Description
Cozy and delicious chai-spiced maple cookies topped with luscious browned butter frosting, perfect for fall gatherings.
Ingredients
- 3 sticks (1½ cups) salted butter, at room temperature
- 1¼ cups light brown sugar, packed
- 1 tablespoon pure vanilla extract
- 2 large eggs, at room temperature
- 4½ cups all-purpose flour, plus more as needed
- 1 teaspoon baking soda
- 1½ teaspoons ground cinnamon
- ½ teaspoon ground ginger
- ½ teaspoon ground cardamom
- ¼ teaspoon ground allspice
- ¼ teaspoon ground nutmeg
- ½ teaspoon salt
- ⅛ teaspoon black pepper
- 2 sticks (1 cup) salted butter, at room temperature (for frosting)
- 3 ounces cream cheese, at room temperature (for frosting)
- 2 cups powdered sugar (for frosting)
- ⅓ cup real maple syrup (for frosting)
- 1 teaspoon vanilla extract (for frosting)
- Melted white chocolate, for dipping (optional)
- Chai sugar for sprinkling (optional; mix regular sugar with chai spices)
Instructions
- Cream together the butter, brown sugar, and vanilla until light and fluffy, about 3-5 minutes.
- Add the eggs one at a time, mixing until evenly combined.
- Whisk together the flour, baking soda, cinnamon, ginger, cardamom, allspice, nutmeg, salt, and black pepper in another bowl. Gradually add this mixture to the wet ingredients, beating until combined and a dough forms.
- Flour your work surface generously. Divide the dough in half and flatten each half into a disk.
- Roll out the dough to ¼ inch thickness, using plenty of flour to prevent sticking.
- Cut out cookies using autumn-themed cookie cutters (maple leaves work beautifully).
- Transfer cookies to parchment-lined baking sheets. Cover and freeze until firm, about 15-20 minutes.
- Preheat your oven to 350°F (175°C).
- Bake the cookies on the middle rack for 8-12 minutes, until just lightly golden brown. Be careful not to overbake!
- Cool on the baking sheet for 5 minutes, then transfer to a wire cooling rack to cool completely.
- For the frosting: In a skillet over medium heat, add 1 stick of butter and cook, stirring often, until browned and nutty-smelling, about 2-3 minutes. Let cool to room temperature.
- Combine cooled browned butter, remaining stick of room temperature butter, cream cheese, powdered sugar, maple syrup, and vanilla in a mixing bowl. Beat until light and fluffy. If the frosting seems too loose, add more powdered sugar.
- Dip half of the cookies in melted white chocolate to coat about ⅓ of the top and sprinkle with chai sugar, if desired.
- Spread frosting on plain cookie halves, then top with either chocolate-dipped or other plain cookies. Press gently to adhere.
Notes
Store cookies in an airtight container at room temperature for up to 3 days. For longer storage, freeze wrapped tightly in plastic wrap.