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Chewy Maple Cinnamon Cookies

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These cookies are kissed with the warmth of maple and brown sugar and a hint of cinnamon.  They are big and chewy and oh so good!

Stack of chewy maple cinnamon cookies tied up with red and white baker's twine.

I am grateful to be included in this campaign in which OXO provided me some tools for recipe development and donated $100 to Cookies For Kids’ Cancer on my behalf. All opinions are my own. 

Sink your teeth into a nice chewy maple cinnamon cookie.  The warm flavors of maple and cinnamon will dance across your taste buds and put on a smile on your face.  These cookies are perfect for fall and are great on their own or with a bit of glaze. 

two glazed chewy maple cinnamon cookies with a smattering of sprinkles on them.

I’ll also show you how to turn them into mummies for Halloween.  They are versatile, timeless and delicious!

Today’s post is really special to me. I get to share with you two things that are important to me.

The first, of course, is cookies. We all know my sweet tooth is larger than life. But the second thing is a cause that is near and dear to my heart, childhood cancer research.

Why Cookies For Kids Cancer is so Important:

Don’t worry, we’ll get back to the food soon enough. First we need to talk about something WAY bigger. Childhood cancer is one of those things we don’t like to think about. Such an ugly disease has no place in the lives of our special little people.

In fact, it was something I didn’t used to give much thought to either.  To be honest, I would shed a tear at the St. Jude specials when they were on T.V. but it always seemed so far away.

Then cancer came to town.  It came in the form of a lump on the belly of a friend’s two year old. A lump found on Christmas of all days.

A lump that encouraged a visit to the emergency room and then a long ambulance ride to St. Louis.  That lump turned out to be hepatoblastoma, a rare form of pediatric liver cancer.

All of the sudden childhood cancer wasn’t something they did fundraisers for on T.V.   All of the sudden it was something real. It was with awe that we watched our friends and their family fight cancer.

We were also in awe as we watched our community come together and support them. Luckily  6 months of chemotherapy and a big scary surgery later he had no evidence of disease!

But if you know any little cancer fighters, you know the battle doesn’t stop there. Less than four percent of cancer research dollars fund pediatric cancer research. So our littlest fighters just get mini doses of adult therapies.

The problem is our little people aren’t mini adults. They are still developing and growing.  So the very treatments they are getting to save their lives now can have scary side effects down the road.

illustration of maple cinnamon cookie ingredients.

So there is always the worry the cancer will come back. But there are also worries over the long term effects of what they went through to save their lives in the first place. There can be issues with teeth, cardiac problems, hearing loss and even infertility.

Then there is the risk that those very drugs that were used to kill the original cancer could cause secondary cancers later on. That is why we owe it to these little fighters to do more. They don’t deserve the disease but they most certainly deserve better treatments.

That is why when OXO reached out to me about baking cookies as a part of a larger fundraiser for childhood cancer, I couldn’t say yes fast enough! Two of OXO’s employees started Cookies for Kids’ Cancer after their son was diagnosed with cancer.

It is amazing how what started as a bake sale to fund research for better pediatric cancer treatments has grown.  Of course OXO is a big supporter of the cause.

scoops of maple cinnamon cookie dough on cookie sheet getting ready to bake.

In addition to donating money for each blogger who is baking cookies and sharing them virtually, they are also matching funds raised at bake sales across the country. I am grateful to be a little part of it.

Whew! I could probably go on about this subject for days, but I know you want to hear about the cookies as well.

A Little Bit About the Chewy Maple Cinnamon Cookies:

These cookies are chewy and delicious!! They are kissed with that warmth of brown sugar and maple.

There is something about those flavors that taste like a warm hug!  While maple syrup is actually more of a late winter early spring product, it still feels like fall to me.

I can’t be the only one, right?  Anyway, I tossed in a little bit of cinnamon for good measure and it really all blended together so well.

large maple cinnamon cookies fresh from oven with spatula taking cookie off tray.

The dough is really easy to make.  Either start with super soft or melted and cooled butter and you can do it all in a bowl with a spatula.

Follow that up with a nice chill in the refrigerator and you will be ready to go in no time.  I used my large cookie scoop to make the balls of dough.

Can I tell you a secret? I’ve broken every cookie scoop I’ve ever owned. Usually within the first couple of uses. Not that OXO one! I’ve had it for at least a couple of years and it’s still ticking… and certainly not for lack of use!

No need to flatten the dough out.  It they will do its thing in the oven and come out just perfect!

Stack of thick chewy maple cinnamon cookies.

They will flatten and puff up while baking.  You will want to pull them while they are puffy and the edges are just starting to take on some color.

They will fall a bit as they cool and that is what gives you those slightly crisp edges and the perfectly chewy centers. SO GOOD!!

Since I love all of the OXO products I own, I was not surprised to be blown away by their non-stick pro cookie sheet. It has a nice heavy duty feel to it and micro-texture helps your cookies bake evenly.

I was a little worried about throwing dough full of sticky maple syrup on the sheet with no parchment or anything, but they came right off! The silicone cookie spatula was the perfect tool to move them with.

They were kind enough to send me a cookie press as well and I am super excited to try that out.  I already have an idea I hope to share with you soon!

The cookies really were great on their own.  But you know me, I couldn’t resist the urge to throw some sort of frosting on these bad boys.  So I whipped up a quick glaze.

tray of maple cinnamon cookies with drizzles of white glaze and eye ball candies to make them look like mummies.

I drizzled some back and forth over half the cookies and added eyes for quick and easy mummies.  The rest got a quick schmear of glaze and a few sprinkles for a more all season feel.

I love to bake cookies and certainly don’t do it enough.  I always think of monster cookies this time of year as they were a favorite after school snack and cinnamon brown sugar roll-out cookies are a great fall cookie was well!  What are your favorite cookie recipes and tools?

Love this recipe? Give it a ⭐⭐⭐⭐⭐ review in the recipe card below!

stack of maple cinnamon cookies tied with bakers twine

Chewy Maple Cinnamon Cookies

Servings: 18 Large Cookies
Author: Carlee
These cookies are kissed with the warmth of maple and brown sugar and a hint of cinnamon. They are big and chewy and oh so good!
4.65 from 17 ratings
Prep Time 10 minutes
Cook Time 24 minutes
Additional Time 30 minutes
Total Time 1 hour 4 minutes

Ingredients
 

Cookies

  • 1 cup unsalted butter melted and cooled
  • cups light brown sugar packed
  • cup maple syrup
  • 1 teaspoon vanilla extract
  • ½ teaspoon maple extract
  • 1 large egg
  • 3 cups all purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon

Optional glaze

Instructions
 

  • In a large bowl, stir together butter, brown sugar, maple syrup, vanilla, maple extract and egg until well mixed.
    1 cup unsalted butter, 1½ cups light brown sugar, ⅓ cup maple syrup, 1 teaspoon vanilla extract, ½ teaspoon maple extract, 1 large egg
  • In a separate bowl stir together the flour, baking powder, baking soda, salt and cinnamon until mixed and free of clumps.
    3 cups all purpose flour, 1 teaspoon baking powder, ½ teaspoon baking soda, ½ teaspoon salt, 1 teaspoon ground cinnamon
  • Add dry ingredients to wet ingredients and stir until combined. Refrigerate for at least a half hour.*
  • Preheat your oven to 375°F.
  • Scoop 3 Tablespoons of dough (I use a large cookie scoop for this) at a time onto non-stick cookie sheets (or regular cookie sheets lined with parchment paper). Alternatively, roll about 3 Tablespoons of dough into a ball about the size of a golf ball and place on cookie sheets. Gently flatten with the palm of your hand or the bottom of a glass. Leave room between the cookies for additional spreading.
  • Bake for 12-14 minutes or until the edges start to turn golden and the centers are puffed up.
  • Cool completely on cookie sheet before removing. Repeat with remaining dough.
  • If you want to glaze them, just mix together the powdered sugar, vanilla and enough heavy cream to make a thick glaze. Drizzle or spread as desired.
    1 cup powdered sugar, ½ teaspoon vanilla extract, 2-3 Tablespoons heavy cream

Notes

For thinner cookies, you can omit or reduce the chill time. For thicker cookies, chill for at least an hour.
For smaller cookies, reduce the bake time. Start checking 1T sized cookies after about 8-10 minutes.

Video

Nutrition

Serving: 1ServingCalories: 277kcalCarbohydrates: 41gProtein: 3gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 4gCholesterol: 40mgSodium: 212mgFiber: 1gSugar: 25g

Nutritional Disclaimer

“Cooking With Carlee” is not a dietitian or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.

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4.65 from 17 votes (16 ratings without comment)
Recipe Rating




emily

Tuesday 30th of April 2024

can I freeze the dough ahead of time and then pop them in the oven on the day needed?

Carlee

Tuesday 30th of April 2024

Yes. You can bake them from frozen, but they will be thicker chewier cookies. If you want flatter cookies, defrost them before baking.

Brooke

Wednesday 20th of December 2023

Mine didn’t turn out as expected and had to be tossed. They didn’t spread and the bottoms would burn while the middle wouldn’t cook all the way through. Decided to flatten the balls of dough to help them out but the bottoms of the cookies burnt once again despite taking them out after 10 minutes. Maybe the melted and cooled butter instead of softened was the problem but I’m not in the mood to spend another couple hours to find out.

Carlee

Wednesday 20th of December 2023

I am sorry they didn't work for you. I have no idea how that could have happened.

Ellie

Saturday 16th of December 2023

Hi, can I use this with a cookie cutter? Would it make a huge difference?

Carlee

Saturday 16th of December 2023

I haven't tried rolling them out and cutting them, but I think it should work ok. They might not hold stiff corners though. I would make sure and chill the dough good first. Alternatively, I do have a recipe for brown sugar cinnamon cut outs, you could add maple extract if you wanted.

Megan

Friday 15th of December 2023

Did not like the dough, it turned out really crumbly!

Carlee

Friday 15th of December 2023

Hmm, that's strange. I wonder if your cups of flour are packed a little tighter than mine? You could try adding an extra tablespoon or two of butter and see if it comes together for you.

Colette Carter

Sunday 30th of October 2022

I am a high school foods and nutrition teacher, for a fun Halloween lab I am having my students make these! I can't wait to see how they turn out! Thank you for sharing your recipe, I am sure that it will be a hit!

Carlee

Sunday 30th of October 2022

How fun!! I hope everyone enjoys them.