If you love warm, cozy flavors wrapped in a soft and tender bite, these Easy Chewy Maple Cinnamon Cookies with White Chocolate deliver everything you’re craving. This recipe blends real maple syrup, fragrant cinnamon, and creamy melted white chocolate into a cookie that feels special enough for the holidays yet simple enough for any day of the week. With chewy centers, lightly crisp edges, and a festive dipped finish, these cookies are perfect for home bakers, holiday treat boxes, and anyone who appreciates nostalgic, comforting flavors.
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Why You’ll Love These Easy Chewy Maple Cinnamon Cookies with White Chocolate
There’s something irresistible about the combination of maple, cinnamon, and white chocolate. Every cookie has a soft, chewy texture that comes from the chilled dough and balanced mix of brown sugar and maple syrup. The flavor is warm and sweet, similar to a cinnamon-maple latte but wrapped into a cookie. The half-dip in white chocolate adds creaminess, a pretty shine, and a satisfying contrast against the warm spice. These cookies feel fancy without any extra effort, making them a wonderful option for gifting, parties, or cozy nights at home.
Ingredients for Easy Chewy Maple Cinnamon Cookies with White Chocolate
Below is everything you need to make the dough, bake the cookies, and create the dipped white-chocolate finish.
For the Cookie Dough
- All-purpose flour
- Baking soda
- Ground cinnamon
- Unsalted butter, softened
- Brown sugar
- Granulated sugar
- Pure maple syrup
- Egg
- Vanilla extract
- Pinch of salt
For the White Chocolate Dip
- White chocolate melting wafers or high-quality white chocolate
- Festive sprinkles (optional but great for holidays)
- A small amount of neutral oil (optional, helps thin the chocolate)
Ingredient Notes
Maple Syrup
Pure maple syrup adds a deep, warm sweetness. Avoid pancake syrup—its flavor is milder and often overly sweet. If you need a swap, use honey, but keep in mind the flavor will change slightly.
Cinnamon
Fresh ground cinnamon makes a big difference in the final flavor. If you enjoy stronger spice, you can increase the amount slightly.
Butter
Room-temperature butter creates a smooth, even dough. You can substitute dairy-free butter sticks if needed.
White Chocolate
Melting wafers melt and harden cleanly, making them perfect for dipping. If you use bar chocolate, chop it finely and melt slowly to avoid scorching.
Gluten-Free Option
Use a high-quality 1:1 gluten-free baking flour. Cookies may spread slightly more, but the flavor stays the same.
Healthier Swaps
- Replace half the butter with unsweetened applesauce for softer cookies.
- Use coconut sugar instead of granulated sugar for deeper caramel notes.
Step-by-Step Instructions
Step 1 — Mix the Dry Ingredients
In a medium bowl, combine flour, baking soda, cinnamon, and salt. Whisk well to break up any clumps.
Step 2 — Cream the Butter and Sugars
In a separate large mixing bowl, use a hand mixer or stand mixer to cream together the softened butter, brown sugar, and granulated sugar. Mix for 2–3 minutes until light and fluffy.
Step 3 — Add the Wet Ingredients
Beat in the egg, vanilla extract, and pure maple syrup. The mixture will look smooth and slightly glossy.
Step 4 — Combine Wet and Dry
Add the dry ingredient mixture into the wet ingredients, stirring until a soft dough forms. Avoid overmixing.
Step 5 — Chill the Dough
Cover the bowl and chill for at least 30 minutes. This step prevents excessive spreading and ensures properly chewy cookies.
Step 6 — Shape the Cookies
Scoop the dough into balls (about 1.5 oz or 2 tablespoons each). Place on a parchment-lined or light-colored baking sheet, spacing them 2–3 inches apart.
Step 7 — Bake
Bake at 350°F (175°C) for 10–12 minutes. Look for slightly puffy centers and lightly set edges. Do not overbake—cookies will finish setting as they cool.
Step 8 — Cool Completely
Let cookies cool on the baking sheet for 5 minutes, then move to a wire rack until fully cooled.
Step 9 — Melt the White Chocolate
Place white chocolate in a microwave-safe bowl. Heat in short 20–30 second intervals at half power, stirring until smooth. Add a small amount of neutral oil if needed to thin.
Step 10 — Dip and Decorate
Dip half of each cookie into the melted white chocolate. Set on parchment paper. Drizzle extra white chocolate across the dipped portion and top with sprinkles while still wet.
Allow cookies to set for 15–20 minutes before serving or storing.
Easy Chewy Maple Cinnamon Cookies with White Chocolate
- Total Time: 27 minutes (plus 30+ min chilling)
- Yield: 24 cookies
- Diet: Vegetarian
Description
Soft, chewy cookies infused with pure maple syrup and warm cinnamon, finished with a half-dip in creamy white chocolate. Perfect for holidays, gifting, or cozy baking days.
Ingredients
- For the Cookie Dough:
- 2¼ cups all-purpose flour
- ½ teaspoon baking soda
- 1½ teaspoons ground cinnamon
- ½ teaspoon salt
- ¾ cup (1½ sticks) unsalted butter, softened
- ¾ cup packed brown sugar
- ¼ cup granulated sugar
- ¼ cup pure maple syrup
- 1 large egg
- 1 teaspoon vanilla extract
- For the White Chocolate Dip:
- 8 oz white chocolate melting wafers (or high-quality white chocolate)
- 1 teaspoon neutral oil (optional, for smoother dipping)
- Festive sprinkles (optional)
Instructions
- Mix dry ingredients: In a bowl, whisk flour, baking soda, cinnamon, and salt.
- Cream butter & sugars: Using a mixer, beat softened butter, brown sugar, and granulated sugar until light and fluffy (2–3 min).
- Add wet ingredients: Beat in egg, vanilla, and maple syrup until smooth.
- Combine: Gradually add dry ingredients and mix until just combined. Do not overmix.
- Chill dough: Cover and refrigerate for at least 30 minutes.
- Shape: Scoop 2-tbsp balls (about 1.5 oz each) onto parchment-lined baking sheets, spaced 2–3 inches apart.
- Bake: At 350°F (175°C) for 10–12 minutes, until edges are set but centers look soft.
- Cool: Let rest on pan 5 minutes, then transfer to wire rack to cool completely.
- Melt chocolate: Microwave white chocolate in 20–30 sec intervals, stirring until smooth. Add oil if needed.
- Dip & decorate: Dip half of each cookie in chocolate, place on parchment, drizzle extra chocolate, and add sprinkles if using. Let set 15–20 minutes.
Notes
- Use pure maple syrup — not pancake syrup.
- Chilling dough is essential for chewy texture and minimal spreading.
- White chocolate melting wafers work best for clean dipping.
- For gluten-free: use 1:1 GF flour blend.
- Dough can be refrigerated up to 48 hours or frozen for later baking.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Pro Tips for Success
- Chill the dough to control spreading and get that perfect chewy texture.
- Use a light-colored baking sheet to prevent over-browning.
- Measure your flour correctly by spooning it into the cup and leveling.
- Remove cookies before they brown too much—chewy cookies finish cooking off the heat.
- Dip only when completely cool or the chocolate may slide off.
- Use quality white chocolate for the smoothest melt and best flavor.
Flavor Variations
- Maple-Pecan: Add finely chopped toasted pecans to the dough.
- Brown Butter Cinnamon: Brown the butter first for deeper, nutty flavor.
- Maple Chai: Add a pinch of cardamom, cloves, and nutmeg to mimic chai spice.
- Cranberry-White Chocolate: Mix dried cranberries into the dough.
- Double Cinnamon Crunch: Roll cookie dough balls in cinnamon sugar before baking.
Serving Suggestions
These cookies are wonderful for:
- Holiday cookie exchanges
- After-school treats
- Gift boxes wrapped in festive bags
- Seasonal dessert tables
- Pairing with coffee, chai, or hot chocolate
- A cozy winter snack with warm milk
They also freeze beautifully, making them a great make-ahead dessert.
Storage and Freezing Instructions
Room Temperature
Store in an airtight container for 3–4 days. Separate layers with parchment to protect the chocolate dip.
Refrigerator
Keep for up to 1 week in a sealed container.
Freezer
Freeze baked cookies for up to 2–3 months.
To freeze raw dough, shape into balls and freeze on a tray before transferring to a freezer bag. Bake from frozen, adding 1–2 minutes.
Nutrition Facts (Per Serving)
Approximate values for one cookie:
| Nutrient | Amount |
|---|---|
| Calories | 185 |
| Protein | 2 g |
| Carbs | 24 g |
| Fat | 9 g |
| Fiber | 0.5 g |
| Sodium | 95 mg |
OTHER RECIPES YOU MIGHT ENJOY
- Easy Cranberry Turkey Stuffing Balls
- Easy Banoffee Pie: Classic No-Bake Dessert
- Dark Chocolate Raspberry Cheesecake
FAQ About Easy Chewy Maple Cinnamon Cookies with White Chocolate
How do I keep these cookies soft and chewy?
Chilling the dough is the number-one factor that helps these cookies stay chewy. It prevents the butter from melting too quickly in the oven, allowing the cookies to puff before spreading. Removing the cookies from the oven while the centers are still soft also preserves the texture. Storing them in an airtight container helps maintain moisture.
Can I make the dough ahead of time?
Yes, this dough stores very well. You can refrigerate it for up to 48 hours before baking. If the dough becomes too firm, let it rest at room temperature for 10–15 minutes to make scooping easier. You can also freeze the dough in pre-portioned balls for easy baking later.
Will the cookies spread too much?
The dough shouldn’t spread excessively if properly chilled. Using a light baking sheet and accurate flour measurements also keeps spreading in check. If your kitchen is very warm, you can chill the shaped dough balls for 10 minutes before baking.
Can I use honey instead of maple syrup?
Yes, honey works as a substitute but the flavor will be different—slightly floral rather than maple-rich. Use the same amount and expect a slightly softer dough. Honey browns faster, so keep an eye on baking time.
What type of white chocolate works best?
White chocolate melting wafers are ideal because they melt smoothly and reset firmly. If using bar or chip chocolate, add a tiny bit of oil to achieve a silky dip. Avoid cheap white chocolate chips—they can seize or melt unevenly.
Can I leave off the sprinkles?
Absolutely. The sprinkles are optional and mainly for decoration. Plain dipped cookies look elegant, or you can add a drizzle instead.
Final Thoughts
These Easy Chewy Maple Cinnamon Cookies with White Chocolate combine warm spices, cozy maple sweetness, and a creamy white-chocolate finish into a treat that feels festive yet simple to bake. They’re perfect for beginners, holiday bakers, and anyone looking for a cookie that stands out in flavor and texture. Keep a batch ready for gifting, celebrations, or quiet evenings at home. For more inspiration, check out this Thanksgiving Turkey Recipe or explore more on Pinterest for your next meal idea!
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