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Maple Chai Cookies

Maple chai cookies with a tender, crinkled top and warm spiced flavor, rolled in chai spice sugar before baking. Finished with a simple maple glaze drizzle and a cardamom-cinnamon dusting.
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Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings: 28 cookies
Course: Dessert
Cuisine: American
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
Wet ingredients
  • 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 oven to 375F and line baking sheets with parchment as they warm up.
Mix dry ingredients
  1. Whisk all-purpose flour, baking soda, cinnamon, cardamom, ginger, cloves, allspice, black pepper, and salt until the spices are evenly distributed.
Cream wet ingredients
  1. Beat softened unsalted butter with brown sugar and granulated sugar until fluffy, then add pure maple syrup, eggs, and vanilla extract and beat until smooth.
Combine dough
  1. Fold the flour mixture into the wet ingredients until just combined and no dry streaks remain.
Roll and portion
  1. Mix chai spice sugar (sugar, cinnamon, and cardamom), then scoop dough into 1-1/2 tablespoon balls and roll each ball in the chai spice sugar.
Bake
  1. Bake for 10-12 minutes at 375F until the edges are set and the centers look lightly set.
Glaze and finish
  1. Cool cookies completely before drizzling with maple glaze, then dust with extra cardamom for a finished look.

Notes

Pro tip: Roll dough balls evenly so every cookie gets the same chai-spice coating; if your dough feels sticky, chill it 10–15 minutes to firm before rolling. Store baked cookies airtight at room temperature for 3–4 days, or refrigerate up to 5 days; freeze undecorated dough balls up to 2 months, then bake straight from frozen. For a dairy-free swap, use plant-based butter in equal amount and choose dairy-free milk for the glaze.