This batch of cinnamon and maple chewy cookies started as a small experiment the week before the holidays and quickly became our house favorite. I wanted a cookie that captured the warm, woody sweetness of pure maple syrup and the gentle spice of cinnamon, but with a soft, slightly chewy bite that felt like a hug in cookie form. The first time I baked them, the kitchen smelled like a maple orchard at dusk; family members drifted in from other rooms drawn by the aroma. The texture—tender in the center with a faintly crinkled top—made everyone reach for seconds.

I discovered the balance for chewiness by adjusting sugar and butter ratios and adding a touch of maple extract for depth. Using brown sugar and melted butter keeps these cookies moist, while the white chocolate wafers add creamy contrast and a festive look when sprinkled with holly berries. I adapted this recipe to be forgiving for home bakers: minimal chilling, simple mixing steps, and predictable bake times. These cookies are perfect for holiday cookie exchanges, a cozy afternoon with tea, or a last-minute hostess gift tucked into cellophane bags.

Ingredients

• Pure maple syrup (1/2 cup): Use 100% pure maple syrup, not pancake syrup. I prefer Grade A amber for a balanced sweetness that isn’t too robust. Maple syrup adds moisture and a nuanced sweetness that pairs with cinnamon.
• Maple extract (1 tsp): A small amount intensifies maple aroma without making the cookie sticky; look for a natural maple extract if available.
• Brown sugar (1 cup): Light or dark brown sugar both work; dark will give a deeper molasses note and a chewier crumb. Pack the cup lightly when measuring.
• Unsalted butter, melted (1/2 cup): One stick, melted and cooled slightly. Melting the butter concentrates fat and creates a tender, chewy texture; unsalted allows you to control salt level.
• Large egg (1): Adds structure and richness. Use a room-temperature egg for best incorporation.
• All-purpose flour (2 cups): Standard AP flour provides structure while keeping the cookie tender; spoon flour into the cup and level for accurate measurement.
• Ground cinnamon (1 tsp): Freshly ground cinnamon gives a brighter, warmer flavor than older pre-ground spices.
• Baking soda (1/2 tsp): Ensures a slight spread and lift; too much will make cookies cakier, so measure carefully.
• Fine salt (1/4 tsp): Enhances flavors—use fine table salt or fine sea salt for even distribution.
• White chocolate melting wafers (1 cup): Use wafers for smooth melting and glossy finish; you can also chop high-quality white chocolate bars if preferred.
• Holly berry sprinkles (optional): For a festive look—use sparingly so the texture of the cookie remains dominant.

Instructions

Preheat and prepare:Preheat the oven to 350 degrees Fahrenheit. Line two baking sheets with parchment paper or silicone mats. Using room-temperature ingredients helps everything combine evenly and prevents overmixing.Combine wet ingredients:In a medium bowl whisk together 1/2 cup pure maple syrup, 1 cup packed brown sugar, 1/2 cup melted and slightly cooled unsalted butter, 1 tsp maple extract, and 1 large egg until smooth and glossy. The melted butter dissolved into the sugar gives a velvety base that ensures chewiness.Mix dry ingredients separately:In a separate bowl sift or whisk 2 cups all-purpose flour, 1 tsp ground cinnamon, 1/2 tsp baking soda, and 1/4 tsp fine salt. Sifting removes lumps and distributes the baking soda and cinnamon so you get even flavor and lift throughout.Bring dough together:Fold the dry ingredients into the wet mixture with a spatula until just combined. Avoid overmixing; stop when there are no visible streaks of flour. The dough should be soft but hold its shape when scooped.Portion and chill (optional):Use a 1.5 tablespoon cookie scoop to portion dough onto prepared sheets about 2 inches apart. For a slightly thicker, chewier cookie chill scooped dough 20–30 minutes on the tray. You can bake immediately if short on time.Bake:Bake cookies for 10–12 minutes, rotating sheets halfway through for even color. Look for edges that are set and centers that still appear soft; they will firm as they cool. Overbaking will dry them out.Finish with white chocolate and sprinkles:Place 1 cup white chocolate wafers in a microwave-safe bowl and melt in 20 second bursts, stirring in between until smooth. Drizzle or dip cookies and immediately add holly berry sprinkles if using. Allow to set on a cooling rack.

Storage Tips

Store cooled cookies in an airtight container layered with parchment to prevent sticking. At room temperature they remain soft for about four days; adding a slice of apple or a piece of bread to the container can help retain moisture—change the bread daily. For longer storage, freeze baked cookies in a single layer on a baking sheet until firm, then transfer to a freezer-safe bag or container. Thaw at room temperature for 30–60 minutes. If you’ve already added white chocolate, place layered parchment so drizzles don’t stick together.

Ingredient Substitutions

To make these without white chocolate, substitute semi-sweet or milk chocolate wafers and adjust sweetness to taste. For a dairy-free version, use vegan butter and dairy-free white chocolate chips, and note texture will be slightly different. To reduce sweetness, decrease brown sugar by 2 tablespoons and compensate with an extra tablespoon of maple syrup to keep moisture. If you need gluten-free, replace all-purpose flour with a 1:1 gluten-free baking blend and allow a short rest before baking for hydration.

Serving Suggestions

Serve slightly warm with a cup of dark roast coffee or black tea to balance the sweetness. For a holiday platter, alternate these cookies with spiced ginger cookies and plain shortbread for textural contrast. Garnish with a light dusting of finely grated orange zest before the white chocolate sets for a citrus lift. Pack in cellophane bags tied with ribbon for gifting, or arrange on a decorative plate with fresh cranberries for a festive center display.

Cultural Background

Maple and cinnamon pairings are rooted in North American flavors where maple syrup has been harvested for centuries. Cinnamon brings Old World spice notes that complement the native sweetness of maple. Combining these familiar elements creates a cookie that's both nostalgic and new—celebrating local ingredient maple syrup while nodding to spice traditions that traveled across continents.

Seasonal Adaptations

In winter, add a pinch of ground nutmeg or cloves for warming depth and swap holly sprinkles for crushed peppermint to make peppermint-maple cookies. In autumn, fold in 1/3 cup chopped toasted pecans for a maple-pecan variation. For spring, reduce cinnamon to 1/2 teaspoon and use lemon zest on top to brighten the profile while keeping the maple undertone.

Meal Prep Tips

Prepare the cookie dough in the evening and store in the refrigerator for up to 48 hours; let it sit at room temperature 15 minutes before scooping. Portion dough onto trays and freeze the scoops on a sheet pan, then transfer frozen scoops to a bag—bake straight from frozen, adding 1–2 minutes to bake time. This makes fresh-baked cookies possible on short notice without extra mixing.

These cookies are a reliable, crowd-pleasing addition to any occasion. They offer approachable techniques, flexible adaptations, and a warm flavor profile that invites sharing—make them your own and enjoy the smiles they bring.