White Chocolate Dipped Chewy Maple Cookies for Christmas

Nothing captures the spirit of the holiday season like the smell of freshly baked cookies wafting through the kitchen—and these White Chocolate Dipped Chewy Maple Cookies are pure Christmas magic. Soft, chewy, and warmly spiced with real maple syrup, they’re finished with a silky white chocolate dip that makes them both festive and irresistible.

Inspired by cozy Canadian winters and old-fashioned holiday cookie exchanges, these cookies bring together the rich, buttery notes of maple with the creamy sweetness of white chocolate. Their texture is soft in the center with delicately crisp edges, perfect for snacking beside a crackling fireplace or gifting in a holiday tin.

Whether you’re baking for a crowd or just enjoying a quiet moment with a mug of hot cocoa, these cookies are the kind of treat that will have everyone reaching for seconds.

Ingredients Overview

Pure Maple Syrup

This is the star ingredient. Real maple syrup lends a deep, caramel-like sweetness and subtle earthiness that artificial syrup can’t replicate. Grade A dark amber or robust maple syrup gives the best flavor for baking.

Brown Sugar

Brown sugar—especially dark brown—enhances the chewiness and adds molasses undertones that pair beautifully with the maple.

Unsalted Butter

Butter keeps the cookies rich and tender. Use room temperature butter for proper creaming with the sugar. Salted butter can work if you omit the added salt.

All-Purpose Flour

Provides the structure for the cookies. Be sure to measure flour correctly—either spoon and level or use a kitchen scale to avoid dry dough.

Baking Soda

Gives the cookies a slight lift and ensures they bake up soft and chewy, not cakey.

Egg Yolk

An extra yolk (without the white) increases richness and chew. It also prevents the cookies from spreading too thin in the oven.

Vanilla Extract

A splash of vanilla deepens the cookie’s warm, holiday flavor.

Cinnamon and Nutmeg

Just a hint of spice gives these cookies their cozy seasonal twist. Optional, but highly recommended.

Salt

Balances the sweetness and brings out the maple and chocolate flavors.

White Chocolate

Use a high-quality white chocolate bar or melting wafers for dipping. Chips can work, but bars melt smoother.

Optional: Sprinkles or Crushed Peppermint

Add a festive finish with crushed peppermint candy, gold sugar, or red-and-green sprinkles while the chocolate is still wet.

Step-by-Step Instructions

1. Cream the Butter and Sugar

In a large bowl, beat the room temperature butter and brown sugar until light and fluffy—about 2–3 minutes. This step creates air pockets for better texture and even baking.

2. Add Wet Ingredients

Mix in the egg yolk, maple syrup, and vanilla extract. The mixture should look silky and smooth. If it curdles slightly, don’t worry—it’ll come together once the dry ingredients are added.

3. Combine Dry Ingredients

In a separate bowl, whisk together flour, baking soda, salt, cinnamon, and nutmeg. Add these dry ingredients to the wet mixture gradually, mixing just until no streaks remain. Avoid overmixing, or the cookies may become tough.

4. Chill the Dough

Cover and refrigerate the dough for at least 1 hour. Chilling helps prevent the cookies from spreading too much and intensifies the maple flavor.

5. Preheat and Shape

Preheat oven to 350°F (177°C). Line baking sheets with parchment paper. Scoop tablespoon-sized portions of dough, roll them into balls, and place 2 inches apart on the sheet.

6. Bake

Bake for 8–10 minutes, or until the edges are set and lightly golden, but the centers look soft. They’ll continue to set as they cool. Let the cookies rest on the baking sheet for 5 minutes before transferring to a wire rack.

7. Dip in White Chocolate

Once fully cooled, melt the white chocolate in a double boiler or microwave in 20-second bursts, stirring frequently. Dip half of each cookie into the chocolate and let excess drip off. Place on parchment to set.

8. Decorate (Optional)

While the chocolate is still soft, sprinkle with crushed peppermint, sanding sugar, or festive sprinkles. Let the chocolate harden completely before storing.

Tips, Variations & Substitutions

• Chill the dough. This is key to thick, chewy cookies that don’t spread too much.

• Use real maple syrup. Artificial syrup will lack depth and can cause the cookies to be overly sweet.

• For added texture, fold in ½ cup of chopped pecans or toasted walnuts.

• Swap white chocolate for dark chocolate for a less sweet version.

• Add 1 tablespoon of maple extract if you want a stronger maple punch without increasing liquid content.

• To make dairy-free, use vegan butter and dairy-free white chocolate.

• For gluten-free cookies, use a 1:1 gluten-free baking flour blend.

Serving Ideas & Occasions

These cookies are ideal for:

• Holiday cookie swaps – they stand out with both flavor and appearance.

• Christmas dessert platters – add to a mix of gingerbread, sugar cookies, and truffles.

• Gifting – package them in a tin or cellophane bag with ribbon for homemade presents.

• Fireside snacking – perfect with eggnog, hot cocoa, or chai tea.

• Christmas Eve traditions – leave them out for Santa alongside a tall glass of milk.

Their chewy texture and sweet-spiced flavor make them a natural holiday favorite.

Nutritional & Health Notes

Each cookie comes in around 160–180 calories, primarily from the butter, sugar, and white chocolate. While they are certainly a treat, they’re smaller in portion and more satisfying due to their chewy richness.

For lighter options:

• Use ½ butter and ½ unsweetened applesauce (texture will be cakier).

• Replace white chocolate dip with a light maple glaze using powdered sugar and maple syrup.

• Reduce sugar slightly and bump up the spices for more flavor with less sweetness.

As with most holiday baking, moderation is key—these cookies are rich but incredibly satisfying.

FAQs

Q1: Can I make the dough ahead of time?

A1: Yes, you can make the dough up to 3 days in advance and keep it in the fridge. Let it sit at room temperature for 10 minutes before scooping if it’s too firm.

Q2: Can I freeze these cookies?

A2: Absolutely. Freeze the baked and cooled cookies (before or after dipping) for up to 2 months. Thaw at room temperature. If dipped in chocolate, layer parchment between them to prevent sticking.

Q3: How do I keep the cookies chewy?

A3: The key is not overbaking. Remove them from the oven when the centers are still soft—they’ll finish setting on the pan. Also, brown sugar and maple syrup both help retain moisture.

Q4: What white chocolate is best for dipping?

A4: Use real white chocolate bars or melting wafers. Avoid chips, which contain stabilizers and don’t melt as smoothly. Brands like Ghirardelli or Valrhona work well.

Q5: Can I use maple extract instead of syrup?

A5: You can add a small amount (½ tsp) of maple extract to boost flavor, but don’t replace the syrup entirely—it contributes to both taste and texture.

Q6: Do I need to chill the dough?

A6: Yes, chilling is important to prevent spreading and concentrate flavor. If you’re short on time, chill for at least 30 minutes, but 1 hour or more is best.

Q7: Can I make these vegan?

A7: Yes. Use plant-based butter, maple syrup, and a flax egg (1 tbsp flaxseed + 3 tbsp water) in place of the egg yolk. Be sure to use dairy-free white chocolate as well.

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