Go Back

Maple Chai Cookies

Maple chai cookies with crinkled, golden-brown tops—rolled in spiced sugar and baked until the edges set. Finished with a quick maple glaze drizzle and a cardamom-cinnamon dusting.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings: 28 cookies
Course: Dessert
Cuisine: American
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

Dry ingredients
  • 2.25 cup all-purpose flour
  • 1 tsp baking soda
  • 2 tsp cinnamon
  • 1 tsp cardamom
  • 0.5 tsp ginger
  • 0.25 tsp cloves
  • 0.25 tsp allspice
  • 0.25 tsp black pepper
  • 0.5 tsp salt
Cookie dough
  • 1 lb unsalted butter, softened
  • 0.75 cup brown sugar, packed
  • 0.25 cup granulated sugar
  • 0.25 cup pure maple syrup
  • 2 eggs
  • 1 tsp vanilla extract
Maple glaze
  • 1 cup powdered sugar
  • 3 tbsp maple syrup
  • 1 tbsp milk
Chai spice sugar for rolling
  • 3 tbsp sugar
  • 1 tsp cinnamon
  • 0.25 tsp cardamom

Equipment

  • 1 sheet pan

Method
 

Prep
  1. Preheat the oven to 375F and line baking sheets with parchment, so the dough spreads evenly without sticking.
  2. Whisk together all-purpose flour, baking soda, cinnamon, cardamom, ginger, cloves, allspice, black pepper, and salt until the spices are evenly distributed.
  3. Beat unsalted butter and both sugars (brown sugar and granulated sugar) until fluffy, then beat in maple syrup, eggs, and vanilla extract until smooth.
Form and bake
  1. Fold the flour mixture into the wet ingredients just until no dry streaks remain, keeping the dough cohesive.
  2. Scoop dough into 1-1/2 tablespoon balls, then roll each ball in the chai spice sugar to coat the surface.
  3. Bake for 10-12 minutes at 375F until the edges are set and the centers look slightly soft.
Finish
  1. Cool the cookies completely on the baking sheet area before glazing, so the glaze stays thick and clings to the crinkled tops.
  2. Whisk powdered sugar, maple syrup, and milk to make a pourable glaze, then drizzle over the cookies.
  3. Dust the glazed cookies with extra cardamom and serve once the glaze has set.

Notes

Pro tip: if the dough feels very soft, chill 10-15 minutes before rolling so the chai sugar coating sticks well. Store cookies in an airtight container at room temperature up to 4 days. Freeze baked cookies (no glaze) up to 2 months, then thaw and glaze after thawing. For a dairy-light swap, use plant butter in place of unsalted butter and regular milk or oat milk for the glaze.