Chewy Maple Cinnamon Cookies
Delightful holiday cookies infused with maple syrup and cinnamon, perfect for festive gatherings and cookie exchanges.
Ingredients
Cookie Ingredients
- 0.5 cup pure maple syrup Use good quality syrup for best flavor.
- 1 tsp maple extract
- 1 cup brown sugar
- 0.5 cup unsalted butter, melted
- 1 large egg
- 2 cups all-purpose flour Can substitute with gluten-free blend.
- 1 tsp ground cinnamon
- 0.5 tsp baking soda
- 0.25 tsp fine salt
Topping Ingredients
- 1 cup white chocolate melting wafers Melt before dipping the cookies.
- Holly berry sprinkles, optional Add for festive decoration.
Instructions
Preparation
- Whisk melted butter, brown sugar, maple syrup, and maple extract until smooth; whisk in the egg.
- In another bowl, whisk flour, cinnamon, baking soda, and salt; stir dry into wet until a soft dough forms.
- Cover and refrigerate the dough for at least 30 minutes.
Baking
- Preheat oven to 350°F and line a light-colored baking sheet with parchment.
- Portion into 1.5 oz dough balls and space 2 inches apart on the baking sheet.
- Bake for 10 to 12 minutes until puffed and slightly cracked; edges set and centers soft.
- Cool on the baking sheet for 5 minutes, then transfer to a rack to cool completely.
Decoration
- Melt white chocolate in a microwave-safe bowl at half power, stirring every 30 seconds until smooth.
- Dip half of each cooled cookie into the melted chocolate and set on parchment.
- Pipe extra melted chocolate to drizzle over the dipped area.
- Add holly berry sprinkles before the drizzle sets.
- Let the chocolate set completely before serving or storing.
Notes
Keep cookies in an airtight container at room temperature for about a week. Can freeze in a freezer-safe bag or container with layers separated by parchment paper. Reheat in the microwave for a few seconds to restore soft texture.