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Maple Chai Cookies

Maple chai cookies with a warm spice profile and crinkled tops, baked until the edges are set and finished with a quick maple glaze. The dough is rolled in chai spice sugar for extra fragrance and a sweet-spiced finish.
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Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings: 28 cookies
Course: Dessert
Cuisine: American
Calories: 210
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 make the spiced dough
  1. Preheat the oven to 375°F and line baking sheets with parchment, so the cookies bake on a nonstick surface with even browning.
  2. Whisk all-purpose flour, baking soda, cinnamon, cardamom, ginger, cloves, allspice, black pepper, and salt in a bowl until the spices are evenly distributed.
  3. Beat the softened unsalted butter with brown sugar and granulated sugar until fluffy, then beat in pure maple syrup, eggs, and vanilla extract until smooth.
  4. Fold the flour mixture into the wet ingredients just until no dry streaks remain, keeping the dough thick for sturdy scoops.
Shape, bake, and finish
  1. Scoop dough into 1-1/2 tablespoon balls, then roll each ball in chai spice sugar to coat the tops and sides.
  2. Bake for 10–12 minutes at 375°F until the edges are set but the centers still look slightly soft.
  3. Cool the cookies completely before glazing so the maple glaze stays glossy instead of soaking in.
  4. Drizzle maple glaze over the cooled cookies and dust with extra cardamom for a warm, spiced finish.

Notes

For the best texture, chill the dough briefly only if it feels very soft—otherwise bake right after mixing and rolling. Store cookies in an airtight container at room temperature up to 4 days. Freeze baked cookies (without glaze) up to 2 months, then thaw and glaze. For a gluten-free swap, use a 1:1 gluten-free baking flour blend that includes xanthan gum.