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Drink your chai and eat it too with these perfectly spiced chewy maple chai cookies! These soft brown sugar cookies are made cinnamon, cardamom, ginger, cloves, black pepper and a splash of maple syrup! YUM.
Chewy Maple Chai Cookies
Christmas cookie season is upon us. It’s my time to shine. And then share that shine with you so that you can also be the star of the cookie exchange. Thats where these chewy maple chai cookies come in. They blend the rich warmth of maple syrup with the aromatic spices of chai into one truly perfect cookie. The addition of maple syrup imparts a subtle sweetness, enhancing the overall complexity of the treat. Each bite is a sensory journey, with the chewiness providing a satisfying contrast to the nuanced blend of flavors, making these cookies a deliciously unique and memorable indulgence.
Ingredients for maple chai cookies
These cookies perfectly personify all the warmth, comfort, and joy of the holiday season, so you best believe they’re coming to every holiday gathering with me this year. Which means I’ve stocked up big time on all the ingredients for these!
- Unsalted butter
- Light Brown Sugar
- Maple Syrup
- Eggs
- Vanilla
- Maple Extract
- All Purpose Flour
- Salt
- Baking Soda
- Baking Powder
- Ground Cardamom
- Ground Ginger
- Ground Cinnamon
- Ground Cloves
- Black Pepper
- Powdered Sugar
- Milk
How to store maple chai cookies
If you’re going to make these cookies in advance and leave them to sit for awhile I recommend nixing the maple glaze or waiting until the day of to glaze them because it can get a little messy if it sits! I like to store these cookies in the fridge in a single layer in an air-tight container for maximum freshness. Be sure not to stack your glazed cookies because they’ll stick to each other–I don’t always mind this this because it gives you an excuse to eat the cookie your cookie is stuck to hehe. But if you want to keep things clean I recommend storing in one layer!
If you want to make these advance you can also freeze the unfrosted cookies for up to 2 months–just let them defrost and then glaze as directed!
And with that, let cookie season commence! Enjoy!
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Drink your chai and eat it too with these perfectly spiced chewy maple chai cookies! These soft brown sugar cookies are made cinnamon, cardamom, ginger, cloves, black pepper and a splash of maple syrup! YUM.
-
Prep Time:
30 minutes -
Cook Time:
12 minutes -
Total Time:
1 hour -
Yield:
12 cookies -
Category:
dessert -
Method:
oven -
Cuisine:
american
-
Prep Time:
30 minutes -
Cook Time:
12 minutes -
Total Time:
1 hour -
Yield:
12 cookies -
Category:
dessert -
Method:
oven -
Cuisine:
american
Units:
Ingredients
- 1/2 cup unsalted butter, at room temperature
- 3/4 cup light brown sugar, packed
- 2 tablespoons pure maple syrup
- 1 large egg, at room temperature
- 1 teaspoon vanilla extract
- 1/2 teaspoon maple extract (optional)
- 1 3/4 cup all purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1 teaspoon ground cardamom
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- pinch black pepper
for the maple glaze
- 1/2 cup confectioners’ sugar
- 2 tablespoons milk
- 1 tablespoon pure maple syrup
- 1/4 teaspoon vanilla extract
- pinch of salt
Instructions
- Preheat the oven to 350°F. Line a baking sheet with parchment paper. Set aside.
- In a stand mixer fitted with the paddle attachment, beat together the butter, brown sugar, and maple syrup on low speed until combined. Gradually increase the speed to medium-high and beat until light and fluffy, about 2 minutes.
- Use a silicone spatula to scrape down the sides and bottom of the bowl, then add in the egg, vanilla, and maple extract. Beat on medium-high until the mixture is fluffy and lightens in color, about 2 minutes, scraping down the bowl as needed.
- Stop the mixer, then add the flour, salt, baking soda, baking powder and spices, and beat on low speed until just combined and no streaks of flour remain.
- Use a 1 ½ ounce cookie scoop to scoop out equal amounts of dough and roll into balls. Place the dough on the prepared baking sheets, spacing the balls out about 2 inches apart.
- Bake until the cookies have puffed up and are set and firm around the edges but still somewhat soft in the middle, 12 to 14 minutes. Remove the baking sheet from the oven and allow the cookies to cool completely.
- While the cookies cool, make the maple glaze. Combine the confectioners’ sugar, milk, maple syrup, vanilla and salt in a small mixing bowl and whisk to combine. Whisk until smooth. Drizzle the cookies with the glaze and top with flaky salt if desired! Enjoy!
Keywords: maple chair cookies
Sofi | Broma Bakery
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