Description
Chewy Maple Cinnamon Cookies with White Chocolate: Indulgent maple and cinnamon cookies loaded with creamy white chocolate chunks. Perfect for satisfying your sweet tooth!
Ingredients
Scale
- 2½ cups (310g) all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 teaspoons ground cinnamon (Ceylon cinnamon provides a more delicate flavor)
- 1 cup (226g) unsalted butter, softened
- 1 cup (200g) light brown sugar, packed
- ⅓ cup (80ml) pure maple syrup (use Grade A dark for strongest flavor)
- 1 large egg, room temperature
- 2 teaspoons vanilla extract
- 1½ cups (265g) white chocolate chips or chopped white chocolate
- Optional: ¼ cup (50g) granulated sugar mixed with ½ teaspoon cinnamon for rolling
Instructions
- Step 1: Prepare the Dry Ingredients In a medium bowl, whisk together the flour, baking soda, salt, and ground cinnamon until well combined. This thorough mixing ensures the cinnamon and leavening agents are evenly distributed throughout your chewy maple cinnamon cookies with white chocolate. Set this mixture aside while you prepare the wet ingredients.
- Step 2: Cream the Butter and Sugars In a large mixing bowl, beat the softened butter and brown sugar with an electric mixer on medium speed until light and fluffy, about 3-4 minutes. Don’t rush this step—proper creaming incorporates air into the dough, creating the foundation for perfect texture. Add the maple syrup and continue beating until fully incorporated and smooth, scraping down the sides of the bowl as needed.
- Step 3: Add Remaining Wet Ingredients Beat in the egg and vanilla extract until the mixture is smooth and well combined, about 1 minute. The mixture might look slightly curdled after adding the egg—this is normal and will smooth out when you add the dry ingredients.
- Step 4: Combine Wet and Dry Ingredients Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed just until combined. Be careful not to overmix; stop as soon as the flour disappears. Gently fold in the white chocolate chips or chunks using a spatula until evenly distributed throughout the dough.
- Step 5: Chill the Dough Cover the bowl with plastic wrap and refrigerate the dough for at least 1 hour, preferably 2 hours. This chilling time is non-negotiable for achieving the perfect chewy texture in your maple cinnamon cookies.
- Step 6: Bake the Cookies Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper. If using the cinnamon-sugar coating, prepare it in a small bowl. Scoop the chilled dough using a 2-tablespoon cookie scoop, roll into balls, then roll in the cinnamon-sugar mixture if desired. Place the dough balls on the prepared baking sheets, spacing them about 2 inches apart. Bake for 10-12 minutes, or until the edges are golden but the centers still look slightly underdone. Remember, the cookies will continue to cook on the hot baking sheet. Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
Fresh ingredients will always yield the best flavor results.
Nutrition
- Serving Size: 1 cookie
- Calories: 220
- Sugar: 16g
- Sodium: 150mg
- Fat: 11g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg