Maple Chai Latte Cookies with Brown Butter Icing
Recipe for the week of February 2, 2026. Please note ingredients are subject to change due to availability.
Servings Prep Time
22cookies 25minutes
Cook Time
15minutes
Servings Prep Time
22cookies 25minutes
Cook Time
15minutes
Ingredients
For the Cookies
  • 3/4 cup butterroom temperature
  • 3/4 cup brown sugar
  • 2tablespoons instant coffee powder
  • 2teaspoons vanilla extract
  • 1 egg
  • 1/3cup maple syrup
  • 2 1/4 cups all purpose flour
  • 1 1/4 teaspoons baking soda
  • 1teaspoon Salt
  • 2teaspoons cinnamon
  • 1teaspoon ground ginger
  • 1/2 teaspoon ground cardamom
  • 1/4 teaspoon ground nutmeg
  • 1/4teaspoon all spice
  • 1/8cup white sugarfor rolling
For the Brown Butter Icing
  • 1/2 cup butterroom temperature
  • 1 1/2 cups powdered sugar
  • 3tablespoons milk
  • 1/2 teaspoon vanilla extract
  • 1/4teaspoon Salt
Instructions
For the Cookies
  1. Preheat the oven to 350° F. Line 2 baking sheets with parchment paper.
  2. In a mixing bowl, beat together the butter, brown sugar, espresso powder, and vanilla until light and fluffy, about 3-5 minutes. Add the egg, mixing to combine. Then, add the maple and mix to combine. Add the flour, baking soda, salt, cinnamon, ginger, cardamom, nutmeg, all-spice, and pepper, beating until combined.
  3. Place the sugar in a small bowl.
  4. Roll the dough into tablespoon-size balls, then lightly roll through the sugar. Place on the prepared baking sheet, spacing the cookies 2 inches apart. Bake for 8-10 minutes or until the cookies are just starting to set around the edges. The centers should be a little doughy. Let cool on the pan.
For the Icing
  1. Add the butter to a pot set over medium heat. Allow the butter to brown lightly until it smells toasted, about 2-3 minutes. Remove from the heat. Let cool 5 minutes. Whisk in the powdered sugar, milk, vanilla, and salt. Immediately spread the icing over the cookies, it will set quickly.