Maple Chai Latte Cookies with Brown Butter Icing

Name: Maple Chai Latte Cookies with Brown Butter Icing
Total time: 40 min
Yield: 22 servings
Ingredients: 285 g salted butter; 150 g brown sugar; 6 tsp instant espresso powder; 10 ml vanilla extract; 1 ea large egg; 80 ml maple syrup; 290 g plain flour; 5.6 g baking soda; 6 g salt; 5 g ground cinnamon; 1 tsp ground ginger; 0.5 tsp ground cardamom; 0.6 g ground nutmeg; 0.6 g ground allspice; 50 g granulated sugar; 210 g icing sugar; 45 ml milk; 2.5 ml vanilla bean powder

Recipe from Tieghan Gerard · original post · full recipe on halfbakedharvest.com

Soft, chewy maple and espresso cookies warmed with chai spices, rolled in sugar and finished with a brown butter icing and flaky salt.

Serves 22 40 minKid-friendly

VegetarianBake

Ingredients

salted butter — at room temperature285 g
brown sugar150 g
instant espresso powder6 tsp
vanilla extract — 2 tsp10 ml
large egg1 ea
maple syrup80 ml
plain flour290 g
baking soda — 1 ¼ tsp5.6 g
salt — 1 tsp6 g
ground cinnamon — 2 tsp5 g
ground ginger1 tsp
ground cardamom0.5 tsp

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salted butter · 285 g
brown sugar · 150 g
instant espresso powder · 6 tsp
vanilla extract · 10 ml
large egg · 1 item
maple syrup · 80 ml
plain flour · 290 g
baking soda · 5.6 g
salt · 6 g
ground cinnamon · 5 g
ground ginger · 1 tsp
ground cardamom · 0.5 tsp
ground nutmeg · 0.6 g
ground allspice · 0.6 g
granulated sugar · 50 g
icing sugar · 210 g
milk · 45 ml
vanilla bean powder · 2.5 ml

Method

Preheat the oven to 350°F (180°C). Line 2 baking sheets with parchment paper.
In a mixing bowl, beat together 170 g (1 1/2 sticks) of the butter, the brown sugar, espresso powder and vanilla extract until light and fluffy, 3-5 minutes. Add the egg and mix to combine, then the maple syrup. Add 280 g of the flour, the baking soda, salt, cinnamon, ginger, cardamom, nutmeg, allspice and a tiny pinch of black pepper, beating until combined.
Place the granulated sugar in a small bowl.
Roll the dough into tablespoon-size balls (if the dough is too sticky, add the remaining flour), then lightly roll them through the sugar. Place on the prepared sheets 2 inches (5 cm) apart. Bake for 8-10 minutes, until just starting to set around the edges; the centres should be a little doughy. Let cool on the pan.
Meanwhile, make the icing: brown the remaining 115 g (1 stick) butter in a pot over medium heat until it smells toasted, 2-3 minutes. Remove from the heat and cool 5 minutes. Whisk in the icing sugar, milk, vanilla bean powder and a pinch of salt. Immediately spread over the cookies (it sets quickly) and sprinkle with flaky sea salt. Store airtight for up to 5 days.