Nothing says Christmas like a batch of Chewy Maple Cinnamon Cookies fresh from the oven. These soft, golden treats are bursting with cozy maple flavor and warm cinnamon spice. Dipped in creamy white chocolate and sprinkled with festive holly berries, they’re the perfect mix of comfort and celebration. Even better, this simple no-mixer recipe comes together fast, making it a sweet win for holiday baking, cookie exchanges, or last-minute gifts. Below, you’ll find everything you need — from ingredients to expert decorating tips — to make your own batch of holiday cheer.
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Why You’ll Love These Chewy Maple Cinnamon Cookies
These cookies are everything a Christmas treat should be — soft, chewy, and filled with cozy maple and cinnamon notes. The sweet white chocolate coating adds a creamy finish that perfectly balances the spiced dough. You’ll also love that this recipe needs no mixer and uses everyday ingredients, so cleanup stays easy. Each bite has the ideal mix of crisp edges and tender centers, giving bakery-level results every time. The holly berry sprinkles make them irresistibly festive, turning a simple cookie into a beautiful holiday gift or dessert table star.
Ingredients You’ll Need
You’ll start with your prepared batch of Chewy Maple Cinnamon Cookies, flavored deeply with pure maple syrup and maple extract for authentic taste. Ground cinnamon brings warmth, while butter and brown sugar keep each cookie soft and chewy. You’ll also need white chocolate melting wafers for the sweet dip, plus holly berry sprinkles to decorate. For a twist, try adding chopped pecans to the dough or switching up the sprinkles for gold stars or crushed candy canes. Always choose pure maple syrup — its rich flavor makes all the difference.
How to Make Chewy Maple Cinnamon Cookies
Prepare and Chill the Dough
Mix your dough using a spatula or sturdy whisk — no mixer required. Blend until the ingredients just come together. Then, chill the dough in the fridge for at least 30 minutes. This step helps the cookies hold their shape and enhances the maple and cinnamon flavors. While waiting, preheat your oven and line baking sheets with parchment paper so everything’s ready when it’s time to bake.
Portion and Bake
Weigh and roll the chilled dough into 1.5-ounce balls to keep all cookies the same size. Place them on a light-colored baking sheet, leaving enough space for spreading. Bake until the edges look set, centers appear puffed, and slight cracks form on top. That’s your cue — don’t wait for browning. The cookies will keep cooking slightly on the sheet after you remove them, staying soft and chewy as they cool.
Cool and Dip in White Chocolate
Let cookies cool fully before decorating. Melt white chocolate wafers in a microwave-safe bowl at half power, stirring often to avoid scorching. Once smooth, dip one half of each cookie into the melted chocolate. Gently shake off excess, then lay them flat on parchment or wax paper to set. This step adds creamy sweetness and creates a shiny, professional finish.
Drizzle and Decorate
Reheat any remaining white chocolate at low power if needed, then pour it into a piping or ziplock bag. Snip a small corner and drizzle chocolate over the dipped side of each cookie. Quickly add holly berry sprinkles before the drizzle sets so they stick perfectly. Once firm, stack the cookies in a tin or arrange them on a platter — they’ll look straight out of a bakery window.
Expert Tips for Perfect Chewy Cookies
For the best flavor, always use pure maple syrup and maple extract, not imitation. Chilling the dough is key for chewy texture and preventing spread. Use a food scale to keep each cookie the same size so they bake evenly. Avoid overbaking — the centers should still look soft when you pull them out. Test one cookie first to fine-tune your timing, since ovens vary. A light-colored baking sheet helps prevent over-browning. To store, keep cookies in an airtight container at room temperature; they’ll stay chewy for days. If gifting, pack them between parchment layers to protect the chocolate coating.
Decorating and Presentation Ideas
For extra flair, drizzle dark or milk chocolate instead of white. You can also sprinkle crushed peppermint, edible glitter, or snowflake sprinkles for a wintery touch. These cookies look beautiful wrapped in clear cellophane bags with ribbons for homemade holiday gifts. Pair them with mugs of hot cocoa or glasses of eggnog for a picture-perfect Christmas dessert spread. They also shine on cookie trays alongside Whipped Shortbread Cookies – melt-in-your-mouth classic holiday treat or Red Velvet Blossoms – festive cookies for holiday cookie trays.
Storage and Make-Ahead Tips
Store your Chewy Maple Cinnamon Cookies in an airtight container at room temperature for up to a week. They’ll stay soft and flavorful. If you’d like to prep ahead, freeze the cookie dough balls on a tray, then transfer them to a freezer bag. Bake straight from frozen, adding a few extra minutes to the bake time. You’ll find that the maple and cinnamon flavors actually deepen over a day or two, making them even better after resting.
Other Recipes You May Enjoy
- Peppermint Brownies – rich, fudgy, and perfect for Christmas
- Christmas Puppy Chow – a fun and festive holiday snack
- Cranberry Nut Bread – a cozy, fruity Christmas recipe
- Gingerbread Muffins – soft, spiced, and festive
- Cranberry Orange Snowball Cookies – a bright and buttery Christmas cookie
Final Thoughts
These Chewy Maple Cinnamon Cookies are everything you want in a Christmas dessert — soft, flavorful, and dressed in snowy white chocolate. They fill the kitchen with warm cinnamon aroma and look so pretty on any holiday table. Perfect for gifting, sharing, or savoring with your favorite cozy drink, they’ll quickly become a family favorite. Pin this recipe to your Pinterest board and start your next batch — because one tray of these chewy, maple-scented gems won’t last long!
Chewy Maple Cinnamon Cookies
Equipment
- Mixing bowl For stirring dough by hand
- Spatula or whisk No mixer needed
- Food scale Portion 1.5 oz dough balls
- Light-colored baking sheet Helps prevent over-browning
- Parchment or wax paper Line sheets and set dipped cookies
- Microwave-safe bowl Melt white chocolate at half power
- Piping or ziplock bag For neat chocolate drizzles
Ingredients
- 1 batch Chewy Maple Cinnamon cookie dough (original by Cooking with Carlee)
- 8 oz white chocolate melting wafers
- 2 tbsp holly berry sprinkles
Instructions
- Chill the prepared maple cinnamon cookie dough for at least 30 minutes to enhance flavor and reduce spread.
- Weigh dough into 1.5 oz balls for uniform size. Place on a light-colored, parchment-lined baking sheet. Bake for about 24 minutes, until edges are set and centers are puffed with slight cracks. Let cool completely before decorating.
- Melt white chocolate wafers in a microwave-safe bowl at half power, stirring every 20 seconds until smooth. Dip one half of each cooled cookie and place on wax or parchment paper to set.
- Pipe or drizzle additional melted chocolate over the dipped area. Before it sets, add holly berry sprinkles. Let the cookies firm up completely before serving or packaging.
