Chewy Maple Cinnamon Cookies with White Chocolate

These Chewy Maple Cinnamon Cookies with White Chocolate are the kind of treat that make you stop mid-bite and say wow. Soft, chewy, and warmly spiced with real maple syrup and cinnamon, these cookies are dipped and drizzled with silky white chocolate and finished with festive holly berry sprinkles—making them a perfect holiday (or Halloween!) cookie. This recipe is based on the beloved chewy maple cookie base by Cooking with Carlee, made a little extra special with some easy yet elegant decorating.

Why You’ll Love This Recipe

• Soft and chewy centers with crisp edges
• Infused with rich maple flavor from syrup and extract
• Simple decorating for a festive look
• No fancy equipment needed
• Great for gifting or cookie exchanges

Ingredients

For the Cookie Base:

• 1 batch of Chewy Maple Cinnamon Cookies by Cooking with Carlee

For Decoration:

• White chocolate melting wafers (such as Ghirardelli)
• Holly berry sprinkles

Helpful Tools

• Food scale (for evenly sized cookies)
• Light-colored baking sheets (prevents overly browned bottoms)
• Microwave-safe bowl
• Piping bag or ziplock bag for drizzling

Instructions

1. Prepare the cookie dough and chill in the refrigerator for at least 30 minutes to enhance the flavor and prevent excessive spreading.
2. Use a food scale to measure 1.5 oz dough balls for perfectly uniform cookies. Bake on a light-colored baking sheet until the edges are set and the centers are puffed with slight cracks.
3. Let the cookies cool fully on a wire rack before decorating. Warm cookies will melt the chocolate too quickly and make a mess.
4. In a microwave-safe bowl, gently melt white chocolate wafers at 50% power, stirring every 20–30 seconds to prevent scorching.
5. Dip one half of each cookie into the melted white chocolate and place on parchment or wax paper to set.
6. Transfer remaining melted chocolate into a piping bag or ziplock bag. Cut a small tip and drizzle over the dipped side. Quickly press holly berry sprinkles into one corner before the chocolate sets.

Notes & Tips

Don’t overbake: Cookies are done when edges are set and centers are slightly cracked but soft.
Cool before decorating: Warm cookies will soften or melt the chocolate coating.
Uniform size matters: A food scale helps make perfectly even cookies that bake evenly.
Use light-colored sheets: Prevents overly browned or burnt bottoms for picture-perfect cookies.

Storage

Room Temperature: Store in an airtight container for up to 5 days.
Freezer: Undecorated cookies can be frozen for up to 2 months. Decorate after thawing.

The Goods