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Maple Chai Cookies

Maple chai cookies with crisp, crinkled tops are made by rolling vanilla-spiced dough in chai spice sugar before baking at 375°F. Finish with a quick maple glaze drizzle and an extra dusting of cardamom for a warm, aromatic bite.
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Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings: 28 servings
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
  1. Preheat oven to 375°F and line sheet pans with parchment.
  2. Whisk all-purpose flour, baking soda, cinnamon, cardamom, ginger, cloves, allspice, black pepper, and salt until evenly combined.
  3. Beat softened unsalted butter with brown sugar and granulated sugar until fluffy.
  4. Mix in pure maple syrup, then beat in eggs and vanilla extract until smooth.
Shape and bake
  1. Fold the flour mixture into the butter mixture until just combined and no dry streaks remain.
  2. Scoop dough into 1-1/2 tablespoon balls.
  3. Roll each ball in chai spice sugar made from sugar, cinnamon, and cardamom so the tops are lightly coated.
  4. Bake for 10-12 minutes at 375°F until the edges are set and the centers look slightly underdone.
Glaze and finish
  1. Cool cookies completely so the glaze sets cleanly.
  2. Stir powdered sugar with maple syrup and milk to make a smooth glaze.
  3. Drizzle the maple glaze over the cooled cookies and dust with extra cardamom.

Notes

For the cleanest glaze drizzle, cool cookies fully before adding any syrupy topping. Store airtight at room temperature for up to 5 days; freeze baked cookies for up to 2 months (glaze after thawing if possible). For a dairy-free swap, use plant-based butter and dairy-free milk in the glaze to keep the same texture.