White Chocolate Maple Cookies arrive at the table with a glossy maple aroma and a tender, buttery crumb that feels refined yet comforting. The main keyword — White Chocolate Maple Cookies — signals a holiday cookie that pairs the sweet creaminess of white chocolate with the amber warmth of pure maple. For a contrasting flavor profile, consider our Matcha White Chocolate Cookies as a green-tea riff on this batter.
Why Make This Recipe
- Effortless Yet Elegant: simple techniques produce bakery-quality texture — crisp edges and a soft, chewy center.
- Minimal Ingredients: pantry staples with a small amount of premium maple syrup lift the whole cookie.
- Impressive Flavor: the bright sweetness of white chocolate and the caramel notes of maple create a layered finish.
What elevates these cookies is balance: restrained sweetness, a hint of salt, and a maple glaze that adds sheen and perfume without overwhelming the dough.
Ingredients
Base
- 2 1/4 cups (280 g) all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp fine sea salt
- 1 cup (225 g) unsalted butter, room temperature (soft but not greasy)
- 3/4 cup (150 g) light brown sugar, packed
- 1/2 cup (100 g) granulated sugar
- 1 large egg, room temperature
- 2 tsp pure vanilla extract
- 2 tbsp pure maple syrup (for the dough)
- 1 cup (180–200 g) white chocolate chips or coarsely chopped white chocolate (use good-quality chocolate)
Maple Glaze (sauce)
- 1 cup (120 g) powdered sugar, sifted
- 2–3 tbsp pure maple syrup (Grade A dark for deeper flavor)
- 1–2 tbsp warm heavy cream or milk to adjust consistency
- Pinch of fine sea salt
Topping
- Flaky sea salt, for finishing
- Optional: 1/2 cup toasted pecans or crystallized ginger, finely chopped
Precision notes: sift dry ingredients together; use unsalted butter at room temperature; chop white chocolate into irregular pieces for different melt pockets. For a spiced riff, see the Biscoff-inspired recipe: Biscoff Cookie Butter White Chocolate Chip Cookies.
How to Make White Chocolate Maple Cookies
- Preheat the oven to 350°F (175°C). Line two baking sheets with parchment and set aside. (Mini-tip: rotate sheets halfway for even browning.)
- Whisk flour, baking powder, baking soda, and salt in a bowl until evenly combined and pale in color. The dry mix should smell faintly of toasted flour.
- In a stand mixer or with a hand mixer, cream the room-temperature butter with both sugars until light and fluffy, about 2–3 minutes. The mixture should look airy and pale.
- Beat in the egg, vanilla, and 2 tablespoons maple syrup until glossy. Scrape the bowl so no streaks remain. (Mini-tip: room-temperature egg integrates faster and keeps dough silky.)
- Fold the dry ingredients into the butter mixture in two additions. Finish by folding in the white chocolate pieces; the dough will be soft and slightly tacky. Stop once streaks of flour disappear.
- Scoop 1.5-tablespoon portions onto the prepared sheets, spacing 2 inches apart. Lightly press any chocolate pieces to the surface for an attractive melt pattern. (Mini-tip: chill scooped dough for 10 minutes if you prefer thicker cookies.)
- Bake for 10–12 minutes, until edges are gently golden and centers look set but not dry. The cookie will continue to soften as it cools. Use sensory cues: golden edges, a glossy top with tiny crackles.
- Let cookies cool on the sheet for 5 minutes, then transfer to a wire rack to cool completely.
- While cookies cool, whisk the maple glaze: combine sifted powdered sugar with 2 tablespoons maple syrup and 1 tablespoon warm cream. Adjust to a thick but pourable consistency; a ribbon should fall back into the bowl. (Mini-tip: warm the maple syrup slightly to help it incorporate.)
- Drizzle or brush glaze over cooled cookies, sprinkle a pinch of flaky sea salt, and add toasted pecn pieces if using. Allow glaze to set briefly before serving.
How to Serve White Chocolate Maple Cookies
Present these cookies on a long slate or white porcelain platter for contrast. Arrange in staggered rows and drizzle an extra stripe of maple glaze across the plate. Garnish with a scattering of toasted pecan halves or slivered crystallized ginger and a light dusting of powdered sugar for a snowy finish. For a refined pairing, serve alongside a small carafe of warm spiced cider or single-origin coffee.
How to Store White Chocolate Maple Cookies
Store completely cooled cookies in an airtight container at room temperature for up to 4 days. Place parchment between layers to protect the glaze. For longer storage, freeze unglazed baked cookies in a single layer on a tray until firm, then transfer to a freezer-safe bag for up to 3 months; thaw at room temperature and re-glaze if desired. To refresh a stored cookie, warm gently in a 300°F (150°C) oven for 4–6 minutes — this revives the exterior crispness.
Tips to Make White Chocolate Maple Cookies
- Use high-quality white chocolate with cocoa butter for clean melting and better flavor.
- Chill the scooped dough 10–15 minutes for thicker cookies with chewy centers.
- Toast the pecans or ginger to amplify nuttiness and add a crunchy contrast.
- Keep the glaze slightly runny for a glossy finish; too thick will mask the cookie’s texture.
- Finish with flaky sea salt to balance the sweetness and highlight maple notes.
Variation (if any)
- Browned Butter Maple: brown the butter first for a nutty depth, then cool before creaming.
- Citrus-Mapped: fold in 1 tsp finely grated orange zest into the dough to brighten the maple.
- Mini Sandwiches: sandwich two glazed cookies with maple-mascarpone filling for an elegant bite.
FAQs
Can I substitute dark maple syrup for the maple flavor?
Yes. Dark Grade A or Grade B maple syrup lends a richer, caramelized maple character. Adjust glaze sweetness slightly if using darker syrup.
Will these cookies spread too much if I use melted butter?
Melted butter increases spread. Stick to room-temperature, creamed butter for controlled spread and a tender crumb.
Can I make the dough ahead of time?
Absolutely. Refrigerate the dough, covered, for up to 48 hours. Bring to room temperature briefly before scooping, or bake directly from chilled for thicker cookies.
Conclusion
White Chocolate Maple Cookies balance simple technique with subtle sophistication: a tender, buttery base, pockets of creamy white chocolate, and a glossy maple glaze that perfumes the kitchen. This recipe fits effortlessly on a holiday cookie tray yet feels considered enough for an elegant dessert service. For additional holiday cookie inspiration, explore 12 Must-Bake Christmas Cookies – The Rose Table. Share your variations and plating photos below — how would you make this dish your own?
Print
White Chocolate Maple Cookies
- Total Time: 27 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
Elegant and comforting cookies featuring a tender crumb and the sweet creaminess of white chocolate paired with the amber warmth of pure maple.
Ingredients
- 2 1/4 cups (280 g) all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp fine sea salt
- 1 cup (225 g) unsalted butter, room temperature
- 3/4 cup (150 g) light brown sugar, packed
- 1/2 cup (100 g) granulated sugar
- 1 large egg, room temperature
- 2 tsp pure vanilla extract
- 2 tbsp pure maple syrup
- 1 cup (180–200 g) white chocolate chips or coarsely chopped white chocolate
- Maple Glaze: 1 cup (120 g) powdered sugar, sifted
- 2–3 tbsp pure maple syrup
- 1–2 tbsp warm heavy cream or milk
- Pinch of fine sea salt
- Flaky sea salt, for finishing
- Optional: 1/2 cup toasted pecans or crystallized ginger, finely chopped
Instructions
- Preheat the oven to 350°F (175°C). Line two baking sheets with parchment.
- Whisk flour, baking powder, baking soda, and salt in a bowl until evenly combined.
- In a mixer, cream the butter with both sugars until light and fluffy, about 2–3 minutes.
- Beat in the egg, vanilla, and 2 tablespoons maple syrup until glossy, scraping the bowl as needed.
- Fold the dry ingredients into the butter mixture in two additions, then fold in the white chocolate pieces.
- Scoop 1.5-tablespoon portions onto the prepared sheets, spacing 2 inches apart. Press any chocolate pieces to the surface.
- Bake for 10–12 minutes until edges are golden and centers are set.
- Let cookies cool on the sheet for 5 minutes, then transfer to a wire rack.
- For the glaze, whisk together sifted powdered sugar, 2 tablespoons maple syrup, and 1 tablespoon warm cream until pourable.
- Drizzle or brush glaze over cooled cookies, sprinkle with flaky sea salt, and add toasted pecans if desired.
Notes
Use high-quality white chocolate for better flavor and melting. Chill the dough for thicker cookies with chewy centers.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 12g
- Sodium: 120mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg