This perfectly spiced cookie all starts with a chai spice mixture. While there is no tea in this cookie, the spice mixture is inspired by a classic chai minus the tea. While you can likely purchase a chai spice mixture, I had a hard time finding one so instead you’ll mix together ground cinnamon, cardamom, ginger, clove, nutmeg and a pinch of finely ground black pepper. Part of this mixture will be added into the dough and another portion will be mixed with sugar to roll the cookie dough in before baking.
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For the cookie dough, we’ll use melted butter which makes this recipe simple and easy to come together. There is no special equipment needed and the dough is really easy to work with. As always, I highly recommend using a kitchen scale for this dough to ensure you get your measurements exactly right but otherwise you’ll mix, chill the dough, scoop and roll the dough, then let it chill again before baking.
Once you bake your cookies, you’ll let them cool and make your icing. This is where the maple comes in! You’ll make a simple butter and powdered sugar icing with maple syrup and maple extract. I’ve tried before to skip the maple extract and while it’s still delicious you really don’t get enough maple flavor without it. So just know you can replace it with vanilla extract in a pinch but you’ll miss out on the maple punch.
While these cookies taste absolutely incredible the first day when they’re still even a little warm, they really do stay soft and chewy for a few days which makes them a great holiday season gifting cookie or cookie to bring to a gathering!
Chai Spiced Maple Sugar Cookies
Equipment
- Spatula or large spoon
Ingredients
For the best results, I highly recommend using the gram measurements provided
Chai spice mixture
- 2 1/2 teaspoon ground cinnamon
- 3/4 teaspoon ground cardamom
- 3/4 teaspoon ground ginger
- 1/2 teaspoon ground clove
- 1/2 teaspoon ground nutmeg
- 1 pinch of finely ground black pepper
Chai cookies
- 12 tablespoons (170g) unsalted butter melted
- 1 cup (192g) dark brown sugar
- 1/3 cup (64g) granulated sugar
- 1 large egg + large egg yolk*
- 1 1/2 teaspoon vanilla extract
- 2 cups (240g) all purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon baking powder
- 2 1/2 teaspoons chai spice mixture
- 1/2 teaspoon salt
- 3 tablespoons (36g) granulated sugar for rolling
- 1 1/2 teaspoon chai spice mixture for rolling
Maple icing
- 3 tablespoons (42g) unsalted butter
- 3/4 cup (90g) powdered sugar
- 1 1/2 tablespoon maple syrup
- 1/2 teaspoon maple extract
- 1 pinch of salt
- 1-2 teaspoons milk or water
*I recommend taking your eggs out of the fridge about 30 minutes prior to starting
Instructions
- Make your chai spice mixture. In a small dish, add all of your spices to create your chai spice mixture and mix together until combined. Set aside for later.
- Then work on the chai cookie dough. First melt your butter. I like to do this in a small separate bowl in the microwave. Then, add your melted butter, dark brown sugar and granulated sugar into a large bowl. Use a spatula, or large spoon, to mix together. Keep mixing until they are fully incorporated, and your sugars have begun to dissolve and a gooey combination has formed (there should be no large amounts of separated butter).
- Next, add in your egg, egg yolk and vanilla extract. Continue mixing with speed until there are no streaks of egg and your mixture has thickened slightly.
- Add your dry ingredients – flour, baking soda, baking powder, 2 1/2 teaspoons of your chai spice mixture, and salt. Fold your dry ingredients in using a spatula, until a dough has just formed.
- Place your dough into the fridge uncovered to chill for up to an hour or until firm.
- Meanwhile, in a small dish mix together your 3 tablespoons of granulated sugar and 1 1/2 teaspoon of chai spice mixture.
- Once your dough has chilled for up to an hour, prepare a parchment lined cookie sheet. Use a cookie scoop or large spoon to portion out your dough – it should make about 13 cookies, 3 tablespoons per cookie (about 54g each). Roll each scoop between your palms until the exterior is smooth and place onto your parchment lined cookie sheet. Roll each scoop in the sugar and chai spice mixture and then once back on your cookie sheet, and press your scoop down slightly. Sprinkle extra sugar and spice mixture onto the top of each scoop. Place your cookie sheet into the fridge to chill uncovered for up to 2 hours. Note: if you need to chill for longer before baking, I recommend covering your dough with plastic wrap so that your dough doesn't dry out.
- When you’re ready to bake, preheat your oven to 350 degrees. Space your scoops out onto larger, parchment lined cookie sheets and bake for around 11-13 minutes. Let your cookies cool for about 30 minutes to an hour or until cool to the touch.
- To make your icing, mostly melt your 3 tablespoons of butter. Add in your powdered sugar (sift if you notice there are a lot of clumps) and mix until combined.
- Then add in your maple syrup, maple extract, and pinch of salt. Note: if you don't want a strong maple flavor, you can start with 1/4 teaspoon of maple extract and increase to taste. Mix everything together until smooth and then add your liquid of choice, milk or water, 1/2 teaspoon at a time until your icing is thick but pourable, up to two teaspoons.
- Use a spoon to drizzle your icing across your cookies and then let the icing set – and enjoy! If you’d prefer, you can also use a piping bag or a small plastic bag with a hole cut in the corner to drizzle on your icing.
