Chewy Maple Cinnamon Cookies with White Chocolate Drizzle and Holly Berries Recipe
These Chewy Maple Cinnamon Cookies are a delightful holiday treat combining rich maple syrup and warm cinnamon flavors with a soft, chewy texture. Finished with a white chocolate dip and festive holly berry sprinkles, these cookies are perfect for celebrating the season with a sweet, comforting bite.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 57 minutes
- Yield: Approximately 18 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
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
- Mix Wet Ingredients: Whisk melted butter, brown sugar, maple syrup, and maple extract together until smooth. Then, whisk in the egg until fully incorporated.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, ground cinnamon, baking soda, and fine salt.
- Form Dough: Gradually stir the dry ingredients into the wet mixture until a soft dough forms.
- Chill Dough: Cover the dough and refrigerate it for at least 30 minutes to firm up and enhance the flavors.
- Prepare Baking Sheet: Preheat the oven to 350°F (175°C) and line a light-colored baking sheet with parchment paper to prevent sticking and ensure even baking.
- Shape Cookies: Portion the dough into 1.5-ounce dough balls and place them on the baking sheet at least 2 inches apart to allow spreading.
- Bake: Bake the cookies for 10 to 12 minutes until they are puffed, slightly cracked on top, edges are set, and centers remain soft for a chewy texture.
- Cool Cookies: Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
- Melt Chocolate: Melt the white chocolate melting wafers in a microwave-safe bowl at half power, stirring every 30 seconds until smooth and fully melted.
- Dip Cookies: Dip half of each cooled cookie into the melted white chocolate, then set them on parchment paper to set.
- Decorate: Use the remaining melted chocolate to pipe drizzles over the dipped halves of the cookies. While the chocolate drizzle is still wet, sprinkle holly berry sprinkles to add a festive touch.
- Set Chocolate: Allow the chocolate on the cookies to set completely before serving or storing them.
Notes
- For firmer cookies, bake a minute or two longer but avoid overbaking to maintain chewiness.
- Use light-colored baking sheets for even baking without over-browning.
- If you prefer, substitute white chocolate melting wafers with white chocolate chips, but melt gently to avoid burning.
- Store cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.
- Maple extract enhances the maple flavor but is optional if unavailable.
Keywords: Maple Cinnamon Cookies, Holiday Cookies, Chewy Cookies, White Chocolate Dip, Festive Cookies
