This batch of cinnamon and maple chewy cookies has been my go-to for holiday cookie swaps and cozy weekend baking. I first developed this version after wanting something that captured the sweet, woody warmth of real maple syrup paired with a tender, chewy texture and just enough cinnamon warmth. The dough itself is forgiving — slightly sticky, pliable, and full of golden caramel notes — and when paired with a crisp snap of white chocolate and bright holly berry sprinkles it becomes unexpectedly elegant for such a simple assembly.

I remember making these one December afternoon while the kids were building a snowman outside. The kitchen smelled like toasted sugar and cinnamon, and the cookies were gone before dinner; friends described them as the perfect balance of soft and chewy with a festive finish. They’re versatile: make them for brunch, wrap a stack as a gift, or serve them with a strong coffee. The texture is what keeps people coming back — edges that give just enough, centers that stay tender, and a white chocolate coating that adds a shatter and sweetness contrast.

Ingredients

• 1 batch Chewy Maple Cinnamon Cookie Dough: I recommend using a dough that contains real maple syrup (not imitation) and brown sugar for moisture and chew. If making from scratch, aim for a dough that includes 1 cup packed light brown sugar, 1/2 cup pure maple syrup, 1 cup unsalted butter (softened), 2 large eggs, 3 cups all-purpose flour, 2 tsp ground cinnamon, 1 tsp baking soda, and 1 tsp salt. This balance yields a soft, chewy center after baking.
• White chocolate melting wafers (8 ounces): Choose good-quality candy wafers or coating discs formulated for melting — they set glossy and firm without tempering. Brands I like are Ghirardelli Melting Wafers or Merckens coating wafers.
• Holly berry sprinkles (approx. 1/4 cup): A small amount goes a long way; pick sturdy sugar decorations so they hold their color on the melted chocolate.
• Food scale: Use a scale to portion 1.5-ounce dough balls precisely for even baking. A reliable digital scale saves repetition and frustration.
• Light-colored baking sheets: Shiny or light pans reflect heat and prevent overly dark bottoms. Line with parchment for easy release and cleaner presentation.

Instructions

Prepare the dough: Combine the dough ingredients according to your base formula: cream butter and brown sugar until fluffy, beat in eggs and pure maple syrup, then fold in dry ingredients (flour, cinnamon, baking soda, salt) until just combined. Avoid overmixing to keep the crumb tender. Cover and refrigerate for at least 30 minutes; chilling firms the butter and helps maintain shape while baking. Portion the dough: Using a food scale, portion dough into 1.5-ounce (approximately 42–45 g) balls — this yields consistent size and baking time. If you prefer, use a 2-tablespoon cookie scoop. Roll each portion gently into a smooth ball to promote even doming in the oven. Preheat and prepare baking sheets: Preheat the oven to 350°F (175°C). Line light-colored baking sheets with parchment paper and space dough balls about 2 inches apart to allow for spreading. Using light pans prevents the bottoms from becoming too brown before the centers set. Bake the cookies: Bake for 12–15 minutes, testing near the lower end of the time for softer cookies and the longer end for slightly firmer edges. Look for edges to be set and lightly golden while centers still look slightly underdone — they will continue to set as they cool. Cool completely: Transfer cookies to a wire rack and allow them to cool completely before dipping. Cooling prevents the melted coating from sliding off and ensures the chocolate sets properly on a stable surface. Melt and dip: Melt the white chocolate wafers in a microwave-safe bowl in 30-second bursts, stirring between each burst until smooth. Dip half of each cookie into the melted white chocolate, allow excess to drip off, and place on parchment to set. Finish and decorate: While the chocolate is still pliable, drizzle a little more melted white chocolate over the dipped edge and immediately sprinkle holly berry decorations. Let cookies set at room temperature or chill briefly — about 30 minutes — until chocolate hardens.

Storage Tips

Store cooled cookies in an airtight container layered with parchment between layers to prevent sticking. At room temperature they remain best for 2–3 days; refrigerate for up to 7 days for longer life. For longer storage, freeze baked cookies in a single layer on a tray until firm, then pack in a freezer-safe container with parchment between layers — they keep well for up to 3 months. To serve from frozen, thaw at room temperature for 30–60 minutes. If the white chocolate has dulled in the freezer, a short 5-minute warm-up at room temperature restores shine.

Ingredient Substitutions

If you need to swap ingredients, use these ratios and notes: replace up to half the all-purpose flour with whole wheat pastry flour for a nuttier flavor (expect slightly more chew); substitute coconut oil for some butter for a different mouthfeel, but reduce the amount by 10% as oil is pure fat. For dairy-free versions, use dairy-free white coating or tempered vegan white chocolate — however, texture differs slightly. If you prefer a more pronounced cinnamon note, increase ground cinnamon to 2 teaspoons; for milder spice, 1/2 teaspoon is enough. Using dark brown sugar adds deeper molasses notes versus light brown.

Serving Suggestions

These are delightful on a dessert platter alongside dark chocolate truffles, spiced nuts, and mulled cider. Serve warm with a small ramekin of extra melted white chocolate for dipping, or place two together with a smear of maple mascarpone for a makeshift sandwich. For brunch, pair with latte or chai; for parties, arrange on tiered stands with fresh cranberries and rosemary sprigs for a seasonal display. Garnish with extra finely grated orange zest to add a citrus lift that plays well with maple and cinnamon.

Cultural Background

Maple and cinnamon are classic North American winter flavors. Maple syrup, indigenous to northeastern parts of the continent, brings a soft caramel and woody profile rooted in traditional harvesting practices. Cinnamon, imported centuries ago, has become a ubiquitous warming spice in holiday baking. Combining them in a soft cookie bridges comforting home-baking traditions with modern presentation techniques — dipping and decorating produce a festive confection that nods to both rustic origins and contemporary gatherings.

Seasonal Adaptations

In winter, boost the flavor with a pinch of ground cardamom or a few grinds of nutmeg to enhance warmth. For spring or summer gatherings, skip the white chocolate and press a light dusting of powdered sugar over the cooled cookies. To adapt for autumn, fold 1/2 cup chopped toasted pecans into the dough for crunch and nuttiness. During holidays, swap holly berry sprinkles for edible gold flakes or crushed peppermint for a winter-candy twist.

Meal Prep Tips

Portion dough into 1.5-ounce balls and freeze them on a baking tray until firm; transfer to a zip-top bag labeled with date and bake straight from frozen, adding 2–3 minutes to the bake time. This allows fresh cookies on short notice. Alternatively, bake a full tray and freeze baked cookies in airtight containers; pull out as needed. For gifting, stack with parchment rounds and tie with ribbon — they travel well and keep their texture for several days.

These cinnamon and maple chewy cookies are simple to make, crowd-pleasing, and easily personalized. Whether you bake a single tray for a cozy night at home or scale up for holiday gifting, they lend warmth to any occasion. Happy baking — and don’t forget to save a couple for yourself!