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.
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
Calories: 125
Total Carbs: 19g
Net Carbs: 18g
Fats: 6g
Protein: 2g
