Description
Indulge in the warm flavors of fall with these chewy maple cinnamon cookies studded with creamy white chocolate chips. Perfect for a cozy evening treat or a holiday cookie exchange!
Ingredients
Dry Ingredients:
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 teaspoons ground cinnamon
Wet Ingredients:
- 3/4 cup unsalted butter, softened
- 1/2 cup pure maple syrup
- 1/2 cup packed light brown sugar
- 1/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
Add-ins:
- 1 cup white chocolate chips
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
- Mix dry ingredients: In a medium bowl, whisk together the flour, baking soda, salt, and cinnamon.
- Cream butter and sugars: In a large mixing bowl, cream the softened butter with the brown sugar and granulated sugar until light and fluffy.
- Combine wet ingredients: Beat in the maple syrup, egg, and vanilla extract until well combined.
- Combine wet and dry: Gradually add the dry ingredients into the wet ingredients, mixing until just combined.
- Add white chocolate: Fold in the white chocolate chips.
- Bake: Scoop tablespoon-sized portions of dough onto the prepared baking sheets, spacing them 2 inches apart. Bake for 10–12 minutes, or until the edges are lightly golden but the centers are still soft.
- Cool: Let cookies cool on the pan for 5 minutes before transferring to a wire rack to cool completely.
Notes
- For a stronger maple flavor, use dark or Grade B maple syrup.
- Cookies can be stored in an airtight container at room temperature for up to 5 days.
- Chill dough for 30 minutes before baking for thicker cookies.