Chai Spiced Maple Sugar Cookies with Browned Butter Frosting.
Chai Spiced Maple Sugar Cookies with Browned Butter Frosting…this year’s Thanksgiving cookie to snack on! Perfectly sweet chai spice sugar cookies sandwiched with the most delicious maple browned butter frosting. Sugar cookies made better with the addition of holiday spices. Every last bite is loved by all! And the best part? These cookies are so festive and fun to make!
Happy Friday everyone!! I am home (for a quick minute) and SO HAPPY to be here. These have been some busy, busy weeks, but all amazing. I’m definitely feeling so grateful for all of the support you guys have been showing me. Some of you may have seen, but HBH Super Simple made number two on the New York Times Best Seller List!! I am still in disbelief and just SO EXCITED. I know I’ve been saying this a lot, but thank you all for being the absolute best and kindest HBH family.
Just had to shout that out at the top of the post…because as I sit here writing this, it’s all I can think of.
Well, that and these cookies…and wishing I still had some to snack on right now. These cookies plus a warm mug of cocoa/coffee would be an amazing little pick me up. They are sweet and perfectly spiced with the flavor of chai, but in a subtle way that’s not overpowering. And that frosting snuggled in between each cookie?
It’s one of my favorites…warming flavors of maple swirled with nutty browned butter. You can (and most likely will) eat a couple of spoonfuls as your frost each cookie.
When my family lived in Ohio, we would travel to my Aunt Debbie’s house for Thanksgiving every year. She would always have her Turkey Cookies out for snacking before dinner. In full disclosure, I don’t really remember these cookies, but my mom on the other hand? They are her favorite, and she reminds me of them every single year.
I have yet to snatch THE Turkey Cookie recipe, but I’ve made a few of my own spins on them. Last year I shared butter pecan cookies, and this year it’s Chai Sugar Cookies…but done up for Thanksgiving.
First, let’s start with the cookies themselves. These are not your average sugar cookie. To be honest, sugar cookies are not my favorite. I often find them tasteless and have never understood why you’d eat a sugar cookie over a chocolate chip cookie. Anyone else feel the same?
But then I started making my own sugar cookies. And I gave them more flavor with the use of brown sugar, so much vanilla extract, and salted butter.
And then, in an effort to make them even better, I added the spices found in warming chai tea. I now have a favorite sugar cookie that’s truly so delicious. So much flavor, sweet, but also spiced, balanced, soft, buttery…and just really GOOD. They’re sugar cookies, but better, and all the spices make them perfect for the holidays.
And now, the frosting. I really can’t begin to describe how good this frosting is. Not only is it made with nutty browned butter, but it’s made using maple syrup. This is KEY.
The maple gives the frosting a rich flavor while also adding sweetness and warming flavors. I find it pairs so nicely with the chai spiced sugar cookies.
You could simply frost each cookie, but I wanted to make these extra special for Thanksgiving. So I turned them into sandwich cookies and shaped them into the cutest autumn leaves.
And then…just a dip through some white chocolate and an extra sprinkle of chai spiced sugar. Hey, these are holiday cookies, so why not go all out? You know, make every last bite SO GOOD that it leaves you wanting another?
YES. That’s how holiday cookies should be. These are the perfect cookie to serve up this Thanksgiving. Just do as my aunt does, make a triple batch and leave them out for guests to snack on before and after dinner. Everyone will love you for these cookies!
If you make these chai spiced maple sugar cookies with browned butter frosting, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Chai Spiced Maple Sugar Cookies with Browned Butter Frosting
Perfectly sweet chai spice sugar cookies sandwiched with the most delicious maple browned butter frosting...sugar cookies, but better!
- 3 sticks (1 1/2 cups) salted butter, at room temperature
- 1 1/4 cups light brown sugar packed
- 1 tablespoon pure vanilla extract
- 2 eggs at room temperature
- 4 1/2 cups all-purpose flour plus more as needed
- 1 teaspoon baking soda
- 1 1/2 teaspoons cinnamon
- 1/2 teaspoon ginger
- 1/2 teaspoon cardamom
- 1/4 teaspoon ground all-spice
- 1/4 teaspoon nutmeg
- 1/2 teaspoon salt
- 1/8 teaspoon black pepper
Browned Butter Frosting
1. In a large mixing bowl, cream together the butter, sugar, and vanilla until light and fluffy, about 3-5 minutes. Add the eggs, one at a time, and mix until evenly combined. Add the flour, baking soda, cinnamon, ginger, cardamom, all-spice, nutmeg, salt, and pepper, beat until combined and the dough forms a ball.
2. Generously flour your work surface. Divide the dough in half and flatten each half into a disk. Roll out the dough to 1/4 inch thickness. Make sure you're using enough flour or your dough will stick. Cut out the cookies using your favorite autumn/winter cookie cutter. Carefully transfer the cookies to a parchment-lined baking sheet. Cover the baking sheet and place the sheet in the freezer, freeze until firm, about 15-20 minutes. Roll out the leftover scraps, and repeat with the remaining disk of dough.
3. Preheat oven to 350 degrees. Bake the cookies on the middle rack of the oven for 8-12 minutes (for soft cookies) or until just lightly golden brown. Do not over bake. Cool on the baking sheet five minutes and then transfer to a wire cooling rack to cool completely.
4. To make the frosting. Add 1 stick butter to a skillet, set over medium heat. Allow the butter to brown lightly until it smells toasted, about 2-3 minutes. Stir often. Remove from the heat and transfer the butter to the mixing bowl, let cool until it's room temp.
6. Add the remaining stick of room temperature butter and the cream cheese to the bowl. Then add the powdered sugar and maple syrup. Beat together until light and fluffy. Add the vanilla and beat until combined. If the frosting feels too loose, add powdered sugar to thicken.
7. To assemble. Dip half of the cookies into melted chocolate to coat about 1/3 of the top (see photos) and sprinkle with chai sugar, if desired. Spread the frosting over the cookie halves with no chocolate. Place the top cookie, chocolate side up over the frosting, gently pressing to adhere. Cookies can be served immediately or stored in an airtight container for up to 3 days.
Chai Sugar: In a small bowl, combine the 1/3 cup sugar, 2 teaspoons cinnamon, 1/2 teaspoon ginger, 1/2 teaspoon all-spice, 1/2 teaspoon cardamom, and 1/4 teaspoon cloves.
To Make Gluten Free: Use an equal amount of your favorite gluten free flour blend in place of the all-purpose flour. I recommend Cup4Cup gluten free flour.
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