Go Back

Maple Chai Cookies

Maple chai cookies with crinkled tops and a sweet maple glaze. Rolled in spiced chai sugar for a warm, fragrant bite and baked until the edges are set.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings: 28 cookies
Course: Dessert
Cuisine: American
Calories: 190
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 and preheat
  1. Preheat the oven to 375°F and line baking sheets with parchment for easy release.
Mix dry ingredients
  1. Whisk all-purpose flour with baking soda, cinnamon, cardamom, ginger, cloves, allspice, black pepper, and salt until evenly combined.
Cream wet ingredients
  1. Beat unsalted butter with brown sugar and granulated sugar until fluffy, about 2 minutes.
Add flavor and eggs
  1. Mix in pure maple syrup, then beat in eggs and vanilla extract until the dough looks smooth.
Combine dough
  1. Fold the dry ingredients into the wet ingredients until no dry streaks remain.
Shape and roll
  1. Scoop dough into 1-1/2 tablespoon balls, then roll them in chai spice sugar to coat the tops.
Bake
  1. Bake for 10-12 minutes at 375°F until the edges are set and the centers look slightly underdone.
Glaze and finish
  1. Cool completely, then drizzle with maple glaze and dust with extra cardamom.

Notes

For the best crinkled tops, keep the dough cool while you roll the cookies and use parchment so they don’t stick. Store airtight at room temperature for up to 5 days; glaze on the day you serve for the cleanest texture. Freezing: yes—freeze baked, unglazed cookies up to 2 months and thaw before glazing. For a dairy-light option, use plant-based butter and milk in the glaze for a similar texture and sweetness.