Chewy Maple Cinnamon Cookies with White Chocolate

These chewy maple cinnamon cookies with white chocolate are the ultimate cozy fall and winter treat. Soft, tender cookies bursting with real maple syrup and warm cinnamon flavor are half-dipped in smooth white chocolate and drizzled with extra chocolate for an elegant finish. Perfect for holiday cookie platters, Christmas gifts, or simply enjoying with hot cocoa on a cold day, these maple cookies deliver comfort and sophistication in every bite.

What sets these maple cinnamon cookies apart is the combination of both maple syrup and maple extract, creating an intense, authentic maple flavor that’s impossible to resist. The cookies themselves are wonderfully chewy with crispy edges, and the white chocolate coating adds creamy sweetness that complements the warm spices beautifully. Topped with festive holly berry sprinkles, these cookies become the star of any holiday dessert table.

Why You’ll Love These Maple Cookies

These cookies require no electric mixer—just a bowl and spoon make preparation incredibly simple. The basic ingredients are likely already in your pantry, with maple extract being the only specialty item needed. Despite their simplicity, these cookies deliver bakery-quality flavor and texture that will have everyone asking for the recipe.

The maple flavor is genuinely remarkable. Using both pure maple syrup and maple extract creates depth and complexity that can’t be achieved with just one or the other. The syrup adds moisture and authentic maple taste, while the extract intensifies the maple aroma and flavor without making the dough too wet. Together, they create cookies that taste like liquid gold in baked form.

The white chocolate decoration transforms these simple cookies into elegant treats worthy of special occasions. The half-dipped presentation looks professional and sophisticated, while the drizzle adds artistic flair. Holly berry sprinkles make them instantly festive for Christmas, but you can easily adapt the decorations for other holidays or skip them entirely for year-round enjoyment.

Ingredients for Maple Cinnamon Cookies

Cookie Dough:

• 3 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1 cup unsalted butter, softened
• 1 1/2 cups light brown sugar, packed
• 1/3 cup pure maple syrup
• 1 teaspoon vanilla extract
• 1/2 teaspoon maple extract
• 1 large egg

White Chocolate Decoration:

• 2 cups white chocolate melting wafers (or white chocolate chips)
• Holly berry sprinkles (optional, for Christmas)
• Festive sprinkles of choice (optional)

Understanding Key Ingredients

Pure Maple Syrup: This is essential—don’t substitute with pancake syrup or maple-flavored syrup. Pure maple syrup provides authentic flavor and the right moisture content. Grade A amber or dark amber maple syrup works beautifully, offering rich maple taste without being overpowering. The difference between pure and imitation syrup is dramatic in these cookies.

Maple Extract: This concentrated flavoring amplifies the maple taste without adding extra liquid to the dough. While technically optional, it’s highly recommended for achieving that drool-worthy maple intensity. A little goes a long way—1/2 teaspoon is perfect. You can find maple extract in most grocery stores near the vanilla extract or order it online.

Light Brown Sugar: The molasses in brown sugar adds moisture, chewiness, and a subtle caramel note that complements the maple flavor perfectly. Pack the brown sugar firmly into your measuring cup for accurate measurement. Don’t substitute with white sugar, as it will change both the flavor and texture significantly.

Softened Butter: Room temperature butter (not melted) creates the perfect cookie texture. Butter should be soft enough to leave an indent when pressed but not greasy or melted. Take it out of the refrigerator 1-2 hours before baking for proper softening.

Ground Cinnamon: This warm spice enhances the cozy fall flavor profile without overpowering the maple. Use fresh cinnamon for the best flavor—old spices lose potency over time.

White Chocolate Melting Wafers: These are specifically formulated for candy making and coating, melting smoothly and setting with a beautiful shine. Ghirardelli white chocolate melting wafers are excellent quality. Regular white chocolate chips can substitute but may require adding a teaspoon of coconut oil or shortening for smoother melting.

How to Make Maple Cinnamon Cookies with White Chocolate

Step 1: Mix the Dry Ingredients

In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and ground cinnamon. Whisking thoroughly ensures these leavening agents and spices distribute evenly throughout the dough, creating uniform flavor and rise. Set this bowl aside while you prepare the wet ingredients.

Step 2: Cream Butter and Sugar

In a large mixing bowl, use a wooden spoon or sturdy spatula to stir together the softened butter and packed brown sugar. Mix vigorously for about 2-3 minutes until the mixture lightens in color slightly and becomes well combined. While you won’t achieve the same fluffiness as with an electric mixer, proper mixing at this stage creates cookies with good texture.

Step 3: Add Wet Ingredients

Add the pure maple syrup, vanilla extract, maple extract, and egg to the butter-sugar mixture. Stir until everything is thoroughly combined and smooth. The mixture should look cohesive without any streaks of egg visible. The maple syrup will thin the mixture slightly, which is exactly what you want.

Step 4: Combine Wet and Dry Ingredients

Add the flour mixture to the wet ingredients and stir until just combined—no dry flour streaks should remain visible, but don’t overmix. Overmixing develops gluten, resulting in tough cookies rather than tender, chewy ones. The dough will be thick and slightly sticky.

Step 5: Chill the Dough

Cover the bowl with plastic wrap and refrigerate for at least 30 minutes. This chilling time is crucial for several reasons: it allows the flour to hydrate fully, makes the dough easier to handle, and most importantly, prevents excessive spreading during baking, resulting in thicker, chewier cookies. For even thicker cookies, chill for 1-2 hours or overnight. The longer chilling time creates noticeably puffier cookies.

Step 6: Portion and Bake

Preheat your oven to 375°F. Line baking sheets with parchment paper or silicone baking mats.

Use a food scale to measure 1.5 oz portions of dough for perfectly uniform cookies, or use a large cookie scoop (about 3 tablespoons). Roll each portion into a smooth ball between your palms. Place dough balls on prepared baking sheets, spacing them about 2-3 inches apart—they will spread during baking.

Bake one sheet at a time for 10-12 minutes. The cookies are done when the edges are set and lightly golden, while the centers still look slightly underdone and puffy. Don’t wait for the tops to brown significantly or they’ll be overbaked. The cookies will look cracked on top, which is perfect.

Allow cookies to cool on the baking sheet for 5 minutes—they’ll continue cooking from residual heat and firm up. Then transfer to a wire cooling rack to cool completely before decorating. The cookies must be completely cool or the white chocolate will melt and slide off.

Step 7: Melt White Chocolate

Place white chocolate melting wafers in a microwave-safe bowl. Microwave at 50% power in 30-second intervals, stirring thoroughly between each interval. This prevents overheating, which can cause white chocolate to seize or become grainy. Continue until the chocolate is completely smooth and fluid—this typically takes 1.5 to 2 minutes total.

If using regular white chocolate chips, you may need to add 1/2 to 1 teaspoon of coconut oil or vegetable shortening to achieve a smooth, dippable consistency.

Step 8: Dip Cookies in White Chocolate

Line a baking sheet with wax paper or parchment paper. Dip half of each cooled cookie into the melted white chocolate, holding it at an angle. Let excess chocolate drip back into the bowl, then place the cookie chocolate-side up on the prepared baking sheet.

Repeat with all cookies. Work relatively quickly so the chocolate doesn’t cool and thicken in the bowl. If it does thicken, microwave for 10-15 seconds to re-melt.

Let the chocolate-dipped cookies sit at room temperature or refrigerate briefly (5-10 minutes) until the chocolate sets completely and feels dry to the touch.

Step 9: Drizzle and Decorate

Transfer remaining melted white chocolate to a piping bag, small zip-top bag with a corner snipped off, or a fork for drizzling. Drizzle thin lines of white chocolate over the set chocolate-dipped portion of each cookie, creating an elegant pattern.

While the drizzle is still wet, add holly berry sprinkles in one corner of the white chocolate area, pressing gently so they adhere. The sprinkles will set in place as the chocolate hardens.

Allow the drizzle to set completely—about 15-20 minutes at room temperature or 5 minutes in the refrigerator.

Pro Tips for Perfect Maple Cookies

Don’t Overbake: These cookies should be removed from the oven when edges are set but centers still look slightly underdone. They’ll continue cooking on the hot baking sheet and firm up perfectly as they cool.

Use a Food Scale: Weighing dough portions ensures uniform cookies that bake evenly. 1.5 oz creates nicely sized cookies—adjust to your preference.

Light-Colored Baking Sheets: Dark pans absorb more heat and can cause the bottoms to brown too quickly. Light-colored or insulated baking sheets produce the best results.

One Sheet at a Time: Bake only one sheet at a time on the center oven rack for the most even baking. Keep remaining dough balls refrigerated while the first batch bakes.

Longer Chilling = Thicker Cookies: The dough can be refrigerated overnight. Longer chilling times create less spread and thicker, puffier cookies.

Perfect Drizzle Consistency: If white chocolate is too thick to drizzle, microwave briefly. If too thin, let it cool slightly before drizzling.

Creative Variations and Flavor Ideas

Maple Walnut Cookies: Fold 1 cup of chopped toasted walnuts into the dough before chilling. The nutty flavor pairs beautifully with maple.

Maple Pecan Cookies: Add 1 cup of chopped toasted pecans for a Southern twist on these fall favorites.

Dark Chocolate Dipped: Use dark chocolate instead of white chocolate for a more intense chocolate flavor that contrasts with the sweet maple.

Milk Chocolate Version: Milk chocolate creates a sweeter, more traditional chocolate-dipped cookie.

Plain Maple Cookies: Skip the chocolate decoration entirely and enjoy these cookies in their natural glory, perhaps with a simple maple glaze instead.

Sandwich Cookies: Fill two cookies with cream cheese frosting or maple buttercream for an indulgent treat.

Different Sprinkle Themes: Change sprinkles to match any holiday—red and green for Christmas, pastels for Easter, orange and black for Halloween, or red, white, and blue for patriotic holidays.

Serving and Storage

Serving Suggestions: These maple cinnamon cookies pair perfectly with hot apple cider, coffee, hot chocolate, or chai tea. Serve them on festive platters for holiday gatherings, package them in decorative tins for homemade gifts, or enjoy them as an afternoon treat with your favorite warm beverage.

Room Temperature Storage: Store completely cooled, decorated cookies in an airtight container at room temperature, layering parchment paper between layers to prevent the white chocolate from sticking. They’ll stay fresh for up to 1 week.

Refrigerator Storage: In warm climates or during summer, refrigerate the cookies to prevent the white chocolate from softening. They’ll keep for up to 2 weeks refrigerated.

Freezing Baked Cookies: Freeze undecorated cookies in airtight containers or freezer bags for up to 3 months. Thaw at room temperature, then decorate with white chocolate as directed.

Freezing Cookie Dough: Portion dough into balls, freeze on a baking sheet until solid, then transfer to freezer bags. Freeze for up to 3 months. Bake from frozen, adding 1-2 extra minutes to the baking time.

Frequently Asked Questions

Can I make these without maple extract? Yes, though the maple flavor won’t be quite as intense. Increase the maple syrup to 1/2 cup to compensate, though this may make the cookies spread slightly more.

Why do I need to chill the dough? Chilling prevents excessive spreading, creates thicker cookies, and allows the flour to fully hydrate for better texture. Don’t skip this step!

Can I use dark brown sugar instead of light? Yes! Dark brown sugar has more molasses and will create a slightly more intense flavor and chewier texture.

What if my cookies spread too much? Ensure your butter was softened but not melted, chill the dough for at least 30 minutes (or longer), and make sure your baking soda and baking powder are fresh.

Can I make these gluten-free? You can try using a 1:1 gluten-free flour blend, though results may vary slightly in texture.

Why are my cookies hard? They were likely overbaked. Remove them from the oven when centers still look slightly underdone—they’ll firm up as they cool.

Can I use salted butter? Yes, but omit the added salt in the recipe to avoid overly salty cookies.

These chewy maple cinnamon cookies with white chocolate are the perfect combination of cozy comfort and elegant presentation. With their intense maple flavor, soft chewy texture, and beautiful white chocolate decoration, they’re guaranteed to become a beloved recipe you’ll return to year after year!