This recipe for cinnamon and maple chewy cookies has been a holiday staple in my kitchen since the first time I combined pure maple syrup with warm cinnamon and watched the aroma fill the house. I discovered the flavor pairing on a cold November afternoon while riffing on a favorite maple loaf—what began as a small experiment turned into a batch every neighbor asked about the next week. These cookies are chewy at the center with a tender edge and a clear maple backbone that partners beautifully with the gentle heat of cinnamon. They are the kind of cookie that invites conversation: warm out of the oven, with little children pressing white chocolate chips into the tops and adults sneaking one more before dinner.

I first tested this version on a rainy afternoon for friends who appreciate bold, straightforward flavors. Using melted butter keeps the texture dense and chewy, while the maple extract amplifies the real syrup without overwhelming the batter. The white chocolate melting wafers add pockets of creamy sweetness and the optional holly berry sprinkles turn them into a festive treat. These cookies are forgiving, quick to mix, and ideal for last-minute company or batch gifting from the kitchen of Solush Cooks.

Ingredients

• Pure maple syrup (1/2 cup): Use grade A amber or darker for the best maple flavor. Avoid artificially flavored pancake syrup; real maple syrup gives depth and subtle caramel notes. I reach for a local or trusted brand like Vermont or Canadian amber for a balanced profile.
• Maple extract (1 tsp): A concentrated boost—brands like Nielsen-Massey or Watkins give natural maple aroma in a small dose. It intensifies flavor without adding extra sweetness.
• Brown sugar (1 cup): Light or dark brown sugar both work; dark adds more molasses depth which complements the maple. Pack the cup lightly when measuring for consistent texture.
• Unsalted butter, melted (1/2 cup): Melted butter produces a chewy, slightly dense crumb. Use high-quality butter for richness; cool slightly after melting before mixing with egg to prevent scrambling.
• Large egg (1): Brings structure and tenderness. Room temperature eggs incorporate more smoothly into the batter.
• All-purpose flour (2 cups): I use a reliable brand like King Arthur or Pillsbury; spoon and level for accuracy to avoid dry cookies.
• Ground cinnamon (1 tsp): Freshly ground if possible for brighter spice; pairs with maple to create a warm, cozy flavor profile.
• Baking soda (1/2 tsp): Provides lift and helps with that slight spread; ensure it’s fresh for best results.
• Fine salt (1/4 tsp): Balances sweetness and enhances aroma—use fine sea salt or table salt measured accurately.
• White chocolate melting wafers (1 cup): Use candy melts or white chocolate chips designed to hold shape through baking. These pockets of creamy sweetness contrast the maple-cinnamon base.
• Holly berry sprinkles (optional): For a festive finish—use sparingly to add color without overwhelming texture.

Instructions

Preheat and prepare: Preheat oven to 350°F (177°C). Line baking sheets with parchment paper or a silicone mat. Measure ingredients precisely—spoon and level flour, pack brown sugar lightly—and arrange tools so the process is smooth. Position racks in the middle third of the oven to ensure even heat. Mix wet ingredients: In a medium bowl whisk together the melted butter and brown sugar until smooth and slightly glossy (about 30 seconds). Whisk in the egg, then stir in the maple syrup and maple extract until fully combined. Let the mixture sit for a minute so flavors meld and the surface calms. Combine dry ingredients: In a separate large bowl whisk together the all-purpose flour, ground cinnamon, baking soda, and fine salt. Whisking aerates and ensures even distribution of the leavening so cookies bake uniformly. Bring dough together: Pour the wet mixture into the dry and stir with a sturdy spoon or rubber spatula until just combined—do not overmix, which can toughen texture. Fold in the white chocolate melting wafers by hand so they remain intact and distribute evenly. Portion and chill (optional): Scoop dough by rounded tablespoons or a small cookie scoop (about 1 tablespoon each) and place 2 inches apart on prepared sheets. For chewier cookies, chill the scooped dough 20–30 minutes; chilled dough spreads less and develops deeper flavor. Bake and finish: Bake at 350°F (177°C) for 9–11 minutes, rotating trays halfway through. Look for edges set and centers still slightly soft—they firm as they cool. Remove from oven and, if desired, press a few extra white wafers on warm tops and add sprinkles. Transfer cookies to a cooling rack after 3–4 minutes on the sheet.

Storage Tips

Store cooled cookies in an airtight container at room temperature for up to four days; separate layers with parchment to preserve crisp edges. For longer keeping, freeze baked cookies between sheets on a tray, then transfer to a sealed container for up to three months. Reheat frozen cookies in a 325°F oven for 4–6 minutes to refresh chewiness. If you freeze dough balls instead, bake directly from frozen and add a minute or two to the bake time.

Ingredient Substitutions

If you want a dairy-free version, substitute vegan butter and use dairy-free white chocolate chips—expect a slightly different mouthfeel but similar flavor. For a gluten-free option, replace all-purpose flour with a 1-to-1 gluten-free baking blend that contains xanthan gum; texture will be a touch more tender. Honey can replace maple syrup in a pinch, but it will shift the flavor profile away from true maple and make the cookie slightly darker in color.

Serving Suggestions

Serve warm with a small cup of strong coffee or a milky tea to balance sweetness. They pair beautifully with vanilla ice cream or a dollop of lightly sweetened whipped cream for a simple dessert plate. For holiday platters, arrange with shortbread and spiced nuts, and finish with holly berry sprinkles or a dusting of powdered sugar for a festive look.

Cultural Background

Maple is a classic North American flavor rooted in Indigenous traditions of tapping maple trees and boiling sap. Combining maple with warming spices like cinnamon is a modern home-baking adaptation that highlights regional ingredients while nodding to centuries of tree-tapping heritage. These cookies celebrate that maple legacy in a compact, shareable form popular across Northeast and Canadian baking traditions.

Seasonal Adaptations

In autumn and winter, increase the cinnamon to 1 1/2 teaspoons and add a pinch of ground nutmeg or allspice for a spiced version. In summer, swap white chocolate for chopped roasted pecans and reduce the brown sugar by two tablespoons to let maple shine more brightly. For holiday baking, fold in a tablespoon of finely chopped candied orange peel to echo festive citrus notes.

Meal Prep Tips

For make-ahead gifting, portion dough into scoops and flash-freeze on a tray before packing into tins. Label with baking instructions and a suggested bake time. You can also bake full trays and freeze cooled cookies between layers of parchment; baked cookies reheat in a warm oven to regain that fresh-out-of-the-oven texture before gifting.

These cinnamon and maple chewy cookies are a simple way to bring warmth and tradition to any table—adapt them, share them, and let their maple aroma become part of your favorite kitchen memories. I hope Solush Cooks' version becomes one of your go-to treats this season.