If maple syrup had a love story, this cookie would be the happy ending. These maple cinnamon cookies with white chocolate are chewy, soft in the center, and just kissed with warm spice. The drizzle of sweet, melty white chocolate? It’s the kind of comfort that makes you want to bake an extra batch and never share a single one.
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Why You’ll Love These Maple Cinnamon Cookies
They taste like a maple hug. Chewy centers, crisp edges, and the coziest cinnamon warmth tucked into every bite. Real maple syrup and a splash of maple extract deepen the fall flavor in the dreamiest way. You don’t need a mixer or any fancy tools, just a bowl, a spoon, and a strong craving. The white chocolate drizzle adds that creamy, sweet contrast that makes every cookie taste like it came from a boutique bakery. Whether you’re baking for friends, gifting a batch, or just sneaking one with your morning coffee, these are your go-to fall cookie. And if you’re into cozy treats, you’ll probably love this cranberry orange buttermilk breakfast cake too.
Ingredients You’ll Need
For the Cookie Dough
All-purpose flour
Ground cinnamon
Baking soda
Salt
Unsalted butter, melted and slightly cooled
Brown sugar (for deep flavor and chewy texture)
Pure maple syrup
Maple extract (optional, but wow)
Egg yolk
Vanilla extract
For the White Chocolate Topping
White chocolate melting wafers or bars
Festive sprinkles or crushed pecans (optional but fun)
Tools That Help
You don’t need a mixer, but here are a few tools that make life easier
A food scale for evenly baked cookies
Mixing bowls
Parchment paper
A light-colored baking sheet (so your bottoms don’t brown too fast)
Microwave-safe bowl for melting chocolate
Ziplock bag or piping bag for drizzling
How to Make Maple Cinnamon Cookies with White Chocolate
1. Make the dough
In a large bowl, whisk together the flour, cinnamon, baking soda, and salt. In a separate bowl, stir together the melted butter, brown sugar, maple syrup, vanilla, and maple extract. Add in the egg yolk and mix until glossy. Combine wet and dry, mixing just until a soft dough forms.
2. Chill & scoop evenly
Cover the dough and refrigerate for 30 to 60 minutes. This helps prevent spreading and lets the flavors cozy up. Once chilled, scoop about 1.5 oz per cookie and roll into smooth balls. A cookie scoop or food scale helps here.
3. Bake just right
Preheat oven to 350°F and line your sheet with parchment. Place dough balls a few inches apart and bake 8 to 10 minutes. Pull them out when the edges are just set and the tops have those cute little cracks. The centers should look slightly underdone that’s the chewy magic.
4. Cool, dip & drizzle
Let cookies cool completely. Meanwhile, melt white chocolate in the microwave in 20-second intervals until smooth. Dip half the cookie or drizzle generously over the tops. Add sprinkles or a little cinnamon sugar if you’re feeling fancy. Then just let it set.
Craving something festive to sip while decorating these cookies? This white Christmas punch is the perfect pairing.
Tips for Cookie Success
Use pure maple syrup for the best flavor it’s worth it
Don’t skip chilling the dough, it helps the cookies hold their shape
Weigh your cookie dough balls if you can
Bake until just golden on the edges and still soft in the middle
Let the cookies cool before dipping so your chocolate doesn’t slide off
And if you love warm spice, you might also like these spiced molasses gingerbread muffins
Fun Variations to Try
Add a handful of chopped pecans or walnuts to the dough for crunch
Try drizzling dark chocolate or caramel instead of white chocolate
Make them into sandwiches with maple cream cheese frosting in the middle
Storage & Make-Ahead Tips
Store cooled cookies in an airtight container at room temperature for 4 to 5 days
Freeze dough balls for up to 2 months just bake straight from frozen, adding 1 to 2 extra minutes
Once dipped in chocolate, cookies are best enjoyed within 3 days
FAQ
Can I use maple-flavored syrup instead of pure maple syrup?
Technically yes, but you’ll miss out on that deep, rich flavor. Stick with the real stuff if you can.
What white chocolate works best?
Look for melting wafers or high-quality bars like Ghirardelli. They melt smoother and taste better than regular white chips.
Can I skip the drizzle and just dip?
Absolutely! You can dip half the cookie or go full coverage either way, it’s delicious.
Try It and Tag Us!
So now you’ve got the softest maple cinnamon cookies with that sweet white chocolate kiss. Bake them this weekend, pour a warm drink, and enjoy every cozy bite. And hey if you make them, tag us! We’d love to see your creations.
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White Christmas Punch
Ingredients
- 2 cups cold water
- 1 3.3 oz white chocolate instant pudding mix
- 2 cups half and half
- 2 cups coconut milk
- 1 liter chilled ginger ale
- Whipped topping
- Maraschino cherries
- White sanding sugar for glass rims
Instructions
- Whisk the cold water and pudding mix in a large mixing bowl until smooth and lump-free.
- Stir in the half and half and coconut milk until fully blended.
- Chill the mixture in the fridge for about 10 minutes to thicken slightly.
- Just before serving, pour in the chilled ginger ale and gently stir.
- Serve in a punch bowl or individual glasses, topped with whipped cream and cherries.