Irresistible White Chocolate Maple Cookies – The Ultimate Holiday Treat Recipe
Delight in these Irresistible White Chocolate Maple Cookies, the ultimate holiday treat combining rich maple syrup and warm spices with creamy white chocolate. Perfectly soft and chewy with a subtle spice blend, these cookies are dipped or drizzled with melted white chocolate for an elegant finish that elevates any festive occasion.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 55–70 minutes
- Yield: 20–24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
Wet Ingredients
- ½ cup (113g) unsalted butter, softened
- ½ cup (100g) brown sugar
- ¼ cup (60ml) pure maple syrup
- 1 large egg
- 1 tsp vanilla extract
Dry Ingredients
- 1½ cups (190g) all-purpose flour
- 1 tsp ground cinnamon
- ¼ tsp ground ginger
- ¼ tsp nutmeg
- ½ tsp baking soda
- ¼ tsp salt
Additional Ingredients
- ½ cup white chocolate chips or chunks, melted for dipping
- Optional: chopped pecans
- Optional: extra white chocolate chips for topping
Instructions
- Cream Butter and Sugar: In a large bowl, beat the softened butter and brown sugar together until the mixture is smooth and creamy, about 2–3 minutes, ensuring a light and fluffy texture.
- Add Wet Ingredients: Mix in the pure maple syrup, egg, and vanilla extract until all wet ingredients are fully combined into the creamed butter and sugar.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, ground cinnamon, ground ginger, nutmeg, baking soda, and salt until evenly distributed.
- Mix Dough: Gradually add the dry ingredient mixture to the wet mixture, stirring gently to combine until just incorporated; avoid overmixing to keep the cookies tender.
- Chill Dough: Cover the dough and refrigerate for 30 to 60 minutes to firm up the dough, which helps prevent spreading during baking and enhances the flavors.
- Scoop and Bake: Preheat the oven to 350°F (175°C). Scoop tablespoon-sized balls of dough onto baking sheets lined with parchment paper, spacing them about 2 inches apart to allow for spreading.
- Bake: Bake the cookies in the preheated oven for 9 to 11 minutes, until the edges are set and just golden but the centers remain soft. Allow cookies to cool on the baking sheet for a few minutes before transferring to a wire rack.
- Cool and Dip: Melt the white chocolate chips or chunks gently. Dip half of each cooled cookie into the melted white chocolate or drizzle the chocolate on top. Place the cookies onto parchment paper and allow the white chocolate to set completely before serving or storing.
Notes
- Chill the dough for best texture; skipping this step may cause excessive spreading.
- Measure flour accurately using a spoon and level method to avoid dry, dense cookies.
- Remove cookies from oven when edges just start to turn golden; centers will continue to bake as they cool.
- Use real pure maple syrup for an authentic, rich flavor.
- Choose high-quality white chocolate for smooth melting and superior taste.
- Variations include adding chopped pecans, swapping white chocolate for milk or dark chocolate, sprinkling flaky sea salt on top, or incorporating orange zest for a citrus twist.
- Store cookies in an airtight container at room temperature for up to 4–5 days, or freeze dough and undipped cookies for longer storage.
Keywords: white chocolate maple cookies, holiday cookies, spiced cookies, maple syrup recipes, baked cookies, festive treats, white chocolate dipping
