Introduction

These Chewy Maple Cinnamon Cookies are a delightful holiday treat that combines warm spices with the natural sweetness of maple syrup. Topped with white chocolate and festive holly berry sprinkles, they make any occasion feel special.

A tray holds about ten round, light brown cookies with a slightly cracked texture on top, each cookie half dipped in smooth white icing with thin white icing lines drizzled diagonally over the dipped side. On the top part of the icing near the edge of each cookie, there is a small green holly leaf decoration with a tiny red berry, adding a festive touch. The cookies are on white parchment paper inside a metal baking tray, and the blurry background shows warm yellow Christmas lights with hints of green. 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 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 flour, cinnamon, baking soda, and salt. Stir the dry ingredients into the wet ingredients 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-ounce balls and place them 2 inches apart on the prepared baking sheet.
Step 6: Bake for 10 to 12 minutes until the cookies are puffed, slightly cracked, with set edges and soft centers.
Step 7: Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Step 8: Melt 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 place them back on parchment paper.
Step 10: Pipe extra melted chocolate over the dipped areas to create a drizzle effect.
Step 11: Sprinkle holly berry sprinkles onto the chocolate drizzle before it sets to add a festive touch.
Step 12: Allow the chocolate to set fully before serving or storing the cookies.

Tips & Variations

For extra flavor, try adding a pinch of nutmeg or ground ginger along with the cinnamon.
If you prefer less sweetness, reduce the brown sugar to 3/4 cup and adjust maple syrup to taste.
Swap white chocolate for dark or milk chocolate for a richer topping.
Use peppermint sprinkles instead of holly berry for a different festive look.
Make smaller cookies by portioning dough into 1-ounce balls; reduce baking time by 2 minutes.

Storage

Store cooled cookies in an airtight container at room temperature for up to 5 days. To keep the chocolate topping intact, avoid stacking cookies or place parchment paper between layers. For longer storage, freeze cookies without chocolate for up to 3 months and decorate after thawing. Reheat at room temperature; avoid microwaving to preserve texture and chocolate finish.

How to Serve

The image shows several round ginger cookies arranged on a beige surface, each cookie half-dipped in smooth white icing that covers the bottom portion. On top of the white icing, a drizzle of thicker white icing is zigzagged across, adding texture. One cookie in focus also features a small decoration made of two green holly leaves and a red berry placed near the edge of the dipped side. The cookies have a golden-brown color with a slightly cracked surface texture, giving them a fresh-baked look. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these cookies dairy-free?

Yes, substitute the unsalted butter with a plant-based butter alternative and use dairy-free white chocolate chips to keep the recipe dairy-free.

What if I don’t have maple extract?

If you don’t have maple extract, you can omit it or replace with a small amount of vanilla extract. The cookies will still have a lovely flavor thanks to the pure maple syrup.