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White chocolate dipped chewy maple cookies for Christmas bring the cozy flavors of the holiday season right to your kitchen These cookies have become my go to when I want to fill the house with warm maple aroma and create something special for friends and family
The first time I baked these the batch disappeared within a day My mom requested I make a double batch next time and now they are a tradition
Gather Your Ingredients
- All purpose flour: gives body and structure to the cookies Choose unbleached for best flavor
- Brown sugar: enhances chewiness and adds a rich caramel note Look for a soft pack with no hard lumps
- Granulated sugar: brings crisp edges and balances sweetness Use superfine if possible for smooth dough
- Butter softened: is crucial for creamy texture Use high quality unsalted varieties for clean flavor
- Vanilla extract: deepens overall flavor Use real vanilla not imitation for best results
- Baking soda: creates the classic spread and soft bite Check your box is fresh for proper rise
- Salt: rounds out flavor and keeps sweetness from overwhelming Choose fine sea salt for even mixing
- Ground cinnamon optional: adds subtle warmth Go for fresh spice which makes a difference in baking
- Maple syrup: pure maple syrup gives the cookies signature taste Grade A is ideal for robust maple flavor
How to Make It
- Prepare the Dough:
- In a large mixing bowl beat softened butter with brown sugar and granulated sugar for about 3 minutes until light and fluffy Use medium speed to really cream the mixture so the cookies turn out perfectly chewy
- Add Wet Ingredients:
- Beat in the eggs one at a time mixing until just blended Add vanilla extract and pure maple syrup and continue mixing until everything is fully incorporated
- Combine Dry Ingredients:
- In a separate bowl whisk together the all purpose flour baking soda salt and ground cinnamon if using This step ensures they are evenly distributed and prevents lumps
- Mix Together:
- Gradually add the dry mixture into the wet mixture Mix just until the flour disappears for a tender crumb Over mixing can make the cookies tough
- Shape and Bake:
- Scoop the dough onto parchment lined baking sheets leaving plenty of space between each cookie Bake at 350 degrees Fahrenheit for about 10 to 12 minutes The edges should be golden but centers slightly soft Let them cool on the sheet for 3 minutes before moving to a wire rack
- Dip in White Chocolate:
- Melt high quality white chocolate over a double boiler or in the microwave in short intervals Dip half of each completely cooled cookie into the chocolate Let excess drip off then set on wax paper until chocolate hardens
- Decorate and Store:
- Decorate with festive sprinkles if you like and let cookies set at room temperature for 30 minutes before boxing or serving
I always use real maple syrup in these cookies since its depth and warmth remind me of winters at my grandmother’s house One year my little niece helped with the chocolate dipping and ended up dipping her fingers in too turning it into a giggly holiday memory
Flavor Boosters
Store cooled cookies in an airtight container at room temperature for up to five days For longer freshness stash a layer of wax paper between cookie layers Freeze unglazed cookies in freezer bags up to two months Just wait to dip in chocolate until after thawing White chocolate coated cookies can be layered with parchment in the fridge if your kitchen is warm but room temp is best to avoid condensation
Serving Suggestions
Arrange on a holiday dessert platter alongside spiced nuts and peppermint bark Pair with mugs of hot cocoa or roasted coffee for a cozy winter treat I like wrapping these up with a ribbon and a handwritten card for teachers and neighbors
Creative Twists
Use gluten free all purpose flour blend if needed for wheat free baking Swap white chocolate for milk or dark chocolate for a different vibe If out of pure maple syrup you can try a blend with honey though flavor will change
After sharing these cookies at a church bake sale I was asked for the recipe by half the room Kids and adults alike raved about the chewy texture and dreamy maple finish making these a true standout among dozens of treats
Common Questions About This Recipe
- → How do I achieve a chewy texture in these cookies?
Use brown sugar and avoid overbaking. Softened butter and maple syrup help retain moisture, resulting in a chewy bite.
- → What type of maple syrup works best?
Pure maple syrup gives the best flavor and texture. Avoid pancake syrups or artificial blends for the best results.
- → Can I add nuts or other mix-ins?
Absolutely! Chopped pecans or walnuts pair well with the maple and white chocolate flavors for added crunch and taste.
- → Do I need to use ground cinnamon?
Cinnamon is optional but adds a warm, spiced undertone that enhances the holiday spirit. Add to taste or omit if preferred.
- → How should I dip the cookies in white chocolate?
Melt the white chocolate gently, dip half of each cooled cookie, and place on wax paper to set before serving or storing.