If you love cozy flavors with a hint of maple sweetness, these Maple‑Chai Brown Sugar Cookies are a must‑try.
They combine the caramel‑like flavor of brown sugar with warm chai spices and a touch of maple syrup for a cookie that’s soft, chewy, and incredibly fragrant.
This recipe quickly became a household favorite because it’s easy to make and delivers cookies with rich flavor and the perfect chewy texture.
They’re ideal for fall, winter, or holiday baking, but honestly, they’re delicious any time of year.
Why You’ll Love This Recipe
These Maple‑Chai Brown Sugar Cookies have everything you love about soft sugar cookies but with a deeper flavor from brown sugar and maple syrup. The chai spice blend adds warmth, making each bite taste like a cozy cup of chai.
They’re also freezer‑friendly and easy to make ahead, making them perfect for holiday cookie trays or gifting.
You can enjoy them plain, dusted with cinnamon sugar, or topped with a simple maple glaze for extra sweetness.
What You’ll Need
- 2 ½ cups all‑purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground cardamom
- ½ teaspoon ground ginger
- ¼ teaspoon ground cloves
- ¾ cup unsalted butter, softened
- 1 cup packed brown sugar
- ¼ cup maple syrup
- 1 large egg
- 2 teaspoons vanilla extract
Optional Topping:
- 3 tablespoons granulated sugar mixed with ½ teaspoon cinnamon
Pro Tips
- Use room‑temperature butter for easy mixing and a soft texture.
- Chill the dough for 30 minutes if you want thicker, puffier cookies.
- Do not overbake—remove cookies when edges are just set for chewy centers.
- Roll in spiced sugar for an extra flavor boost.
- Add a maple glaze for a bakery‑style finish.
Tools You’ll Need
- Mixing bowls
- Hand or stand mixer
- Measuring cups and spoons
- Baking sheet lined with parchment paper
- Cooling rack
Substitutions and Variations
- Gluten‑free: Use a 1:1 gluten‑free flour blend.
- Vegan: Use vegan butter and a flax egg (1 tbsp flaxseed + 3 tbsp water).
- Stronger maple flavor: Add ½ teaspoon maple extract.
- Maple glaze option: Mix ½ cup powdered sugar with 1–2 tablespoons maple syrup and drizzle on cooled cookies.
Make‑Ahead Tips
- Prepare the dough up to 2 days ahead and refrigerate.
- Freeze dough balls for up to 2 months—bake straight from frozen, adding 1–2 minutes to the baking time.
- Baked cookies freeze well for up to 3 months.
How to Make Maple‑Chai Brown Sugar Cookies
1. Mix Dry Ingredients
In a bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, cardamom, ginger, and cloves.
2. Cream Butter, Sugar, and Maple
In a large bowl, beat butter, brown sugar, and maple syrup until light and fluffy. Add the egg and vanilla and mix until smooth.
3. Combine Wet and Dry Ingredients
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Chill dough for 30 minutes for easier rolling.
4. Shape and Coat
Preheat oven to 350°F (175°C). Roll dough into balls and coat with the cinnamon‑sugar mixture if desired.
5. Bake
Place cookies on a parchment‑lined baking sheet about 2 inches apart. Bake for 9–11 minutes or until edges are set but centers are soft.
6. Cool and Serve
Cool cookies on the baking sheet for 5 minutes, then transfer to a wire rack.
Leftovers and Storage
Store cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze baked cookies for up to 3 months.
Nutrition & Benefits
These cookies get their sweetness from brown sugar and maple syrup, which add depth of flavor.
Chai spices like cinnamon, ginger, and cardamom bring warm aromatics and antioxidants.
FAQ
1. Can I use pancake syrup instead of maple syrup?
Pure maple syrup is recommended for the best flavor. Pancake syrup often contains corn syrup and lacks the rich, natural taste that makes these cookies stand out.
2. How do I get a stronger maple flavor?
For more intense maple notes, add ½ teaspoon of maple extract to the dough. You can also drizzle the cooled cookies with a simple maple glaze for extra flavor.
3. Can I make these cookies vegan?
Yes! Use vegan butter and replace the egg with a flax egg (1 tablespoon ground flax + 3 tablespoons water). The result will still be chewy and delicious.
4. How do I store these cookies?
Store them in an airtight container at room temperature for up to 5 days. You can also freeze baked cookies for up to 3 months.
5. What’s the best way to freeze the dough?
Scoop the dough into balls and freeze on a tray. Once frozen, store in a bag or container. Bake straight from frozen—just add 1–2 extra minutes.
Chewy, Spiced, and Full of Maple Flavor
These Maple‑Chai Brown Sugar Cookies are cozy, flavorful, and perfect for fall baking or holiday cookie trays.
With their soft texture and warm spices, they’re a treat you’ll want to bake all season long.