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These chewy maple cinnamon cookies with white chocolate have become my holiday signature treat that friends and family request months in advance. The combination of warm cinnamon, rich maple, and creamy white chocolate creates an irresistible cookie that's perfect for gifting or keeping all to yourself.
I first made these during a particularly cold December evening when my kids were craving something sweet and cozy. The aroma filled our home with such warmth that we've made them a tradition for our annual tree decorating party.
Ingredients
- Chewy Maple Cinnamon Cookie dough recipe by Cooking with Carlee forms the perfect base with ideal texture and flavor
- White chocolate melting wafers provide smooth melting consistency and better results than regular white chocolate chips
- Holly berry sprinkles add festive holiday charm and a pop of color against the white chocolate
- A food scale ensures perfectly uniform cookies that bake evenly and look professional
- Light colored baking sheets prevent burnt bottoms and ensure golden perfection every time
Step-by-Step Instructions
- Prepare the dough
- Mix the maple cinnamon cookie dough according to Cooking with Carlee's recipe, ensuring all ingredients are well incorporated. The dough will be slightly sticky but workable. Refrigerate for at least 30 minutes to firm up and develop flavors.
- Portion the cookies
- Remove dough from refrigerator and use a food scale to measure 1.5 oz portions for each cookie. Roll between your palms to form perfect spheres. This precise measurement yields cookies that are ideally sized and uniform in appearance.
- Bake to perfection
- Place dough balls on light colored baking sheets about 2 inches apart. Bake until the centers are puffed and slightly cracked but still soft looking. The edges should not cave when lightly pressed. Allow cookies to cool completely before decorating.
- Melt the white chocolate
- Place white chocolate melting wafers in a microwave safe bowl. Heat at half power in 30 second intervals, stirring between each until smooth and completely melted. The reduced power prevents scorching and ensures silky texture.
- Dip the cookies
- Hold each cookie by its edge and dip half into the melted white chocolate. Let excess chocolate drip off before placing on wax or parchment paper. The chocolate should form a clean line across the middle of each cookie.
- Add the drizzle
- Transfer remaining melted chocolate to a piping bag or ziplock with a small corner snipped. Create artistic drizzles across the already dipped portion of each cookie, adding texture and visual interest.
- Finish with holly berries
- Quickly place holly berry sprinkles at the corner of each cookie while the drizzled chocolate is still wet. Position them to resemble holly leaves for a festive holiday appearance. Allow chocolate to completely set before serving.
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My absolute favorite element of these cookies is the maple extract which transforms them from good to extraordinary. I keep a special bottle just for holiday baking. The first time I served these at our neighborhood cookie exchange, three different people asked for the recipe before the night was over.
The Perfect Make-Ahead Cookie
These cookies actually improve with a day of rest as the flavors meld together. I often make the dough up to 3 days in advance and keep it wrapped tightly in the refrigerator. You can also freeze the dough balls for up to a month, just add 2 minutes to the baking time when baking from frozen. This makes them perfect for surprise holiday visitors or last minute gifting needs.
Flavor Variations To Try
While the original recipe is perfect, I sometimes add subtle variations depending on the occasion. For a nutty twist, add 1/2 cup of finely chopped pecans to the dough. Around Christmas, a quarter teaspoon of nutmeg brings delightful warmth. For autumn gatherings, try replacing the holly berries with a sprinkle of crushed maple sugar candies while the chocolate is still wet.
Why The Chilling Time Matters
Never skip the 30 minute refrigeration period. This crucial step prevents the cookies from spreading too thin during baking and intensifies the maple flavor. If you're in a rush, you can place the dough in the freezer for 15 minutes instead, but longer chilling generally produces better results. The cold dough also creates that perfect texture contrast between the slightly crisp edges and chewy centers that makes these cookies so addictive.
Recipe Q&A
- → How do I know when the cookies are done baking?
The cookies are done when the centers are puffed, slightly cracked, and the edges do not easily cave in when lightly pressed. Be careful not to overbake to maintain their chewy texture.
- → Can I make these cookies ahead of time?
Yes! You can prepare the dough in advance and refrigerate it for up to 2 days. You can also bake the cookies and store them in an airtight container for 3-4 days at room temperature.
- → What's the best way to melt white chocolate for dipping?
Use a microwave-safe bowl and heat the white chocolate at half power in short intervals (15-20 seconds), stirring between each interval. This prevents overheating which can cause the chocolate to seize or become grainy.
- → Why should I use a light-colored baking sheet?
Light-colored baking sheets reflect heat rather than absorb it, which helps prevent the cookie bottoms from burning. Dark baking sheets can cause cookies to brown too quickly on the bottom.
- → What if I don't have holly berry sprinkles?
You can substitute with any seasonal sprinkles, mini M&Ms, or small candies. For a non-holiday version, try using chopped nuts, mini chocolate chips, or a drizzle of caramel.
- → Can I freeze these cookies?
Yes, you can freeze the baked cookies before decorating them. Let them cool completely, then store in an airtight container with parchment between layers for up to 3 months. Decorate after thawing.