Maple Cinnamon Cookies are soft, chewy, and full of warm fall flavor. With pure maple syrup and cozy cinnamon, they’re perfect for autumn baking, holiday cookie trays, and gift boxes.
Servings: About 24 cookies
Cooking Time: 12 minutes per batch
Cuisine: American, Fall Dessert
Why These Maple Cinnamon Cookies Stand Out
These cookies capture the essence of fall in every bite. Pure maple syrup brings a deep, caramel-like sweetness, while cinnamon adds warmth and comfort. The result is a cookie that’s soft in the center, slightly chewy, and full of flavor.
They’re easy enough for a weeknight treat but special enough for holiday cookie exchanges. No chilling is required, so you can go from mixing bowl to warm cookies in under 30 minutes.
Key Ingredients and Substitutions
Simple ingredients create the signature texture and taste.
- Pure maple syrup is the star; it adds moisture and rich flavor. A touch of maple extract can boost it if desired.
- Brown sugar contributes chewiness and a hint of molasses.
- Butter, egg, and vanilla create a tender, rich dough.
- Flour, baking soda, and cinnamon form the base and spice profile.
You can add chopped nuts, oats, or chocolate chips for extra texture.
Step-by-Step Cookie Instructions
The method is similar to classic drop cookies, with a few maple-specific touches.
- Cream butter and sugars: Beat softened butter with brown sugar and a little granulated sugar until light and fluffy.
- Add wet ingredients: Mix in maple syrup, egg, and vanilla until well combined.
- Combine dry ingredients: In another bowl, whisk flour, baking soda, cinnamon, and a pinch of salt. Gradually add to the wet mixture.
- Bake: Scoop rounded tablespoons of dough onto a lined baking sheet. Bake at 350°F (175°C) for 10–12 minutes, until edges are set but centers are still soft.
Let them cool on the sheet for a few minutes before transferring to a rack.
Tips for Perfect Maple Cinnamon Cookies
A few details make a big difference in texture and flavor.
- Don’t overbake; the cookies will firm up as they cool and stay chewier.
- Use pure maple syrup, not pancake syrup, for the best flavor.
- If you prefer stronger maple taste, add 1/4 teaspoon maple extract.
- Chill the dough for 15–20 minutes if your kitchen is very warm, to prevent spreading.
Serving, Storing, and Gifting
These cookies are versatile and travel well.
- Pair with coffee, tea, or hot cider for a cozy afternoon treat.
- Pack in lunch boxes or snack bags for a sweet, portable snack.
- Store in an airtight container at room temperature for up to 5 days.
- Layer in holiday cookie tins with parchment between layers for gifts.
Maple Cinnamon Cookies
Ingredients
- 1/2 cup 115 g unsalted butter, softened
- 1/2 cup 100 g brown sugar
- 1/4 cup 50 g granulated sugar
- 1/3 cup 80 ml pure maple syrup
- 1 large egg
- 1 teaspoon vanilla extract
- 2 1/4 cups 280 g all-purpose flour
- 1 teaspoon baking soda
- 1 1/2 teaspoons ground cinnamon
- Pinch of salt
Instructions
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a large bowl, beat butter, brown sugar, and granulated sugar until light and fluffy.
- Beat in maple syrup, egg, and vanilla until well combined.
- In a separate bowl, whisk flour, baking soda, cinnamon, and salt. Gradually add to the wet ingredients, mixing until just combined.
- Drop rounded tablespoons of dough onto prepared baking sheets, spacing about 2 inches apart.
- Bake for 10–12 minutes, until edges are set but centers are still soft.
- Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- Store in an airtight container at room temperature.
