How do I store Chewy Maple Cinnamon Cookies with White Chocolate?

Store the cookies in an airtight container at room temperature for up to 5 days. If you've dipped them in white chocolate, make sure the chocolate has fully hardened before stacking to prevent smearing. For longer storage, freeze undecorated cookies in a ziplock bag for up to 2 months and decorate after thawing.

Can I make the cookie dough ahead of time?

Yes! The cookie dough for chewy maple cinnamon cookies with white chocolate can be prepared in advance. Store it covered in the refrigerator for up to 48 hours before baking. In fact, chilling the dough improves the texture, making the cookies thicker and chewier. You can also portion the dough into balls and freeze them for quick future baking.

Why are my cookies too flat or not chewy enough?

Flat cookies are often caused by warm dough, overmixed batter, or insufficient chilling. To ensure chewy, thick cookies: Chill the dough for at least 30 minutes. Avoid overmixing once dry ingredients are added. Use a food scale to portion evenly. Don’t overbake — remove when centers are still slightly puffy.

Chewy Maple Cinnamon Cookies – Best Holiday Treat

Name: Chewy Maple Cinnamon Cookies
Prep time: 15 min
Cook time: 12 min
Total time: 57 min
Cuisine: American
Ingredients: 2 1/4 cups all-purpose flour: provides the base structure for the cookie dough; 1 teaspoon ground cinnamon: adds warmth and spice; 1/2 teaspoon baking soda: helps the cookies rise slightly; 1/4 teaspoon salt: enhances all other flavors; 3/4 cup unsalted butter (softened): adds richness and chewiness; 3/4 cup brown sugar (packed): adds moisture and caramel-like flavor; 1 large egg: binds the ingredients together; 1/4 cup pure maple syrup: delivers authentic maple flavor; 1 teaspoon maple extract: boosts the maple taste; 1 teaspoon vanilla extract: rounds out the sweetness; 1 cup white chocolate melting wafers: for dipping and drizzling; 2 tablespoons holly berry sprinkles (optional): for a festive touch

Description

These Chewy Maple Cinnamon Cookies with White Chocolate are the perfect blend of warm fall spices, rich maple flavor, and sweet white chocolate. Soft, chewy, and easy to make, they’re ideal for holiday trays or cozy treats by the fire.

Ingredients

Scale

2 1/4 cups all-purpose flour: provides the base structure for the cookie dough
1 teaspoon ground cinnamon: adds warmth and spice
1/2 teaspoon baking soda: helps the cookies rise slightly
1/4 teaspoon salt: enhances all other flavors
3/4 cup unsalted butter (softened): adds richness and chewiness
3/4 cup brown sugar (packed): adds moisture and caramel-like flavor
1 large egg: binds the ingredients together
1/4 cup pure maple syrup: delivers authentic maple flavor
1 teaspoon maple extract: boosts the maple taste
1 teaspoon vanilla extract: rounds out the sweetness
1 cup white chocolate melting wafers: for dipping and drizzling
2 tablespoons holly berry sprinkles (optional): for a festive touch

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Instructions

In a medium bowl, whisk together flour, cinnamon, baking soda, and salt. Set aside.
In a large bowl, cream together softened butter and brown sugar until smooth and fluffy.
Add egg, maple syrup, maple extract, and vanilla extract. Mix until fully combined.
Gradually add dry ingredients to the wet ingredients and mix just until combined. Do not overmix.
Cover the dough and refrigerate for at least 30 minutes (up to 48 hours for best results).
Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
Scoop and roll dough into 1.5 oz balls (use a kitchen scale for accuracy) and place them spaced apart on the baking sheet.
Bake for 11–12 minutes, or until edges are set and tops are slightly puffed and cracked.
Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Melt white chocolate wafers in a microwave-safe bowl at 50% power in 30-second intervals, stirring in between.
Dip half of each cooled cookie into the melted white chocolate and place on parchment to set.
Use a piping bag or ziplock bag with a small corner snipped to drizzle more melted white chocolate over the dipped half.
Before the drizzle sets, top with holly berry sprinkles for decoration if desired.

Notes

Use pure maple syrup for the best flavor — avoid imitation syrup.
Do not overbake — cookies will continue cooking slightly after removal from oven.
Using a food scale ensures consistent cookie sizes and even baking.
A light-colored baking sheet helps prevent overbrowning on the bottom.

Prep Time: 15 minutes
Cook Time: 12 minutes
Category: Desserts
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cookie
Calories: 180
Sugar: 15g
Sodium: 85mg
Fat: 8g
Saturated Fat: 5g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 26g
Fiber: 0.5g
Protein: 2g
Cholesterol: 20mg