Chewy Maple Cinnamon Cookies
These Chewy Maple Cinnamon Cookies with White Chocolate combine comforting flavors of maple and cinnamon with a delightful sweetness, perfect for any occasion.
Ingredients
For the cookie dough
- 1 batch Chewy Maple Cinnamon Cookies
For decoration
- 1 pack White chocolate melting wafers Ghirardelli melting wafers are recommended.
- 1 pack Holly berry sprinkles
Equipment
- 1 Food scale Helps measure 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 dough balls. A food scale helps measure 1.5 oz dough balls for perfectly uniform cookies.
Baking
- Bake the cookies and allow them to fully cool before decorating.
Decoration
- Melt the white chocolate in a microwave-safe bowl. Set the microwave to half power to prevent overheating the chocolate.
- Dip half of each cooled cookie into the melted white chocolate and place it on wax or parchment paper to dry.
- Let the chocolate-dipped portion set and harden.
- For extra decoration, pour melted white chocolate into a piping bag or a ziplock bag. Cut a small tip off the corner of the bag.
- Drizzle the melted chocolate over the dipped portion of each cookie.
- Add holly berry sprinkles before the drizzle sets and firms up.
Notes
Store the cookies in an airtight container at room temperature for about a week. Avoid direct sunlight or heat to keep the white chocolate from melting. For extra flavor, consider adding a pinch of nutmeg to the cookie dough. Make sure cookies are completely cool before dipping in chocolate to prevent melting.