Description
Soft, sweet Maple Cinnamon Cookies dipped or drizzled in luscious white chocolate. These cozy, spiced cookies combine warm cinnamon and rich maple syrup with a tender, chewy texture and a decadent white chocolate finish, perfect for indulgent snacks, parties, or gifting.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour (or gluten-free blend for gluten-free option)
- 1 tsp baking powder
- 1 tsp ground cinnamon
Wet Ingredients
- 1/2 cup unsalted butter, softened to room temperature
- 1/2 cup maple syrup
- 1/2 cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
For the White Chocolate Dip
- 1 cup white chocolate chips or melting wafers (use coconut-based for dairy-free option)
Instructions
- Prepare Your Ingredients: Gather and measure all ingredients precisely. Soften the butter to room temperature for smooth mixing, and preheat the oven to 350°F (175°C).
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and ground cinnamon to evenly distribute the leavening and spice.
- Cream Butter and Sugar: Using a mixer, beat the softened butter with the granulated sugar until the mixture is light and fluffy—this step ensures a tender, airy cookie texture.
- Add Wet Ingredients: Incorporate the maple syrup, vanilla extract, and egg into the creamed mixture, mixing until fully blended to create a rich, sweet flavor base.
- Combine Wet and Dry Mixtures: Slowly add the dry ingredients to the wet, stirring gently until just combined—avoid overmixing to keep cookies soft and tender.
- Shape and Bake: Scoop spoonfuls of dough onto a parchment-lined baking sheet, leaving space between each cookie. Bake for 10-12 minutes or until edges are lightly golden but centers remain soft.
- Prepare the White Chocolate Dip: While cookies cool, gently melt white chocolate chips in a heatproof bowl over simmering water or in short bursts in the microwave, stirring often until smooth.
- Serve and Enjoy: Serve the cookies warm with a small bowl of white chocolate dip for dunking or drizzle the melted white chocolate over the cookies for a decadent finish.
Notes
- Use room temperature butter to ensure smooth mixing and better texture.
- Don’t overmix the dough to maintain tenderness.
- Use real maple syrup for authentic flavor.
- Chill the dough for 30 minutes to control spread and get thicker cookies.
- Melt white chocolate slowly over low heat and stir frequently to avoid burning or seizing.
- Leftover cookies can be stored at room temperature in an airtight container for up to 3 days.
- Freeze baked cookies in a single layer, then store in freezer bags for up to 2 months.
- Warm cookies briefly before serving to restore softness.
- For vegan version, substitute butter with vegan margarine, egg with flax egg, and use dairy-free white chocolate.
- Prep Time: 15 minutes
- Cook Time: 10-12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 12g
- Sodium: 55mg
- Fat: 7g
- Saturated Fat: 4.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg