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Tasty Chai Spiced Maple Sugar Cookies with Browned Butter Frosting

Tasty Chai Spiced Maple Sugar Cookies with Browned Butter Frosting
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Indulge in the comforting flavors of the season with these delightful Tasty Chai Spiced Maple Sugar Cookies with Browned Butter Frosting. Each bite offers a warm blend of aromatic chai spices, complemented by the rich, decadent frosting that elevates these cookies to new heights. Perfect for festive gatherings or cozy nights at home, these cookies are not just a treat; they’re a celebration of flavor! With easy preparation steps and customizable options, you can impress your guests or enjoy them yourself without any hassle. Bake up a batch today and savor the joy of homemade cookies!

Ingredients

Scale
  • 1 1/2 cups (3 sticks) salted butter, softened
  • 1 1/4 cups packed light brown sugar
  • 1 tbsp real vanilla extract
  • 2 large eggs, room temperature
  • 4 1/2 cups plain flour (plus extra for dusting)
  • 1 tsp baking soda
  • 1 1/2 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1/2 tsp cardamom
  • 1/4 tsp allspice
  • 1/4 tsp nutmeg
  • 1/2 tsp salt
  • 1/8 tsp finely ground black pepper
  • 1 cup (2 sticks) salted butter, room temp (divided use)
  • 3 oz cream cheese, room temp
  • 2 cups confectioners’ sugar
  • 1/3 cup pure maple syrup
  • 1 tsp vanilla extract
  • Melted white chocolate for dipping (optional)
  • Chai spice sugar blend for sprinkling (optional)

Instructions

  1. In a large mixing bowl, cream together the softened salted butter (3 sticks), light brown sugar, and real vanilla extract until the mixture is light and fluffy, about 3-5 minutes. Add the eggs one at a time, mixing each until fully incorporated.
  2. Add the flour, baking soda, cinnamon, ginger, cardamom, allspice, nutmeg, salt, and black pepper. Continue to beat until everything is well combined and a dough forms a cohesive ball.
  3. Generously dust your work surface with extra flour to prevent sticking. Divide the dough from Step 1 into two halves and flatten each into a disk shape. Roll each disk out to 1/4 inch thickness. Using your favorite autumn or winter cookie cutter, cut out shapes. Carefully transfer the cookies to a parchment-lined baking sheet. Cover and place the baking sheet in the freezer until cookies are firm, about 15–20 minutes.
  4. Preheat your oven to 350°F (175°C). Bake the chilled cookies on the middle rack for 8–12 minutes or until they are just lightly golden around the edges. Allow the baked cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
  5. Add 1 stick of room temperature salted butter to a skillet set over medium heat. Cook, stirring frequently until it browns lightly and smells toasty, about 2–3 minutes. Remove from heat and transfer it to a mixing bowl. Let it cool to room temperature before proceeding.
  6. To the bowl with cooled browned butter from Step 4, add the remaining stick of room temperature salted butter and cream cheese. Add confectioners’ sugar and maple syrup. Beat until light and fluffy. Finally, add vanilla extract and incorporate until smooth.
  7. If using melted white chocolate as an optional topping, dip half of each cookie into it. Sprinkle with chai spice sugar blend while it's still wet. Spread frosting generously over undipped halves of each cookie. Place matching dipped cookie on top of each frosted half—dipped side up—and gently press together. Serve immediately or store in an airtight container for up to 3 days.

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