Print

Maple Cinnamon Cookies Recipe

Print Recipe

★★★★★

4.7 from 693 reviews

These soft and chewy Maple Cookies are infused with warm spices and natural maple syrup, delivering a delightful autumn-inspired treat. Enhanced with a hint of cinnamon, ginger, and nutmeg, and finished with a luscious white chocolate dip, these cookies offer a perfect balance of sweetness and spice, ideal for cozy afternoons or holiday gatherings.

Ingredients

Scale

Wet Ingredients

  • ½ cup (113g) unsalted butter, softened
  • ½ cup (100g) brown sugar
  • ¼ cup (60ml) pure maple syrup
  • 1 large egg
  • 1 tsp vanilla extract

Dry Ingredients

  • 1½ cups (190g) all-purpose flour
  • 1 tsp ground cinnamon
  • ¼ tsp ground ginger
  • ¼ tsp nutmeg
  • ½ tsp baking soda
  • ¼ tsp salt

Toppings and Extras

  • ½ cup white chocolate chips or chunks, melted for dipping
  • Optional: chopped pecans
  • Optional: extra white chocolate chips for topping

Instructions

  1. Cream Butter and Sugar: In a large bowl, beat the softened unsalted butter and brown sugar together until the mixture becomes smooth and creamy, which typically takes about 2 to 3 minutes. This helps to incorporate air, ensuring the cookies have a light texture.
  2. Add Wet Ingredients: To the creamed mixture, add the pure maple syrup, one large egg, and vanilla extract. Mix thoroughly until all the wet ingredients are fully combined and the batter is uniform in texture.
  3. Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, ground cinnamon, ground ginger, nutmeg, baking soda, and salt. This step ensures the spices and leavening agent are evenly distributed throughout the flour for consistent flavor and rise.
  4. Mix Dough: Gradually add the dry ingredients to the wet ingredients, stirring slowly and gently until just combined. Avoid overmixing to maintain the cookies’ tender texture. If desired, fold in chopped pecans at this stage for added crunch.
  5. Shape Cookies: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper. Using a spoon or cookie scoop, drop rounded tablespoons of dough onto the sheet, spacing them about 2 inches apart to allow for spreading.
  6. Bake Cookies: Bake in the preheated oven for 10 to 12 minutes, or until the edges are golden and the centers appear set but still soft. Remove from oven and let cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
  7. Melt White Chocolate for Dipping: While the cookies cool, gently melt the white chocolate chips or chunks in a microwave-safe bowl in 20-second intervals, stirring between each until smooth and fully melted.
  8. Dip Cookies: Once cookies are completely cooled, dip half of each cookie into the melted white chocolate. Place dipped cookies on parchment paper to allow the chocolate to set. Optionally, sprinkle extra white chocolate chips or chopped pecans on top of wet chocolate for decoration.
  9. Let Chocolate Set: Allow the white chocolate to harden at room temperature or in the refrigerator for about 15-20 minutes before serving or storing.

Notes

  • Make sure the butter is softened but not melted to achieve the best texture.
  • Do not overmix the dough once the dry ingredients are added; this helps keep the cookies tender.
  • Use pure maple syrup for authentic flavor; imitation syrups may alter the taste.
  • Cookies can be stored in an airtight container at room temperature for up to 5 days or frozen for up to 3 months.
  • White chocolate can be substituted with dark or milk chocolate if preferred.
  • Adding chopped pecans or walnuts adds a nice crunch to the cookies.

Keywords: Maple Cookies, White Chocolate, Fall Dessert, Spiced Cookies, Easy Cookie Recipe, Maple Syrup Cookies

Find it online: https://cookwithlea.com/maple-cinnamon-cookies-recipe/