Chewy Maple Cinnamon Cookies with White Chocolate
Deliciously soft and chewy cookies infused with maple and cinnamon, topped with a delightful white chocolate coating for a perfect autumn treat.
Ingredients
For the Cookies
- 2.5 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 0.5 teaspoon salt
- 1 cup unsalted butter, softened
- 1 cup brown sugar
- 0.5 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 0.33 cup pure maple syrup
For the Topping
- White chocolate melting wafers (preferably Ghirardelli)
- Holly berry sprinkles
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line your baking sheets with parchment paper.
- In a large bowl, whisk together the all-purpose flour, baking soda, ground cinnamon, and salt.
- In a separate bowl, cream the softened butter with both brown sugar and granulated sugar until light and fluffy.
- Add in the egg, vanilla extract, and maple syrup, mixing until fully combined.
- Gradually stir the dry ingredients into the wet mixture until just combined. Do not overmix.
- Refrigerate the dough for at least 30 minutes.
Baking
- After chilling, portion the dough into 1.5 oz balls and place them on the prepared baking sheets.
- Bake for 10-12 minutes until the edges are lightly golden. The centers should look slightly underdone.
- Remove from the oven and cool completely on a wire rack.
Decoration
- Melt the white chocolate melting wafers in a microwave-safe bowl, stirring every 30 seconds until smooth.
- Dip half of each cookie in the melted chocolate and place them on wax or parchment paper.
- Optional: Drizzle more melted white chocolate on top and sprinkle with holly berry sprinkles before the chocolate sets.
- Allow the chocolate to set completely before serving.
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Notes
Chill your dough longer for better flavor and texture. Store cookies in an airtight container for up to a week or freeze them for longer storage.