Chewy Maple Cinnamon Cookies with White Chocolate

ByMadison Rae
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why make this recipe

Chewy Maple Cinnamon Cookies with White Chocolate are a delightful treat that combine warm flavors of cinnamon and maple with the sweetness of white chocolate. These cookies are perfect for any occasion, whether it’s a holiday gathering, a cozy dessert at home, or just a sweet snack to brighten your day. With their chewy texture and inviting flavors, everyone is sure to love them!

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

Serve these cookies fresh at room temperature on a decorative plate. They make a great dessert with coffee or tea, or you can pack them for school or work lunches. The festive look with holly berry sprinkles also makes them perfect for holiday parties!

how to store Chewy Maple Cinnamon Cookies with White Chocolate

Store any leftover cookies in an airtight container. Keep them at room temperature for up to a week. If you want them to last longer, you can refrigerate them, but let them come to room temperature before serving for the best texture.

tips to make Chewy Maple Cinnamon Cookies with White Chocolate

  • Make sure to chill the dough properly. This helps to maintain the chewy texture of the cookies.
  • Use a food scale for uniform dough balls, ensuring even baking.
  • Experiment with different types of melting chocolates for a unique twist.
  • Don’t skip the sprinkles! They add a fun and festive touch.

variation

If you want to switch things up, you can add nuts like pecans or walnuts to the cookie dough for an extra crunch. Another option is to replace white chocolate with dark chocolate for a richer flavor contrast.

FAQs

Q: Can I use a different type of chocolate?
A: Yes, you can use dark chocolate or milk chocolate melting wafers if you prefer a different flavor.

Q: Can I freeze these cookies?
A: Yes, you can freeze the cookies before dipping them in chocolate. Just place them in a freezer-safe container, and they’ll last for up to three months.

Q: How do I know when the cookies are done baking?
A: The edges should be set, while the centers will look slightly soft. They will continue to firm up as they cool.

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Chewy Maple Cinnamon Cookies with White Chocolate

  • Author: admin
  • Total Time: 42 minutes
  • Yield: 24 cookies 1x
  • Diet: Vegetarian
Print Recipe

Description

Delightful cookies that combine warm flavors of cinnamon and maple with the sweetness of white chocolate.

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 at half power to prevent overheating.
  5. Dip half of your cooled cookie into the melted white chocolate and lay it down on wax or parchment paper to dry.
  6. Let the chocolate-dipped portion set and harden.
  7. Pour additional melted white chocolate into a piping bag or ziplock bag and drizzle over the dipped portion.
  8. Place holly berry sprinkles in the corner before the drizzle sets and firms up.

Notes

Make sure to chill the dough properly for a chewy texture and use a food scale for uniform dough balls. Experiment with different types of melting chocolates for a unique twist.

  • Prep Time: 30 minutes
  • Cook Time: 12 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 cookie
  • Calories: 150
  • Sugar: 6g
  • Sodium: 50mg
  • Fat: 6g
  • Saturated Fat: 4g
  • Unsaturated Fat: 2g
  • Trans Fat: 0g
  • Carbohydrates: 22g
  • Fiber: 1g
  • Protein: 2g
  • Cholesterol: 10mg

Keywords: cookies, dessert, festive treats, baking

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Hi there—I’m Madison Rae, but everyone just calls me Maddy. I’m 38 years old, born and raised in Asheville, North Carolina, and these days I run a small but lively kitchen tucked in the heart of the Blue Ridge Mountains. My hands smell like garlic more often than not, and my happiest moments are when I’m elbow-deep in a pot of something simmering, rich, and a little unpredictable.

I didn’t grow up in a culinary family. My mom was a school librarian, and my dad fixed motorcycles. But there was always food around—big Sunday breakfasts, church potlucks, and neighbors dropping off casseroles “just because.” I learned early that food isn’t just nourishment—it’s connection, comfort, and sometimes, even courage. My first real foray into cooking came when I was twelve and decided to surprise my parents with shrimp and grits. The grits were lumpy, the shrimp rubbery, and I mistook cayenne for paprika, but they smiled and ate every bite. That night, something clicked—I could feed people, really feed them.

After college, I worked every job you can imagine—hostess, barista, pastry assistant, line cook—anything to stay close to the heat. I eventually studied at the Culinary Institute of America, but honestly, most of my learning happened shoulder-to-shoulder with folks who’d been cooking long before me, in diners, food trucks, and open-air barbecues. I’ve burnt things, over-salted plenty, and once accidentally lit a towel on fire during a catering gig (don’t ask). But each mistake made me better—and more humble.

These days, my cooking leans rustic with Southern roots, but I’m always pulling in new flavors. I’ve fallen in love with Korean gochujang, Moroccan preserved lemons, and the slow joy of making pasta by hand. I don’t believe in rules for the sake of rules—just respect for ingredients, patience, and a willingness to taste as you go.

I write my own recipes now, but more importantly, I try to make cooking feel doable. Whether you’ve got a pantry full of spices or just salt and pepper, there’s always something beautiful you can create. I want home cooks to know they don’t have to be perfect. Just curious. Just hungry. Just willing to try.

Thanks for stopping by my little corner of the culinary world. If you’re looking for hearty food, honest stories, and the occasional kitchen mishap, you’re in the right place. Let’s get cooking.

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