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Browned Butter Maple Chai Cookies

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Cindy Rahe
Updated Aug 13, 2025
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These browned butter maple chai cookies need a spot at the top of your fall-time baking list. There’s browned butter in both the cookie itself and the frosting, making for an instantly delicious and fragrant cookie—a blend of spices reminiscent of chai tea and sweet maple rounds out the flavors. The cookies have slightly crispy edges and chewy middles with bits of spiced sugar and brown butter icing in every bite. The best part? Everything comes together in a snap with the help of Betty Crocker™ Sugar Cookie Mix.

Recipe Ingredients

Here’s a look at what ingredients you’ll need for the ultimate fall cookie.

Browned Butter: Browned butter is a key flavor ingredient for this recipe, giving both the cookie and frosting a deep toffee flavor and richness. Take your time and keep an eye on the butter as it browns—it goes quickly from lightly golden to dark brown. The foam might linger on the surface, so be sure to stir occasionally so the progression of the browning is visible.

Betty Crocker Sugar Cookie Mix: This recipe is made easy with the help of Betty Crocker Sugar Mix and guarantees a perfect cookie every time.

Chai Spice Mix: This blend of warm spices is commonly used to flavor Chai (Tea) and gives these cookies a warm, spiced flavor we crave as soon as the cool fall weather starts. See our Tips section for more on chai spices.

Maple Syrup and Extract: Real maple syrup works best in this recipe, preferably a darker grade with a deep flavor on its own. Maple extract brings that classic doughnut glaze flavor, and it balances nicely with the rich brown butter and warm chai spices.

Other Ingredients You’ll Need: An egg and sugar, as well as powdered sugar, salt, and heavy cream for the frosting.

How to Make Brown Butter Maple Chai Cookies

Here is an overview of how to make brown butter maple chai cookies.

1. Brown the Butter

Browning butter is easy and delicious. Just heat butter on the stovetop over a medium heat. As it melts, it will begin to separate, with white bits falling to the bottom of the pan (these are the milk solids) and a clear, yellow liquid with foam on top. As the butter cooks, the milk solids will brown and become very fragrant – sometimes described as nutty or toffee-like.

2. Make the Cookie Dough

Using Betty Crocker Sugar Cookie Mix as the base makes quick work of this dough. Just add the butter you have expertly browned, an egg, maple, and chai spices. Then roll in a sparkly mixture of chai-spiced sugar.

3. Make the Frosting

While the cookies bake and cool, make the frosting by beating the remaining browned butter with powdered sugar, maple, a touch of salt for balance, and a little cream (this helps make the frosting smooth).

4. Frost the Cookies

Wait for the cookies to cool completely or the frosting will melt away or slide off. To test, place a palm lightly on a cookie—if it still feels warm, then wait until you no longer feel any heat coming from the cookies.

How to Store Brown Butter Maple Chai Cookies

How to store Brown Butter Maple Chai Cookies

Room Temperature Storage

Cookies can be stored once the frosting has developed a slight “crust” on the surface—just dry to the touch. Store in a single layer in an airtight container, layer with parchment paper if stacking.

Freezer Storage

Store individually wrapped (in plastic wrap) cookies in an airtight container or freezer bag for up to one month.

Thawing

Thaw unwrapped cookies at room temperature, about 30 minutes or until the frosting has softened and the cookie is no longer cold. Do not microwave to thaw, as the frosting will melt.

Browned Butter Maple Chai Cookies

  • Prep Time 25 min
  • Total 55 min
  • Servings 16
  • Ingredients 12
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Ingredients

Browned Butter

  • 1 cup unsalted butter

Cookies

Frosting

  • 1 1/2 cups powdered sugar
  • 2 tablespoons maple syrup
  • 1 teaspoon maple extract
  • 1/4 teaspoon kosher salt
  • 2 tablespoons heavy whipping cream

Instructions

  • Step 
    1

    In a medium saucepan over medium-low heat, melt the butter, stirring occasionally, until the butter separates and the solid bits become golden brown and smell like toffee. The butter will foam before it starts to brown and separate into liquid butter with the milk solids falling to the bottom and becoming brown. Remove from the heat; cool slightly.

  • Step 
    2

    Heat oven to 350°F. Line 2 baking sheets with parchment paper and set aside.

  • Step 
    3

    In a large bowl, combine sugar cookie mix,1 teaspoon of the chai spice mix, egg, maple syrup, maple extract, and 1/2 cup of the cooled browned butter. Mix with a spoon until the dough comes together and there are no longer any dry bits of cookies mix.

  • Step 
    4

    In a small bowl, combine the 1/4 cup granulated sugar with the remaining 1 teaspoon of chai spice mix. Roll 3-tablespoon-size portions of cookie dough into balls. Then, roll in the spiced sugar mixture. Place on the prepared baking sheets, making sure to leave room for spreading.

  • Step 
    5

    Bake the cookies, one pan at a time, for approximately 11 minutes or until the cookies spread and are light golden brown around the edges.

  • Step 
    6

    Let the cookies cool on the baking sheet for 5 to 10 minutes before transferring to a cooling rack to cool completely.

  • Step 
    7

    Combine the remaining browned butter with the powdered sugar, 2 tablespoons maple syrup, 1 teaspoon maple extract, and the salt. Beat with a hand mixer to combine. Drizzle in the cream, continuing to beat for 1 minute until fluffy. Spread or pipe the frosting onto the cooled cookies.

Nutrition

Nutrition Facts are not available for this recipe

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