This batch of chewy maple cinnamon cookies became a holiday staple the first winter I swapped my usual vanilla for a generous splash of pure maple syrup. I was baking for a small neighborhood cookie swap and wanted something that smelled like the holidays but wasn’t overly sweet. The result was a warm, aromatic cookie with a tender, chewy crumb and a delicate maple backbone that pairs beautifully with white chocolate. Our first tray disappeared in minutes and my neighbor declared them “the coziest cookie he’s ever eaten.”

I love these cookies because they strike a balance between old-fashioned comfort and a little festive glamour. The dough is soft and forgiving, so even if you’re new to baking you’ll get consistent results. Chilling the dough firms the butter and concentrates the maple flavor, while a short bake time gives you a crisp edge with a soft center. Dipping each cookie halfway in melted white chocolate and adding holly-berry sprinkles turns a simple cookie into a beautiful gift box or party platter highlight.

Ingredients

• All-purpose flour: Use 2 1/4 cups spooned and leveled for dependable structure; King Arthur or Bob's Red Mill yield consistent results when measuring by cup rather than scooping.
• Ground cinnamon: 1 teaspoon of fresh ground cinnamon gives a warm, fragrant note—use Saigon cinnamon for a more robust flavor or Ceylon for a subtle sweetness.
• Baking soda & salt: 1/2 teaspoon baking soda and 1/2 teaspoon fine salt balance lift and flavor; use fine salt like Diamond Crystal or Morton, adjusting slightly if using coarse sea salt.
• Cornstarch: 2 teaspoons for an irresistibly tender, chewy crumb—this small addition makes a noticeable difference in texture.
• Unsalted butter: 1/2 cup (1 stick) softened to room temperature for creamy creaming with sugars; plug-in a high-quality European-style butter for richer flavor.
• Brown sugar & granulated sugar: 1/2 cup packed light brown sugar plus 1/4 cup granulated sugar for moisture and slight caramel notes; dark brown sugar will increase molasses depth.
• Egg: 1 large at room temperature acts as binder and provides moisture—let it sit on the counter for 30 minutes before baking.
• Pure maple syrup: 1/4 cup (real maple syrup, Grade A) is the star—avoid imitation maple syrups to keep the authentic flavor.
• Pure vanilla extract: 1 teaspoon to round out flavors and enhance the maple and cinnamon.
• White chocolate melting wafers: About 8 ounces for dipping and drizzling; choose good-quality melting wafers or real couverture if you prefer a fudgier finish.
• Holly-berry sprinkles: A small jar to decorate while the chocolate is still wet; look for festive nonpareils or shaped sprinkles for a holiday touch.

Instructions

Prepare the Dough:In a medium bowl whisk together 2 1/4 cups all-purpose flour, 2 teaspoons cornstarch, 1 teaspoon ground cinnamon, 1/2 teaspoon baking soda, and 1/2 teaspoon fine salt until evenly combined. In a separate bowl cream 1/2 cup softened unsalted butter with 1/2 cup packed light brown sugar and 1/4 cup granulated sugar until light and fluffy, about 2–3 minutes with a hand mixer. Beat in 1 large egg, 1/4 cup pure maple syrup, and 1 teaspoon vanilla extract until glossy. Fold the dry ingredients into the wet until a soft dough forms, scraping the bowl so everything is incorporated.Chill the Dough:Scoop the dough into a ball, wrap tightly in plastic wrap, and refrigerate a minimum of 30 minutes. Chilling firms the butter and helps the cookies spread evenly for a chewy center and slightly crisp edge. For deeper flavor and better slicing, chill up to 24–48 hours.Portion the Dough:Using a food scale or a 1.5-ounce cookie scoop, portion the dough into uniform balls—1.5 ounces is approximately one heaping tablespoon plus a little. Place on a parchment-lined tray spaced about 2 inches apart. Uniform sizing ensures even baking and consistent chewiness across the batch.Preheat and Bake:Preheat oven to 350°F (175°C). Use light-colored baking sheets (dark pans will brown the bottoms too quickly). Bake the cookies for 12–15 minutes until edges are set and centers look slightly underbaked; they will continue to cook on the pan once removed. Rotate pans halfway through baking if baking more than one sheet at a time.Cool Completely:Transfer cookies to a wire rack to cool completely. For best chocolate adhesion, make sure the cookie surface is room temperature—warm cookies will melt white chocolate too quickly and cause excess spreading.Melt the White Chocolate:Place white chocolate melting wafers in a microwave-safe bowl and heat in 30-second bursts at 50% power, stirring after each burst until smooth. This gentle melt prevents scorching; alternatively use a double-boiler set over simmering water and stir until glossy.Dip, Drizzle, and Decorate:Hold each cookie by the edge and dip half into the melted white chocolate. Lay dipped cookies on parchment with the chocolate side up. Use a spoon or fork to drizzle additional chocolate over the dipped half for a decorative finish. While the chocolate is still wet, scatter holly-berry sprinkles for a festive look.Set and Store:Allow the chocolate to harden at room temperature, about 30 minutes. For quicker setting, place cookies in the refrigerator for 10–15 minutes. Store cooled cookies in an airtight container layered with parchment paper at room temperature up to 4 days, or freeze up to 3 months for long-term storage.

Storage Tips

Store cooled cookies in an airtight container layered with parchment paper to prevent sticking. At room temperature they keep well for up to four days; for longer storage freeze the shaped dough balls for up to three months or freeze baked cookies in a single layer and then transfer to a heavy-duty freezer bag. When reheating frozen cookies, bring them to room temperature or warm in a 300°F oven for 5–7 minutes to soften the center. If cookies have a white chocolate coating and you are freezing them, flash-freeze on a tray first so the coating won’t crack when packed.

Ingredient Substitutions

If you don’t have pure maple syrup, use 1/4 cup of light corn syrup plus 1/2 teaspoon maple extract for a closer flavor, though the depth won’t match real maple. Swap light brown sugar for dark brown sugar for a richer molasses note, keeping the same measurement. For a dairy-free version, use vegan butter and substitute dairy-free white chocolate chips; texture may be slightly different but still delicious. If you want more spice, increase cinnamon to 1 1/4 teaspoons and add a pinch of ground nutmeg.

Serving Suggestions

Serve on a platter with a dusting of powdered sugar for a snowy presentation or stack in clear cellophane tied with ribbon for gifts. These cookies pair exceptionally well with hot cider, coffee, or a simple cup of black tea. For a dessert board, offer alongside cranberry relish, roasted nuts, and slices of aged cheddar for a sweet-and-savory balance. Garnish with additional whole maple candy or small rosemary sprigs for a forest-fresh look.

Seasonal Adaptations

In winter, add a teaspoon of orange zest to the dough and swap holly sprinkles for crushed candy cane for a peppermint-maple twist. For autumn gatherings, fold in 1/3 cup chopped toasted pecans and a tablespoon of pumpkin spice in place of the cinnamon for a cozy fall variant. During spring, lighten the decoration with pastel sprinkles and a thin lemon glaze instead of white chocolate to brighten flavor.

Meal Prep Tips

For easy entertaining, make the dough ahead and portion into 1.5-ounce balls, then refrigerate for up to 48 hours or freeze for longer. Bake from chilled dough to maintain shape, and finish dipping and decorating the day you’ll serve them for the freshest appearance. Use parchment-lined sheet pans for transfer and storage and keep decorations close to the oven for quick application while the chocolate is still wet.

These cookies combine simple techniques and festive finishing to create something both comforting and visually special. Whether you’re filling tins for neighbors or sharing at a holiday table, the maple and cinnamon core makes them memorable—and the white chocolate finish adds a touch of celebration. I hope you make them your own and enjoy the warm aromas that come with every batch.