This batch of chewy maple cinnamon cookies became my holiday signature the first winter I experimented with maple in a cookie dough. I wanted something that smelled like the holidays the moment it hit the oven: warm cinnamon, toasted butter notes, and a gentle maple background that plays beautifully against a sweet white chocolate finish. I discovered the combination while testing cookie textures for a family gathering; the result was so reliably tender and chewy that friends asked for the recipe on the spot. These cookies hold their shape but stay soft in the center, and the white chocolate gives a crisp contrast that everyone loves.

I first made them late on a snowy evening, parceling dough by the scale under warm kitchen lights while a fire crackled. Baking them felt like a quiet ritual — the maple-scented steam as they cooled, the satisfying snap of tempered white chocolate, and the bright pop of holly-berry sprinkles. They’re deceptively simple to make yet feel special on a cookie plate. Whether you’re sending tins to neighbors or serving them with coffee after dinner, these cookies are designed to be both accessible and impressive.

Ingredients

• All-purpose flour: Use 2 1/4 cups of a reliable brand like King Arthur or Gold Medal for consistent structure; spoon and level for accuracy so cookies remain tender.
• Baking soda & salt: 1 teaspoon baking soda and 1/2 teaspoon fine salt to help the dough spread properly and to balance sweetness.
• Ground cinnamon: 2 teaspoons of a fresh jar of cinnamon, preferably Saigon or Ceylon for warm, complex flavor that stands up to sugar.
• Unsalted butter: 1 cup (2 sticks) at room temperature — not melted — to create the chew with a slight crisp on the edge; plug in a good brand like Land O'Lakes.
• Brown sugar & granulated sugar: 1 cup packed light brown sugar and 1/2 cup granulated sugar for moisture and chew from the molasses in brown sugar.
• Egg & vanilla: 1 large egg and 1 teaspoon pure vanilla extract to bind and add depth.
• Pure maple syrup: 2 tablespoons real maple syrup (Grade A) for a subtle maple note — not pancake syrup flavored with corn syrup.
• White chocolate melting wafers: 12 ounces for dipping and extra for drizzle; wafers melt smoothly and set with a glossy finish.
• Holly berry sprinkles: Small jar for decorating while chocolate is wet; add a festive crunch and color contrast.
• Equipment and extras: Food scale for portioning to 1.5 ounces, light-colored baking sheets, parchment paper, wire racks for cooling.

Instructions

Prepare the dough: Start by whisking 2 1/4 cups all-purpose flour, 1 teaspoon baking soda, 1/2 teaspoon salt, and 2 teaspoons ground cinnamon in a bowl to aerate and evenly distribute leavening. In a separate bowl, cream 1 cup softened unsalted butter with 1 cup packed light brown sugar and 1/2 cup granulated sugar until light and slightly fluffy, about 2–3 minutes with a hand mixer. Beat in 1 large egg, 1 teaspoon vanilla extract, and 2 tablespoons pure maple syrup until smooth. Fold in the dry ingredients just until combined — over-mixing develops gluten and will toughen the texture. Chill the dough: Cover the dough and refrigerate for at least 30 minutes. Chilling relaxes the gluten and firms the butter so cookies spread minimally and develop a chewier interior. If you prefer to bake later, dough keeps in the fridge for up to 48 hours or freeze portions for up to 3 months. Portion the dough: Using a food scale, portion dough into 1.5-ounce balls (about 3 tablespoons each). Uniform sizing ensures even baking. Place dough balls on a parchment-lined plate and return to the fridge for 10 minutes if they’ve warmed while scooping. Bake: Preheat oven to 350°F (175°C) and line light-colored baking sheets with parchment. Space dough balls about 2 inches apart and bake for 12–15 minutes. Look for edges that are set and lightly golden while centers remain soft — a little jiggle indicates perfect chew. Rotate sheets front to back halfway through if your oven runs hot. Cool completely: Allow cookies to cool on the sheet for 5 minutes, then transfer to wire racks to cool completely. Full cooling is essential before dipping to prevent chocolate from seizing or running. Melt and dip chocolate: Place 12 ounces white chocolate melting wafers in a microwave-safe bowl. Microwave at 50% power for 30 seconds, stir, and repeat in 30-second intervals until smooth. Dip half of each cookie into the melted chocolate, tapping gently to remove excess. Lay dipped cookies on parchment; while the chocolate is still wet, sprinkle holly berry decorations. Drizzle and set: Heat a few extra tablespoons of melted wafers for a looser drizzle and run a fork over the bowl to create fine lines across the dipped portion. Allow cookies to set at room temperature until chocolate is firm, about 30 minutes, or speed the process in the fridge for 10–15 minutes.

Storage Tips

Store cooled cookies in a shallow airtight container at room temperature for up to 4 days; place parchment between layers. If you want to preserve crispness on the dipped side, lay dipped cookies in a single layer then stack undecorated cookies on top separated by parchment. For longer storage, freeze baked cookies in a single layer on a tray until firm, then transfer to a freezer-safe bag for up to 3 months. Thaw at room temperature and refresh in a warm oven for 3–5 minutes if you prefer them just-baked warm.

Ingredient Substitutions

If you need to swap ingredients, use the following ratios: replace 1/2 cup unsalted butter with 1/2 cup vegetable shortening for a slightly cakier cookie, but note the flavor difference. For dairy-free, use vegan white chocolate and a plant-based butter equivalent and replace the egg with a flax egg (1 tablespoon ground flax + 3 tablespoons water), though texture will be less rich. To reduce sweetness, cut granulated sugar to 1/3 cup and add 1–2 tablespoons more maple for moisture. Gluten-free flours require a blend labeled for 1:1 substitution and sometimes a tablespoon of xanthan gum for structure.

Serving Suggestions

These pair brilliantly with strong coffee, black tea, or a mild spiced chai. For holiday platters, mix them with darker chocolate cookies and nut brittles for contrast. Garnish serving plates with fresh cranberries and rosemary sprigs to echo the holly-berry decoration. For an adult dessert, serve a warm cookie with a scoop of vanilla ice cream and a drizzle of warm maple syrup — the contrast of warm cookie and cold ice cream is irresistible.

Cultural Background

Maple as a flavor is deeply associated with North American culinary traditions, especially in New England and eastern Canada where sap collection and maple production are seasonal rituals. Combining maple with warming spices like cinnamon nods to traditional holiday baking, while the white chocolate finish evokes classic European confectionery techniques of dipping and glazing. This cookie combines those influences into a familiar yet modern holiday treat.

Seasonal Adaptations

In winter, emphasize warm spices: increase cinnamon to 2 1/2 teaspoons and add 1/4 teaspoon ground nutmeg. For spring, swap white chocolate for a lemon glaze and replace holly sprinkles with candied lemon zest. For autumn gatherings, fold in 1/2 cup toasted chopped pecans to the dough and swap holly sprinkles for chopped toasted pecans or crushed toffee for a seasonal crunch.

Meal Prep Tips

Prepare dough up to two days ahead and keep chilled. Portion dough balls and freeze them on a tray; when ready to bake, place frozen balls on the sheet and add 1–2 minutes to the bake time. For cookie boxes, bake and cool completely, then stack with parchment separators. Label tins with baking date and a reheating suggestion so recipients can refresh in a warm oven for 3–4 minutes.

These cookies are a comfort-forward, seasonal treat that marry simplicity and showmanship. Whether you bake a single tray or a dozen batches, they store well, travel beautifully, and are an easy way to spread holiday cheer. Make them your own by tweaking spices or decorations, and enjoy the joyful reactions when the first dipped cookie is unwrapped.