Chewy Maple Cinnamon Cookies
How These Cookies Ended Up in My Baking Repertoire
I’ve got to tell you—the first time I made these Chewy Maple Cinnamon Cookies, I was more than a little sleep-deprived (don’t bake on three hours of sleep, folks). Honestly, I just wanted something cuddly with a hot cuppa and, you know, not another boring chocolate chip again. My neighbor, Janet (she’s a queen with maple syrup), once shared some maple cookies that tasted like a hug. This is my not-so-secret attempt to channel that warm, put-your-feet-up feeling, just with a bit of cinnamon swirled in. And hey, anything that makes the house smell like a holiday candle gets my vote.
Why You’ll Love This (Or…Why I Keep Baking ‘Em)
I make these when my kitchen’s chilly, or when the weather can’t decide what it wants to do. My family goes absolutely bananas for these cookies—mainly because they’re soft but have those slightly crisp edges. Plus, you get that ’Ooh, what’s that smell?’ thing happening (especially if you’re about to have someone drop by, planned or not). Sometimes, when my afternoon is a disaster zone, I whip up a batch, and suddenly it all feels a bit more manageable—magic or just sugar, who knows?
And you wouldn’t believe how often one gets swiped straight from the tray before they even hit the cooling rack. (That’s not a complaint, just a fact of life over here.)
Your Shopping List (aka Those ‘Oh I Forgot That’ Moments)
- 115g (1/2 cup) unsalted butter, room temp (Salted works fine if you skip the extra pinch later—my grandmother insisted on Kerrygold, but honestly, whatever’s in your fridge is cool)
- 200g (1 cup) light brown sugar (or go half granulated if you’re short, I have done this in a pinch)
- 1 large egg (jumbo eggs: maybe add a touch more flour, learned that lesson!)
- 80ml (1/3 cup) pure maple syrup. The darker, the better—I once used pancake syrup, it was…not amazing, but hey, it still vanished
- 1 tsp vanilla extract (I usually eyeball this, not gonna lie)
- 225g (1 3/4 cups) all-purpose flour
- 1/2 tsp ground cinnamon—sometimes I get cheeky and add a smidge more, but don’t go wild (unless you love cinnamon… then go wild!)
- 1/2 tsp baking soda
- 1/2 tsp salt (skip if using salted butter)
- (Optional) 1/4 tsp nutmeg or ginger—a wild card add-in for when you feel bold
Alright, Let’s Bake (Or, Don’t Overthink It)
- Preheat your oven to 175°C (oh, that’s 350°F for anyone Stateside). Or, if you forget like me, just stick the dough in the fridge for a bit longer—works out fine.
- Cream the butter and brown sugar together till it’s fluffy—hand mixer, stand mixer, or a strong arm and a wooden spoon if that’s your vibe. This is where I usually sneak a taste. (You do you.)
- Mix in the egg, maple syrup, and vanilla. Don’t be alarmed if it looks like you messed something up—it’ll come together with the flour, promise.
- Toss together your flour, cinnamon, baking soda, and salt in a separate bowl—sometimes I don’t bother sifting, and it’s never hurt a thing.
- Slowly work the dry into the wet stuff. Gently is key, unless you fancy flour clouds all over. Stop as soon as it’s mostly combined—don’t over-mix! (Actually, I find it works better if you leave a streak or two.)
- Scoop tablespoon-sized blobs onto a lined tray (parchment if you have it, straight on the sheet if you couldn’t be bothered), and give them a little breathing room. Flatten gently with fingers or the back of a glass if you like—irregular shapes are charming, eh?
- Bake 9-11 minutes. Tops should look just set and a bit crackly; centers will seem underdone but don’t panic—they firm up as they cool, cross my heart.
- Cool on a rack, or just eat straight from the tray if you’re impatient.
The Things I Wish I’d Known (Notes Form Experience… Oops, From)
- Maple extract does not taste like real maple syrup. Ever. I tried.
- If your dough seems sticky—don’t fret, a bit of fridge time solves it…or more flour if you’re truly desperate (but easy does it, or your cookies go cakey).
- I’ve burned a few bottoms in my day; double up your baking sheet if your oven is cranky like mine.
If You Fancy Switching Things Up (Or…Learn From My Experiments!)
Sometimes I swap in white sugar for half the brown—it makes things a tad crispier, which is nice with strong coffee. Or I’ve thrown in chopped pecans (great!), white chocolate chips (surprisingly good), and once, dried cranberries (okay, that one was a bit odd, but maybe you’ll love it?).
One time I tried adding oats like an oatmeal cookie and, honestly, it just made everything a bit too dense. So learn form me: keep the oats for another day.
What You Need (And What You Don’t, Actually)
- Mixing bowls (big and medium; plastic or glass—you do you)
- Hand or stand mixer (or just a good old wooden spoon and some elbow grease—it’ll take longer, but you’ll feel righteous after)
- Baking sheet
- Parchment paper, but grease will do in a pinch (I’ve even used a silicone mat when I could find it buried in the drawer)
- A wire cooling rack (nice, but I occasionally just use the burners on the hob—works fine, don’t tell the purists)
- Scoop or just a two teaspoons clattering together
Storing Your Cookies (If, And That’s a Big If, There Are Leftovers)
Keep these in an airtight tin and they stay soft for up to 3 days. But to be perfectly honest, they rarely stick around long enough in my house—so can’t vouch for much longer. You can freeze them before or after baking (just wrap ‘em well). For more on freezing cookies, I always trust this guide from Serious Eats.
How I Like To Serve These (Warning: Family Traditions Incoming)
Prime pairing is a steaming mug of tea or coffee. My kids dip theirs in milk, but I’m partial to a little bowl of vanilla ice cream on the side when I feel indulgent. There’s been a weird trend in my house of sandwiching two cookies with a swipe of cream cheese (odd but works!).
If you want cookie presentation inspo, check out Sally’s Baking Addiction’s step-by-step—her maple game is strong.
Random Pro Tips (From Experience… Sometimes Painful)
- I once tried baking two trays at once to speed things up—regretted that. Top tray was pale, bottom was sad and crispy. Stick to one tray or swap halfway if you must.
- Don’t skip chilling if dough’s super sticky…unless sticky fingers are your thing.
Chewy Maple Cinnamon Cookie FAQ (Because Y’all Ask!)
- Do I really need pure maple syrup?
- You can try the pancake stuff, but it’s not quite the same. Actually, the flavor’s a bit flat—splurge if you can!
- Can I make these vegan?
- Absolutely, swap in a solid vegan butter and a flax egg (1 tbsp ground flax mixed with 3 tbsp water, set 10 mins). Texture is a touch different but tasty.
- Help! My cookies spread too much. What gives?
- Butter too melty, or maybe dough a bit warm? Fridge time fixes all—or add a bit more flour if it’s a real mess.
- Is it okay to reduce the sugar?
- Sorta; but they might be less chewy and more dry. Try cutting just a bit first and see how you like it.
- Can I double this recipe?
- Go wild! Though, watch that first batch—ovens get weird with big baking sheets. Maybe bake a test cookie first?
So there you go—not quite the world’s most formal guide, but I hope these Chewy Maple Cinnamon Cookies bring some cheer to your kitchen like they do in mine. (And if your oven is as unreliable as mine, may the baking gods smile on you!)
Ingredients
- 2 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 3/4 cup unsalted butter, softened
- 1 cup packed light brown sugar
- 1/3 cup pure maple syrup
- 1 large egg
- 2 teaspoons vanilla extract
Instructions
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1Preheat oven to 350°F (175°C) and line two baking sheets with parchment paper.
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2In a medium bowl, whisk together the flour, baking soda, salt, and ground cinnamon.
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3In a large mixing bowl, beat the softened butter and brown sugar until light and fluffy. Add the maple syrup, egg, and vanilla extract; mix until well combined.
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4Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
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5Scoop tablespoon-sized balls of dough onto prepared baking sheets, spacing them about 2 inches apart.
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6Bake for 10-12 minutes or until the edges are lightly golden but the centers are still soft. Let cool on the baking sheets for 5 minutes before transferring to a wire rack.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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