Introduction

These Chewy Maple Cinnamon Cookies combine the warm flavors of maple syrup and cinnamon with a soft, tender texture. Finished with a luscious white chocolate dip and festive holly berry sprinkles, they’re perfect for cozy afternoons or holiday gatherings.

A tray holds 10 round cookies, each with two main layers: the bottom layer is a golden-brown baked cookie with a cracked texture, and the top half is dipped in smooth white icing that forms a clean edge about halfway down. Drizzled white icing lines run diagonally over the white dipped part, adding texture. Each cookie is decorated with a small green holly leaf and a pair of bright red round berries near the top edge of the white icing. The cookies rest on white parchment paper within a metal baking tray. The background is softly blurred green and white, hinting at holiday lights. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1/2 cup pure maple syrup
1 tsp maple extract
1 cup brown sugar
1/2 cup unsalted butter, melted
1 large egg
2 cups all purpose flour
1 tsp ground cinnamon
1/2 tsp baking soda
1/4 tsp fine salt
1 cup white chocolate melting wafers
Holly berry sprinkles (optional)

Instructions

Step 1: Whisk together the melted butter, brown sugar, maple syrup, and maple extract until smooth. Then whisk in the egg until fully combined.
Step 2: In a separate bowl, whisk the flour, cinnamon, baking soda, and salt. Stir the dry ingredients into the wet mixture until a soft dough forms.
Step 3: Cover the dough and refrigerate for at least 30 minutes to firm up.
Step 4: Preheat your oven to 350°F (175°C) and line a light-colored baking sheet with parchment paper.
Step 5: Portion the dough into 1.5 oz balls and place them 2 inches apart on the baking sheet.
Step 6: Bake for 10 to 12 minutes until the cookies are puffed and slightly cracked, with edges set and centers still soft.
Step 7: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Step 8: Melt the white chocolate wafers in a microwave-safe bowl at half power, stirring every 30 seconds until smooth.
Step 9: Dip half of each cooled cookie into the melted white chocolate, then set them back on parchment paper.
Step 10: Use the remaining melted chocolate to drizzle over the dipped section of each cookie.
Step 11: While the drizzle is still wet, sprinkle holly berry sprinkles on top for a festive touch.
Step 12: Allow the chocolate to set completely before serving or storing the cookies.

Tips & Variations

For deeper maple flavor, use dark maple syrup or add an extra 1/4 tsp of maple extract.
If you don’t have maple extract, vanilla extract can be substituted.
Try using semi-sweet or dark chocolate instead of white chocolate for dipping.
Chill the dough longer if you want thicker, chewier cookies.
To make these nut-free, ensure your chocolate and sprinkles contain no nuts.

Storage

Store cooled cookies in an airtight container at room temperature for up to 5 days to maintain their chewiness. If dipped in chocolate, keep the container in a cool, dry place to prevent melting. You can also freeze the cookies for up to 2 months; thaw at room temperature before serving. Avoid microwaving after chocolate sets to prevent melting.

How to Serve

The image shows several round ginger cookies with a cracked surface, placed on white parchment over a white marbled background. Each cookie is dipped halfway in smooth white icing with a shiny texture, topped with a drizzle of white icing forming thin, uneven zigzag lines. On the edge of the iced part of each cookie, there is a small decoration of green holly leaves with bright red berries. The cookies are spaced evenly, showing their golden-brown color and detailed texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I substitute the maple syrup with honey?

Yes, honey can be used as a substitute, but it will slightly alter the flavor. Maple syrup has a distinctive taste that complements the cinnamon, so expect a different but still delicious result.

What if I don’t have maple extract?

If you don’t have maple extract, you can skip it or use vanilla extract as a mild replacement. The cookie will still taste great but with a less pronounced maple flavor.