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Maple Chai Cookies

Maple chai cookies with crinkled tops, spiced dough, and a quick maple glaze drizzle. The edges bake set at 375°F for a tender center and warm chai aroma.
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Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings: 28 cookies
Course: Dessert
Cuisine: American
Calories: 140
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 & rolling sugar
  • 1 cup powdered sugar
  • 3 tbsp maple syrup
  • 1 tbsp milk
  • 3 tbsp sugar
  • 1 tsp cinnamon
  • 0.25 tsp cardamom

Equipment

  • 1 sheet pan

Method
 

Prep
  1. Preheat the oven to 375°F, then line sheet pans with parchment for easy release.
  2. Whisk together all-purpose flour, baking soda, cinnamon, cardamom, ginger, cloves, allspice, black pepper, and salt until evenly combined.
Make the dough
  1. Beat the softened unsalted butter and both sugars until fluffy, then mix in the pure maple syrup, eggs, and vanilla extract.
  2. Fold the flour mixture into the wet ingredients just until a cohesive dough forms.
Shape and bake
  1. Scoop dough into 1-1/2 tablespoon balls, then roll in the chai spice sugar made from sugar, cinnamon, and cardamom so the tops are coated.
  2. Bake at 375°F for 10-12 minutes, until the edges are set and the centers look slightly underdone.
Finish
  1. Cool the cookies completely so the glaze sets cleanly without soaking in.
  2. Drizzle the maple glaze over the cooled cookies and dust with extra cardamom for a spiced finish.

Notes

Pro tip: Pack the brown sugar for the same moist caramel flavor in every cookie. Store baked cookies airtight at room temperature for 3-4 days, or refrigerate up to 7 days; freeze baked cookies up to 2 months. For a dairy-free swap, use vegan butter and plant milk in the glaze (keep the rest the same) to maintain the tender texture.