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Maple Chai Cookies

Maple chai cookies with crinkled tops are baked until the edges set, then finished with a smooth maple glaze and a fragrant cardamom dust. The dough is rolled in chai spice sugar for warm, aromatic flavor in every bite.
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Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings: 28 cookies
Course: Dessert
Cuisine: American
Calories: 215
Ingredients Equipment Method Notes

Ingredients
  

Cookie dough
  • 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
  • 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
 

Preheat and prep
  1. Preheat oven to 375F and line baking sheets with parchment for easy release and clean bottoms.
Mix dry ingredients
  1. Whisk all-purpose flour, baking soda, cinnamon, cardamom, ginger, cloves, allspice, black pepper, and salt until evenly distributed and no dry streaks remain.
Cream wet ingredients
  1. Beat softened unsalted butter with brown sugar and granulated sugar until fluffy, then drizzle in pure maple syrup and beat again until combined.
  2. Add eggs one at a time and mix until smooth, then add vanilla extract and mix until the dough looks glossy and cohesive.
Combine dough
  1. Fold the dry mixture into the wet mixture until a thick dough forms and no flour pockets remain.
Shape and roll
  1. Scoop dough into 1-1/2 tablespoon balls, then roll each ball in chai spice sugar until lightly coated on all sides.
Bake
  1. Bake at 375F for 10-12 minutes, watching for edges to set while centers remain slightly soft.
Glaze and finish
  1. Cool cookies completely so the glaze doesn’t melt into puddles.
  2. Drizzle maple glaze over the crinkled tops, then dust with extra cardamom for a warm-spice finish.

Notes

Pro tip: for the best crinkle, keep dough portions evenly sized at about 1-1/2 tablespoons and don’t overbake—pull when edges are set but centers still look slightly underdone. Store baked cookies in an airtight container at room temperature for up to 4 days, or refrigerate up to 6 days; freeze for up to 2 months (freeze unglazed for clean texture, then glaze after thawing). For a dairy-light swap, use plant-based butter and lactose-free milk in the glaze while keeping the same measurements.