why make this recipe
Chewy Maple Cinnamon Cookies with White Chocolate are a delightful treat that bring the warm flavors of cinnamon and maple together. They are soft, chewy, and topped with creamy white chocolate, making them a perfect dessert for any occasion. Whether you are baking for a holiday, a gathering, or a cozy night at home, these cookies will surely impress both family and friends. Plus, they are easy to make, so you can enjoy warm cookies fresh out of the oven without spending all day in the kitchen.
how to make Chewy Maple Cinnamon Cookies with White Chocolate
Ingredients :
- 1 batch Chewy Maple Cinnamon Cookies by Cooking with Carlee
- White chocolate melting wafers
- Holly berry sprinkles
- Food scale
- Light colored baking sheets
Directions :
- Prepare the maple cinnamon cookie dough and refrigerate for a minimum of 30 minutes.
- Portion the dough into desired size dough balls. Using a food scale, measure 1.5 oz dough balls to have perfectly uniform cookies.
- Bake the cookies and allow them to fully cool before decorating.
- Melt the white chocolate in a microwave-safe bowl. Set your microwave to half power to prevent overheating the chocolate. Ghirardelli melting wafers work best for this.
- Dip half of each cooled cookie into the melted white chocolate and lay it down on wax or parchment paper to dry. Repeat for all cookies.
- Let the chocolate-dipped portion set and harden.
- Pour additional melted white chocolate into a piping bag or a ziplock bag. Cut a small tip off of the corner of the bag for drizzling.
- Drizzle the chocolate over the dipped portion of the cookies.
- Place holly berry sprinkles in the corner before the drizzle sets and firms up. Enjoy!
how to serve Chewy Maple Cinnamon Cookies with White Chocolate
These cookies are best enjoyed fresh but can also be served at room temperature. You can stack them on a pretty plate for parties or pack them in a container for a sweet snack on the go. They pair wonderfully with a cup of coffee or hot cocoa, making them a cozy addition to your dessert table or afternoon treat.
how to store Chewy Maple Cinnamon Cookies with White Chocolate
To keep your cookies fresh, store them in an airtight container at room temperature. They can last up to a week, but they are best enjoyed within the first few days after baking. If you want to keep them longer, consider freezing them. Just make sure to separate layers with parchment paper to prevent sticking.
tips to make Chewy Maple Cinnamon Cookies with White Chocolate
- Make sure to chill the cookie dough. This helps the cookies keep their shape and become chewy.
- Use a food scale for uniform cookie sizes. This ensures even baking and perfect bites every time.
- When melting white chocolate, do it slowly to avoid burning. Stir frequently for a smooth consistency.
- Experiment with different sprinkles or toppings for a unique twist.
variation
For a fun twist, try adding chopped nuts or dried fruit to the cookie dough. You can also substitute dark chocolate or milk chocolate for a different flavor profile.
FAQs
Can I make the dough ahead of time?
Yes! You can make the dough a day ahead and refrigerate it until you’re ready to bake.
Can I use real chocolate instead of melting wafers?
Yes, you can use real white chocolate. Just be careful, as it can be trickier to melt without burning.
What other flavors can I add to the cookies?
You could add vanilla extract or even a pinch of nutmeg for an extra flavor boost.
Chewy Maple Cinnamon Cookies with White Chocolate
Ingredients
For the Cookie Dough
- 1 batch Chewy Maple Cinnamon Cookies by Cooking with Carlee Follow recipe for Chewy Maple Cinnamon Cookies
For Decoration
- 1 package White chocolate melting wafers Ghirardelli melting wafers work best
- to taste Holly berry sprinkles For festive decoration
- 1 Food scale For measuring uniform cookie sizes
- 1 Light colored baking sheets For even baking
Method
Preparation
- Prepare the maple cinnamon cookie dough and refrigerate for a minimum of 30 minutes.
- Portion the dough into desired size dough balls. Use a food scale to measure 1.5 oz dough balls for perfectly uniform cookies.
Baking
- Bake the cookies and allow them to fully cool before decorating.
Decoration
- Melt the white chocolate in a microwave-safe bowl. Set your microwave to half power to prevent overheating the chocolate.
- Dip half of each cooled cookie into the melted white chocolate and lay it down on wax or parchment paper to dry.
- Repeat this process for all cookies.
- Let the chocolate-dipped portion set and harden.
- Pour additional melted white chocolate into a piping bag or a ziplock bag. Cut a small tip off of the corner of the bag for drizzling.
- Drizzle the chocolate over the dipped portion of the cookies.
- Place holly berry sprinkles in the corner before the drizzle sets and firms up.