Chewy Maple Cinnamon Cookies with White Chocolate
These delightful cookies combine a chewy texture with the warm flavors of maple and cinnamon, complemented by rich white chocolate for a festive treat.
Ingredients
For the Cookie Dough
- 2 cups Unbleached all-purpose flour
- 1 teaspoon Baking soda
- 2 teaspoons Ground cinnamon
- 1 teaspoon Salt
- 3/4 cup Unsalted butter, softened
- 1/2 cup Granulated sugar
- 1/2 cup Brown sugar Packed
- 1/2 cup Pure maple syrup
- 1 teaspoon Vanilla extract
- 1 large Egg
For Decoration
- 8 oz White chocolate melting wafers Ghirardelli is a great choice!
- Holly berry sprinkles For festive decoration
Instructions
Chill the Dough
- Combine the dry ingredients—flour, baking soda, cinnamon, and salt—in one bowl.
- In another bowl, cream together the softened butter, granulated sugar, brown sugar, maple syrup, vanilla extract, and egg until well blended.
- Gradually mix in the dry ingredients until a dough forms.
- Cover and refrigerate for at least 30 minutes.
Portion and Bake
- Once the dough has chilled, measure out 1.5 oz portions of the dough using a food scale and roll them into uniform balls.
- Place them on light-colored baking sheets.
- Preheat your oven to 350°F (175°C) and bake the cookies for 9-11 minutes or until lightly golden.
- Remove them from the oven and let them cool completely on wire racks.
Melt and Decorate
- While the cookies are cooling, melt the white chocolate wafers in a microwave-safe bowl using half power to avoid scorching.
- Once cooled, dip half of each cookie into the melted white chocolate and set on wax or parchment paper to dry.
- Drizzle extra melted chocolate over the dipped portion and sprinkle with holly berry sprinkles.
Notes
Store cookies in an airtight container at room temperature for up to a week. For longer storage, freeze baked cookies for up to three months.