Description
Chewy Maple Cinnamon Cookies with White Chocolate are soft, cinnamon-spiced holiday cookies dipped in creamy white chocolate and finished with festive sprinkles. A perfect sweet treat for gifting, gatherings, or cozy evenings at home.
Ingredients
For the cookies (based on the base recipe by Carlee at Cooking With Carlee) (cookingwithcarlee.com)
1 cup unsalted butter, melted and cooled
1½ cups light brown sugar, packed
⅓ cup maple syrup
1 teaspoon vanilla extract
½ teaspoon maple extract (optional)
1 large egg
3 cups all‑purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 teaspoon ground cinnamon
For the decorations
White chocolate melting wafers (or white chocolate of your choice)
Holly berry sprinkles
Helpful tools
Food scale (for uniform dough balls)
Light‑coloured baking sheets (to avoid burnt bottoms)
Instructions
- Prepare the cookie dough: In a large bowl, stir together melted & cooled butter, brown sugar, maple syrup, vanilla extract (and maple extract if using), and the egg until well combined. Then in a separate bowl whisk together flour, baking powder, baking soda, salt, and cinnamon. Add the dry mix into the wet ingredients and stir until you have a uniform dough. (Based on the original base recipe) (cookingwithcarlee.com)
- Chill the dough: Refrigerate the dough for at least 30 minutes. This helps control spread and gives a better texture when baked.
- Portion the dough: For uniform cookies and even baking, weigh each dough ball using a food scale. For example, you might measure 1.5 oz (~42 g) per cookie (or whatever size you prefer). Roll them into balls and place them on light‑coloured baking sheets spaced a few inches apart.
- Bake: Preheat the oven (original version uses 375 °F which is about 190 °C) (cookingwithcarlee.com) Bake for approximately 12‑14 minutes (for the larger size) or adjust for smaller cookies. The cookies are done when the centres are puffed, slightly cracked, and the edges are set and not easily caved in.
- Cool fully: Let the baked cookies cool completely on the baking sheet or a cooling rack before decorating. This ensures the dough finishes setting and the cookies hold shape.
- Melt white chocolate: To avoid scorching, melt white chocolate using low or half power in short intervals, stirring well between each burst.
- Dip cookies: Dip half of each cooled cookie into the melted white chocolate, then lay them on wax/ parchment paper to set. Repeat for all cookies.
- Drizzle & decorate: Pour additional melted white chocolate into a piping bag or a zip‑lock bag with a small tip cut off. Drizzle over the dipped portion. Before the drizzle sets fully, place holly berry sprinkles at the corner or desired area for festive decoration.
- Let set: Allow the chocolate‑dipped portions and drizzle to fully harden before serving or storing.
Notes
Use a food scale for uniform size.
Avoid overbaking for best texture.
Melt white chocolate slowly to prevent burning.
Store in a cool place once decorated.
Nutrition
- Serving Size: 1 cookie
- Calories: 277 kcal
- Sugar: 23 g
- Carbohydrates: 41 g
- Protein: 3 g