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Chewy Maple Cinnamon Cookies with White Chocolate and Holly Berry Sprinkles Recipe

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★★★★★

4.9 from 70 reviews

These Chewy Maple Cinnamon Cookies combine the warm flavors of pure maple syrup and cinnamon with a soft, chewy texture. Enhanced with a hint of maple extract and studded with white chocolate, these festive cookies are perfect for holiday gatherings or cozy treats any time of year. The addition of holly berry sprinkles adds a charming seasonal touch.

Ingredients

Scale

Wet Ingredients

  • 1/2 cup pure maple syrup
  • 1 tsp maple extract
  • 1 cup brown sugar
  • 1/2 cup unsalted butter, melted
  • 1 large egg

Dry Ingredients

  • 2 cups all purpose flour
  • 1 tsp ground cinnamon
  • 1/2 tsp baking soda
  • 1/4 tsp fine salt

Toppings

  • 1 cup white chocolate melting wafers
  • Holly berry sprinkles, optional

Instructions

  1. Prepare Wet Mixture: Whisk together the melted butter, brown sugar, pure maple syrup, and maple extract until smooth. Then whisk in the egg until fully incorporated to create a creamy wet base.
  2. Combine Dry Ingredients: In a separate bowl, whisk the all-purpose flour, ground cinnamon, baking soda, and fine salt thoroughly to distribute the leavening and spices evenly.
  3. Make the Dough: Gradually stir the dry ingredients into the wet mixture until a soft dough forms. Be careful not to overmix to maintain chewiness.
  4. Chill Dough: Cover the dough with plastic wrap and refrigerate for at least 30 minutes to firm up the dough for easier shaping and to improve texture.
  5. Preheat Oven and Prepare Baking Sheet: Preheat your oven to 350°F (175°C). Line a light-colored baking sheet with parchment paper to prevent sticking and promote even baking.
  6. Portion the Cookies: Scoop and shape the dough into 1.5-ounce balls and place them on the prepared baking sheet about 2 inches apart to allow for spreading.
  7. Bake: Bake the cookies for 10 to 12 minutes, or until they are puffed, slightly cracked on top, edges are set, and centers remain soft for that chewy texture.
  8. Cool: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely, which helps them set properly.
  9. Melt White Chocolate: In a microwave-safe bowl, melt the white chocolate wafers at half power, stirring every 30 seconds until smooth and fully melted without scorching.
  10. Dip Cookies: Dip half of each cooled cookie into the melted white chocolate and place them back onto the parchment-lined sheet.
  11. Decorate: Use the remaining melted chocolate to pipe decorative drizzles over the dipped section of each cookie. Quickly sprinkle holly berry sprinkles over the drizzle before it sets for a festive look.
  12. Set Chocolate: Allow the white chocolate to set completely at room temperature before serving or storing the cookies to ensure clean handling.

Notes

  • Refrigerating the dough helps with handling and creates a chewier texture.
  • Using a light-colored baking sheet prevents excessive browning on the cookie bottoms.
  • If maple extract is unavailable, vanilla extract can be substituted but will alter the flavor.
  • For extra flavor, try adding toasted pecans or walnuts into the dough.
  • Store cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.

Keywords: maple cinnamon cookies, chewy cookies, white chocolate cookies, holiday cookies, festive dessert

Find it online: https://platedbyemma.com/chewy-maple-cinnamon-cookies-with-white-chocolate-and-holly-berry-sprinkles-recipe/