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Maple Chai Cookies

Maple chai cookies with a crinkled sugar finish are baked until the edges set, then drizzled with a simple maple glaze. The chai spice sugar gives every cookie a warm cinnamon-cardamom hue, with a tender center from butter and brown sugar.
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Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings: 28 cookies
Course: Dessert
Cuisine: American
Calories: 225
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 base
  • 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
 

Preheat and prep
  1. Preheat oven to 375F and line baking sheets with parchment, so the cookies bake evenly and release cleanly.
Mix the dry ingredients
  1. Whisk together all-purpose flour, baking soda, cinnamon, cardamom, ginger, cloves, allspice, black pepper, and salt until evenly combined.
Cream butter and sugars
  1. Beat unsalted butter and both brown sugar and granulated sugar until fluffy, then mix in pure maple syrup, eggs, and vanilla extract until smooth.
Combine dough
  1. Fold the flour mixture into the butter mixture just until no dry streaks remain, keeping the dough thick and cohesive.
Make rolling sugar and portion cookies
  1. Mix sugar with cinnamon and cardamom to form chai spice sugar for rolling.
  2. Scoop dough into 1-1/2 tablespoon balls and roll each ball in the chai spice sugar, pressing lightly so it adheres.
Bake
  1. Bake for 10-12 minutes at 375F until the edges are set but the centers still look slightly soft.
Cool and glaze
  1. Cool the cookies completely on the baking sheets so the glaze sets without melting.
  2. Whisk powdered sugar, maple syrup, and milk for the maple glaze, then drizzle over the tops and dust with extra cardamom.

Notes

Pro tip: Chill the dough 10 minutes if it feels too soft to roll cleanly. Store baked cookies in an airtight container at room temperature for up to 4 days; freeze baked cookies for up to 2 months (glaze after thawing for best texture). For a dairy-free option, use a 1:1 plant butter substitute and unsweetened plant milk in the glaze.