Chewy Maple Cinnamon Cookies

ByDeShawn Ellis
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why make this recipe

Chewy Maple Cinnamon Cookies with White Chocolate are a delightful treat that combines warm flavors with a sweet twist. The rich taste of maple and cinnamon makes these cookies perfect for any occasion. With the added creamy white chocolate, they become even more special. Whether for a holiday gathering or just a cozy afternoon snack, these cookies will surely impress friends and family.

how to make Chewy Maple Cinnamon Cookies with White Chocolate

Ingredients:

  • 1 batch Chewy Maple Cinnamon Cookies by Cooking with Carlee
  • White chocolate melting wafers
  • Holly berry sprinkles
  • Food scale
  • Light colored baking sheets

Directions:

  1. Prepare the maple cinnamon cookie dough and refrigerate for a minimum of 30 minutes.
  2. Portion the dough into desired size dough balls. I use a food scale and measure 1.5 oz dough balls to have perfectly uniform cookies.
  3. Bake the cookies and allow them to fully cool before decorating.
  4. Melt the white chocolate of choice in a microwave-safe bowl. Keep your microwave at half power to prevent overheating the chocolate. I use Ghirardelli melting wafers.
  5. Next, dip half of your cooled cookie into the melted white chocolate and lay it down on wax or parchment paper to dry. Repeat for all cookies.
  6. Let the chocolate dipped portion set and harden.
  7. Pour additional melted white chocolate into a piping bag (my preference because it is more sturdy) or a ziplock bag and cut a small tip off of the corner of the bag.
  8. Drizzle the chocolate over the dipped portion.
  9. Place holly berry sprinkles in the corner before the drizzle sets and firms up. Enjoy!

how to serve Chewy Maple Cinnamon Cookies with White Chocolate

These cookies are best served fresh and warm, but they also taste great at room temperature. You can serve them on a nice plate or add them to a festive cookie box for gift-giving. Pair them with milk for a classic treat or with coffee for a lovely afternoon pick-me-up.

how to store Chewy Maple Cinnamon Cookies with White Chocolate

To keep these cookies fresh, store them in an airtight container at room temperature. They can last for about a week. If you want to keep them longer, you can freeze them. Just make sure to separate layers with parchment paper to prevent sticking.

tips to make Chewy Maple Cinnamon Cookies with White Chocolate

  • Always use a food scale for uniform cookie sizes.
  • Refrigerate the dough to make it easier to handle and shape.
  • Keep an eye on the melted chocolate to avoid overheating.
  • Experiment with different sprinkles or toppings for decoration.

variation

If you want to switch up the flavors, you can add nuts like pecans or walnuts for a crunchy texture. Using dark chocolate instead of white chocolate can also give a nice contrast in flavor.

FAQs

Can I make these cookies ahead of time?
Yes! You can prepare the dough in advance and refrigerate it. You can also bake the cookies ahead and store them in an airtight container.

What if I don’t have white chocolate melting wafers?
You can use regular white chocolate, just ensure to chop it into small pieces and melt it carefully to prevent burning.

Can I use another type of chocolate?
Absolutely! You can use milk chocolate or dark chocolate for dipping if you prefer those flavors.

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Chewy Maple Cinnamon Cookies with White Chocolate

  • Author: admin
  • Total Time: 45 minutes
  • Yield: 24 cookies 1x
  • Diet: Vegetarian
Print Recipe

Description

Delightful cookies combining maple and cinnamon flavors with creamy white chocolate for any occasion.

Ingredients

Scale
  • 1 batch Chewy Maple Cinnamon Cookies
  • White chocolate melting wafers
  • Holly berry sprinkles
  • Food scale
  • Light colored baking sheets

Instructions

  1. Prepare the maple cinnamon cookie dough and refrigerate for a minimum of 30 minutes.
  2. Portion the dough into desired size dough balls (1.5 oz for uniform cookies).
  3. Bake the cookies and allow them to fully cool before decorating.
  4. Melt the white chocolate in a microwave-safe bowl, using half power to prevent overheating.
  5. Dip half of your cooled cookie into the melted white chocolate and lay it on wax or parchment paper to dry. Repeat for all cookies.
  6. Let the dipped portion set and harden.
  7. Drizzle additional melted white chocolate over the dipped portion using a piping or ziplock bag.
  8. Place holly berry sprinkles before the drizzle sets. Enjoy!

Notes

Store cookies in an airtight container at room temperature for up to a week. Freeze for longer storage, separating layers with parchment paper.

  • Prep Time: 30 minutes
  • Cook Time: 15 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 cookie
  • Calories: 150
  • Sugar: 8g
  • Sodium: 70mg
  • Fat: 7g
  • Saturated Fat: 4g
  • Unsaturated Fat: 2g
  • Trans Fat: 0g
  • Carbohydrates: 20g
  • Fiber: 0g
  • Protein: 1g
  • Cholesterol: 10mg

Keywords: cookies, dessert, maple, cinnamon, white chocolate, holiday snacks

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Hey, I’m DeShawn Ellis—friends call me D. I’m 42 years old, born and raised in Jackson, Mississippi, and now I’m holding it down in Atlanta, Georgia, where I run a soul food kitchen that’s as much about storytelling as it is about the food. Cooking isn’t just what I do it’s who I am. It’s how I honor where I come from, and how I speak love into the world.

My earliest memories are in my grandma’s kitchen barefoot on a step stool, stirring roux while she told me stories about her own mama, who used to cook for church fish fries back in the ’50s. That kitchen was my school. That woman was my first chef. She never measured a thing, but everything came out perfect. She taught me that food could heal, could gather people, could celebrate and comfort at the same time.

I didn’t come up through culinary school I came up through Sunday dinners, community cookouts, and elbow grease. I worked every back-of-house job you can think of, from janitor to pitmaster. Over time, I built my own rhythm in the kitchen deeply rooted in Southern Black tradition but open to everything. My oxtails have a splash of Caribbean heat. My collards might get kissed with smoked paprika and a dash of coconut vinegar. And yeah, I’ll put Cajun spice on anything that holds still long enough.

What drives me most is making food that feels like a hug from home. I want folks to taste a dish and remember their auntie's kitchen, or a summer evening on the porch, or that one bite that made them feel seen. But I also want to evolve because our food, our culture, is not stuck in the past. It’s growing, remixing, finding new voices. I’m proud to be one of them.

I cook for people who love food with a story behind it. You don’t need fancy tools or a French accent to make magic you just need heart, hustle, and a little bit of fire. If you’ve ever cooked with love, failed with style, or fed someone just to see them smile, then we’re already family.

Welcome to my kitchen. Let’s build something beautiful one bite at a time.

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