Chewy Maple Cinnamon Cookies with White Chocolate
These chewy maple cinnamon cookies are made with real maple syrup and studded with sweet white chocolate chunks, offering a delightful blend of warm spices and creamy sweetness in every bite.
Equipment
- baking sheet
- parchment paper
- medium bowl
- whisk
- large bowl
- electric mixer (optional)
- wire rack
Ingredients
Dry Ingredients
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon salt
Wet Ingredients
- 1 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup packed light brown sugar
- 1/4 cup maple syrup
- 1 large egg
- 1 teaspoon vanilla extract
Add-ins
- 1 cup white chocolate chips or chunks
Instructions
Preparation
- Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
- In a medium bowl, whisk together the flour, baking soda, cinnamon, and salt. Set aside.
Making the Dough
- In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Beat in the maple syrup, egg, and vanilla extract until well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Fold in the white chocolate chips or chunks until evenly distributed.
Baking the Cookies
- Drop rounded tablespoons of dough onto the prepared baking sheet, spacing them a few inches apart.
- Bake for 10-12 minutes, or until the edges are golden brown and the centers are still soft.
- Remove from the oven and let cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Notes
For extra maple flavor, brush warm cookies with a little extra maple syrup after baking. These cookies are best enjoyed fresh, but can be stored in an airtight container at room temperature for up to 3 days or frozen for up to 2 months.