Chewy Maple Cinnamon Cookies with White Chocolate Drizzle and Holly Berries Recipe

Introduction

These chewy maple cinnamon cookies offer a delightful blend of warm spices and rich maple flavor, perfect for cozy afternoons. Topped with a white chocolate drizzle and festive holly berry sprinkles, they bring both flavor and charm to your cookie plate.

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

1. Step 1: Whisk melted butter, brown sugar, maple syrup, and maple extract together until smooth; then whisk in the egg.
2. Step 2: In another bowl, whisk flour, cinnamon, baking soda, and salt; stir the dry mixture into the wet ingredients until a soft dough forms.
3. Step 3: Cover and refrigerate the dough for at least 30 minutes.
4. Step 4: Preheat oven to 350°F and line a light-colored baking sheet with parchment paper.
5. Step 5: Portion the dough into 1.5 oz balls and space them about 2 inches apart on the baking sheet.
6. Step 6: Bake for 10 to 12 minutes until cookies are puffed, slightly cracked, edges set, and centers still soft.
7. Step 7: Let cookies cool on the sheet for 5 minutes, then transfer to a wire rack to cool completely.
8. Step 8: Melt white chocolate in a microwave-safe bowl at half power, stirring every 30 seconds until smooth.
9. Step 9: Dip half of each cooled cookie into the melted chocolate and set them back on the parchment.
10. Step 10: Pipe extra melted chocolate to drizzle over the dipped area of each cookie.
11. Step 11: Add holly berry sprinkles before the chocolate drizzle sets.
12. Step 12: Allow the chocolate to set completely before serving or storing.

Tips & Variations

• For a stronger cinnamon flavor, increase the ground cinnamon to 1 1/2 teaspoons.
• If you prefer, substitute white chocolate with dark or milk chocolate melting wafers.
• Refrigerate the dough longer for thicker cookies.
• Use festive sprinkles other than holly berry to match different holidays or occasions.

Storage

Store the cookies in an airtight container at room temperature for up to 5 days. If your kitchen is warm, keep them in the refrigerator to prevent the chocolate from melting. To reheat, allow cookies to come to room temperature or warm briefly in a low oven for a soft texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use pure vanilla extract instead of maple extract?

Yes, vanilla extract works well, but maple extract enhances the cookie’s distinct maple flavor, which pairs beautifully with the cinnamon.

How do I prevent the cookies from spreading too much?

Chilling the dough before baking helps control spreading. Also, using a light-colored baking sheet and spacing the dough balls properly ensures they hold their shape.

Chewy Maple Cinnamon Cookies with White Chocolate Drizzle and Holly Berries Recipe

Print Recipe

★★★★★

4.9 from 149 reviews

These Chewy Maple Cinnamon Cookies are a delightful treat combining rich maple syrup and warm cinnamon flavors, enhanced with a luscious white chocolate dip and festive holly berry sprinkles. Perfectly chewy with a soft center and slightly crisp edges, these cookies are ideal for celebrating the holidays or any cozy occasion.

• Author: Elias
• Prep Time: 15 minutes
• Cook Time: 12 minutes
• Total Time: 1 hour
• Yield: Approximately 16 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

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

1. Mix Wet Ingredients: Whisk together the melted butter, brown sugar, maple syrup, and maple extract until smooth. Then, whisk in the egg to fully incorporate.
2. Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, ground cinnamon, baking soda, and fine salt. Gradually stir the dry ingredients into the wet mixture until a soft dough forms.
3. Chill Dough: Cover the dough and refrigerate it for at least 30 minutes to firm up, making it easier to handle and enhancing the flavor development.
4. Prepare Baking Sheet: Preheat your oven to 350°F (175°C) and line a light-colored baking sheet with parchment paper to prevent sticking and promote even baking.
5. Portion Dough: Scoop out 1.5-ounce dough balls and place them on the prepared baking sheet, spacing each ball about 2 inches apart to allow for spreading.
6. Bake Cookies: Bake for 10 to 12 minutes until the cookies puff up and slightly crack on top, with set edges and soft centers.
7. Cool Cookies: Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely, which helps set their structure.
8. Melt White Chocolate: In a microwave-safe bowl, melt the white chocolate melting wafers at half power, stirring every 30 seconds until smooth and fully melted.
9. Dip Cookies: Dip half of each cooled cookie into the melted white chocolate and place them back on parchment paper to set.
10. Decorate with Drizzle: Pipe extra melted white chocolate over the dipped portion to create a decorative drizzle effect.
11. Add Sprinkles: Sprinkle holly berry sprinkles over the chocolate drizzle before it sets for a festive touch.
12. Set Chocolate: Allow the white chocolate to set completely before serving or storing the cookies to ensure a crisp finish.

Notes

• For best texture, do not overbake the cookies; they should be soft in the center.
• Refrigerating the dough helps prevent excessive spreading during baking.
• Use light-colored baking sheets to avoid over-browning the cookie bottoms.
• Maple extract enhances the maple flavor—if unavailable, increase pure maple syrup slightly but reduce other liquids.
• Store cookies in an airtight container at room temperature for up to 5 days.
• For a dairy-free option, substitute butter with vegan butter and ensure the white chocolate is dairy-free.

Keywords: maple cinnamon cookies, chewy cookies, white chocolate dip, holiday cookies, festive cookies, easy cookie recipe