Description
These chewy maple cinnamon cookies with white chocolate offer a delightful combination of warm cinnamon spice and sweet maple syrup, enhanced by creamy white chocolate chips. Perfectly soft and chewy, they make an ideal treat for any occasion.
Ingredients
Scale
Wet Ingredients
- 1 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1/4 cup maple syrup
- 1 teaspoon vanilla extract
- 2 large eggs
Dry Ingredients
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
Add-ins
- 1 cup white chocolate chips
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone baking mat to prevent sticking.
- Make the Dough: In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy. Then beat in the maple syrup, vanilla extract, and eggs until everything is well combined.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, ground cinnamon, and salt to evenly distribute the leavening agents and spices. Gradually add this dry mixture to the wet ingredients, stirring until just combined to avoid overmixing and maintaining cookie tenderness.
- Add White Chocolate Chips: Gently fold in the white chocolate chips until they are evenly incorporated throughout the dough.
- Shape the Cookies: Using a tablespoon-sized scoop, portion out the dough and roll it into balls. Place the dough balls on the prepared baking sheet spaced about 2 inches apart to allow for spreading while baking.
- Bake: Bake in the preheated oven for 10-12 minutes until the edges are golden and the centers remain soft, ensuring a chewy texture.
- Cool: Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely, which helps them set properly.
Notes
- For softer cookies, slightly underbake and let them cool on the baking sheet.
- Store cookies in an airtight container at room temperature for up to 5 days for maximum freshness.
- Maple syrup can be substituted with honey for a different flavor profile, but may alter sweetness and texture.
- Ensure butter is softened, not melted, to achieve the best cookie texture.
