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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.
The Story…
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.
The Details.
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.
Decorating…
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!
Chai Spiced Maple Sugar Cookies with Browned Butter Frosting
Servings: 30 cookies
Calories Per Serving: 341 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 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
- 2 sticks (1 cup) salted butter, at room temperature
- 3 ounces cream cheese, at room temperature
- 2 cups powdered sugar
- 1/3 cup real maple syrup
- 1 teaspoon vanilla extract
- melted white chocolate, for dipping (optional)
- chai sugar, for sprinkling (optional)
Instructions
- 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.
Notes
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.
I brought these to my office and everyone was basically worshipping the ground I walked on. Make these if you want people to love you eternally.
Haha that is so awesome! Thank you so much for trying this Em! xTieghan
I had opened this recipe on Nov 8, and when my daughter came home from school on Nov 11 with a wild hare to make gingerbread cookies, it was still open in my browser. In fact, I had printed it just earlier in the day so I could close the tab and the printout was still in the printer tray!
She replaced some of the brown sugar in the cookies with maple syrup, and made powdered sugar glaze with spices and maple syrup, rather than the frosting/filling, as most of our butter was frozen. They turned out yummy and tender and were even better the next day after the flavors got a chance to meld!
p.s. One of the beaters of my hand mixer broke amidst the mixing! But no worries, it was old and cheap. We went to a thrift store later in the week for something else, and there was a larger, nicer and seemingly brand-new hand mixer there and she needed holiday gift ideas for me, anyway!
Hi Jane! That is so sweet of you two to make together! And I am so glad these turned out so well! Thank you! xTieghan
What makes the chai sugar “stick” to the baked cookies?
Hey Nina! The heat from the cookies after they come out of the oven is what helps the sugar stick. The cookies come out warm and buttery, so the sugar adheres to the butter on top of the cookie as it cools. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
I don’t like cream cheese. Do you think the icing would be ok with more butter instead?
HI! Sure you can just omit the cream cheese, but you will need to use a touch more sugar to thicken the frosting. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
Should you sprinkle with the chai sugar before baking? And if you wanted to dip in the cream cheese frosting instead of the white chocolate, would the frosting harden enough to pack the cookies in a container? (I don’t like white chocolate.)
Should you sprinkle with the chai sugar before baking? And if you wanted to dip in the cream cheese frosting instead of the white chocolate, would the frosting harden enough to pack the cookies in a container? (I don’t like white chocolate.)
Hey Mary, no need to add the sugar before baking, only after. The frosting does not harden, so it’s not ideal for decorating. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
Just finished baking and icing these cookies! The spice is so good and the browned butter icing is so delicious! Ill be making these again – your desserts are always amazing I have never been disappointed and neither have my family and friends.
That is so amazing to hear! Thank you Cathy! xTieghan
Made these this past weekend and they were a HUGE HIT amongst family **and as an Indian family, you know it was a tough crowd to please because we set a high bar for anything chai related 😉 **But I am glad to report that my Indian, chai loving family LOVED these and my non-Indian friends were obsessed as well. The flavor, the softness, everything – SO GOOD. As always, your recipes never disappoint, Tieghan! I plan on making them again this week (and probably every following week because they are so yummy) ?
Wow YES! I am so glad you all loved this recipe so much Jasmine! Thank you so much! xTieghan
This recipe sounds delicious. Will the chai sugar adhere to the baked cookies or should this be added to the cookies before baking? Thanks!
Hey Monica! If you sprinkle the sugar on right as the cookies come out of the oven, it will stick to the cookies. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
SO GOOD. This frosting is one of the best I’ve every had (or made!!). These will be a new staple in fall.
Amazing!! I am so happy to hear that Erika! Thank you! xTieghan
Will the frosting dry hard to withstand sta king?
Hi! Not exactly sure what you are asking?
This frosting does not dry and stays moist. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
These look amazing! If I wanted to just make them basic sugar cookies (no cutout) and used about 1 tbsp. of dough for each cookie, do you think the baking time will be the same? Will be easier to do with little kids.
Hi Christin! Yes, I think that will work wonderfully! Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
Do you think this recipe would work using actual maple sugar in place of brown sugar?
Hi Sarah, I fear the cookies will not bake up properly with only maple syrup. I’d recommend sticking to brown sugar or using a dry maple sugar. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
These look super good! However, as a Vermonter I’m always baffled that people see maple as a fall thing when it’s actually a spring thing….anyway will try these soon! 🙂
That is so great! I hope you love these Meghan! xTieghan
Oh these sound and look so good! I’m sure I have leaf cutters in my stash too. Xx
Thank you so much Kelly-Jane! I hope you love this recipe! xTieghan