Maple Chai Cookies

Ingredients

Cookie Dough

• 3/4 cup salted butter, room temperature
• 3/4 cup brown sugar
• 2-4 tbsp coffee powder
• 2 tsp vanilla extract
• 1 large egg
• 1/3 cup maple syrup
• 2 1/4 cup all-purpose flour
• 1 1/4 tsp baking soda
• 1 tsp salt
• 2 tsp ground cinnamon
• 1 tsp ground ginger
• 1/2 tsp ground cardamom
• 1/4 tsp grated nutmeg
• 1/4 tsp all-spice
• 1 tiny pinch black pepper
• granulated sugar for rolling

Brown Butter Icing

• 1/2 cup salted butter, room temperature
• 1 1/2 cup powdered sugar
• 3 tbsp milk
• 1/2 tsp vanilla bean powder
• flaked sea salt

Directions

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, coffee 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 (if the dough is too sticky, add 2-4 additional tablespoons flour), 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.
5. Meanwhile, make the icing. 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. Sprinkle with sea salt.