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–+ servings
image of realistic top down mise en place shot showing fresh all purpose flour unsalted butter granulated sugar brown sugar eggs pure maple syrup ground cinnamon vanilla extract maple extract white chocolate arranged on a white marble kitchen counter with healthy clear glass bowls and rustic brown wooden kitchen sets under soft diffuse daylight

Maple Cinnamon Cut-Out Cookies with White Chocolate Dipping

Soft, chewy, and infused with warm maple and cinnamon spices, these cut-out cookies are dipped in creamy white chocolate for an elegant holiday treat. Perfect for cookie swaps and family baking sessions.
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Prep Time 30 minutes
Cook Time 10 minutes
Chilling Time 1 hour
Total Time 1 hour
Servings: 24 cookies
Course: Cookies
Cuisine: American
Calories: 220
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Dry Ingredients
  • 3 cups all-purpose flour plus extra for rolling
  • 1 tsp baking powder
  • 0.5 tsp salt
  • 1.5 tsp ground cinnamon
Wet Ingredients
  • 1 cup unsalted butter softened
  • 0.75 cup granulated sugar
  • 0.5 cup brown sugar lightly packed
  • 2 eggs large, room temperature
Flavor Depth
  • 1 tsp vanilla extract
  • 2 tbsp pure maple syrup good quality
  • 1 tsp maple extract optional
The Dipping
  • 10 oz white chocolate high-quality melting wafers
Optional Decorations
  • holly berry sprinkles
  • gold sprinkles
  • edible glitter stars

Equipment

  • Stand Mixer or Hand Mixer
  • cookie cutters,
  • Parchment paper
  • wire cooling rack
  • Double boiler or microwave-safe bowl

Method
 

  1. In a stand mixer bowl, cream the softened butter, granulated sugar, and brown sugar until light and fluffy, about 3-4 minutes.
  2. Beat in the eggs one at a time, then add vanilla extract, maple syrup, and maple extract.
  3. In a separate bowl, whisk together flour, baking powder, salt, and ground cinnamon.
  4. Gradually add dry ingredients to wet ingredients, mixing on low until just combined.
  5. Divide dough into two discs, wrap in plastic, and refrigerate for at least 1 hour.
  6. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
  7. Roll out dough to 1/4-inch thickness and cut into shapes. Place on baking sheets.
  8. Bake for 8-11 minutes until edges are set and cookies are barely golden.
  9. Cool on sheets for 5 minutes, then transfer to wire racks to cool completely.
  10. Melt white chocolate in a double boiler or microwave, stirring until smooth.
  11. Dip cookies into melted chocolate, let excess drip off, and decorate with sprinkles.
  12. Allow chocolate to set at room temperature or in the refrigerator before serving.

Nutrition

Calories: 220kcalCarbohydrates: 28gProtein: 2.5gFat: 11gSaturated Fat: 7gCholesterol: 35mgSodium: 120mgPotassium: 45mgFiber: 0.5gSugar: 18gVitamin A: 200IUCalcium: 15mgIron: 0.6mg

Notes

For best results, use high-quality maple syrup and extract. Dough can be refrigerated for up to 2 days or frozen for up to 3 months.
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