Imagine this: the warm scent of chai spices and sweet maple wafting through the kitchen. There’s not much cozier than that, right? That’s what these maple chai snickerdoodes deliver. This cookie recipe is a spin on a classic snickerdoodle but adds in a chai-spiced twist with hints of cinnamon, cardamom, ginger, and maple syrup for sweetness.
Whether you’re baking for fall, the holidays, or just craving something warm and comforting, these chai snickerdoodle cookies are soft, chewy, and full of seasonal flavor. The best part? They’re also pretty because they have a maple glaze on top!
Why You’ll Love Maple Chai Snickerdoodles
- They’re soft and chewy
- They’re made with warm spices
- The glaze has real maple syrup
- Perfect for fall baking or cookie trays!
Key Ingredients
- Chai spice blend: cinnamon, cardamom, allspice, and ginger
- Cream of tartar: gives snickerdoodles their signature tang
- Maple syrup: adds a rich, natural sweetness
Tips for Perfect Cookies
- Chill the dough for at least 45 minutes so the cookies don’t spread.
- Don’t overbake! The cookies will continue to bake on the cookie sheet for a few minutes after removing them from the oven.
- Use parchment paper for easy cleanup.
Let’s get to the recipe!
Maple Chai Snickerdoodles Recipe
Cookie Ingredients
1 and 1/4 cups plus 2 tablespoons (172g) all-purpose flour
1 teaspoon cream of tartar
1/4 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground cardamom
1/4 teaspoon ground allspice
1/2 cup (8 tablespoons or 113g) unsalted butter, melted
1/2 cup (100g) granulated sugar
2 1/2 tablespoons (32.5g) packed light brown sugar
1 large egg, at room temperature
2 teaspoons maple extract extract
For Rolling
1/3 cup (67g) granulated sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground cardamom
1/4 teaspoon ground allspice
Glaze Ingredients
1/2 cup (57g) powdered sugar
2 tablespoons (42g) maple syrup
1 tablespoon (14g) butter
1/4 teaspoon maple extract
pinch of salt
Directions
1. In a large bowl, whisk together the flour, cream of tartar, salt, baking soda, cinnamon, ginger, cardamom, and allspice. Set aside.
2. In a medium bowl, whisk the butter and sugars until smooth. Whisk in the egg and then the maple extract.
3. Pour the wet ingredients into the dry and mix together with a silicone spatula. Cover the dough with plastic wrap and chill for at least 45 minutes or up to two days.
4. Preheat oven to 350 degrees and line baking sheets with parchment paper. Create the rolling mixture by combining the sugar, cinnamon, ginger, cardamom, and allspice in a small bowl.
5. Roll tablespoon-sized balls of cookie dough in the sugar mixture and place on baking sheet about two inches apart.
6. Bake for 8-10 minutes. The cookies will look a little doughy, but they will continue to bake on the cookie sheet. Leave them on the cookie sheet for about 5-10 minutes before transferring them to a cooling rack to cool completely.
7. After the cookies have cooled, prepare the maple glaze by combining the powdered sugar, maple syrup, butter, maple extract, and salt in a small bowl. Whisk until smooth.
8. Using a spoon, pastry bag with the corner snipped off, or ziplock bag with the corner snipped off, drizzle the cookies with the glaze. Let the glaze set for a few minutes. Enjoy! The cookies will stay fresh stored at room temperature for about five days.
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