Every Christmas, I love baking cookies that feel both comforting and just a little bit special. These White Chocolate Dipped Chewy Maple Cookies quickly became a family favorite because they combine two of my holiday must-haves: rich maple flavor and a touch of festive elegance.

The cookie itself is soft and chewy in the center with just the right crispness around the edges, thanks to pure maple syrup and brown sugar. Once cooled, I dip them halfway in silky white chocolate and sprinkle them with crushed peppermint or colorful holiday sprinkles.

Not only do they look beautiful on a Christmas cookie platter, but they also make thoughtful homemade gifts. They’re simple enough to whip up on a weeknight yet impressive enough to serve at holiday parties.

If you’re looking for a cookie that feels cozy, festive, and bakery-worthy, this recipe is the perfect balance of tradition and elegance.

Why You’ll Love This Recipe

1. Perfectly Chewy Texture
Soft in the middle and slightly crisp at the edges, these cookies strike the ideal texture balance for that irresistible bite.

2. Rich Maple Flavor
Made with real maple syrup—not pancake syrup—the cookies have a deep, caramel-like sweetness that pairs beautifully with white chocolate.

3. Festive and Elegant
The half-dip in white chocolate makes these cookies stand out on any holiday tray, and a sprinkle of crushed peppermint or sprinkles gives them a seasonal flair.

4. Simple but Impressive
The dough comes together with pantry staples, yet the finished cookies look like they came straight from a bakery.

5. Make-Ahead Friendly
The dough chills well, and the baked cookies can be stored or frozen, making them perfect for holiday prep.

Ingredients

For the Cookies:

1/2 cup (1 stick, 113g) unsalted butter, softened
1/2 cup (100g) packed light brown sugar
1/4 cup (60ml) pure maple syrup (not pancake syrup)
1 large egg yolk
1 tsp pure vanilla extract
1 1/4 cups (160g) all-purpose flour
1/2 tsp baking soda
1/4 tsp ground cinnamon
1/4 tsp salt

For Dipping:

6 oz (170g) white chocolate, chopped or chips
Optional: crushed peppermint, festive sprinkles, or chopped pecans

Instructions

Cream Butter & Sugar: In a medium mixing bowl, beat butter and brown sugar until creamy and smooth.
Mix Wet Ingredients: Add maple syrup, egg yolk, and vanilla. Mix until fully combined.
Add Dry Ingredients: In another bowl, whisk together flour, baking soda, cinnamon, and salt. Slowly add to wet mixture, stirring just until combined.
Chill Dough: Cover the bowl and chill for 30 minutes to prevent overspreading.
Bake Cookies: Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper. Scoop dough into 1 ½ tablespoon-sized balls, spacing 2 inches apart. Bake for 9–11 minutes, until edges are golden and centers look just set.
Cool Completely: Allow cookies to rest on the baking sheet for 5 minutes before transferring to a wire rack.

Assembly (White Chocolate Dipping)

Melt the white chocolate in a microwave-safe bowl in 20–30 second intervals, stirring until smooth.
Dip half of each cooled cookie into the melted chocolate.
Place on parchment paper, then sprinkle with crushed peppermint, sprinkles, or nuts if desired.
Let chocolate set at room temperature or refrigerate for 10–15 minutes.

Mistakes to Avoid

Using imitation syrup: Always use pure maple syrup for authentic flavor.
Skipping the chill step: Dough that isn’t chilled may spread too thin.
Overbaking: Pull cookies out when the centers still look slightly soft—they’ll continue baking on the sheet.
Overheating chocolate: White chocolate burns easily—melt in short intervals and stir often.

Expert Tips

Use dark brown sugar for a deeper, richer caramel note.
Add a pinch of nutmeg or ginger for extra holiday spice.
For neater dipping, tilt the cookie slightly and let excess chocolate drip off before setting it down.
If gifting, wrap cookies in clear bags with a festive ribbon once the chocolate has fully set.

FAQs

1. Can I make these ahead of time?
Yes! The dough can be chilled for up to 48 hours, and baked cookies last up to 5 days in an airtight container.

2. Can I freeze these cookies?
Absolutely. Freeze the cookies (before dipping) for up to 2 months. Thaw, then dip in white chocolate before serving.

3. What’s the best white chocolate to use?
Use high-quality white chocolate bars or couverture chocolate. Chips work but may not melt as smoothly.

4. Can I make these cookies gluten-free?
Yes, substitute with a 1:1 gluten-free baking flour blend. The texture will be slightly softer.

5. Why are my cookies dry?
This usually happens from overbaking. Remember, the centers should look slightly underbaked when you pull them out—they’ll firm up while cooling.

6. Can I make smaller cookies?
Yes! Scoop 1 tablespoon portions and bake for 7–9 minutes. You’ll get about 20 smaller cookies instead of 12.