Maple Cinnamon Cookies (Print Version)
Deliciously soft cookies infused with maple and cinnamon, decorated with white chocolate and festive holly berry sprinkles.
# Ingredients:
→ Base
01 -
1 batch Chewy Maple Cinnamon Cookie dough
→ Decorations
02 -
White chocolate melting wafers
03 -
Holly berry sprinkles
# Steps:
01 -
Prepare the maple cinnamon cookie dough and refrigerate for a minimum of 30 minutes.
02 -
Portion the dough into 1.5 oz balls using a food scale for perfectly uniform cookies.
03 -
Bake the cookies and allow them to fully cool before decorating.
04 -
Melt the white chocolate in a microwave-safe bowl at half power to prevent overheating. Ghirardelli melting wafers are recommended.
05 -
Dip half of each cooled cookie into the melted white chocolate and place on wax or parchment paper to dry. Repeat for all cookies.
06 -
Allow the chocolate-dipped portion to set and harden completely.
07 -
Pour additional melted white chocolate into a piping bag or ziplock bag and cut a small tip off the corner.
08 -
Drizzle the chocolate over the dipped portion of each cookie.
09 -
Place holly berry sprinkles in the corner before the drizzle sets and firms up.
# Notes:
01 -
Do not over-bake the cookies. They are done when the centers are puffed, slightly cracked, and the edges do not easily cave in when lightly pressed.
02 -
Use a food scale to ensure uniform cookies.
03 -
A light colored baking sheet will prevent burnt bottoms.