Video
Vanilla Maple Chai Latte Cookies
Vanilla Maple Chai Latte Cookies taste like a warm hug with so many cozy flavors and a plush texture. They are thick and chewy and they stay so soft for days! These flavors of pure vanilla, maple syrup, black tea and a blend of cardamom, ginger, clove, cinnamon and nutmeg make for incredibly aromatic cookies and they're finished with a perfectly sweet creamy maple icing.
Ingredients
Maple Chai Cookie Dough:
- 1 ⅔ cups (235g) all-purpose flour
- ¾ teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ½ teaspoon ground cardamom
- ⅛ teaspoon ground clove
- ⅛ teaspoon ground nutmeg
- ½ teaspoon salt
- ½ cup (113g) unsalted butter, at room temperature
- ⅔ cup (145g) packed dark brown sugar
- 1 ½ teaspoon (7ml) pure vanilla extract
- 1 large egg
- ground tea leaves from 1 black tea bag
- 3 tbsp (45ml) pure maple syrup
Rolling Sugar:
- 3 tablespoon granulated sugar for rolling
- pinch of cinnamon and cardamom
- pinch of salt
Maple Vanilla Icing
- ¾ cup (90g) powdered confectioner's sugar
- 1 tablespoon (15ml) half & half 10% cream
- ¼ teaspoon vanilla
- 1 teaspoon pure maple syrup
- ⅛ teaspoon salt
*I also love this vanilla extract
For best results, use a kitchen scale to weigh the ingredients.
Instructions
- Preheat the oven to 350°F. Line 2 baking sheets with parchment paper.
- Combine flour, baking soda, spices and salt in a medium bowl and whisk to blend evenly.
- Combine butter, brown sugar and vanilla in a large bowl and mix for about 2 minutes using an electric hand mixer on medium speed until smooth, slightly pale and a bit fluffy. You can also use a stand mixer fitted with the paddle attachment or cream by hand with a wide rubber spatula.
- Scrape down the sides and bottom of the bowl. Add egg and mix until well incorporated and the mixture is pale and creamy. Add ground tea leaves and maple syrup and mix again.
- Add flour mixture to the butter mixture and fold it in until evenly combined. Cover the bowl and chill the dough for about 30 minutes while you preheat the oven. NOTE: if you wish to chill this dough further to make it ahead, I’d suggest using 1 ½ cups of flour. The dough might feel sticky but it will hydrate and firm up in the fridge overnight.
- Preheat the oven to 350°F. Line two large cookie sheets with parchment paper.
- Combine granulated sugar, cinnamon, cardamom and salt in a small bowl. Use a 1.35-oz cookie scoop to portion dough and roll into smooth balls and then roll them evenly in the spiced sugar to coat. Place them onto your prepared baking sheets spacing them 3 inches apart and bake for 9-11 minutes until puffed and cracked at the surface, but still soft in the middle. If you make smaller cookies, bake for just 8-10 minutes. Transfer baking sheets to a wire rack and let cool for 2 minutes before transferring cookies individually to the rack to finish cooling.
- Make the icing. Combine powdered sugar, cream, maple syrup, vanilla and salt in a small bowl and whisk well until completely smooth. It should be thick and opaque but still flowing. See the video tutorial for an understanding of the consistency you should have. Drizzle the icing over the cooled cookies and let set for at least 20 minutes to firm up before storing.
