This batch of chewy maple cinnamon cookies is my go-to holiday treat and a recipe that always brings people into the kitchen. I first developed this combination one late November when I wanted a cookie that smelled like the season—warm maple, toasted butter, and a hint of cinnamon—but still stayed soft days after baking. The result is a cookie with a tender, slightly underbaked center and a golden edge that keeps its chew while offering a bright, festive contrast from creamy white chocolate and holly berry sprinkles.

What makes these special is the balance of textures and flavors: the caramel notes of real maple syrup folded into a brown-sugary dough, the aromatic lift of ground cinnamon, and the cold snap of hardened white chocolate on the outside. I often make a double batch because friends request them for parties and neighbors ring the doorbell for a dozen every December. The recipe begins with a classic chewy dough that’s simple to prepare and forgiving, then finishes with a quick melt-and-dip technique that looks professional but is child-friendly for sprinkle duty.

Ingredients

• Chewy Maple-Cinnamon Dough (base): I use a classic butter-and-brown-sugar base with 1/4 cup pure maple syrup for depth. Look for Grade A amber maple syrup for consistent sweetness; avoid imitation pancake syrups. Use unsalted butter for better control of seasoning.
• All-purpose flour: Provides structure; spoon and level into your cup for accuracy or weigh if possible. King Arthur or Bob's Red Mill both yield dependable texture.
• Brown sugar: Light or dark will work—dark gives a more molasses-like note, which pairs beautifully with maple. Pack it lightly when measuring.
• Ground cinnamon: Freshly ground produces the brightest flavor. Use Ceylon or Saigon for warmer, complex cinnamon notes.
• Leavening and salt: Baking soda (for spread and chew) and a pinch of fine salt sharpen flavors and balance the sweetness.
• Egg: Adds moisture and binds the dough. For extra chew, use one large egg plus one egg yolk if you like a richer center.
• White chocolate melting wafers: Choose high-quality melting wafers or couverture-style chips designed for coating; they set smoother and give a glossy finish.
• Holly berry sprinkles: Festive nonpareils or small sugar decorations add color and crunch—add them while the chocolate is still wet for best adhesion.
• Other tools: A food scale for 1.5 ounce portions, a cookie scoop if you prefer, parchment paper, light-colored baking sheets, and wire cooling racks.

Instructions

Make the Dough:Combine room-temperature unsalted butter and packed brown sugar and cream until light and slightly fluffy, about 2–3 minutes. Beat in the egg, yolk (optional), vanilla, and 1/4 cup pure maple syrup until smooth. In a separate bowl whisk together flour, baking soda, ground cinnamon, and salt. Fold dry ingredients into wet just until no streaks remain to avoid developing too much gluten and keep cookies tender.Chill the Dough:Cover the dough and refrigerate for at least 30 minutes. Chilling firms the fat, controls spread, and allows flavors to meld; if you chill longer (up to 24 hours) the maple and cinnamon deepen.Portion the Dough:Using a food scale, portion 1.5 ounce (approximately 42.5 grams) balls of dough. Rolling balls smooths tops and encourages even baking. Place them 2 inches apart on light-colored baking sheets to prevent over-browning on the bottom edges.Preheat and Bake:Preheat oven to 350°F (175°C). Bake cookies for 12–15 minutes until edges are set and lightly golden but centers still look slightly soft—this ensures a chewy interior. Rotate pans front-to-back halfway through for even browning.Cool Completely:Cool on the baking sheet for 5 minutes then transfer to wire racks to cool completely. Cookies must be completely cool before dipping so the white chocolate doesn’t seize or run off unevenly.Melt White Chocolate:Place white chocolate melting wafers in a microwave-safe bowl and heat in 30-second intervals, stirring between each, until smooth. Alternatively use a double boiler over simmering water, stirring until glossy and silky to avoid burning.Dip and Decorate:Dip half of each cookie into melted white chocolate, gently tap to remove excess, then lay on parchment paper. Immediately drizzle additional chocolate with a fork or piping bag and sprinkle holly berry decorations while the chocolate is still wet.Let Set:Allow dipped cookies to set at room temperature until the chocolate is firm, about 30 minutes. For quicker setting, refrigerate on a single layer for 10–15 minutes, but avoid condensation by letting them come to room temperature before packing.

Storage Tips

To keep texture consistent, cool cookies completely before storing in an airtight container. Layer parchment between stacks to prevent sticking to the white chocolate. At room temperature they keep well for 3–4 days; refrigeration will prolong shelf life but may soften the chocolate finish. For long-term storage freeze baked cookies on a sheet until firm, then transfer to a zip-top bag with parchment between layers—thaw at room temperature for 30 minutes before serving. If you freeze unbaked dough balls, bake straight from frozen and add 1–2 minutes to the bake time; this method gives you fresh-baked cookies on demand.

Ingredient Substitutions

If you can’t find maple syrup, dark corn syrup or extra-dark brown sugar can add depth, though the maple aroma will be diminished. For a dairy-free version use vegan butter and dairy-free white coating; texture changes slightly but flavor remains satisfying. To make them gluten-free, substitute a 1:1 gluten-free flour blend and add 1/4 teaspoon xanthan gum if your blend lacks it. If you prefer a less-sweet finish swap some of the white chocolate for dark chocolate accents—melt dark and use a light drizzle rather than a full dunk to maintain softness.

Serving Suggestions

Serve these with a warm mug of spiced tea or a latte for an afternoon treat, or place them on a cookie platter with gingerbread and thumbprint cookies at holiday gatherings. For a more elegant dessert plate, pair one cookie with a scoop of vanilla bean ice cream and a sprinkle of toasted pecans. Garnish with extra grated orange zest or a dusting of finely chopped toasted hazelnuts for added contrast in flavor and texture.

Cultural Background

Maple-flavored baked goods are a North American tradition, with maple syrup historically harvested by Indigenous peoples and later adopted into colonial baking. Combining maple with warm spices like cinnamon is a modern adaptation that evokes autumn and winter celebrations. The white chocolate finish is a more contemporary decorative technique, popular for presentation at holiday gatherings where visually festive treats often take center stage.

Seasonal Adaptations

In fall, enhance the dough with a pinch of ground nutmeg or a tablespoon of pumpkin puree and reduce an equal amount of butter to maintain dough consistency. For winter holidays stick with holly berry sprinkles or use crushed peppermint for a minty finish that pairs well with white chocolate. In spring swap holly sprinkles for pastel nonpareils and reduce cinnamon slightly for a lighter flavor.

Meal Prep Tips

Portion dough onto a tray, freeze until firm, then store balls in a zip-top bag—label with bake time. This gives you ready-to-bake cookies whenever you want freshly baked treats. Bake straight from frozen, rotating pans as usual. For gifting, allow dipped cookies to fully set, then layer in boxes with parchment and small silica packets to keep them crisp during transit.

These chewy maple cinnamon cookies are both nostalgic and simple to make, with finishes that let you get creative. Whether you make them for a potluck, holiday exchange, or a quiet night with hot cocoa, they’re designed to be shared and remembered. Enjoy baking, and don’t be surprised if this becomes part of your seasonal tradition.