Maple 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
Scale
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
