Brown Butter Frosted Chai Spiced Maple Sugar Cookies Recipe 

Snack on Chai Spiced Maple Sugar Cookies with Browned Butter Frosting this Thanksgiving! Sweet chai spice sugar cookies with the best maple browned butter icing. Holiday spices improve sugar cookies. Everyone enjoys every bite! The best part? Making these festive cookies is fun! 

Ingredient

– 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)

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1

Mix the butter, sugar, and vanilla in a large bowl for 3-5 minutes until frothy. Add eggs one at a time and stir well. Mix the flour, baking soda, cinnamon, ginger, cardamom, all-spice, nutmeg, salt, and pepper until the dough forms a ball. 

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Instruction

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2

Coat your work surface with flour. Flatten each half of dough into a disc. Roll the dough 1/4 inch thick. To avoid dough sticking, use enough flour. Cut the cookies with your favourite fall/winter cutter. 

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3

Carefully place the cookies on a parchment-lined baking sheet. Cover the baking sheet and freeze for 15-20 minutes until solid. Roll out leftover scraps and repeat with remaining dough disc. 

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4

Heat oven to 350. Bake soft cookies on the centre rack for 8-12 minutes or until softly golden brown. Avoid overbaking. After five minutes on the baking sheet, transfer to a wire cooling rack to finish cooling. 

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5

Make icing. Cook 1 stick butter in a pan over medium heat. Brown the butter for 2-3 minutes till it smells toasted. Stir often. Remove butter from heat and place in mixing bowl. Let cool to room temperature. 

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6

Add the remaining room-temperature butter and cream cheese to the bowl. Add powdered sugar and maple syrup. Mix well until frothy. Add vanilla and mix. If frosting is too thin, add powdered sugar. 

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7

Put together. If desired, dip half of the cookies in melted chocolate to coat 1/3 of the top (see photographs) and sprinkle with chai sugar. 

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8

Frost the chocolate-free cookie halves. Place the top cookie, chocolate side up, on the frosting and gently press. Cookies can be eaten right away or kept in an airtight container for 3 days.  

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also see

also see

Slice-and-bake Salted Chocolate Butter Pecan Cookies Recipe