Chewy Maple Cinnamon Cookies arrive warm, glossy, and fragrant — a refined cookie with deep maple notes and a gentle cinnamon warmth. These Chewy Maple Cinnamon Cookies balance a tender, slightly crisp edge with a soft, yielding center, elevated by a light maple glaze. For a related textural study, see this classic soft chewy sugar cookies to compare technique and texture.
Why Make This Recipe
- Effortless Yet Elegant: Simple steps that yield bakery-quality results.
- Minimal Ingredients: Pantry-stable staples plus pure maple syrup for distinction.
- Impressive Flavor: Warm cinnamon and real maple create depth without heaviness.
This recipe refines the everyday maple cookie by using pure maple syrup and a restrained glaze to sharpen flavor while keeping the crumb chewy. Small adjustments—like chilling the dough briefly and folding in brown sugar—lift it above ordinary cookies.
Ingredients
Base (cookies)
- 2 1/4 cups (280 g) all-purpose flour — sifted for a lighter crumb.
- 1 tsp baking soda.
- 1/2 tsp fine sea salt.
- 1 1/2 tsp ground cinnamon.
- 3/4 cup (170 g) unsalted butter, room temperature (soft but not greasy).
- 1 cup (200 g) packed light brown sugar.
- 1/4 cup (50 g) granulated sugar.
- 1 large egg, room temperature.
- 1/4 cup pure maple syrup (not pancake syrup).
- 1 tsp pure vanilla extract.
Glaze / Sauce
- 1 cup (120 g) powdered sugar, sifted.
- 2–3 tbsp pure maple syrup.
- 1–2 tsp heavy cream or milk, as needed for consistency.
- Pinch of cinnamon.
Topping
- Flaky sea salt, optional, for finishing.
- Ground cinnamon or extra powdered sugar for dusting.
For a twist on the maple finish, explore inspiration in this maple cookies with brown butter icing.
How to Make Chewy Maple Cinnamon Cookies:
- Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper. (Tip: rotate sheets halfway through baking for even color.)
- Whisk the flour, baking soda, salt, and cinnamon in a bowl until evenly blended and fragrant. The dry mix should smell warm and slightly sweet.
- In a stand mixer or large bowl, cream the room-temperature butter with brown and granulated sugars until light and slightly fluffy, about 2–3 minutes. The mixture will turn paler and feel aerated. (Mini-tip: scrape the bowl once to ensure even creaming.)
- Add the egg, maple syrup, and vanilla; beat until glossy and homogenous. The batter will smell richly of maple and look smooth.
- Fold the dry ingredients into the wet with a spatula until just combined—avoid overmixing to keep the cookie tender. The dough should be soft, slightly tacky, and hold gentle peaks when scooped.
- Portion dough with a tablespoon or small cookie scoop onto prepared sheets, spacing 2 inches apart. For uniformly chewy cookies, chill the scooped dough 10–15 minutes; chilled edges bake more evenly.
- Bake 9–12 minutes, until edges are set and tops show tiny cracks; centers will still look slightly soft. The cookies will be golden at the edges and pale in the center. (Pro tip: remove from oven when centers jiggle slightly—carryover heat finishes them.)
- Cool on the baking sheet 5 minutes, then transfer to a wire rack to cool completely before glazing. The underside will be lightly browned with a tender interior.
- For the glaze: whisk powdered sugar, maple syrup, and cream until a pourable but thick ribbon forms. Adjust with more sugar or cream to reach the desired sheen. Drizzle or dip cooled cookies and finish with a light sprinkle of flaky sea salt or cinnamon. (Chef tip: warm the glaze slightly if it stiffens; it will smooth over the cookie and set to a delicate sheen.)
How to Serve Chewy Maple Cinnamon Cookies:
Arrange cookies in staggered stacks on a matte ceramic plate to emphasize their golden edges and glossy glaze. Serve with a small carafe of warm milk or a cup of single-origin coffee. For a refined dessert platter, pair with thin apple slices, a smear of mascarpone, and a dusting of cinnamon.
How to Store Chewy Maple Cinnamon Cookies:
Cool completely before storing to prevent sogginess. Layer cookies between sheets of parchment in an airtight container at room temperature for up to 4 days. For longer storage, freeze unglazed dough balls on a tray, then transfer to a freezer bag for up to 3 months; bake from frozen with an extra 1–2 minutes. Reheat glazed cookies briefly in a 300°F (150°C) oven to refresh chewiness—avoid microwaving, which can make them overly soft.
Tips to Make Chewy Maple Cinnamon Cookies:
- Use pure maple syrup for authentic flavor; imitation syrups dilute the aroma.
- Don’t overbake—remove while centers still jiggle for a soft, chewy interior.
- Chill scooped dough briefly to control spread and deepen flavor.
- Cream butter and sugar well to incorporate air; this helps create a tender lift.
- Finish with flaky sea salt to balance maple’s sweetness.
Variation (if any):
- Brown-Butter Maple: brown the butter until nutty, cool slightly, then proceed for a caramelized depth.
- Walnut or Pecan Fold-In: fold 1/2 cup toasted, chopped nuts into the dough for crunch contrast.
- Cinnamon-Sugar Finish: roll dough in cinnamon sugar before baking for a crisp, sugary exterior.
FAQs:
Can I use light or dark brown sugar?
Both work. Light brown sugar yields a milder molasses note; dark brown gives a richer, deeper flavor that enhances chewiness.
Is pure maple syrup necessary?
Pure maple syrup offers complex flavor and aroma. Pancake syrups lack depth and can make the dough overly sweet.
How do I get uniformly shaped cookies?
Use a cookie scoop for consistent size and chill scooped dough briefly to reduce spreading in the oven.
Can I make these gluten-free?
Yes—substitute a 1:1 gluten-free flour blend and watch for slight differences in texture; you may need a touch more moisture.
Conclusion
These Chewy Maple Cinnamon Cookies present a poised balance of tender crumb, warm spice, and maple clarity—simple techniques produce a sophisticated result. If you seek a complementary perspective or another recipe riff, consult Chewy Maple Cinnamon Cookies – Cooking With Carlee for inspiration. Share your plating ideas or adaptations in the comments, and please tag a friend if you recreate them on social media. How would you make this dish your own?
Print
Chewy Maple Cinnamon Cookies
- Total Time: 27 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
Delicious chewy cookies with deep maple notes and a warm cinnamon flavor, topped with a light maple glaze.
Ingredients
- 2 1/4 cups (280 g) all-purpose flour, sifted
- 1 tsp baking soda
- 1/2 tsp fine sea salt
- 1 1/2 tsp ground cinnamon
- 3/4 cup (170 g) unsalted butter, room temperature
- 1 cup (200 g) packed light brown sugar
- 1/4 cup (50 g) granulated sugar
- 1 large egg, room temperature
- 1/4 cup pure maple syrup
- 1 tsp pure vanilla extract
- 1 cup (120 g) powdered sugar, sifted
- 2–3 tbsp pure maple syrup (for glaze)
- 1–2 tsp heavy cream or milk (for glaze)
- Pinch of cinnamon (for glaze)
- Flaky sea salt (optional, for finishing)
- Ground cinnamon or extra powdered sugar (for dusting)
Instructions
- Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
- Whisk the flour, baking soda, salt, and cinnamon in a bowl until evenly blended.
- Cream the butter, brown sugar, and granulated sugar in a stand mixer until light and fluffy, about 2–3 minutes.
- Add the egg, maple syrup, and vanilla; beat until glossy and homogenous.
- Fold the dry ingredients into the wet until just combined.
- Portion dough onto prepared sheets, spacing 2 inches apart, and chill for 10–15 minutes if desired.
- Bake for 9–12 minutes until edges are set and tops have tiny cracks.
- Cool on baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
- For the glaze, whisk powdered sugar, maple syrup, and cream until a pourable consistency is achieved.
- Drizzle or dip cooled cookies in glaze and finish with a sprinkle of flaky sea salt or cinnamon.
Notes
Store cookies in an airtight container at room temperature for up to 4 days. For longer storage, freeze unglazed dough balls for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 100mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg