This batch of chewy maple cinnamon cookies with white chocolate has been my holiday go-to ever since I discovered the magic of adding pure maple syrup to a classic cookie dough. I stumbled onto the idea one December when I wanted something that smelled like the season but stayed soft for days. The first time I made them, neighbors walked away with tins after the second tray came out of the oven — warm, puckered edges and pillowy centers studded with cinnamon aroma. They taste like a cozy kitchen: the warm sweetness of maple, a whisper of cinnamon spice, and the bright creamy note of white chocolate that turns each bite into a festive little celebration.

What makes these particularly special is their texture: chewy, slightly underbaked centers with caramelized edges that give you contrast in every bite. I often refrigerate the dough for at least 30 minutes to concentrate the flavor and make portioning easier; the dough firms up and yields perfectly round cookies. Whether you’re packing them into tins, presenting them on a dessert board, or leaving a plate for guests, these cookies hold up beautifully and keep that soft chew for a couple of days when stored correctly.

Ingredients

• All‑purpose flour (2 1/4 cups): Provides structure; spoon into the measuring cup and level off for accuracy. Bleached or unbleached both work, but unbleached yields a slightly stronger flavor.
• Baking soda (1 teaspoon) & salt (1/2 teaspoon): Leavening and balance — baking soda helps achieve that chewy spread while salt brightens the maple notes.
• Ground cinnamon (1 1/2 teaspoons): Use fresh ground cinnamon for the best aroma; Ceylon is delicate, while Saigon is warmer and more potent.
• Unsalted butter (10 tablespoons, softened): Butter gives richness and chew; weigh or use a reliable stick measure for consistent results.
• Light brown sugar (1 cup, packed): Adds moisture and chew because of the molasses content; dark brown is fine for more caramel notes.
• Pure maple syrup (1/3 cup): The star ingredient — grade A amber offers a bright maple flavor; avoid pancake syrup substitutes for authenticity.
• Large egg (1): Binds and adds tenderness; bring to room temperature to incorporate evenly.
• Vanilla extract (2 teaspoons): Rounds the flavor and amplifies maple without overshadowing it.
• White chocolate melting wafers (8–10 ounces): For dipping and drizzling; melting wafers stay glossy and firm up quickly compared with bar chocolate.
• Holly berry sprinkles (to taste): For festive finishing touches — small, food‑safe sprinkles that adhere to melted chocolate.
• Optional: coarse sugar for rolling: Adds a delicate crunch to the edge if you like more texture contrast.

Instructions

Make the dough: In a medium bowl whisk together the flour, baking soda, salt, and ground cinnamon. In a separate large bowl, cream the butter and light brown sugar until pale and fluffy (about 2–3 minutes with a hand mixer). Add the egg, vanilla, and pure maple syrup and mix until homogenous; scrape the bowl. Gradually add the dry ingredients and mix until just combined — overmixing develops gluten and reduces chewiness. Chill the dough: Cover the bowl tightly and refrigerate for at least 30 minutes. Chilling firms the dough for easier portioning and allows the flour to fully hydrate, producing a chewier interior. For deeper flavor, chill up to 24 hours. Portion the dough: Using a food scale, weigh out 1.5‑ounce (about 43 g) portions or use a 1.5‑oz cookie scoop. Roll into smooth balls and place on a plate or tray, spaced a few inches apart. If desired, roll the tops lightly in coarse sugar for extra sparkle. Bake: Preheat the oven to 350°F (175°C). Arrange cookies on light‑colored baking sheets lined with parchment paper, spacing at least 2 inches apart. Bake for 12–15 minutes; they should be set on the edges and slightly soft in the centers. Rotate the pan halfway through for even color. Remove and transfer to wire racks to cool completely. Melt the white chocolate: Place white chocolate melting wafers in a microwave‑safe bowl. Microwave at 50% power in 30‑second intervals, stirring between each, until smooth and pourable. Avoid overheating — white chocolate can seize if water or excessive heat is introduced. Dip and decorate: Dip half of each cooled cookie into the melted white chocolate, letting excess drip back into the bowl. Lay dipped cookies on parchment paper. Immediately drizzle additional melted chocolate over the dipped portion using a fork or a piping bag and sprinkle holly berry decorations while the chocolate is still wet. Let set for about 30 minutes at room temperature or faster in the fridge for 10–15 minutes.

Storage Tips

Store cooled cookies in a single layer or with parchment between layers in an airtight container. At room temperature they remain soft for up to 48 hours; for longer storage refrigerate up to 7 days or freeze for up to 3 months. To freeze baked cookies, flash-freeze on a tray until firm, then transfer to a freezer bag. Reheat frozen cookies at 300°F for 5–7 minutes to soften the center, or let come to room temperature for a naturally chewier texture. If the white chocolate bloom occurs in the freezer, a brief room-temperature thaw restores appearance.

Ingredient Substitutions

If you prefer a dairy-free option, use vegan butter and dairy-free white coating wafers, but expect the flavor to shift slightly. For a deeper caramel note, substitute half of the light brown sugar with dark brown sugar. To make them gluten-free, use a 1:1 gluten-free flour blend that contains xanthan gum; expect slightly different spread and texture. If you don’t have pure maple syrup, reduce any liquid sweetener and add a tablespoon of maple extract — but pure maple gives the most authentic aroma and flavor.

Serving Suggestions

Serve these with hot beverages — coffee, chai, or hot apple cider — to complement the maple-cinnamon profile. Arrange them on a holiday platter with shortbread and spiced nuts for variety. For gifting, layer in a tin with parchment and a sprig of rosemary for a rustic touch. A small drizzle of dark chocolate on non-dipped halves can balance the sweetness for adult palates.

Cultural Background

Maple as a sweetener has deep roots in North American culinary tradition; early settlers prized maple for its natural sweetness and unique flavor. Combining maple with warming spices like cinnamon is common in autumn and winter baking. While maple cookies aren’t tied to a single traditional holiday, they fit naturally into winter celebrations where molasses, maple, and spice are central to desserts across regions.

Seasonal Adaptations

In winter, add a pinch of ground nutmeg and a dusting of sanding sugar before baking for extra sparkle. For spring occasions, replace holly sprinkles with pastel nonpareils and consider reducing cinnamon to 1 teaspoon for a milder spice. For a fall twist, fold 1/2 cup chopped toasted pecans into the dough and use a salted caramel drizzle in place of some of the white chocolate.

Meal Prep Tips

Prepare dough balls in advance and freeze them on a tray for quick baking the morning of a party — no thawing required, simply add 1–2 minutes to the bake time. Keep melted white chocolate warm in a small thermal container or gently reheat for dipping in batches. Pack assembled cookies with parchment between layers to prevent sticking, and include a small silica packet or a folded paper towel if shipping to absorb excess moisture.

These cookies are a reliable household favorite — easy to scale and simple to dress up for any occasion. I hope they bring the same warm hospitality to your table that they do to mine; take a moment to savor the aroma while they bake, and don’t be surprised if everyone asks for the recipe.