why make this recipe
Chewy Maple Cinnamon Cookies with White Chocolate are a delightful treat that brings warmth and comfort. The combination of maple and cinnamon offers a wonderful flavor that reminds many of cozy fall days. Adding white chocolate takes these cookies to a whole new level, providing a sweet and creamy contrast. They are perfect for holiday gatherings, casual get-togethers, or just for satisfying your sweet tooth at home.
how to make Chewy Maple Cinnamon Cookies with White Chocolate
Ingredients:
- 1 batch Chewy Maple Cinnamon Cookies by Cooking with Carlee
- White chocolate melting wafers
- Holly berry sprinkles
- Food scale
- Light colored baking sheets
Directions:
- Prepare the maple cinnamon cookie dough and refrigerate for a minimum of 30 minutes.
- Portion the dough into desired size balls. A food scale measuring 1.5 oz for each dough ball helps make uniform cookies.
- Bake the cookies and let them cool fully before decorating.
- Melt the white chocolate in a microwave-safe bowl. Keep the microwave at half power to prevent the chocolate from overheating. Using Ghirardelli melting wafers is recommended.
- Dip half of each cooled cookie into the melted white chocolate and place it on wax or parchment paper to dry. Repeat this for all cookies.
- Allow the chocolate to set and harden.
- Pour extra melted white chocolate into a piping bag or ziplock bag, cutting a small tip off the corner.
- Drizzle the melted chocolate over the dipped portion of the cookies.
- Before the drizzle hardens, sprinkle holly berry sprinkles in the corner. Enjoy!
how to serve Chewy Maple Cinnamon Cookies with White Chocolate
These cookies are best served on a festive plate to highlight their charm. They can be enjoyed warm or at room temperature, making them perfect for sharing. Pair them with a glass of milk or a warm cup of coffee or tea for a delightful experience.
how to store Chewy Maple Cinnamon Cookies with White Chocolate
Store these cookies in an airtight container to keep them fresh. They can last up to a week at room temperature. If you want them to last longer, consider putting them in the refrigerator for extra freshness or even freezing them for up to three months.
tips to make Chewy Maple Cinnamon Cookies with White Chocolate
- Ensure the butter is at room temperature to create a smooth dough.
- Chill the dough for at least 30 minutes to help shape the cookies easily and keep them from spreading too much.
- Use high-quality chocolate for melting because it will taste better in the final product.
- Experiment with different sprinkles for various occasions.
variation
You can substitute the white chocolate with dark chocolate for a richer taste, or use milk chocolate for a sweeter cookie. For a nutty twist, consider adding chopped pecans or walnuts to the dough.
FAQs
Can I make these cookies gluten-free?
Yes, you can use gluten-free flour to replace regular flour in the recipe.
How do I know when the cookies are done baking?
The cookies should be lightly golden at the edges while still soft in the middle. They will firm up as they cool.
Can I freeze the dough before baking?
Absolutely! You can freeze the cookie dough before baking. Just shape the dough balls and place them in a freezer bag. Bake them directly from the freezer, adding a couple of extra minutes to the baking time.
Chewy Maple Cinnamon Cookies with White Chocolate
Ingredients
For the cookie dough
- 1 batch Chewy Maple Cinnamon Cookies by Cooking with Carlee
For decoration
- 1 cup white chocolate melting wafers Ghirardelli melting wafers recommended
- to taste holly berry sprinkles For decoration
Equipment
- 1 food scale For measuring uniform dough balls
- 1 light colored baking sheets
Instructions
Preparation
- Prepare the maple cinnamon cookie dough and refrigerate for a minimum of 30 minutes.
- Portion the dough into desired size balls, using a food scale to measure 1.5 oz for each dough ball.
Baking
- Bake the cookies and let them cool fully before decorating.
Decoration
- Melt the white chocolate in a microwave-safe bowl at half power to prevent overheating.
- Dip half of each cooled cookie into the melted white chocolate and place them on wax or parchment paper to dry.
- Repeat this for all cookies, then allow the chocolate to set and harden.
- Pour extra melted white chocolate into a piping bag or ziplock bag, cutting a small tip off the corner.
- Drizzle the melted chocolate over the dipped portion of the cookies.
- Before the drizzle hardens, sprinkle holly berry sprinkles on top.
