
Soft, chewy cookies infused with warm cinnamon and pure maple flavor, studded with white chocolate and finished with holly berry sprinkles for a festive touch.

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.
From my kitchen to yours, I love how this recipe became a conversation starter at holiday parties. Friends tell me the maple notes are distinctive but not cloying, and the white chocolate creates little surprises in every bite. I often find readers pairing these cookies with coffee or a small scoop of vanilla ice cream for an after-dinner treat.
What I adore most is the way the maple and cinnamon sing together without one dominating—family members often debate which flavor is more present, and that debate always ends with another cookie. These have become my preferred offering when I want something both nostalgic and a little different from classic chocolate chip.
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.
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.
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.
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.
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.
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.
Slightly underbake by 1–2 minutes for a chewier center; cookies firm as they cool.
Chill scooped dough 20–30 minutes for deeper flavor and less spread.
Freeze dough balls on a tray, then transfer to a sealed bag for long-term storage and bake from frozen with a small time increase.
This nourishing cinnamon and maple chewy cookies recipe is sure to be a staple in your kitchen. Enjoy every moist, high protein slice — it is perfect for breakfast or as a wholesome snack any time.
This Cinnamon and Maple Chewy Cookies recipe makes perfectly juicy, tender, and flavorful steak every time! Serve with potatoes and a side salad for an unforgettable dinner in under 30 minutes.

Preheat oven to 350°F (177°C). Line two baking sheets with parchment paper or silicone mats and arrange racks in the middle of the oven.
Whisk together melted butter and brown sugar until smooth. Add the egg and beat until incorporated, then stir in maple syrup and maple extract until uniform.
Whisk flour, ground cinnamon, baking soda, and fine salt in a separate bowl to ensure even distribution of leavening.
Fold the wet mixture into dry ingredients with a spatula until just combined. Avoid overmixing. Gently fold in white chocolate melting wafers so they remain whole.
Scoop dough by rounded tablespoons onto prepared sheets 2 inches apart. Chill scooped dough 20–30 minutes for less spread and deeper flavor.
Bake 9–11 minutes until edges are set and centers are slightly soft. Rotate sheets halfway through. Remove from oven, press extra wafers on warm tops if desired, and transfer to cooling rack after a few minutes.
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This recipe looks amazing! Can't wait to try it.
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