Chewy Maple Cookies with White Chocolate Dip
These Chewy Maple Cookies offer a delightful twist on classic holiday cookies, infused with rich maple flavor and dipped in decadent white chocolate. Perfect for Christmas, these cookies are sure to be a hit with family and friends, filling your home with the warm aroma of the holidays.
Equipment
- Baking sheets
- Parchment paper or silicone baking mats
- Medium bowl
- Large bowl
- Whisk
- Stand mixer or electric hand mixer
- Measuring cups and spoons
- Rubber spatula
- Cookie scoop or tablespoon
- Wire rack
- Microwave-safe bowl
- Fork or dipping tools
Ingredients
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 large eggs
- 2 teaspoons maple extract
- 2 tablespoons pure maple syrup
- 1 tablespoon coconut oil
- Optional: Christmas sprinkles, chopped nuts, or other festive toppings
Instructions
- Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper or silicone baking mats.
- In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. Set aside.
- In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the maple extract and pure maple syrup.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Drop by rounded tablespoons onto the prepared baking sheets, leaving about 2 inches between cookies.
- Bake for 8-10 minutes, or until the edges are lightly golden brown and the centers are still slightly soft.
- Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
- Once the cookies are completely cool, melt the white chocolate chips and coconut oil in a microwave-safe bowl in 30-second intervals, stirring in between, until completely melted and smooth.
- Dip each cookie halfway into the melted white chocolate, allowing the excess to drip off.
- Place the dipped cookies back on the parchment paper or silicone mat.
- Immediately sprinkle with Christmas sprinkles, chopped nuts, or any other festive toppings you desire.
- Let the white chocolate set completely before serving. You can speed up the process by placing the cookies in the refrigerator for a few minutes.
Notes
For best results, use high-quality maple extract and pure maple syrup. To prevent flat cookies, ensure your butter is softened but not melted. Chilling the dough for 30 minutes before baking can also help. Store the baked cookies in an airtight container at room temperature for up to 3 days, or freeze the unbaked dough for up to 2 months. For a variation, add chopped nuts, a pinch of cinnamon, or chocolate chips to the cookie dough. Instead of white chocolate, try a simple maple glaze.