There’s a certain comfort that comes with the first bite of a freshly baked cookie, especially when that cookie is infused with the cozy flavors of maple and cinnamon. I vividly remember the first time I pulled a batch of these Chewy Maple Cinnamon Cookies from the oven. The sweet, warm aroma wrapped around me like a favorite blanket, instantly evoking memories of holiday gatherings and laughter. Dipped in creamy white chocolate and adorned with festive sprinkles, these cookies are more than just a treat; they’re an invitation to savor the season.
Perfect for festive soirées or quiet evenings by the fire, these cookies bring a soft, chewy delight that your loved ones will adore. Best of all, they are simple to make, so you can spend less time worrying about dessert and more time enjoying the moments that matter. Whether you’re a seasoned baker or just looking to switch up your cookie game, prepare to fall in love with these treats that capture the spirit of holiday baking in every bite!
Why You’ll Love These Chewy Maple Cinnamon Cookies
Simplicity at its finest! With just a few pantry staples, you can whip up these delightful cookies with ease. Irresistible flavor shines through the harmonious blend of maple and cinnamon, offering a cozy hug in every bite. Festive and fun! Dipped in creamy white chocolate and sprinkled with color, they’re perfect for holiday gatherings or as a treat for cozy nights in. Versatile delights! Customize them by swapping white chocolate for dark or adding a crunchy twist with nuts or peppermint. Crowd-pleaser! Ideal for sharing, these cookies are sure to bring smiles around the table. Embrace the warmth of the season with each soft, chewy bite!
Chewy Maple Cinnamon Cookie Ingredients
For the Dough
- ½ cup pure maple syrup – Provides deep maple flavor; always choose pure for the best taste.
- 1 teaspoon maple extract – Intensifies the maple notes; optional but great for a richer flavor.
- 1 cup brown sugar – Adds chewiness and moisture, making the cookies irresistibly tender.
- ½ cup melted butter – Introduces richness; use unsalted to control the end saltiness.
- 1 large egg – Acts as a binder, ensuring the dough holds together beautifully.
- 2 cups all-purpose flour – Forms the cookie’s structure; don’t pack it too tightly when measuring.
- 1 teaspoon ground cinnamon – Adds warm spiciness; feel free to adjust based on your taste.
- ½ teaspoon baking soda – Helps cookies rise while maintaining a soft texture.
- ¼ teaspoon fine salt – Enhances flavor balance across all ingredients.
For the Coating
- 1 cup white chocolate melting wafers – Provides a creamy coating; Ghirardelli is a top pick for smooth melting.
- Holly berry sprinkles (optional) – Add festive flair for decoration; they make the cookies even more cheerful!
With these simple yet essential ingredients, you’ll be well on your way to creating a batch of Chewy Maple Cinnamon Cookies that will captivate hearts and taste buds alike.
How to Make Chewy Maple Cinnamon Cookies
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Mix Wet Ingredients: In a large bowl, whisk together the melted butter, brown sugar, pure maple syrup, and maple extract until smooth and creamy. Stir in the egg until fully incorporated.
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Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, ground cinnamon, baking soda, and fine salt, ensuring an even distribution of the dry ingredients.
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Form Dough: Gently combine the wet and dry mixtures until a soft dough forms. Cover the bowl with plastic wrap and refrigerate for 30 minutes to keep the cookies thick and chewy.
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Prepare for Baking: Preheat your oven to 350°F (175°C). Line a light-colored baking sheet with parchment paper to prevent over-browning.
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Scoop Dough: Use a cookie scoop to portion the dough into 1.5-ounce balls. Place them 2 inches apart on the prepared baking sheet for even baking.
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Bake Cookies: Bake the cookies for 10 to 12 minutes, until the edges are set and the centers are puffy but not browned. Allow them to cool on the baking sheet for about 5 minutes.
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Melt Chocolate: In a microwave-safe bowl, melt the white chocolate at half power in 30-second intervals, stirring in between until it’s completely smooth.
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Dip Cookies: Once cooled, dip half of each cookie into the melted chocolate, then place them back onto the parchment. Drizzle any remaining chocolate over the top and sprinkle with holly berry sprinkles before the chocolate hardens.
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Cool Completely: Allow the dipped cookies to sit until the chocolate is set before serving or storing them.
Optional: For an extra festive touch, try adding crushed peppermint on top of the chocolate!
Exact quantities are listed in the recipe card below.
What to Serve with Chewy Maple Cinnamon Cookies?
Savor the comfort of the holidays with a delightful spread to complement these sweet, soft cookies.
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Rich Hot Cocoa: A warm cup of velvety hot cocoa—rich chocolate pairs beautifully with the cookies’ maple sweetness.
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Spiced Chai Tea: The aromatic spices of chai tea enhance the cinnamon notes, creating a cozy vibe perfect for chilly evenings.
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Vanilla Ice Cream: Creamy vanilla ice cream provides a delightful contrast to the soft texture of the cookies, creating a deliciously indulgent dessert experience.
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Fresh Fruit Salad: A refreshing fruit salad brings a burst of color and tangy freshness, balancing the sweetness of the cookies beautifully.
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Cheese Platter: A selection of mild cheeses like brie or goat cheese adds a savory element, providing a great counterpart to the cookie’s sweetness.
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Festive Cheesecake: A slice of spiced pumpkin or caramel cheesecake is perfect for sharing, enhancing the holiday spirit while echoing the cookie’s rich flavors.
Pair any or all of these with your cookies, and you’ll have a joyful spread ready for holiday gatherings or cozy nights in!
Variations & Substitutions for Chewy Maple Cinnamon Cookies
Feel free to experiment and personalize this recipe to suit your taste buds. Imagine delighting in every unique twist!
- Dark Chocolate: Swap white chocolate for dark chocolate for a richer, slightly bitter flavor that pairs beautifully with maple.
- Nutty Crunch: Add ½ cup of chopped walnuts or pecans to the dough for a satisfying crunch and nutty depth. These additions create a delightful contrast to the chewy texture.
- Added Spice: Replace ground cinnamon with a mix of spices like ginger and nutmeg for a warm, aromatic twist that evokes holiday cheer.
- Dairy-Free: Use coconut oil instead of butter and a flax egg (1 tablespoon ground flaxseed + 3 tablespoons water) in place of the egg to make these cookies vegan-friendly.
- Maple Oat: Incorporate 1 cup of rolled oats into the dough for added fiber and a heartier texture, making them even more comforting.
- Zesty Twist: Stir in 1 teaspoon of orange or lemon zest to brighten up the flavors with a citrusy note that pairs wonderfully with the maple.
- Peppermint Surprise: Fold in mini chocolate peppermint candies for a seasonal touch that’ll have everyone swooning over the festive flavors.
- Cocoa Swirl: Mix ¼ cup of cocoa powder into the dry ingredients for a chocolatey version of these cookies, creating a delightful blend of chocolate and maple.
Get creative and let your baking journey be a reflection of your taste and holiday spirit!
Make Ahead Options
These Chewy Maple Cinnamon Cookies are perfect for meal prep, allowing you to enjoy freshly baked treats with minimal effort! You can prepare the dough up to 24 hours in advance; simply combine the wet and dry ingredients and refrigerate the dough covered. When you’re ready to bake, scoop and space the dough balls on your baking sheet. For added convenience, you can also freeze the formed dough balls for up to 3 months; just bake them straight from the freezer by adding a couple of extra minutes to the baking time. To keep the cookies just as delicious, store the baked cookies in an airtight container at room temperature for up to 5 days after dipping them in chocolate. Enjoy the benefits of having these delightful cookies ready to serve whenever you need a sweet treat!
Expert Tips for Chewy Maple Cinnamon Cookies
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Chill Dough: Refrigerate the cookie dough for at least 30 minutes to ensure your Chewy Maple Cinnamon Cookies bake to the perfect thickness and chewy texture.
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Monitor Baking Time: Keep an eye on the cookies as they bake. Remove them from the oven when the edges start to set, but the centers should still look puffy for that soft bite.
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Choose the Right Sheet: Opt for a light-colored baking sheet to prevent the bottoms from over-browning. Dark sheets can absorb more heat and risk burning the cookies.
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Melt Chocolate Carefully: When melting white chocolate, use short bursts in the microwave and stir in between to avoid scorching and achieve a smooth coating.
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Storage Tips: Store the cookies in an airtight container at room temperature for up to 5 days. For longer freshness, freeze baked cookies (before dipping) for up to two months.
How to Store and Freeze Chewy Maple Cinnamon Cookies
Room Temperature: Store cookies in an airtight container for up to 5 days to maintain their softness and flavor.
Fridge: If you prefer your cookies chilled, place them in an airtight container in the fridge for up to 1 week. Allow to come to room temperature before enjoying.
Freezer: For longer storage, freeze baked cookies (before dipping in chocolate) for up to 2 months. Thaw overnight in the fridge before decorating.
Reheating: To enjoy warm cookies, microwave for 10-15 seconds or place them in a preheated oven at 300°F (150°C) for a few minutes.
Chewy Maple Cinnamon Cookies Recipe FAQs
What type of maple syrup should I use for the best flavor?
Absolutely, using pure maple syrup is essential for achieving the deep, rich flavor these cookies are known for. Avoid imitation syrup, as it often lacks the natural sweetness and complexity that pure maple syrup brings to the table.
How do I store my Chewy Maple Cinnamon Cookies?
Store your cookies in an airtight container at room temperature for up to 5 days. This helps maintain their soft, chewy texture. If you live in a particularly humid environment, you might prefer keeping them in the fridge for a week. Just be sure to let them warm to room temperature before enjoying!
Can I freeze these cookies? If so, how?
Yes! To freeze your Chewy Maple Cinnamon Cookies, I recommend freezing them before dipping in chocolate. Place the cooled cookies in a single layer on a baking sheet and freeze until solid. Then, transfer them to an airtight container or a freezer bag for up to 2 months. Just thaw them overnight in the fridge before decorating. This way, they retain their delightful texture!
I have a nut allergy. Can I still make these cookies?
Of course! This recipe is naturally nut-free, so it’s safe for those with nut allergies. However, always double-check the ingredients you use, especially if you opt for sprinkles or alternative chocolate varieties, to ensure they are also nut-free.
What if my cookie dough feels too sticky?
If your dough is overly sticky, it may be due to the flour measurement or the temperature of your ingredients. Adding a bit more flour, one tablespoon at a time, can help achieve the ideal consistency. Make sure to also chill the dough for at least 30 minutes in the fridge, as this will firm it up for easier handling.
Can I adjust the amount of cinnamon in the recipe?
Very much so! If you’re not a huge fan of cinnamon, feel free to reduce the amount to ½ teaspoon instead of a full teaspoon. Alternatively, you could substitute with other warm spices like nutmeg or ginger, adjusting the quantities to your taste. The more the merrier when it comes to customizing this recipe!
Chewy Maple Cinnamon Cookies to Elevate Your Holiday Baking
Ingredients
Equipment
Method
- In a large bowl, whisk together the melted butter, brown sugar, pure maple syrup, and maple extract until smooth and creamy. Stir in the egg until fully incorporated.
- In a separate bowl, whisk together the all-purpose flour, ground cinnamon, baking soda, and fine salt, ensuring an even distribution of the dry ingredients.
- Gently combine the wet and dry mixtures until a soft dough forms. Cover the bowl with plastic wrap and refrigerate for 30 minutes to keep the cookies thick and chewy.
- Preheat your oven to 350°F (175°C). Line a light-colored baking sheet with parchment paper to prevent over-browning.
- Use a cookie scoop to portion the dough into 1.5-ounce balls. Place them 2 inches apart on the prepared baking sheet for even baking.
- Bake the cookies for 10 to 12 minutes, until the edges are set and the centers are puffy but not browned. Allow them to cool on the baking sheet for about 5 minutes.
- In a microwave-safe bowl, melt the white chocolate at half power in 30-second intervals, stirring in between until it's completely smooth.
- Once cooled, dip half of each cookie into the melted chocolate, then place them back onto the parchment. Drizzle any remaining chocolate over the top and sprinkle with holly berry sprinkles before the chocolate hardens.
- Allow the dipped cookies to sit until the chocolate is set before serving or storing them.
