What makes these maple cinnamon cookies so chewy?

The key is in the dough. Chilling it before baking allows the butter to solidify, which prevents the cookies from spreading too quickly in the oven. This, combined with brown sugar and maple syrup, creates that irresistibly chewy texture.

Can I make these cookies in advance?

Yes, absolutely. You can make the dough and refrigerate it for up to 48 hours. If you want to freeze it, scoop the dough into balls first, then store in a sealed bag. Baked cookies also freeze well—just let them cool completely and place in an airtight container.

Can I substitute white chocolate with something else?

You sure can. While white chocolate complements the maple-cinnamon flavors beautifully, you can swap it for dark chocolate, milk chocolate, or even a maple glaze if you prefer. It’s all about your personal taste.

Maple Cinnamon Cookies with White Chocolate – A Cozy, Chewy Treat for Every Season

Maple Cinnamon Cookies with White Chocolate

Print Recipe

Soft and chewy maple cinnamon cookies dipped and drizzled with white chocolate for a festive, cozy treat. These cookies are full of warm maple flavor, ideal for fall and holiday baking.

Author: Benchi
Prep Time: 30 minutes
Cook Time: 12 minutes
Total Time: 42 minutes
Yield: 18 cookies
Category: Cookies, Desserts, Holiday Baking
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

2 1/4 cups all-purpose flour
1 tsp baking soda
1/2 tsp salt
2 tsp ground cinnamon
3/4 cup unsalted butter, softened
3/4 cup brown sugar
1 large egg
1/4 cup pure maple syrup
1 tsp maple extract
1 1/2 cups white chocolate melting wafers (Ghirardelli recommended)
1 tbsp holly berry sprinkles (optional)

Instructions

In a bowl, whisk together flour, baking soda, salt, and cinnamon.
In another bowl, cream the softened butter and brown sugar until smooth.
Add in the egg, maple syrup, and maple extract; mix until combined.
Gradually add the dry ingredients to the wet ingredients and mix until just combined.
Refrigerate the dough for at least 30 minutes.
Preheat oven to 350°F (175°C). Line a light-colored baking sheet with parchment paper.
Measure out 1.5 oz dough balls using a food scale and place on baking sheet.
Bake for 12 minutes, or until the tops are puffed and cracked and edges are set.
Allow cookies to cool completely before decorating.
Melt white chocolate wafers in a microwave-safe bowl at half power, stirring until smooth.
Dip half of each cookie into the melted white chocolate and place on wax or parchment paper to set.
Transfer remaining melted chocolate to a piping bag or ziplock bag, snip the tip, and drizzle over dipped section.
Before drizzle sets, add holly berry sprinkles if using.

Notes

Do not overbake—cookies will continue to cook on the sheet after removal.
Use pure maple syrup for the best flavor.
Measure dough balls with a food scale for even baking.
A light-colored baking sheet prevents the bottoms from over-browning.

Find it online: https://www.cookwithbenchi.com/maple-cinnamon-cookies-with-white-chocolate/