The Perfect Bake to do This Autumn…
There’s nothing I love to do more in Autumn than bake and these chai spiced maple cookies are the perfect baking activity for the season. These warming spiced cookies are perfect for Fall. This recipe is so quick and easy to make, the perfect way to spend a weekend afternoon. In fact, that’s exactly what I did, as you might have seen on my Instagram Stories, I spent a lazy Saturday baking up a storm.
Most of the time is taken with the prep and chilling time. Baking time-wise, it’s short and sweet, 8- 12 minutes for perfectly soft cookies. If you wanted to have a quick and easy activity with kids, you could make the dough ahead of time, so there’s more time spent cutting out the gorgeous cookies.
Cookie-cutter wise, I got these amazing Autumnal ones from Amazon. They are some of the best cookie cutters I’ve used, I definitely will be getting more for my collection for future baking projects.
Chai Spiced Maple Cookies.
In terms of spices, you could do anything. But these spices used are the ones that makeup chai, one of my favourite things to drink during the Fall. Of course, if you wanted to, you could go just pure cinnamon and maple. However, I would recommend mixing them all together to get that warming, spice taste that the season is known for.
Chai Spiced Maple Cookes
- 1 ½ cups salted butter
- 1 ¼ cups light brown sugar
- 1 tbsp vanilla extract
- 2 eggs
- 1 tbsp maple syrup
- 4 ½ cups plain flour
- 1 tsp baking soda
- 1 ½ tsp cinnamon
- ½ tsp ginger
- ½ tsp cardamon
- ¼ tsp ground all-spice
- ¼ tsp nutmeg
- ½ tsp salt
- a pinch of pepper
- melted chocolate (for dipping)
- ⅓ cup caster sugar
- 2 tsp cinnamon
- ½ tsp ginger
- ½ tsp all-spice
- ½ tsp cardamon
- ¼ tsp cloves
- In a large mixing bowl, cream together the butter, sugar and vanilla until light and fluffy. Add in the maple syrup and eggs, and mix until everything is combined.
- Add the flour, baking soda, cinnamon, ginger, cardamom, all-spice, nutmeg, salt and pepper and mix until combined. The dough will gradually form a bowl.
- Wrap the dough in clingfilm and place in the freezer for 15- 20 minutes. Preheat your oven to 200 degrees.
- Generously flour your worktop. Take the dough out of the freezer and roll out, until roughly 1/4 inch thickness. Cut out the cookies using your favourite Autumn cookie cutters. Place the cookies onto a baking tray lined with baking paper.
- Place the cookies in the oven and bake for 8- 12 minutes (this will make nice soft cookies). Do not overbake. Once cooked, remove from oven and place on a cooling rack to cool.
- Make the chai sugar. Place all the ingredients into a small bowl and mix until combined.
- Heat your chocolate over boiling water in a glass bowl. Dip your cookies into the chocolate, creating patterns and highlighting different parts of the cookie. sprinkle the chai sugar onto the cookie, shaking off the excess. Allow the chocolate to cool. If needs be, place the cookies in the fridge. Once everything has completely set, eat and enjoy.
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