You know those cookies that you bite into and immediately feel transported into the warm, cozy, and comforting feeling of the winter months? These chewy maple cinnamon cookies with white chocolate do just that!

It doesn’t officially feel like fall until a fresh, warm batch of these cookies emerges from my oven. I’ve used this recipe for about four years now consistently making a mummy version for Halloween, and this past year, for Christmas! I dipped and drizzled the cookies with white chocolate and added holly berry sprinkles for a festive touch. 

Recipe used for the white chocolate dipped chewy maple cinnamon cookies:

Chewy Maple Cinnamon Cookies by Cooking with Carlee.

These cookies are a fall staple. They are easy to make, full of flavor from maple syrup and extract, and perfectly soft and chewy. Note – the longer you refrigerate the dough, the thicker the cookies will be.

Why I love this maple cinnamon cookie recipe:

The maple flavor is absolutely drool-worthy: This is the only recipe I’ve used that calls for maple syrup and maple extract. The maple extract adds a whole new flavor profile to these cookies that is so exceptionally delicious I recommend you try them for this experience alone!

They are so chewy: When you make these cookies, you know you are getting a soft cookie with a chewy center. They practically melt in your mouth. 

The recipe is simple to make: There is no mixer required and apart from the maple extract, requires basic ingredients many of us have on hand already. 

Tips for making the chewy maple cinnamon cookies:

• Use pure maple syrup: Try to find pure maple syrup rather than imitation. I’ve noticed a difference in flavor depending on the syrup I’ve used.
• Measure the dough: I like to use a food scale and measure 1.5 oz dough balls to have perfectly uniform cookies.  
• Don’t over bake the cookies: I find 12 minutes to be just enough bake time with my oven. I look for puffed, cracked tops and edges that don’t sink in when lightly pressed.
  • Using a light colored baking sheet also ensures the bottoms won’t brown too quickly. They will continue to cook after being removed from the oven, so pull them when the edges are set and centers are still slightly puffy. If the tops are browning they’ve been in too long.

How to dip and drizzle the chewy cookies with white chocolate:

1. First, melt the white chocolate in a microwave safe bowl. Keep the microwave at half power to prevent overheating the chocolate.
   • I use white chocolate Ghirardellhi melting wafers. They’re simple to heat up, delicious, and create a beautiful shine!
2. Next, dip half of the cooled cookie into the melted white chocolate and lay it down on wax or parchment paper to set and harden. Repeat for all cookies. 
3. Pour additional melted white chocolate into a piping bag (my preference because it is more sturdy) or ziplock bag and cut a small tip off of the corner of the bag.
4. Drizzle the chocolate over the set and hardened chocolate dipped portion of the cookie.
5. Place holly berry sprinkles in the corner before the drizzle sets and firms up.

Just thinking about these chewy maple cinnamon cookies with white chocolate makes me want to curl up in a blanket in front of a fire with a cookie in hand. The flavor of these cookies exudes comfort and joy in every bite. I’m certain these will also become a baking tradition in your home the moment you give this recipe a try.

Head over to my Christmas Dessert Box post for details about all of the festive treats in the picture above as well as tips for how to design and make one yourself!

If you like this recipe, I think you’ll also love:

• Christmas Chocolate Covered Oreos
• Soft Gingerbread Cookies Decorated with Chocolate
• Mini Pecan Pie Cheesecakes with Boozy Maple Whipped Cream
• Salted Chocolate Chip Cookies with Amaretto Almond Icing

Chewy Maple Cinnamon Cookies with White Chocolate

Recipe by AshleyCourse: Desserts, cookies, halloweenCuisine: American

Servings

18

cookies

Prep time

10

minutes

Chilling time

30

minutes

Baking time

24

minutes

Total time

1

hour 

4

minutes

These Maple Cinnamon Cookies with White Chocolate are soft, chewy, easy to make, and full of delicious flavor from maple syrup and extract. The most delicious holiday cookie!

Ingredients

• 1 batch Chewy Maple Cinnamon Cookies by Cooking with Carlee

• For the Decorations:

• White chocolate melting wafers

• Holly berry sprinkles

• Helpful Tools:

• Food scale

• Light colored baking sheets

Directions

• Prepare the maple cinnamon cookie dough and refrigerate for a minimum of 30 minutes.
• Portion the dough into desired size dough balls. I use a food scale and measure 1.5 oz dough balls to have perfectly uniform cookies.
• Bake the cookies and allow them to fully cool before decorating.
• Melt the white chocolate of choice in a microwave safe bowl. Keep your microwave at half power to prevent overheating the chocolate. I use white chocolate Ghirardellhi melting wafers.
• Next, dip half of your cooled cookie into the melted white chocolate and lay it down on wax or parchment paper to dry. Repeat for all cookies.
• Let the chocolate dipped portion set and harden.
• Pour additional melted white chocolate into a piping bag (my preference because it is more sturdy) or ziplock bag and cut a small tip off of the corner of the bag.
• Drizzle the chocolate over the dipped portion.
• Place holly berry sprinkles in the corner before the drizzle sets and firms up. Enjoy!

Notes

• Do not over-bake the cookies. They are done when the centers are puffed, slightly cracked, and the edges do not easily cave in when lightly pressed.
• Use a food scale to ensure uniform cookies.
• A light colored baking sheet will prevent burnt bottoms.

Pin for later!

If you make this dessert or have any questions, please leave a comment below! I absolutely love hearing when others are inspired to step into their kitchen and try out something new.

Happy Baking!

XOXO,