Maple Cinnamon White Chocolate Cookies Recipe
Introduction
These Maple Cinnamon White Chocolate Cookies offer a perfect balance of sweet maple flavor and warm cinnamon spice, combined with creamy white chocolate chunks. They bake up soft and chewy, making them a delightful treat for any occasion.
Ingredients
- 2 cups all-purpose flour
- 1/2 cup pure maple syrup
- 1 teaspoon ground cinnamon
- 1 cup white chocolate chips or chunks
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Instructions
- Step 1: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Step 2: In a large bowl, cream together the softened butter, granulated sugar, and maple syrup until light and fluffy.
- Step 3: Beat in the egg and vanilla extract until fully combined.
- Step 4: In a separate bowl, whisk together the flour, cinnamon, baking soda, and salt.
- Step 5: Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
- Step 6: Fold in the white chocolate chips gently to distribute them evenly.
- Step 7: Drop tablespoon-sized scoops of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Step 8: Bake for 10-12 minutes, or until the edges are set but the centers remain soft and chewy.
- Step 9: Remove from the oven and allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Tips & Variations
- For extra depth, toast the white chocolate chunks lightly before adding them to the dough.
- Substitute half the all-purpose flour with whole wheat flour for a nuttier flavor.
- Add a pinch of nutmeg or ground ginger to the dry ingredients for additional spice complexity.
- Use dark maple syrup for a richer, more intense maple flavor.
Storage
Store the cookies in an airtight container at room temperature for up to 5 days. To keep them soft, place a slice of bread in the container to maintain moisture. For longer storage, freeze the cookies for up to 3 months and thaw at room temperature before serving.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use maple-flavored syrup instead of pure maple syrup?
Pure maple syrup is recommended for the best natural flavor, but you can use maple-flavored syrup if necessary. Keep in mind that the taste and sweetness level may vary slightly.
How can I make the cookies more chewy?
To enhance chewiness, avoid overbaking the cookies. Remove them from the oven when the centers still look slightly underdone, as they will firm up while cooling.
PrintMaple Cinnamon White Chocolate Cookies Recipe
Delight in these Maple Cinnamon White Chocolate Cookies, a soft and chewy treat that combines the natural sweetness of maple syrup with the warm aroma of cinnamon, perfectly complemented by creamy white chocolate chunks. These cookies offer a cozy, comforting flavor ideal for any occasion.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Dry Ingredients
- 2 1/2 cups all-purpose flour
- 1 teaspoon ground cinnamon
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Wet Ingredients
- 3/4 cup pure maple syrup
- 1/2 cup unsalted butter, softened
- 1 large egg
- 1 teaspoon vanilla extract
Mix-Ins
- 1 cup white chocolate chips or chunks
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to ensure cookies bake evenly and do not stick.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, ground cinnamon, baking soda, and salt until well combined.
- Cream Butter and Maple Syrup: In a large mixing bowl, cream the softened unsalted butter with pure maple syrup using an electric mixer or whisk until the mixture is smooth and slightly fluffy.
- Add Egg and Vanilla: Beat in the egg and vanilla extract to the butter and maple syrup mixture until fully incorporated.
- Combine Wet and Dry: Gradually add the dry ingredients to the wet mixture, mixing gently until a soft dough forms without overmixing.
- Fold in White Chocolate: Carefully fold the white chocolate chips into the dough, distributing them evenly.
- Shape Cookies: Drop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart to allow for spreading.
- Bake: Bake the cookies in the preheated oven for 10-12 minutes, or until the edges are lightly golden but the centers remain soft and chewy.
- Cool: Remove the baking sheet from the oven and let the cookies cool on the sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- You can substitute white chocolate chips with chunks for a more decadent texture.
- For an extra cinnamon kick, sprinkle a little cinnamon sugar on top of the cookies before baking.
- Ensure not to overbake to maintain the soft, chewy texture of the cookies.
- Store cookies in an airtight container at room temperature for up to 5 days.
- For a vegan version, replace butter with a vegan margarine and use a flax egg instead of a chicken egg.
Keywords: maple syrup cookies, cinnamon cookies, white chocolate cookies, soft chewy cookies, fall desserts
