Chewy Maple Cinnamon Cookies with White Chocolate

The scent of maple and cinnamon wafting through the kitchen – is there anything more comforting, especially as the leaves begin to turn and the air gets crisp? These Chewy Maple Cinnamon Cookies with White Chocolate are my absolute go-to for fall baking. They’re soft, chewy, and packed with warm spices and sweet maple syrup. The white chocolate chips add a creamy counterpoint to the cozy flavors, making them utterly irresistible. After years of perfecting this recipe (and many, many batches devoured by friends and family!), I’m confident these cookies will become a new favorite in your home, too. As an avid baker and recipe developer with over a decade of experience, I’ve learned the secrets to achieving that perfect chewy texture and ensuring the flavors truly sing. This recipe is optimized for that amazing chewy cookie texture that everyone loves!

This recipe has been updated for 2024, including some new tips to achieve a perfect bake every single time. Maple and cinnamon is a classic flavor combination that pairs perfectly with the cozy season. Let’s get baking!

Ingredients

Let’s break down each ingredient and why it matters in our Chewy Maple Cinnamon Cookies with White Chocolate recipe:

• All-Purpose Flour: Forms the structure of the cookie. Too much will make them dry; too little, they’ll spread too thin.
• Baking Soda: Provides lift and helps create a chewy texture. It reacts with the molasses in the brown sugar and the acidity in the maple syrup.
• Baking Powder: Adds additional leavening and a slightly cakier texture. We are only using a little, so it doesn’t overwhelm the cookie.
• Salt: Enhances the flavors and balances the sweetness. Don’t skip it!
• Cinnamon: A warm, comforting spice that pairs beautifully with maple syrup. I prefer Ceylon cinnamon for a more delicate flavor, but regular ground cinnamon works just fine.
• Unsalted Butter: Adds richness and tenderness. Make sure it’s softened to room temperature for easy creaming.
• Brown Sugar: Contributes to the chewy texture and adds a molasses flavor that complements the maple syrup.
• Granulated Sugar: Provides sweetness and helps create crispy edges.
• Maple Syrup: The star ingredient! Use pure maple syrup for the best flavor. Avoid pancake syrup, which is mostly corn syrup.
• Egg: Binds the ingredients together and adds moisture.
• Vanilla Extract: Enhances the overall flavor profile.
• White Chocolate Chips: Adds creamy sweetness and a beautiful contrast to the warm spices.

Ingredient substitutions:

• Gluten-Free: Substitute all-purpose flour with a 1:1 gluten-free baking flour blend.
• Vegan: Use vegan butter and a flax egg (1 tablespoon ground flaxseed meal mixed with 3 tablespoons water, let sit for 5 minutes to thicken).
• Maple Syrup: If you don’t have maple syrup, you can use honey or molasses, but the flavor will be slightly different.

Expert Tips

Over the years, I’ve baked countless batches of these cookies and discovered a few key secrets to guarantee success every time. Here are my top tips for perfect Chewy Maple Cinnamon Cookies with White Chocolate:

• Measure your flour accurately: The best way to measure flour is by using a kitchen scale. If you don’t have one, spoon the flour into your measuring cup and level it off with a knife. Avoid scooping directly from the bag, as this can pack the flour and result in dry cookies.
• Don’t overmix the dough: Overmixing develops the gluten in the flour, leading to tough cookies. Mix until just combined.
• Chill the dough: Chilling the dough for at least 30 minutes (or even overnight) helps prevent the cookies from spreading too thin and allows the flavors to meld. This is a game-changer!
• Use parchment paper or a silicone baking mat: This prevents the cookies from sticking to the baking sheet and makes cleanup a breeze.
• Don’t overbake: Overbaked cookies are dry and crumbly. Bake until the edges are golden brown and the centers are still slightly soft. They will continue to set up as they cool.
• Cool completely on a wire rack: This prevents the cookies from steaming and becoming soggy.
• Add a sprinkle of sea salt: A tiny sprinkle of flaky sea salt on top of the baked cookies enhances the flavors and creates a delightful sweet-salty contrast.
• Use high-quality white chocolate: High-quality white chocolate melts smoothly and has a richer, more complex flavor.

Storage & Substitutions

Proper storage is crucial for maintaining the soft, chewy texture of these cookies.

• Storage: Store the cooled cookies in an airtight container at room temperature for up to 3-4 days. For longer storage, freeze the cookies for up to 2 months. Thaw at room temperature before serving.
• Freezing Dough: You can also freeze the cookie dough. Scoop the dough into balls and freeze them on a baking sheet. Once frozen, transfer them to a freezer bag. Bake from frozen, adding a few extra minutes to the baking time.

More substitutions:

• Nuts: Add chopped walnuts or pecans for added crunch and flavor.
• Spices: Experiment with other spices like nutmeg, ginger, or cardamom.
• Chocolate: Use dark chocolate chips or chunks instead of white chocolate chips for a different flavor profile.

FAQ

Can I use pancake syrup instead of maple syrup?

While technically you can, I highly recommend using pure maple syrup for the best flavor. Pancake syrup is mostly corn syrup and lacks the rich, complex flavor of real maple syrup. Using pancake syrup will also impact the texture of the cookie, making it less chewy.

Why are my cookies spreading too thin?

Several factors can cause cookies to spread too thin. Make sure your butter is not too warm (it should be softened, not melted). Also, ensure you’re measuring your flour accurately. Overmixing the dough can also contribute to spreading. Chilling the dough is crucial for preventing excessive spreading.

How do I keep my cookies soft and chewy?

The key to soft and chewy cookies is to avoid overbaking them. Bake until the edges are golden brown and the centers are still slightly soft. They will continue to set up as they cool. Storing the cookies in an airtight container will also help retain their moisture.

Can I make these cookies ahead of time?

Yes, you can make the dough ahead of time and chill it in the refrigerator for up to 2 days. You can also freeze the dough for longer storage. Bake the cookies as needed.

My cookies are dry. What did I do wrong?

Dry cookies are usually the result of overbaking or using too much flour. Make sure you’re measuring your flour accurately and avoid overbaking the cookies. Also, ensure your butter is softened but not melted.

Can I add oats to this recipe?

Yes, you can add about 1/2 cup of rolled oats to this recipe for a heartier texture. Reduce the amount of flour by 1/4 cup to compensate for the added oats.

What kind of white chocolate chips are best for these cookies?

I recommend using high-quality white chocolate chips that contain cocoa butter. Ghirardelli and Guittard are good brands. Avoid using imitation white chocolate chips, as they may not melt as smoothly and may not have as much flavor.

These Chewy Maple Cinnamon Cookies with White Chocolate are the perfect way to embrace the flavors of fall. With their soft, chewy texture, warm spices, and creamy white chocolate chips, they’re a guaranteed crowd-pleaser. I know you’ll love these! I encourage you to give this recipe a try and share your baking adventures with me. Snap a picture of your cookies, tag me on social media, and let me know how they turned out. Happy baking!

If you enjoyed this recipe, check out my other cookie recipes:

• Classic Chocolate Chip Cookies
• Peanut Butter Blossom Cookies

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