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Chewy maple cinnamon cookie dipped in white chocolate on an off-white ceramic plate

Chewy Maple Cinnamon Cookies with White Chocolate Dip

These chewy maple cinnamon cookies have warm spiced flavor and a smooth white chocolate dip. They make a festive dessert for holiday gatherings or seasonal baking.
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Prep Time 25 minutes
Cook Time 12 minutes
Chill Time 30 minutes
Total Time 1 hour 22 minutes
Servings: 16 cookies
Course: Dessert
Cuisine: American
Calories: 230
Ingredients Method Notes

Ingredients
  

Cookie Dough
  • 1/2 cup (113 g) unsalted butter, softened
  • 3/4 cup (150 g) packed light brown sugar
  • 1/4 cup (50 g) granulated sugar
  • 1 large egg, at room temperature
  • 1 teaspoon maple extract
  • 1 teaspoon vanilla extract
  • 2 cups (240 g) all-purpose flour
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon fine salt
White Chocolate Dip
  • 8 oz / 225 g (227 g) white chocolate melting wafers
  • 2 tablespoons holly berry sprinkles

Method
 

Dough Preparation
  1. Beat the softened butter with the brown sugar and granulated sugar until pale and uniformly blended.
  2. Add the egg, maple extract, and vanilla extract, then mix until the mixture is smooth.
  3. In a separate bowl, whisk together the flour, cinnamon, baking soda, and salt.
  4. Mix the dry ingredients into the butter mixture only until a soft dough comes together.
  5. Cover the dough and refrigerate it for at least 30 minutes.
Baking
  1. Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
  2. Shape the chilled dough into 1.5-ounce (43 g) balls and place them several inches apart on the prepared baking sheets.
  3. Bake for 10 to 12 minutes, until the edges are set, the centers are still slightly soft, and the internal temperature reaches at least 160°F (71°C).
  4. Leave the cookies on the baking sheets for 5 minutes, then move them to a wire rack to cool completely.
White Chocolate Topping
  1. Heat the white chocolate wafers in the microwave at half power using short intervals, stirring after each interval until smooth.
  2. Dip half of each cooled cookie into the melted white chocolate, then set the cookies on parchment or wax paper.
  3. Place the remaining melted chocolate in a piping bag or resealable bag and drizzle it over the dipped sections.
  4. Add the holly berry sprinkles immediately, then allow the coating to set at room temperature.

Notes

Keep the cookies in an airtight container at room temperature for up to 4 days, placing parchment paper between the layers.