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Maple Chai Cookies | Soft, Spiced & Cozy Fall Baking

If autumn could be baked into a cookie, it would taste like these Maple Chai Cookies. Infused with the comforting spices of chai—cinnamon, cardamom, ginger, nutmeg, and cloves—these cookies are soft, chewy, and perfectly sweetened with maple syrup. They’re the ultimate cozy cookie for fall gatherings, holiday dessert trays, or a simple afternoon treat with tea or coffee. The maple glaze on top ties everything together, creating a bakery-style finish that feels both rustic and indulgent.
Print Recipe Pin Recipe
Prep Time 15 minutes
bake time 12 minutes
Total Time 27 minutes
Servings: 24 cookies
Ingredients Equipment Method Notes

Ingredients
  

For the cookies
  • 1 cup unsalted butter softened
  • ¾ cup brown sugar packed
  • ½ cup granulated sugar
  • ¼ cup pure maple syrup
  • 1 large egg
  • 2 tsp vanilla extract
  • 2 ¼ cups all-purpose flour
  • ½ tsp baking soda
  • ½ tsp baking powder
  • ½ tsp salt
  • 2 ½ tsp chai spice blend or mix of cinnamon, cardamom, ginger, nutmeg, and cloves
For the maple glaze
  • 1 cup powdered sugar
  • 2 tbsp pure maple syrup
  • 1 –2 tsp milk as needed for consistency

Equipment

  • Mixing bowls (large & medium)
  • Hand mixer or stand mixer
  • Rubber spatula
  • Measuring cups & spoons
  • Baking sheets
  • Parchment paper or silicone mats
  • Cooling rack
  • Small whisk (for glaze)

Method
 

Step 1: Prep oven
  1. Preheat oven to 350°F (175°C). Line baking sheets with parchment.
Step 2: Cream butter & sugars
  1. In a large bowl, beat butter, brown sugar, and granulated sugar until creamy and fluffy.
Step 3: Add wet ingredients
  1. Mix in maple syrup, egg, and vanilla until smooth.
Step 4: Combine dry ingredients
  1. In another bowl, whisk flour, baking soda, baking powder, salt, and chai spice blend. Slowly mix into wet ingredients until dough forms.
Step 5: Scoop & bake
  1. Scoop ~1 ½ tbsp dough per cookie onto baking sheets. Bake 10–12 minutes, until edges are golden and centers soft.
Step 6: Make the glaze
  1. Whisk powdered sugar, maple syrup, and milk until smooth. Drizzle over cooled cookies.

Notes

🧊 Storage & Reheating
Room Temperature: Store in airtight container up to 4 days.
Refrigerator: Keeps for 1 week.
Freezer: Freeze unglazed cookies up to 2 months; thaw and glaze before serving.
Reheating: Microwave 8–10 seconds for soft, warm cookies.
🥄 Variations
Frosted Maple Chai Cookies: Swap glaze for cream cheese frosting.
Nutty Twist: Add ½ cup chopped pecans or walnuts.
Extra Spiced: Double the chai spice blend for stronger flavor.
Sandwich Cookies: Spread maple buttercream between two cookies.
Vegan Option: Use plant butter, flax egg, and non-dairy milk.
Chewy Bar Version: Bake dough in an 8x8 pan, cut into squares.
❓ 10 FAQs
What is chai spice made of?
Usually cinnamon, cardamom, ginger, nutmeg, and cloves.
Can I make my own chai spice?
Yes—mix equal parts cinnamon and cardamom, then smaller amounts of ginger, nutmeg, and cloves.
Do I have to use maple syrup?
It gives depth of flavor, but honey works as a substitute.
Can I skip the glaze?
Yes, the cookies are delicious plain or rolled in sugar.
Do these taste like snickerdoodles?
Similar, but with deeper spice and maple sweetness.
Can I make these ahead?
Yes—dough keeps in the fridge up to 24 hours.
Can I freeze cookie dough?
Yes, freeze dough balls up to 3 months; bake from frozen.
Do kids enjoy these?
Absolutely—they’re spiced but not overly strong.
Can I double the recipe?
Yes, for holiday trays or gifting.
What drink pairs best?
Hot chai latte, coffee, or apple cider.
🏁 Conclusion
These Maple Chai Cookies are soft, spiced, and sweet with the perfect maple glaze finish. They’re warm, cozy, and festive—ideal for fall baking, holiday gatherings, or simply enjoying with your favorite warm drink.
Bake a batch, drizzle with glaze, and enjoy the flavors of chai and maple in every bite.