is the easiest way to ensure uniform cookies that bake evenly.
My cookies spread too much. What went wrong?
This can happen if your butter was too soft, the dough wasn’t chilled long enough, or your oven temperature was off. Ensure your butter is softened, not melted, and always chill the dough for at least 30 minutes.
Are these Chewy Maple Cinnamon Cookies with White Chocolate good for gifting?
Yes, they are perfect for gifting! Their appealing appearance, delightful flavor, and chewy texture make them a wonderful homemade present for any occasion.

Chewy Maple Cinnamon Cookies with White Chocolate

These wonderfully chewy maple cinnamon cookies are a delightful treat, featuring a soft dough infused with maple syrup and warm cinnamon. Each cookie is half-dipped in smooth white chocolate and adorned with festive sprinkles, making them perfect for any occasion.

Print Recipe Pin Recipe

Prep Time 10

Cook Time 24

Chill Time 30

Total Time 1 4

Servings 18 cookies

Calories 125 kcal

Equipment

Mixing Bowls
Baking Sheet
Parchment Paper
Wire Rack
Microwave-safe Bowl
Piping Bag (or Ziplock Bag)

Ingredients

Dough

1/2 cup unsalted butter softened (or 1/2 cup coconut oil for a dairy-free option)
1/4 cup packed light brown sugar
1/4 cup pure maple syrup
1 large egg
1 tsp vanilla extract
1 tsp maple extract
1 1/2 cups all-purpose flour (for an even healthier twist, use 1 cup all-purpose and 1/2 cup whole wheat flour)
1/2 tsp baking soda
1/4 tsp salt
1 tsp ground cinnamon

Topping

1 cup white chocolate melting wafers (like Ghirardelli)
2 tbsp festive sprinkles (like holly berries)

Instructions

In a spacious bowl, gently beat the softened butter (or coconut oil) with the brown sugar until it’s light and fluffy. Stir in the maple syrup, egg, vanilla extract, and maple extract until everything is smoothly combined.

In a separate bowl, whisk together the flour, baking soda, salt, and cinnamon.
Slowly add the dry ingredients to your wet mixture, blending until a soft dough forms. Be careful not to overmix to keep the cookies tender.
Cover the dough and let it chill in the refrigerator for at least 30 minutes. This step is super helpful for shaping and gives you thicker, chewier cookies.

Preheat your oven to 350°F (175°C). Line a light-colored baking sheet with parchment paper to prevent over-browning.
Scoop the dough into even 1.5-ounce balls (about 2 tablespoons each). Place them a few inches apart on your baking sheet. Bake for 12-15 minutes until the edges are lightly golden, the tops look puffed with slight cracks, and the centers are still a little soft. They’ll firm up more as they cool, so don’t overbake!
Let the cookies rest on the baking sheet for a few minutes, then transfer them to a wire rack to cool completely. They must be completely cool before decorating.

In a microwave-safe bowl, melt the white chocolate wafers. Use half power on your microwave and heat in 30-second bursts, stirring well after each, until the chocolate is smooth and glossy.
Dip one half of each fully cooled cookie into the melted white chocolate. Let any excess chocolate drip off, then place the dipped cookie onto wax or parchment paper to set and harden. Continue with all the cookies.
Once the dipped chocolate has set, put any remaining melted white chocolate into a piping bag or a ziplock bag with a tiny corner snipped off. Drizzle the chocolate artfully over the already hardened white chocolate portion of the cookies. Quickly add your festive sprinkles before the drizzle sets.

Allow all the chocolate to fully set, then gather your loved ones and share these wonderfully chewy, flavorful cookies!

Notes

Feel free to swap the butter for coconut oil for a dairy-free option. For a healthier twist, use 1 cup all-purpose and 1/2 cup whole wheat flour for the dough. Don’t overbake; the cookies will firm up as they cool. Make sure cookies are completely cool before dipping in chocolate.

Nutrition Information (per cookie):
Calories: 125
Total Carbs: 19g
Net Carbs: 18g
Fats: 6g
Protein: 2g