This batch of cinnamon and maple chewy cookies began on a chilly morning when I wanted something that smelled like fall and tasted like a warm hug. The combination of pure maple syrup with brown sugar creates a deep, caramel-like sweetness, while a generous dose of ground cinnamon gives each bite that familiar, comforting spice. I discovered this mix while adapting a classic chewy cookie dough to use maple instead of plain sugar, and after a few tweaks it became a staple for holiday cookie swaps and midweek baking experiments.

What makes these cookies special is the texture: they bake up with a slightly crisp edge and a satisfyingly soft, almost fudgy center. The white chocolate dip and holly berry sprinkles add a festive contrast—bright, sweet, and just the right amount of crunch. I often make these for gatherings because they travel well and look beautiful on a platter, yet they’re simple enough for a weeknight treat. Read on for detailed tips, step-by-step guidance, and ways to customize the flavors to suit your pantry and celebrations.

Ingredients

• All-purpose flour (2 1/4 cups): Use a standard unbleached flour for consistent structure. Spoon and level into the measuring cup for accuracy; too much flour will dry the cookies.
• Baking soda (1 teaspoon) & salt (1/2 teaspoon): Baking soda helps spread and creates a chewy interior when balanced with the right sugar and fat. Use fine salt for even seasoning.
• Ground cinnamon (1 1/2 teaspoons): Freshly toasted cinnamon or a high-quality Ceylon cinnamon will lend warm aromatic notes without bitterness.
• Unsalted butter (1 cup, 2 sticks) softened): For the best mouthfeel choose a European-style butter if available; allow to soften to room temperature, about 30 minutes.
• Packed light brown sugar (1 1/4 cups): The molasses content boosts chewiness and complements maple’s caramel tones.
• Pure maple syrup (1/2 cup): Use grade A maple syrup for clarity of flavor—this is a starring ingredient, so avoid flavored syrups.
• Large egg + 1 egg yolk: The extra yolk increases tenderness and chew without adding too much liquid.
• Vanilla extract (2 teaspoons): A small amount of vanilla rounds the flavors and accentuates the maple.
• White chocolate melting wafers (10–12 oz): Choose good-quality melting wafers for glossy coverage; white chocolate chips can also work when melted with a little coconut oil.
• Holly berry sprinkles (as needed): Small festive sprinkles add color and a bit of crunch—use food-safe decorative sprinkles.

Instructions

Prepare the dough: In a medium bowl whisk together 2 1/4 cups all-purpose flour, 1 teaspoon baking soda, 1/2 teaspoon salt, and 1 1/2 teaspoons ground cinnamon until evenly combined. In a stand mixer or large bowl, beat 1 cup softened unsalted butter with 1 1/4 cups packed light brown sugar until creamy, about 2–3 minutes. Add 1/2 cup pure maple syrup, then beat in 1 large egg, 1 egg yolk, and 2 teaspoons vanilla until glossy. Combine and chill: Fold the dry ingredients into the wet in two additions with a rubber spatula, mixing until just combined—do not overmix. Transfer dough to a bowl, cover tightly, and refrigerate for at least 30 minutes; chilling firms the dough and prevents excess spread while deepening the flavor. Portion the dough: Using a food scale or a 1.5 ounce cookie scoop, portion dough into uniform balls (about 1 1/2 oz each) and place on a parchment-lined tray. If chilling overnight, let dough sit at room temperature for 10 minutes before scooping. Bake: Preheat oven to 350°F (175°C). Arrange cookie dough balls 2 inches apart on light-colored baking sheets and bake for 12–15 minutes, until edges are set and centers still look slightly underbaked. Rotate sheets halfway through if your oven runs hot. Cool completely: Let cookies cool on the baking sheet for 3–4 minutes, then transfer to wire racks to cool completely. Cooling lets the texture set so the white chocolate adheres smoothly. Melt and dip: Place 10–12 oz of white chocolate melting wafers in a microwave-safe bowl and heat in 30-second bursts, stirring between intervals, until completely smooth. Dip half of each cookie in melted white chocolate and lay on parchment. Immediately drizzle additional chocolate over the dipped half and sprinkle with holly berry decorations before the coating firms. Set the coating: Let the cookies sit at room temperature until the white chocolate has hardened, about 30 minutes. For quicker set, place cookies in the refrigerator for 10–15 minutes. Store as directed below.

Storage Tips

Store cooled cookies in an airtight container layered with parchment to prevent sticking. At room temperature they remain fresh for up to 3 days; refrigeration extends shelf life to about 7 days but can slightly firm the texture—bring to room temperature before serving for the best chew. For longer storage freeze baked cookies in a single layer for 1–2 hours, then transfer to a freezer-safe container with parchment between layers; they keep for up to 3 months. To thaw, leave at room temperature for 30–60 minutes or warm briefly in a 250°F oven for 5–7 minutes.

Ingredient Substitutions

If you don’t have pure maple syrup, use a robust light corn syrup mixed with 1 tablespoon molasses to mimic flavor, though pure maple is preferred. Swap brown sugar for an equal amount of coconut sugar for a nuttier taste—texture will be slightly different. For dairy-free options, use dairy-free white chocolate or tempered almond bark and plant-based butter; flavor will shift but chew remains. Gluten-free all-purpose blends can replace flour 1:1 in most cases—add a teaspoon of xanthan gum if your blend lacks it to improve structure.

Serving Suggestions

These cookies shine on a holiday platter alongside ginger snaps, shortbread, and spiced nuts. Serve with hot coffee, chai tea, or a simple mulled cider to complement the maple and cinnamon notes. For an afternoon treat, plate with a smear of mascarpone and a few fresh berries. If presenting as gifts, stack in small boxes with parchment and a sprig of rosemary for a fragrant finish.

Cultural Background

Maple syrup is a classic North American sweetener with deep roots in indigenous culinary traditions and early settler cooking. Paired with cinnamon—a spice historically traded across continents—this cookie reflects a fusion of flavors that became popular in American baking for seasonal treats. The practice of dipping cookies in white chocolate for festive finishes grew from European confection techniques adapted for home bakers, resulting in simple yet elegant decorated cookies perfect for winter celebrations.

Seasonal Adaptations

In autumn swap holly sprinkles for toasted chopped pecans and a dusting of cinnamon sugar. For winter holidays keep the white chocolate dip but add a tiny pinch of ground ginger to the dough for a warm, festive kick. In spring, omit sprinkles and drizzle with a thin lemon glaze for brightness. These small changes allow the same base to feel appropriate year-round.

Meal Prep Tips

Make double batches of dough and freeze half in dough-ball form on a tray, then transfer to a freezer bag. When ready to bake, toss frozen balls onto the sheet and add 2–3 minutes to the bake time. Decorate only the portion you’ll serve soon; white chocolate can bloom if stored too long in humid conditions. For large events, bake ahead and store undecorated cookies; dip and decorate the day of serving for the freshest appearance.

These cinnamon and maple chewy cookies are easy to adapt, impressive to serve, and comforting to share. Whether you’re baking for a neighbor, a cookie exchange, or a quiet afternoon at home, they reward small investments of time with big flavor. Make them your own and enjoy every chewy, maple-scented bite.